Simon Layzell of Blanch House with his dish Top local chefs Andrew McKenzie of Drakes, Dean Heselden of 24 St Georges, and Simon Layzell of Blanch House prepare a Sussex inspired supper accompanied by wines from Butler's Wine Cellar in Kemptown at Blanch House, Brighton. Local Mackerel Fillet in two finishes: blow torched mackerel and a lightly tea smoked mackerel with apples and textures of beetroot created by Dean Heselden of 24 St Georges accompanied by Terra d'Alter Alvarinho 2012 [Portugal]. 48 hour cooked Breast of Sussex Lamb with Braised Shoulder of Lamb served with Jerusalem Artichoke Puree and seasonal vegetables created by Andrew Mackenzie of the restaurant at drakes accompanied by Wente Southern Hills Cabernet Sauvignon 2011 [California]. Boozy Blackberry Fool with a Fennel Tuile made with freshly picked Sussex blackberries created by Simon Layzell of Blanch House. Part of the Brighton & Hove Food and Drink Festival 2013 photo ©Julia Claxton