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CHEF INTERVIEW: Charlie Brookman, The Chimney House, Brighton
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...
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CHEF INTERVIEW: Douglas McMaster, Silo, Brighton
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,...
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CHEF INTERVIEW: Kris Wydnski, Shepherd & Dog, Fulking
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...
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CHEF INTERVIEW: Little Miss Piggies Café, Kemptown, Brighton
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...
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INTERNATIONAL CHEF EXCHANGE: Meet Matty Bowling & Felix Yi Zhou
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...
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CHEF INTERVIEW: Andy Mackenzie, The Restaurant at Drakes
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...
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CHEF INTERVIEW: Mark Pattison, Hotel Seattle, Brighton Marina
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...
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CHEF INTERVIEW: Alun Sperring, Head Chef, The Chilli Pickle, Brighton
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...
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CHEF PROFILE: Joshua Meiseman, Midnight Sessions Projects
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...
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CHEF PROFILE: Lee Keeler, LangeLee’s, Brighton
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...
View ArticleVIDEO: How to Fillet A Fish, Dave Mothersill, The Salt Room
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...
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CHEF INTERVIEW: James Flavell, Kooks, North Laine, Brighton
Meet James Flavell, Head Chef at Kooks Restaurant, Brighton Devon raised boy who has relocated to Brighton in the last 6 months. James has been in the restaurant and catering industry for over 12...
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CHEF INTERVIEW: Leandro Serradilla, Head Grill Chef, The Old Bank
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...
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CHEF PROFILE: Mark Wadsworth, No 32 Duke Street, Brighton
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...
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CHEF INTERVIEW: Isaac Bartlett-Copeland, Isaac At Restaurant, North Laine,...
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...
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CHEF INTERVIEW: Giancarlo Ghibaudo, Edendum
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...
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CHEF INTERVIEW: Johanna Tremblay, Chef De Partie, 64 Degrees
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...
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CHEF INTERVIEW: Michael Bremner, Head Chef & Owner 64 Degrees
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...
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CHEF INTERVIEW: Mark Pattison, Hotel Seattle, Brighton Marina
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...
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CHEF INTERVIEW: Andy Keir, The Better Half Pub, Hove Place, Hove
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...
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