Charlie Brookman is the owner and head chef of The Chimney House, in Seven Dials. After holding the position of head chef at The Royal Court Theatre in London, Charlie took over the pub in his home town of Brighton in 2012 and is Brighton’s only restaurant that uses totally local, sustainable foraged ingredients.

Which is your favourite food/ingredient to work with?

I don’t really have a favourite, it’s too hard to choose. I work with foraged and wild ingredients a lot as it gives me the ability to make really unusual, diverse dishes. I also like the challenge that comes with never quite knowing from week to week what I’m going to be cooking with as it depends on what we can find! I think working with dairy is really interesting, we make our own sour cream and butter milk by changing the amounts of bacteria we introduce to the original milk, and I also love butchery. When you get a whole carcass it makes you really appreciate the need to use as much as you can, we are big on nose-to-tail cooking here. One of our most popular dishes is pigs head with haws and hazelnut.

Did you cook growing up and if so, who inspired you?

Food was a really big part of my childhood, my grandmother had a café on the Fulham Road so I would help her bake the cakes when I was really small. My dad was also a chef and was cooking constantly from scratch, I remember making fresh pasta with him which was quite unusual in the eighties. Another big influence was my godmother, who lived in Denmark. We used to visit her and go hunting, fishing and foraging, which is where my love for wild ingredients came from. She would bring over huge joints of venison for us in her suitcase.

Best piece of advice you would give a home enthusiast?

Just be brave, have fun and experiment. Cooking should be a pleasure, and nothing can go that badly wrong.   Worst comes the worst, get a takeaway and try again tomorrow.

Favourite kitchen gadget?

At the moment it is definitely my Smoking Gun – it’s small, it fits nicely on the surface, and it’s basically a hand held smoking machine, using wood chips to cold smoke anything you want. We use it to smoke egg yolks but you could use it with meat, fish, cheese… anything. It’s only £50.

Is there anything else you would like to tell us?

The food scene in Brighton is getting really interesting, we’re really lucky in that we get amazing quality but without the London fine dining prices – Brightonians are a bit more down to earth but still know and appreciate when food is done properly.   Here at The Chimney House it’s so important to us that we provide great, accessible food.

Charlie can be contacted via his twitter on @chimneyhousebr
Website http://chimneyhousebrighton.co.uk/

Meet The Chef: Douglas McMaster, Silo

Head Chef and owner of Silo, Douglas spent 6 years cooking in some of the U.K. and Europe’s best restaurants including St. John and Noma.

Silo, owner, head chef, Doug McMaster

The food he and his team create benefits from Douglas’ experience and is praised for its deliciousness as much as for its inventiveness. The restaurant menu is simple and inspired by the major food groups: Plant, Meat, Fish, Dairy, and Wild.

Favourite food memory?

Eating at St John,  Noma & Mugaritz restaurants.

They exemplify important ideas with meticulous craft and attention. Their contemporary approach allowed my mind to open, question the status quo and express my thoughts through the medium of food.

If i had to pick one particular eating ‘moment’ i’d have to say the first time i ate at the ‘Blood cake & duck egg’ at St john bread and wine. Creating something so delicious from something so Taboo… Genius.

Where were you trained?

Doug at Silo

The 4th kitchen I worked for was St John Bread and Wine.

Whilst this wasn’t the first it was the most important, defining kitchen that I was trained in. St John cuts away all the irrelevant crap and only focuses on cooking quality ingredients with a careful considered technique.

It changed what cooking was in my eyes and still defines every plate of food I serve.

Funniest kitchen incident?

Once upon a time, I was working in a kitchen with a gallery style window that customers looked upon the kitchen like a fish tank. It was a 2 michelin start kitchen and it was a busy Saturday. To raise money for charity we were sponsored to work with just our aprons and chefs hats, during service.  There was 10 of us in the kitchen and it got a bit heated, needless to say there where a few laughs…

Favourite ingredients and cooking techniques?

Flour mill

I still find  the versatility of Onions a joy, i’m currently dabbling in dehydrated onion powder as a seasoning.

Freshly milled wheat is a world unto its own, in the same way wine and coffee are such a vast subjects the world of milling shouldn’t be underestimated.

As for techniques i’m ever curious about the liquor created from hydrating de-hdrated food. For example we are dehydrating parsnips then re-hydrating them in apple juice creating a liquid that’s truly delicious and unique.

Where do you see yourself in five years’ time?

I’d love to have different Silo ‘satellite’s’ across Brighton; a Silo urban cheese room that creates all its cheese from milk that would have otherwise been wasted – coffee houses accumulate vast amounts of waste milk, a  bean to bar chocolate shop that has cacao pods delivered by a carbon zero transport (Pirate ship), a wine bar that has no wine bottles – all straight from the barrel, a coffee roastery that is powered by bio-fuel created from coffee waste…  all done with zero waste.

I have this idea of a small scale city food system that can demonstrate how a cleverly conceived set of business’ could generate a whole food system that supports the surrounding eco-systems while nourishing the masses.

What next?

• Check out the Restaurants Brighton review for Silo
• Read the main restaurant and café feature for Silo
• Don’t forget to let us know how you got on: @eatbrighton

Meet Kris Wydnski

Shepherd and Dog Pub, Fulking

Head Chef at the Shepherd and Dog
Kris joined the Shepherd and Dog team in late 2013, taking over as head chef  from owner David Pearse, who moved into a general manager’s role.

Kris brings nearly 20 years of experience in a variety of casual and fine dining, and has worked in both small and large venues. Under his leadership, the Shepherd and Dog kitchen team focuses on locally sourced meat and produce and strives to use only serve the freshest ingredients.

Inspirations?

My inspiration to become a chef came from the tradition of my home and family in Poland.

We used to prep and cook almost everything from basic ingredients.

We made everything from fresh stock for soups, making our own pasta, mushroom tortelini or a meaty ravioli, all sorts of potato dumplings, rabbit paté, and cakes.

If there was ever a family celebration or bank holiday then we did it all together with my grandma and auntie.

While they were cooking I was peeling, mincing and counting how much ravioli was already done. Every Saturday morning – and by morning I mean 5.30 or 6 o’clock – I used to go to the farmers market help mum bring all food home, and then I would help her in the kitchen for a bit.

I always wanted to sleep till 10 and then play football with boys and then watch some cartoons, but I also liked watching my mum and doing little things for her in the kitchen – pan frying the pancakes, making the rosti – but most of all helping with cakes.

It’s a no-brainer that my favourite flavour at the time was sweet!

What got you into food?

I chose to go to catering school. After this my role in the family kitchen changed a bit. It was my mum helping me in the kitchen and everybody wanted to try something new.

They were good times, seeing the people I know and love enjoying food and the company of each other, the combination of our family simple food and my new inputs into it, small twists and extra flavours, a little change here and new bit there.

I think that working at the Shepherd and Dog is a bit like that place from my childhood.

I can see the people and have a good chat with them, get to know them a bit, interact, and do something new but mix it with food they like.

Favourite kitchen gadget?

Favourite kitchen gadget – Pacojet

For almost 20 years now I have worked in different kitchens from small independent companies, pubs, and fine dining restaurants to big hotels and even bigger ones.

I’ve been lucky enough to use all sorts of gadgets I could imagine, from the most basic oven to the very best combi ovens, small hand blenders to automatic heavy duty mixers, kitchen aid, ice cream makers, Pacojet, Vitamix, Thermomix and equipment most people have never heard of.

It all works to make my life in the kitchen easier and allows me to prepare food that otherwise I would struggle to do make without it.

However, basics come first!

What next?

• Read the Restaurants Brighton review for the Shepherd and Dog
• Read the Shepherd and Dog Feature
• Make a Booking on 01273 857382 – it would be great if you mention Restaurants Brighton when you do!

Meet Peter and Hilary Smith

Little Miss Piggies is a small independent café run by a husband and wife, Peter and Hilary Smith, and assisted by the wonderful Vicky and Laura.

Little Miss Piggies Café

Our food is plain English home cooking which presents good value for money.

Most of our food is cooked to order but does not require the services of a professional chef although Peter has experience of cooking a high volume of breakfasts daily on a train for many years on the Bristol to London route when trains had proper buffet cars and wonderful food.

Hilary brought up a large family and has vast experience of home cooking for fussy children and grandchildren.

Favourite Restaurant?

Sam’s of Kemptown

Our favourite restaurant in Brighton is Sam’s of Kemptown at 1 Paston Place. It is a small but intimate restaurant serving top quality food.

Peter had a day working in the kitchens there and was very impressed with the chefs – particularly the way they made everything from scratch – nothing was brought in ready made.

Favourite food?

Everything Pork

As the name suggests, Little Miss Piggies specialises in pork products so we love being inventive with pork.

Our latest addition to the menu is pulled pork – extremely lean pork shredded and mixed with barbeque sauce in served in a large roll with coleslaw.

 Did you cook when you were younger?

We both cooked when we were growing up. As baby boomers, we were children when food was sometimes hard to come by and our mothers were very clever at finding new ways of using unusual ingredients. We both have backgrounds in the financial services/IT industry but did also run a business before taking over Little Miss Piggies in March 2014.

Advice for home enthusiasts?

The Interior of Little Miss Piggies

Our advice would be “don’t be afraid to try out your ideas. They may or may not work but each hour in the kitchen is a learning experience.” What’s the worst that can happen?

Favourite Kitchen Gadget?

Peter’s favourite kitchen gadget is a potato ricer which he uses to make the best mashed potato in the world.

Funniest Kitchen Moment?

We get massive tins of baked beans and they are notoriously hard to open. One day Peter was struggling to open one of these huge tins and it flew out of his hand and “exploded” covering him,

Vicky and the whole kitchen in orange goo. I wish we had had the foresight to video it. We are still finding odd small patches of orange on the ceiling and the odd baked bean hidden away somewhere!

What next?

• Make a Booking on 01273 699029
• Read the main feature for Little Miss Piggies
• Read the breakfast review for Little Miss Piggies
• Go along and check it out and please let us know how you got on: @eatbrighton

International Chef Exchange, 21st May 2015 – Brighton and Hove Food & Drink Festival

Meet Matty Bowling, Head Chef, Terre à Terre

New Zealander Matty Bowling cut his teeth in various kitchens in his home country and across Australia before working as a private chef in southwest France and the Basque country where he immersed himself in its cuisine, specifically pintxos and the art of developing complex flavours in small plates.

Matty Bowling – Terre à Terre

His UK adventure started in Ottolenghi where his training in spices and flavours changed his attitude to food. Adding to this a stage in ‘Restaurant Gordon Ramsay’ and the ‘The Ledbury’ Matty jumped into the Terre à Terre Kitchen 3 years ago full of enthusiasm and eager to climb to the top.

Terre à Terre – award winning vegetarian restaurant, Brighton

What is the International Chef Exchange?

International Chef Exchange is an initiative created by the Brighton & Hove Food and Drink Festival that sees leading chefs from London and the South East of the UK partner with colleagues abroad.

The objectives are to share best practice, showcase quality food and drink produce to potential export markets, and to promote the gastronomic tourism offering of reciprocal regions.

Working well together: Terre a Terre chef Matty Bowling and The Parker chef Felix Zhou.

The Chef Exchange is a very exciting project, not just for the chefs involved but also the public to taste another countries or provinces cuisine, and hopefully get some new inspiration for themselves.

What was the difference in cuisine types between the two countries?

Canada’s cuisine is really new and exciting, I really felt at home with the embraced world flavours.

Terre a Terre chef Matty Bowling travels to Vancouver with Brighton & Hove Food and Drink Festival’s International Chef Exchange to cook at The Parker restaurant.

What was the highlight of the International Chef Exchange so far?

My highlight was working at The Parker, and what you are able to produce with such a small but very organised space. I am intrigued to see how Felix gets on in my kitchen with my team.

Meet Felix Yi Zhou, Executive Chef, The Parker

After moving from Hunan, China, Felix spent the later half of his youth growing up in Vancouver and falling in love with the abundance of our amazing clime and produce. Once completing VCC’s culinary program, Felix’s first gig was in non other than David Hawksworth’s kitchen at West.

Felix Yi Zhou, Head Chef – The Parker, Vancouver

Several years later, Chef Felix took his craft to London, UK and honed it at Jeff Galvin’s Michelin Starred La Chapelle and then joined the team at the riotously successful Roganic in Marylebone under Simon Rogan, also Michelin starred. Most recently, Felix was the Executive Sous Chef at Whistler’s Nita Lake Lodge. The Parker is Felix’s first Executive Chef position and he is thrilled to be in Chinatown delivering a destination-worthy menu.

What did you enjoy most about the opportunity?

Working with fellow professionals from overseas was daunting and really fulfilling. We hope we held our own!

What did you learn?

We learned a lot about performing under pressure while helping acclimate our guests to our limited environs. It was really fun in the end and quite a thorough success!

Working well together: Terre a Terre chef Matty Bowling and The Parker chef Felix Zhou.

What are you looking forward to next with the International Chef Exchange?

So far, returning to England, where Felix trained is going to be a real thrill. Especially being able to come back and showcase his skills as an Executive Chef and owner.

We’re looking forward to seeing our friends at Terre a Terre again and helping deliver a unique dining experience. Very grateful!

International Chef Exchange, 21st May 2015 – Terre A Terre, Brighton

International Chef Exchange Photography: Julia Claxton

Meet Andy Mackenzie, The Restaurant at Drakes

Andy Mackenzie – The Restaurant at Drakes

When growing up Andy was hugely influenced by his nana who taught him how to cook classic English dishes and his uncle, a head chef at a Sheffield hotel.

Andy decided to become a chef, got his qualification at the Birmingham College of Food and then went on working for Alan Hill and Gleneagles and Nico Landenis at Chez Nico.

His experience and reputation brought him to Drakes of Brighton where he first worked with Ben McKellar at his ‘Gingerman at Drakes’ and when he left in 2008 Andy took over and transformed the restaurant what it is today! One of the best fine dining venues in Sussex!

Favourite restaurant in Brighton, Hove or Sussex?

Dining at Drakes

One of my favourite places at the moment is the Pass at the South Lodge.

They really deserve their Michelin star.

It’s great, very innovative, excellent decor and I really enjoy the fact that their chefs present the dishes themselves.

Unfortunately, that is something we cannot do here at Drakes but to be honest we have an excellent front of house staff, most of them have been working with me for several years now, and they are part of the overall experience.

Together we create the perfect dining experience we are so well known for.

Favourite food and/ or ingredient to cook with?

One of my all time favourites are, all my colleagues and friends would confirm this, truffles.

Steak with Truffle Shavings

I believe that you can match them with almost anything- they just make everything taste better.

Saying that there is no point to add truffles to mediocre dish- it would be a waste!

Just to let you know how deeply I love this ingredient- I even had a hamster called Truffle….it is an obsession.

My cooking is mainly meat based and I do not really understand vegetarians but saying that my wife is a veggie and I had to adjust to that a fair bit.

Luckily my daughter Hetty who is turning 5 this summer inherited my meat loving nature and her favourite vegetable is chicken…

Who inspired you?

Chicken ravioli starter, at The Restaurant at Drakes, Brighton

I have always loved cooking and spend loads of time with my nana in Devon. It was all about old English classics and loads of pies. We used to make damsons jam every year, baked loads of biscuits and delicious, rich, English cakes.

My favourite was nana’s chicken soup- she would leave it on the stove for over a week and kept adding new ingredients every day….. Just thinking about it makes me hungry!

Before you became a chef, did you think that’s what you would be doing or something else?

I have always wanted to become a chef and never really regretted my decision.

Petit Fours, at The Restaurant at Drakes, Brighton

It is a hard work sometimes and the hours are long but I really enjoy it. The first few years are tough for every chef but if you get through it, it is excellent and very satisfying!

I do sometimes wonder what my life would be like if I had a ‘9-5’ job and I know it would probably be better for my family and I would be able to spent weekends with my daughter but I cannot live without the excitement of a busy Saturday night service and on the bright side I am able to pick up Hetty from school almost every day during the week. Most dads are not able to do that! I am generally the only dad outside of her school…

Where were you trained?

I trained at the Birmingham College of Food- it was great and I had a good time but I would recommend an apprenticeship or if you are a bit older simply getting a job in the kitchen and start from the lower positions and work your way up- working in the kitchen will teach you more in 6 months than 3 years of college. And you will realise what it actually takes to be a chef and if it is the right job for you.

I have trained a several successful chefs in my kitchen who hardly knew the basics when they started and are doing extremely well today working at Michelin starred restaurants or running their own businesses.

If you are really enthusiastic and work hard you can learn!

It takes a certain type of personality though and you spent most of the time when all your friends are having fun- weekends, holidays etc working in a small, hot kitchen with people you would sometimes rather not know but you learn to appreciate them. You often become friends with strangers. The only time for us to socialise is after service- around midnight- at the time when most ‘normal’ people go to bed so you can imagine the friends we make!

Best piece of advice you would give a home enthusiast?

Inventive Fine Cuisine – The Restaurant at Drakes

Buy only good quality produce, local when possible and experiment with flavours. Keep your knives sharp and don’t be afraid to make mistakes.

Your funniest kitchen incident?

There are many but they tend to be quite inappropriate and I rather not share. Kitchen is a funny but strange place to work…

Meet Mark Pattison

Mark Pattison, Hotel Seattle, Restaurant & Bar Head Chef.

Hotel Seattle, Restaurant & Bar Head Chef

Mark Pattison is a local Chef who has 31 years experience working in some the largest and most respected venues within Sussex, including being Head Chef at the prestigious Grand Hotel.

Mark is Passionate about not only the food but also the customer experience.

First role after school?

When Mark left school he thought he was going to be a car mechanic as he liked to work on restoring cars in his spare time.

At that time Mark worked in a privately owned hotel in Patcham, The Black Lion and helped at weekends washing up observing the kitchen environment.

Hotel Seattle Restaurant and Bar, Brighton Marina

Training and Experience

Slowly Mark became keen on what was happening within the kitchen was moved to help in the service side of things when it was busy.

From this point he realised this is what he wanted to do and he’d caught the buzz, so Mark started his training and basic knowledge learning from the classically trained team there.

Mark learned from a classically trained team

Where were you trained?

Mark started his training at Brighton College of technology in Pelham Street, of which he qualified in all his exams within 3 years.

Colourful and seasonally inspired dishes – The Seattle Hotel and restaurant menu

From here Mark commenced employment at the De Vere Grand Hotel in Brighton. Working with a team of experienced Chef’s Mark had the fortune of working in all areas of the kitchen and worked his way up through the ranks eventually making it to the great achievement of Head Chef.

Although, the job involved long hours and dedication Mark would highly recommend anyone given the chance, to work in such an establishment.

From fine dining to banquets for 650 people it really gave Mark the knowledge and experience in all areas and set him up for future hospitality roles..

Best piece of advice you would give a home enthusiast?

The best piece of advise that Mark would give would be to increase your knowledge by reading books.

Experiment, practise and tasting as you cook is essential.

Keep it simple but use fresh ingredients where possible to maximise the flavour and experience.

Preparation is the key, ensure you have all the required equipment to hand and a clear plan of the meal before you start. It is important you work smart and clean as you go to keep an uncluttered and organised work station.

I would also recommend that if you want to take your cooking to the next level invest in a decent set of knives.

Meet Alun Sperring

Head Chef, The Chilli Pickle, Brighton

2015-05-14 Alun Sperring, owner/head chef at The Chilli Pickle, Brighton, East Sussex, UK photo ©Julia Claxton

Alun Sperring has been a chef for 27 years and 15 of those he spent working in great restaurants and hotels overseas in places such as Dubai, Australia, Bermuda, America, Switzerland and on the famous now retired cruise ship the ‘QE2’, but his true passion lies in India. Alun has travelled to India many times with his wife and partner Dawn and this is from where The Chilli Pickle was born.

Passion For Spices

When Alun studied at catering college 30 years ago it was all about Classic French, Escoffier & The culinary bible ‘Repertoire de la Cuisine’. His initial years honed in on this classic style spent in famous hotels of Switzerland & London. He then went on to travel further afield which influenced his style and passion for spices & big impact flavour food.

Alun’s first real experience in Indian cuisine was when he spent an inspirational stint at The Cinnamon Club in Westminster with Chef ‘Vivek Singh’

Teacher and Trainer

When in Dubai Alun took a creative executive role for Jumeirah at the large luxury resort Madinat Jumeirah, there he was exposed to and got a taste for culinary competitions. He was also recognised for his teaching ability and set up a training school for the young chefs and was used in a creative role for the resorts many restaurants.

The Restaurant Was Born

After so many years abroad Alun & Dawn wanted to return to Brighton to open up their own restaurant. They started with a small bistro in the old lanes with two other chefs. Sabu, whom they met whilst in Kerala in South India & Laxman a Nepalese chef Alun worked with in Dubai.

Regional Indian Food

The menu was always about great Regional Indian food, curries, kebabs and street food and still is today at their bigger site in the town centre. They now have ten regional Indian Chefs from all over India and cater for up to 2500 covers a week.

The Chilli Pickle has won many awards over the years including The National Restaurant Awards top 100 UK restaurants for the last 5 years, The British Curry Awards for Innovation, Casual Dining & Delivery Service on three separate years and a Michelin Bib Gourmand and 2AA Rosettes since the early days all laying testament for consistency, quality and innovation.

Innovative and Creative

Alun is very hands on and still involved with all the menu decisions at The Chilli Pickle and says ‘the key to our success has been to never stand still, we are always looking to be innovative and tweak and fine tune.’

Alun & Dawn travel to India every year for inspiration, always somewhere different and his hunger for learning is reflected in his collection of over 500 cook books!

Meet Joshua Meiseman – Midnight Sessions

Joshua is a freelance pastry chef and is currently running Midnight Sessions projects, and has had several pop ups in the past 3 months including and appearance at The Set, Regency Square.

Originally from the United States, I spent my career all around the country. Most recently as Head Pastry Chef at Michelin-starred Commis in Oakland, California, simultaneously at Box & Bells and Pastry Chef Consultant for CCD Innovations.

Through Midnight Sessions, I’m now exploring pastry through various projects, events and collaborations. I’ve just held an ongoing coffee / pastry pairing event, another 5-course pop-up dinner come early fall, along with some other pairing projects in the works.

Which are your favourite foods and/ or ingredients to cook with?

I’m pretty infatuated with anything that’s floral and has a perfume-like fragrance, especially herbs and flowers. They lend a really beautiful aspect to a dish, that can take an ordinary flavour profile and make it incredible. Lemon verbena, jasmine, hops, chamomile, marjoram, just to name a few. Absolutely intoxicating.

It may sound predictable, but seasonality is essential to my creative process and evolving inspirations. Fruits and vegetables coming in and out of their peak, bringing about natures next moody expression and adapting to it. Different grapefruits and other citrus varieties in the winter, the abundance of green everything in the spring, squashes in the fall; if it’s local and delicious I want to explore it, and always look forward to them the following year. I find that extremely satisfying.

Where were you trained? Give us a few details and would you recommend it?

I started my professional career at FCI in West Palm Beach, Florida, USA

In 2004, enrolling in the 18-month baking and pastry degree program. After the first three months of studying I got the opportunity to join the pastry team at The Ritz-Carlton, Palm Beach, USA, a 5-Star 5-Diamond hotel. I then stayed with the company at multiple locations for the next four years.

This was a great experience because it forced me to totally immerse myself in so many facets of pastry fundamentals, techniques and responsibilities, while learning the values of kitchen etiquette and high standards. Seven days a week, it was school and work, or one or the other. Learning the basics in the classroom and kitchen lab in the mornings, and in the evenings getting experience at work with real world consequences.

Thinking about it, I wouldn’t change anything about my experience. My advice to anyone thinking of learning the craft: If you choose to go to school, immerse yourself completely in what you’re trying to learn, and work while studying. If not, find a mentor and a kitchen that will help expose you to as many facets and fundamentals of the pastry kitchen. And read, a lot.

Best piece of advice you would give a home enthusiast? 

If you truly want to be a good cook even just at home, learn about individual ingredients, how they work and build a mental palate for them. Find out what makes up the composition and uses of an egg. What makes up butter and how it’s made. How do different sugars work in a recipe and what makes them different.

As you learn about ingredients, practice with making. And take lots of notes! Knowing what happened last time versus the next time, you attain better understanding, control, and ultimately more creativity.

Empower yourself, and always ask questions.

Meet Lee Keeler, LangeLee’s – Head chef and owner

Lee Keeler started working with food when he was 15 at his local bakery. Every Sunday morning he would go to work at 5am and bake bread for Monday’s deliveries.

From there he worked at many big restaurant chains until 2007 when he moved to Brighton and met Michael.

After many years of working at these big chains Michael and Lee decided to open their own restaurant and give the personal experience that so many of these chains lack so in 2010 LangeLee’s was born.

Which are your favourite foods or ingredients?

My 2 favourite foods/meals are breakfast and cakes. For me breakfast is very under rated but yet it is the most important meal of the day.

What you have for breakfast fuels you for the day ahead and I believe that by eating the right breakfast with quality ingredients can motivate you for the rest of the day.

Cakes/ baking on the other hand are my favourite food and ingredients to cook with as you can have fun with it and I find it rewarding as everyone loves a big slice of homemade cake so smiles all round.

Who inspired you?

From an early age I remember going round to a family friends house where I used to practice my talents with their kids A La Carte kitchen. At secondary school I also did ok in all lessons but in Food Technology I always excelled.

I would say that my inspiration was my Mum.

We had a home cooked dinner on the table every night, McDonalds was a treat as was eating out.

I would always help mum out and get involved, mostly just watching as I was always intrigued at how mixing loads of different ingredients could result in something so delicious.

Plus I was always on hand as to not miss the licking of the spoon afterwards!

Before you became a chef, did you think that’s what you would be doing?  

Growing up cooking always interested me, however in my early twenties I went through a career mid-life crisis as working in hospitality was all I had done and I think the day to day grind of working at big chains had eaten away at me. I left catering and tried office work, this lasted a week.

I realised I was not a 9-5 person and that I did enjoy the restaurant life but that I also needed to change the direction I was going in.

I wanted to cook food for the love of it and not just for the numbers – thankfully in 2007 I met someone that wanted the same and put my doubts behind me.

Best piece of advice you would give a home enthusiast?

Firstly I would advise not to over complicate food.

Most of the time less is more and I use to over complicate dishes by adding to many flavours and trying to hard but most of the time this can actually ruin a dish.

Secondly go with your instinct.

If you think that something isn’t right or that something is cooked, follow through with this as normally your right. When baking I never use a timer as I like to see when my baking is done using my initiative and instinct.

Never be afraid to make mistakes as it is from these that we learn, and lastly never give up trying.

Fish Filleting Masterclass 

Chef Dave Mothersill from The Salt Room in Brighton introduces us to a line caught seabass and the principles involved in filleting a fish.

From using a flexible sharp knife to the technique of pin boning, here Dave shows us how easy filleting is (when you know how) as he prepares a perfectly executed and weighted portion of seabass for one of the Salt Rooms seafood dishes.

The Salt Room Restaurant in Brighton

The Salt Room is already creating a buzz around Brighton and Sussex and it has been one of the hottest openings in Brighton for some time.

The Salt Room is the sister venue to the very reputable Coal Shed restaurant on Boyce Street Brighton.

Leandro Serradilla, Head Grill Chef – The Old Bank Restaurant, Kemptown

Leandro is 32 years old and was born in Spain in Barcelona. He has been in Brighton for 6 years and has worked in Terraces Bar & Grill and Jamie’s Italian, before starting a headchef position at The Old Bank two years ago. Leandro loves his family and is married with two wonderful daughters. 

What Makes You Love Your Job And Where Is Your Favourite Brighton Restaurant?

I love working here as it’s very much a community restaurant with a lot of regular customers, whom I really try to please. My favourite restaurant in Brighton is China Garden. I like it because the food is so different from what I cook and there is a great variety to choose from. It’s always good quality and the dim sum menu is terrific value for money. Also the service is fast and friendly.

What Are Your Favourite Ingredients To Cook With?

My favourite ingredients to cook with are predominantly fresh, not frozen, although I do make an exception for shellfish. I’m really fortunate to have an excellent butcher from Worthing who delivers really high quality beef, all sourced in UK and a local farm who supplies all vegetables. The whole focus of the Old Bank is simplicity. For me, that means getting the best possible ingredients and using our flame grill to best effect.

There is a pretty varied range of starters and I would have to say I get a lot of pleasure in assembling these so that they are easy on the eye and the palate.

What Made You Start Cooking?

I got into cooking because my mother was an absolutely fantastic domestic cook. She could conjure up all sorts of dishes on a budget and whenever there was a family gathering she would be called upon to produce the meal.
As soon as I showed any interest in cooking she took me under her wing and taught me some of her secret recipes. If I shared them with you I would have to kill you!

Having done my early training and gained my qualifications, I realised that my vocation was in the restaurant business and I’m looking forward to expanding my experience so that one day I can cook for my mother in my own restaurant.

Any Tips For Cooking A Great Steak?

It is extremely difficult to cook steak in a domestic kitchen unless of course you have a barbecue, which delivers a steady, high temperature.

The closest I believe any home enthusiast can get is to cook the steak in a hot pan with just a little olive oil and turn it every 15 seconds. By doing this, the steak remains crisp on the outside while the inside cooks to the degree you want to achieve. Use a thermometer probe to check temperatures, 45° for rare, 55° for medium rare, 60° for medium and 65° for well done.

What Is Your Favourite Kitchen Gadget?

I guess my favourite gadget in the kitchen is a blender. I say this because Aksana, my boss has had to buy 10 whilst I’ve been working here!

Mark Wadsworth, Head Chef, No 32 Duke Street, Brighton

Mark joined No 32 at the end of August and before this he ran his own venture, Maw Pop-Up, which were pop-up dining events around Brighton.

Before this, Mark worked at The Crabtree, Lower Beeding, where he worked as head chef, gaining the venue entry to the Michelin Guide. 

What Got You Into Cooking?

The main thing that got me in to cooking was eating out; going out for lunch or dinner as regularly as possible gave me a huge interest in how the food was prepared and cooked.

Whether a small ramen bar or a fine dining London restaurant, it didn’t matter. Whilst eating, I was fascinated by what techniques were being used, how ingredients were prepared and how they were delivered.

I bought every cookbook under the sun and read them front to back; the amazing restaurants from around the world and how they displayed their cuisine were

Where Were You Trained?

I didn’t go to college to train, I needed to earn money and I was told by many people you will learn more starting at the bottom of the kitchen and working your way up than you would in college.

I felt this was best for me; I worked at The Ginger Pig, which changed its menu every month.

Training somewhere that cooks seasonal food is key to learning. You learn how to prep all the summer vegetables then all of a sudden it’s game season and another learning curve is around the corner. This isn’t the best route for everyone but it worked for me, and having a great head chef helps, someone who is passionate and keeps you on.

Favourite Foods?

I would have to say fish and seafood as a whole, there isn’t anything I don’t like.

From smoked river eel to line caught yellow fin tuna. I love fish raw or mi-cuit (part cooked); it displays the texture and taste of the fish so much better.

In the UK, we have a great supply of fish, Brighton mackerel is excellent, bright blue lobsters of the south coast are small but delicious.

We’re spoilt for choice from the market, whether its Indonesian tuna or Atlantic halibut.

Trying to have wide range of fish on the menu is key, showing the produce you love to cook with gives the customer a better choice during a meal. 

Isaac Bartlett-Copeland, Isaac At Restaurant

Isaac started cooking professionally in fine dining and luxury hotels restaurants in Sussex at 16 years old. Alongside this he attended Westminster Catering College to achieve his professional catering qualifications.

Isaac (left)

Passion For Food

Isaac’s passion to always learn more about food led him to move to London to further his training and experience by working in a series of Michelin Star and fine dining restaurants. He then moved back to Brighton to work at The Grand Hotel moving up to Junior Sous chef.

He has now branched out to set up his own business, Isaac At.

Natural, Seasonal Style

Isaac’s food has a very natural style, focusing on dishes that alternate with the seasons and produce that can be locally sourced. He produces vibrant tastes and bold flavours, underpinned by intricate preparation whilst retaining the ingredients’ authentic organic origins.

Which Is Your Favourite Restaurant In Brighton, Hove Or Sussex And Why?

64 degrees – I really like the way that 64 degrees has put a new spin on fine dining. They really experiment with their ingredients and cooking methods, and I think that the open kitchen and layout of their restaurant is great.

I also like the freedom of choosing how many dishes to try and the ambiguous wording of the menu, which makes you excited for what the dish will look and taste like. I think that the constantly changing menu keeps everyone on their toes which gives another surprise element to the restaurant – giving a much needed unpredictability to Brighton’s food scene.

Which Are Your Favourite Foods And/Or Ingredients To Cook With?

I think it has to be cauliflower as it is has a versatility that so many other vegetables don’t. In the past I have turned it into puree, salads etc and paired it with shellfish, fish, fruits and other unusual elements like smoked apple, which other vegetables couldn’t compete against, or compliment.

For me it’s all about using local ingredients and cooking them so that they are the best they could possibly taste.

I really enjoy combining unusual ingredients in ways that people don’t expect – it’s exciting to come up with new flavour combinations that people are eager to try.

Where Were You Trained? Give Us A Few Details And Would You Recommend It?

I studied at City College Brighton, just up the road from my restaurant, and I have a great relationship with them. After that, I studied at Westminister College part time while I was working, then did some stages at Michelin Star restaurants in London.

I think it is important to have a lot of self-motivation if you want to get somewhere in this industry as it’s so competitive.

I also have always had a keen interest in reading cookery books from chefs I admire and self-teaching too, which I think is another important skill to have. To me, if a chef is going to go places, they have to have a passion for cooking which immerses their whole life in learning more about cooking and the ways in which they can grow and improve. 

Meet Giancarlo Ghibaudo, Head Chef at Edendum

Giancarlo exemplifies all of what makes the Edendum experience: quality, authenticity and passion. Thanks to his family roots, his food is a mixture between the tradition of Campania and Piedmont regions. Plus, his personal touch comes from his working experiences through Italy, often in starred restaurants, where he worked with noted Italian, French and English chefs and learned all of the regional dishes and their history.

Which is your favourite restaurant in Brighton, Hove or Sussex?

It’s hard to choose one as I think Brighton & Hove city is filled with so many interesting places linked to different culinary cultures. For example, our neighbours Indian Summer and Terre à Terre for the superior quality of their dishes or 64 Degrees for the complexity of its dishes and its perfect combinations. It’s a hard choice as I consider the three of them as excellent restaurants.

What are your favourite foods or ingredients to cook with?

My favourite dishes are certainly desserts as I have a sweet tooth: in particular I love Tiramisù, Panna cotta and my beloved Sfogliatella napoletana and Pastiera Napoletana (these last two are linked to my family roots).
The ingredients I prefer to use are meats, pasta in all its forms and most of all flowers and herbs: I believe nothing is more exciting when it comes to cooking than the colours, feelings and sensations that a small “complementary” ingredient can offer to the dish.

Did you cook when you were growing up, if so who inspired you?

At the age of 8 I started to become obsessed with food as an art formuand by 9 years old I had made a cake for my friends. When I was a teenager I used to cook for my mother and relatives and mainly for my friends on many occasions: when we were going for a mountain trekking, when we were gathering for a festivity or when I was a boy scout and was the chef for the group.

The people who inspired me with love for cooking are part of my mother’s family: first my grandmother, then my aunties and my mother herself. While watching them cook with love and dedication, as if they were to serve their dishes to a food critic, I was fascinated with the transformation of ingredients into meals and I acquired three principles: respect for the ingredients, passion and dedication to the customer.

Edendum Restaurant interiors photo ©Julia Claxton

Before you became a chef, did you think that’s what you would be doing or something else?

When I was 14 I desired to become either a chef or an archaeologist, but the passion for cooking was stronger so I decided to attend a Professional Cooking School. I never lost my passion for history though, in fact while attending the school I got a diploma in Historical cooking, encompassing Roman history, Middle Ages and Renaissance, specialising in the study of cooking and eating costumes in the Roman Empire.

Today many people ask me if I would choose the same job again despite he fact that you work all the time including weekends and holidays. My answer is always yes, as my passion for cooking never decreased and I wouldn’t change it for any other job.

What was it that got you into cooking?

When I was a child the media were not filled with food-related shows as they are nowadays, consumers’ needs were different and in general people didn’t have an extensive food culture as they do now.So, my passion comes from my family and the recipe books that belonged to my grandmother and came from the previous three generations: I liked to read them as it was for me like smelling ancient aromas. Also, they made me think about the genuineness of dishes that were at the same time simple and elegant.

Where were you trained? Give us a few details and would you recommend it?

I studied at “Istituto Alberghiero di Mondovì” (a small town close to Cuneo in Piedmont, in the North-west of Italy).
It’s a beautiful school, with well equipped cooking workrooms and highly-motivated teachers who love cooking and training future chefs: the passion they inspired in me cannot be found in any book. This is the main reason why I would recommend the school, but only to someone who feels a vocation for cooking as this is what you need. You cannot turn into a chef in a day: it’s a path that requires sacrifice and perseverance to make your way up.

Best piece of advice you would give a home enthusiast?

Here is the best advice I can think of for a home enthusiast: if you are really passionate you never know, it could even become a job and, if it does, it’s a job that makes you dream, travel, meet the most amazing people. Cookery is a separate world full of wonderful experiences, so if you are really passionate about it don’t give up, whether you aim to become a professional chef or you don’t: in both cases you will have some positive feedback.

Cooking to high standards is a travel that everyone can make if they really feel it.

Tell us about your funniest kitchen incident?

I was working in a restaurant and after a very demanding event we were about to close the kitchen and have a short holiday. My colleagues and I had divided the tasks and we had asked an intern to empty the fryer. Some models have a tank underneath, so the guy just opened the tap without checking and 25 litres of waste oil spilled all over the kitchen floor. It took one whole week to clean it all. Although I didn’t find it funny at the moment, I do now.

Is there anything else you would like to tell us about?

Beside my job there are 3 things I love:
1) Reading: in my free time I like to read, collect historical artefacts and read Sherlock Holmes, the king of detectives.
2) History: whenever I make a dish I have to understand the history and tradition behind it in order to “bring it alive”. One of the reasons why I decided to come work in the UK is its rich history.
3) Food in all its forms and tastes: when I travel I prefer to eat local dishes as they belong to the tradition of the place I am in, even though they might not totally meet my taste. It’s a way to really “live” a town or city and not just happen to pass by.

Meet Johanna Tremblay, Chef De Partie, 64 Degrees

23 year-old Jo has been at 64 Degrees since September 2014 after coming over from her home in Quebec, Canada. Last year she was awarded Young Chef of the Year at the Brighton and Hove Food and Drink Awards 2015.

Did You Cook Growing Up? Who Inspired You?

I have been cooking for as long as I can remember; I grew up on a farm so always had lots of fresh ingredients available. In my family I think my main source of inspiration were my mum and Grandma Luce, who would both cook with me from an early age.

Both sides of my family come from farming backgrounds so it was always important to me eat well, using fresh produce, living off the land.

We grew a lot of vegetables; in the spring we’d have things like Kohlrabi, peas and cucumber, and in the summer lots of tomatoes, cabbage and corn. Not much grows in Quebec during the winter so we would preserve, pickle and juice lots of the ingredients from the farm.

It was mainly vegetables that we grew, although we did have rabbits and chickens to cook with too. I started to work on the farm from a very early age, people used to say that I had the best job ever, as I was even allowed to drive the tractor at the age of six!

What Was It That Got You Into Cooking?

Like I say, in the early days it was my parents who had a massive influence on me. When I was really little I used to bake a lot – pastries, cookies, all of that. They told me I had a gift so I just carried on – looking back on it they probably just wanted someone to bake for them! I was 16 when I first started working in a restaurant – it was a stage at an Italian restaurant called Il Pizzico in Quebec. It was here that I learnt the basics and developed my love for cooking. After learning how to cook Italian food it made me want to study an Italian cooking and culture course.

It was perfect, as at the end of each year we were able to go to Europe to work in a restaurant over the summer. In my first summer I went to France to a place called Théoule-Sur-Mer, 20 minutes from Cannes in a restaurant at the 5* Hotel Tiara Yaktsa called L’or Bleu.

I was 18 at the time and had one of the best summers of my life, it was where I met my now fiancée.

For the second summer of the course I travelled to Italy to work in a Michelin Starred restaurant called Guido in Rimini. It was amazing, a restaurant on the beach where I learnt so much. There was so much fresh fish available all the time and it was great to be able to constantly use such good produce. I loved it! Learning in different environments and cultures, with lots of different people really helped me develop and inspire me to carry on cooking.

What Is Your Favourite Kitchen Gadget?

Well the knife is obviously a chef’s best friend…

At 64 Degrees though, we are lucky to work with some really cool, high-tech equipment. I’d have to say that I have two favourites if that’s ok? For savoury things it’s got to be the Thermomix – it can do everything really, cook, blend, reduce – basically it’s a cooker and a really good blender in one; great for makings soups, sauces, purees, foams, it’s just great.

For desserts the best gadget is definitely the Pacojet, because it makes amazing ice creams, granitas and sorbets. It works by blitzing frozen mixtures, and basically means you don’t need an ice cream maker – you can just freeze the mix solid and put it in the Pacojet. It only takes about one minute and then it’s ready to serve. 

Meet Michael Bremner, 64 Degrees

Michael Bremner was born in Aberdeenshire, Scotland in 1978.

He remained in Aberdeenshire to study one day per week while working as an apprentice at The Pittodrie House Hotel for five years. Once qualified he moved to London to further his experience in pastry by working as a Demi-Chef de Partie at the Michelin starred Orrery Restaurant.

Marco Pierre White’s Kitchen

Following this he moved to Seven in Leicester Square to take up a Chef de Partie position before progressing to Head Pastry Chef at Marco Pierre White’s Quo Vadis, working for a year under Head Chef Curtis Stone. Michael then packed his bags and spent a year travelling around Australia, working at various kitchens in Melbourne, Sydney and (his favourite destination) Airlie Beach to name a few.

From Brighton To Canada

It was on his return to the UK when Michael first based himself in Brighton. He spent three years working at Seattle Hotel at Brighton Marina under Steve Dray as a Sous Chef from 2003, before jet setting again – this time to Canada. During his time in Canada, as well as snowboarding out on the slopes, Michael worked in the kitchen at the Pan Pacific Hotel, Whistler; a venue that at the time was awarded with the prestigious title of No. 1 Resort in the world by Conde Naste Traveller.

Following his time in Canada, Michael returned to Brighton in 2007 to take up the position of Head Chef in the popular seafront restaurant Due South. He remained in this position for five years, raising his profile in the South East by participating in such things as the Terra Madres Slow Food Expo in Italy, 2008.

Head Chef In Renowned Brighton Restaurants

By the time he left Due South in 2012, Michael was making plans for his first business venture, but before he did this, he took on the position of Head Chef at renowned vegetarian restaurant, Food for Friends. It was here where he was able to hone a perhaps previously unappreciated side to his skillset and address the growing realisation that a better vegetarian offering needs to be made in top restaurants.

Social Dining Concept

Following a weekend 64 Degrees pop-up Michael opened the doors to 64 Degrees in the Lanes of Brighton in October 2013. His aim was to create a restaurant focused on social dining, where people can order several plates to share.

Being a chef through-and-through, 64 Degrees revolves massively around the food and the cooking – the main feature being the open kitchen filled with the latest gear; diners are encouraged to sit at the pass and watch the food be prepared right on front of them. The menu is ever-evolving, with the aim of being engaging, never stagnating, but most of all being accessible to everyone.

Best Restaurant And Best Chef

Since its opening, 64 Degrees has gone from strength to strength, winning Best Restaurant in the Brighton and Hove Food and Drink Awards in 2014 and 2015, Best Restaurant in the Brighton Top 20 Awards (where Michael also won Best Chef), and being voted number 36 in 2014 and 24 in 2015 in the National Restaurant Awards Top 100 List.

Meet Mark Pattison

Mark Pattison, Hotel Seattle, Restaurant & Bar Head Chef.

Hotel Seattle, Restaurant & Bar Head Chef

Mark Pattison is a local Chef who has 31 years experience working in some the largest and most respected venues within Sussex, including being Head Chef at the prestigious Grand Hotel.

Mark is Passionate about not only the food but also the customer experience.

First role after school?

When Mark left school he thought he was going to be a car mechanic as he liked to work on restoring cars in his spare time.

At that time Mark worked in a privately owned hotel in Patcham, The Black Lion and helped at weekends washing up observing the kitchen environment.

Hotel Seattle Restaurant and Bar, Brighton Marina

Training and Experience

Slowly Mark became keen on what was happening within the kitchen was moved to help in the service side of things when it was busy.

From this point he realised this is what he wanted to do and he’d caught the buzz, so Mark started his training and basic knowledge learning from the classically trained team there.

Mark learned from a classically trained team

Where were you trained?

Mark started his training at Brighton College of technology in Pelham Street, of which he qualified in all his exams within 3 years.

Colourful and seasonally inspired dishes – The Seattle Hotel and restaurant menu

From here Mark commenced employment at the De Vere Grand Hotel in Brighton. Working with a team of experienced Chef’s Mark had the fortune of working in all areas of the kitchen and worked his way up through the ranks eventually making it to the great achievement of Head Chef.

Although, the job involved long hours and dedication Mark would highly recommend anyone given the chance, to work in such an establishment.

From fine dining to banquets for 650 people it really gave Mark the knowledge and experience in all areas and set him up for future hospitality roles..

Best piece of advice you would give a home enthusiast?

The best piece of advise that Mark would give would be to increase your knowledge by reading books.

Experiment, practise and tasting as you cook is essential.

Keep it simple but use fresh ingredients where possible to maximise the flavour and experience.

Preparation is the key, ensure you have all the required equipment to hand and a clear plan of the meal before you start. It is important you work smart and clean as you go to keep an uncluttered and organised work station.

I would also recommend that if you want to take your cooking to the next level invest in a decent set of knives.

Andy Keir, The Better Half Pub

I was so pleased Andy decided to come on board at The Better Half. His style complements what I wanted to achieve at the pub. High Quality,  unpretentious simple Pub food but …with a twist! – Simon Stern

Andy Keir’s cooking style is best described as simple, comfort and fresh. He used to work for a company called Santa Fe in Reading and when they opened a bar/restaurant in Brighton he used to come down and help out from time to time. It was at that point Andy knew he wanted to move to Brighton. So when the company was sold he packed his bags and moved to Brighton. Andy doesn’t really have a signature dish but if he had to name one he does make a fine Sunday roast followed by sticky toffee date pudding!

What Is Your Favourite Restaurant In Brighton And Hove?

This is a tricky one. There are a few places I like to go to in this city and it always depends on what sort of mood that I am in. I like all kinds of cuisine, from European all the way though too far-east Asia, from your simple burger though to Michelin starred restaurants, eating vegetarian food, through to your complete carnivore plate. Lucky for me this city has it all (expect the Michelin starred restaurant). But there is one place that I always end up going to if I can’t make up my mind and of course if I can get in, because this place seems to always be busy, and that is Casa Don Carlos in the Lanes. It is very simply done and it sends me straight back to Spain. Tapas is one of my favourite styles of food to eat and I would say they do it best.

Which Are Your Favourite Foods/Ingredients To Cook With?

The cheaper cuts of the animal are definitely my favourite foods to cook with. You can’t go wrong with a good piece of slow cooked meat. The flavour you get from a working part of an animal is brilliant and it works well with all types of cuisine. From the dark, cold winter days having a bowl of rich red wine Venison stew with mashed potato though to a refreshing spicy slow cooked pork shoulder soup mixed with fresh coriander, mint and chillies in the summer time, and of course with some crackling on the side.

Spring through to autumn in this country is fantastic, all the different ingredients that come alive are amazing. I think every chef starts to get a little excited when they start to see wild garlic shooting up in the hedge ways knowing the fact that spring has sprung and summer is just round the corner.

What Are Your Ambitions For The Future?

I think most chefs want to open their our restaurant / eatery at some point in there life’s and that is no different for me. One thing I love is being in the French mountains for the winter time and I love the simple cooking that goes on up there. (Petit sale aux lentils, coq au vin, cassoulet, tartiflette just to name a few) For me I think that is the best place to be in the world. So one day that will be my ambition, to open a small cosy restaurant on top of a mountain with views to fall in love with, (and trust me, there are plenty to fall in love with).