East Sussex Restaurant Guide

“This tiny stalwart” just up from the sea front is “always popular and deservedly so”. “Cosy but not stuffy, it has a lovely atmosphere and booking is a must” given the allure of its consistently “imaginative and skilful” cuisine. It’s been “a fixture of the local food scene” for 20 years, with founders Ben and Pamela McKellar opening a series of spin-off Gingers – Dog, Pig and Fox. Scheduled to open soon are Flint House tapas in the Lanes and Ginger Fish in the new Soho House Brighton.

“Fish so fresh that it’s almost swimming onto the plate is treated with the utmost care, and served in beautiful combinations that show it off to its best advantage” at Duncan Ray’s “intimate” 20-cover venue – “one to seek out in Hove”. “First class service” too (“couldn’t have been more helpful and flexible with my various food likes/dislikes and the end result was excellent”). “If this place was in London, you’d never get a table (as it is, it’s tough!)”

“Right at the top of the vibrant Brighton food scene”, chef Steven Edwards is now earning high acclaim for the tasting menus at his debut venture in Hove. “On our second visit, six courses had grown to eight for the same price – and all were very good”. A former Masterchef: The Professionals winner, Edwards showcases local Sussex produce – “it’s always good to hear him explain the details of the food”.

“A favourite for a spot of lunch at the weekend” if you don’t mind the schlep, Bruce Wass’s off-the-beaten-track, humble-looking gastroboozer has notably “strong cooking” and “great service for a pub”.

“It’s great sitting at the pass watching the chefs” at (Great British Menu 2017 winner) Michael Bremner’s compact small-plates restaurant with open kitchen, which fans feel is “Brighton’s most adventurous restaurant by quite some way”. “Great combinations in sharing plate form are often classic (e.g. fettuccini with egg yolk and truffle) but the flavours are always amazing”.

“A newcomer from the people behind 64 Degrees, whose great beach side setting makes it a favourite in good weather”, when you can “sit outside, dining al fresco on the seafront, watching the world go by”. “A limited modern menu” (“more approachable than that at 64 Degrees”) is “well executed” – it’s “slightly pricey but forgiven because of the simply fantastic service”.

“For years this was Brighton’s standout special occasion venue”, and although this Kemptown boutique hotel has more rivals nowadays, it’s “still absolutely brilliant”…“just think how lovely it would be if it weren’t in a basement!”