The first course: Scotch Quail Eggs - Pork and Hop, Black Pudding and Smoked Haddock Trio is served with Hepworth 'Sussex' traditional pale ale. Guests enjoy a meal at Quartier du Port as Rob Carr, Head Chef at Hotel du Vin Brighton, prepares 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