As part of the Brighton & Hove Food and Drink Festival three different chefs collaborate on a sumptuous meal at the restaurant at drakes: Robbie Jenks, of Amberley Castle; Andrew Mackenzie of the restaurant at drakes; Julien Plumart of the Boutique et Salon de Thé.
Langoustine Canelloni with Langoustine foam, cucumber and dill prepared by Robbie Jenks, Amberley Castle accompanied by Ridgeview Fitzrovia Sussex sparkling wine.
Slow cooked Duck Breast served with sweet potato puree, sour cherry gel and char grilled broccoli prepared by Andrew Mackenzie, the restaurant at drakes accompanied by Merlot de Gras reserve 2013, Chile.
Dessert by Julien Plumart, Boutique et Salon de Thé
A selection of English cheeses presented by David Deaves, La Cave a Fromage accompanied by Blackdown Spirits Sussex Elderberry Port All photos ©Julia Claxton