Yiri Teunis preparing Scotch Quail Eggs for Guests to enjoy with their meal at Quartier du Port. Rob Carr, Head Chef at Hotel du Vin Brighton, created a feast of the finest of Sussex foods and wines. This is the return leg of Brighton & Hove Food Festival's International Chef Exchange - Rotterdam's Pepijn Schmeink of Eendracht Restaurant visited Hotel du Vin Brighton last month representing Holland. photo©Julia Claxton