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Chef Michael Bremner of 64 Degrees restaurant in Brighton created a Sussex-inspired menu at Basaal in The Hague on Monday 24 February, as part of the International Chef Exchange.
The six-course meal featured dishes showcasing both Michael’s unique culinary style and high quality produce from his home region. He was accompanied by chef Bas Oonk of Basaal, who is in Brighton to present a Zuid Holland menu at Michael’s restaurant tonight [3 March.]
Open for only 5 month's, The Guardian's Maria O'Loughlin said of 64 Degrees: "Food-wise it's the most exciting thing to hit Brighton for years. Actually, maybe ever."
International Chef Exchange is an initiative created by the Brighton & Hove Food and Drink Festival to promote food tourism, facilitate international trade for quality food and drink producers, and to share best practice in the hospitality industries. The exchanges are all being filmed for a new six-part series for UK television.
Dutch journalists and The Hague’s West TV joined the dinner, that was also supported by Ridgeview Wine Estate, Blackdown Sussex Spirits, Van Kleef Distillery and Karakter Wines. photo © Julia Claxton
Menu: International Chef Exchange ‘Brighton comes to Den Haag’
Monday 24 February at Basaal, Den Haag, The Netherlands Supper prepared by chef Michael Bremner of 64 Degrees, Brighton, UK
Sussex Gin & Tonic. Blackdown – launched in the Spring of 2013 – is the only distillery in Sussex with a current offering of Gin, Vodka, Vermouth, Port and a range of fruit wines. Blackdown Gin (37.5% abv)
Herring, pickles, lardo. Served with Ridgeview Wine Estate ‘Grosvenor’ 2010 Sussex sparkling wine
Trumpet Royale, mint, Sussex goats cheese. Served with Sauvignon ‘di Jacopo’, Ronco del Gnemiz, Friuli Colli Orientali DOC, Italy 2012
Ox tongue & cheek, celeriac, tarragon. Served with Ridgeview Wine Estate ‘Knightsbridge’ 2010 Sussex sparkling wine – a blend of Pinot Noir & Pinot Meunier
(Gold award at the Decanter World Wine Awards 2010)
Chocolate, coffee salted caramel, burnt cinnamon. Served with Moscatel Dolc ‘Equinox’, Cellars Batea, Catalunya, Spain
Selection of Sussex Cheeses. Served with Blackdown Elderberry Port (19% abv)
Liqueur gummy bears served with a sherbet
Coffee & liqueur. Coffee created by latte art ‘queen’ Esther Maasdam and liqueuer from Van Kleef
The six-course meal featured dishes showcasing both Michael’s unique culinary style and high quality produce from his home region. He was accompanied by chef Bas Oonk of Basaal, who is in Brighton to present a Zuid Holland menu at Michael’s restaurant tonight [3 March.]
Open for only 5 month's, The Guardian's Maria O'Loughlin said of 64 Degrees: "Food-wise it's the most exciting thing to hit Brighton for years. Actually, maybe ever."
International Chef Exchange is an initiative created by the Brighton & Hove Food and Drink Festival to promote food tourism, facilitate international trade for quality food and drink producers, and to share best practice in the hospitality industries. The exchanges are all being filmed for a new six-part series for UK television.
Dutch journalists and The Hague’s West TV joined the dinner, that was also supported by Ridgeview Wine Estate, Blackdown Sussex Spirits, Van Kleef Distillery and Karakter Wines. photo © Julia Claxton
Menu: International Chef Exchange ‘Brighton comes to Den Haag’
Monday 24 February at Basaal, Den Haag, The Netherlands Supper prepared by chef Michael Bremner of 64 Degrees, Brighton, UK
Sussex Gin & Tonic. Blackdown – launched in the Spring of 2013 – is the only distillery in Sussex with a current offering of Gin, Vodka, Vermouth, Port and a range of fruit wines. Blackdown Gin (37.5% abv)
Herring, pickles, lardo. Served with Ridgeview Wine Estate ‘Grosvenor’ 2010 Sussex sparkling wine
Trumpet Royale, mint, Sussex goats cheese. Served with Sauvignon ‘di Jacopo’, Ronco del Gnemiz, Friuli Colli Orientali DOC, Italy 2012
Ox tongue & cheek, celeriac, tarragon. Served with Ridgeview Wine Estate ‘Knightsbridge’ 2010 Sussex sparkling wine – a blend of Pinot Noir & Pinot Meunier
(Gold award at the Decanter World Wine Awards 2010)
Chocolate, coffee salted caramel, burnt cinnamon. Served with Moscatel Dolc ‘Equinox’, Cellars Batea, Catalunya, Spain
Selection of Sussex Cheeses. Served with Blackdown Elderberry Port (19% abv)
Liqueur gummy bears served with a sherbet
Coffee & liqueur. Coffee created by latte art ‘queen’ Esther Maasdam and liqueuer from Van Kleef
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Julia Claxton