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Seven top Brighton chefs pair off with seven top Sussex producers to create world class culinary alchemy in the BHFDF Food Lab at 64 Degrees.

Steven Edwards (Etch) – Tom Surgey (Ridgeview Wine Estate)
“Where the Sea meets the Downs”
Seared Hand dived Orkney Scallop, poached Newhaven cuttlefish,
Twineham Grange orzo & Ridgeview Jelly

Judith Lang (Terre à Terre) – Sarah Thompson (Blackdown Artisan Spirits)
Smoked tofu cep and chervil mousseline with Blackdown vermouth beurre blanc,
sea vegetables & crispy tamari rice

Alex Burtenshaw (Drakes) – Joanne Knowles (Trenchmore Farm)
Trenchmore beef fillet & bone marrow cappuccino, wasabi pomme mousseline, pickled radishes, shitake mushrooms

Michael Bremner (64 Degrees) – David Deaves (La Cave à Fromage)
Burrata-Tomato-Chilli, Goat curd-red pepper-Basil
Comte-Coffee-Hazelnut, Blue-Choux-White chocolate

Matty Bowling – Tom Stephens (Wobblegate juices and Eden fruit ciders)
Wobblegate apple pie, smoked mousse, pickled apple & a pine apple juice

Alun Sperring (The Chilli Pickle) – Seb Cole (Boho Gelato)
“The Gelato Indian Spice Trail”

Matt Gillan (Pike & Pine) – Niki Deighton (Two Tribes brewery)
“BTown Baller”
Two Tribes BTown food festival pale ale, grapefruit delice, coconut, rhubarb, hops

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