The Best of Brighton Food Demo & Sit Down Lunch at Radisson Blu Royal Duke of York on Old Steine
Offerings from Spring Harvest, the Brighton & Hove Food Festival - doing what seemed impossible by surpassing all that has gone before - yet again. The Best of Brighton Food Demo & Sit Down Lunch at did just that. Latest magazine's Andrew Kay introduced THE best Chef's in Brighton to a receptive audience. Dino Pavledis, Head Chef at Terre a Terre started the demonstration menu with his twice baked souffle, featuring Nut Knoll ash goats cheese and asparagus spears. Sam Metcalfe, owner and head chef of Sam's of Sevendials and Kemptown followed with an entertaining and at times a little scary demonstration making ravioli stuffed with fresh crab with a wild garlic garnish. Andrew McKenzie, executive head chef of The Restaurant at Drakes concluded the morning's demonstration by sharpening his knives and getting to work on a trio of pork. Guests made their way to the dining room to be met by Henry Butler's wine expertise as he guided them through the choices he had made to accompany the offerings of the chefs. Often known to break the rules to good effect he served Plumpton Estate's Cloudy Ridge to accompany Dino's souffle, a chilled Manzilla sherry for Sam's Crab Ravioli, and a crisp Champalou Vouvray to accompany Andrew's pork. Almost replete [just saving a little space for treats to come] with this cornucopia of food and drink guests returned to the demonstration area to be entertained by Mixology Group Director Myles Cunliffe as he prepared his award winning Myzo cocktail. Vanilla Vodka, lemon and a little kick of chilli - the perfect pick me up to lead into the final chef of the day. And what an ending - Julien Plumart, co-owner and chef of Cocoa Patisserie demonstrated and served Sussex Apple Tart Tatin accompanied by Salted Caramel Frozen Parfait and hand made chocolate truffles. A truly fabulous day coordinated by Brighton & Hove Food Festival's Rachel Lampen of Bonjour Breakfast and Olivia Reed of Terre a Terre.
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