Your name, address and age and some background about you:
Phil Bartley, 38, Hove. Phil is a local head chef who began his who began his hospitality career at the age of 15 in Metropole Hotel. He is well-known in the Brighton F&B industry for managing and creating menus for venues across Brighton, picking fresh and local ingredients from producers he works with for his main business, GB Charcuterie. Phil and Steve have made their mark as well-known restauranteurs around Brighton and have many other business ventures together in the local area.
What is your restaurant called, where is it and when was it established?
Our restaurant is called At Ten and is nestled in the heart of Brighton’s North Laine at 111 Church Street, Brighton, BN1 1UD. It's been in the works for about 6 months and has finally opened its doors at the beginning of September.
Tell us about the food you serve:
The food served is small plate influenced dishes made for sharing! As always, we will be working with local farms and producers making the most of seasonal ingredients with a weekly changing menu. The dishes are of a very high quality, using ethically sourced ingredients and available for customers to enjoy with minimal fuss in a relaxed environment. We are focusing on zero waste for this concept which is where the seasonal ingredients come into play – it’s important to make the most of what you’ve got available!
How many on your team and who are they?
On our team is local chef Phil Bartley, drinks expert Steve Pineau and property developer Jake Nazha. We thought of the concept as a collective, but we are also very excited to have award-winning chef Dean Heselden on board as chef manager.
How did the idea for your business come about?
At Ten is a concept we had in mind for a while, and we were looking for a site to make it a reality. We were very lucky to have stumbled across 111 Church Street which we knew was perfect for the concept.
How have you coped/adapted during the pandemic?
We've been waiting for the right time to open after the pandemic and felt now the time is right. We’ve been taking precautions for our customers, such as leaving the doors and windows open to allow airflow, but we’re hoping the worst of it is behind us.
What would you like to tell people about your business?
We feel we've created a really great, intimate space in the heart of town for people to come and enjoy beautiful food and wine with us. We’re excited to share our passion for artisanal food with local foodies and look forward to bringing a unique range of dishes to the tastebuds of the community!
What are your plans/hopes for the future?
We’d like to concentrate on At Ten Brighton to start with, but who knows in the future we might look to roll the brand out across Sussex.
Anything else you’d like to tell us?
We do have a few other projects in the works, but we’ll let you know more details when when the time is right!
At Ten, 111 Church Street, Brighton BN1 1UD, 01273 458440, www.attenbrighton.com