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BITE Sussex news round-up: July 2021


Check out the stunning interiors of Brighton's newest restaurant-bar, Burnt Orange


Within a month, Burnt Orange has already firmly established itself as a 'go to' dining and drinking destination. Kick back from morning 'til night and enjoy wood-fired dishes and well-made drinks.


Find out more here.

The chickens come home to roost at Trenchmore Farm


In June, Trenchmore Farm introduced two new flocks of free roaming chickens.


“True to our style at Trenchmore, we have jumped in head first with both”, said farmer Rachel Knowles. “We’ve a flock of 100 laying hens and bi-weekly batches of 140 Cornish Cross table birds”.


“We were regularly asked by our customers where they could find delicious poultry grown locally. We know that people want good chicken and eggs and we also know the potential the birds have to improve our soils. It was a no brainer”.


Read the full story here.

Shelter Hall introduces


From July, Shelter Hall is launching a new live music showcase on Tuesdays. Working in partnership with local music college, BIMM, and youth project, Audio Active, Shelter Hall will provide opportunities for budding musicians to perform at a live venue to a live audience.


Each of their music partners will host a monthly showcase on Tuesdays in conjunction with Shelter Hall and they will also run their own showcase 'Sessions' on the third Tuesday of every month. The acts will then be given an opportunity to feature in Shelter Hall's weekly Sunday Sessions, which is already becoming a firm favourite for live music lovers within the City.


The Shelter Hall Introduces… showcases will also offer up an opportunity for students to co-host an event and gain knowledge on Live Sound Tech.

(photo credit Max Langran)


Further information from shelterhall.co.uk

Bite Sussex Rising Stars Awards: NOMINATE TODAY!


The BITE Sussex Rising Star Awards are a celebration of the contribution that young people make to the amazing food, drink and hospitality sectors of Sussex.


The importance of encouraging new talent to enter our industry – and for young people to see it as an exciting and fulfilling long-term career choice – is essential in ensuring we can all continue to enjoy quality food, drink and service in Sussex and ensuring our region is a great place to live, work and visit.


The awards are presented by BITE Sussex, Institute of Hospitality and Sharp Media.


Categories

  • Bar rising star: those working in pubs and bars

  • Farming rising star: those working in growing and rearing

  • Fishing rising star: those working in fish and seafood catch

  • Hidden Hero rising star: those working in the unseen back-of-house, including housekeeping, maintenance and back office

  • Kitchen rising star: those working as chefs

  • Production rising star: those working in the manufacture and processing of food and drink

  • Sussex Champion rising star: someone who has gone the extra mile

  • Up Front rising star: those working in hospitality front-of-house, service and consumer-facing service in retail

  • Vineyard rising star: those working in the growing of vines and production of Sussex wine

Online nominations are open from 1 July to 30 September 2021. To nominate your Rising Stars and view our panel of expert judges please click here.

The Brighton and Hove Food Partnership share their recipe for Moroccan fire stew with herby couscous


The Food Partnership runs a cookery school where everyone can cook, learn new skills and enjoy food together. Here they share their recipe which featured at their outdoor cooking class at Stanmer Park, cooked over an open flame, made with seasonal & foraged ingredients.


Ingredients (serves 12)


For the stew

2 medium pumpkins or 2 Butternut squash, seeds removed

3 tsp ground ginger

3 tsp ground cumin

3 tsp paprika

1 tsp turmeric

1 tsp cayenne pepper

1 tsp cinnamon

9 tbsp vegetable / olive oil

3 large onions, diced

2 tins tomatoes

3 tins chickpeas

6 tbs raisins or sultanas

1.5 litres vegetable stock

Salt to taste


For the couscous

250g couscous

A large bunch of seasonal herbs and foraged greens, finely chopped

Around 500ml of boiled water


Method

For the stew

1. Peel and cut the pumpkins/squashes into 3cm chunks

2. Mix spices together in a cup and set aside

3. Put oil into a large pot on the fire, allow oil to heat

Add the onions, stir for 3 minutes or until onions are medium brown

Add all the spices from the cup and stir

4. Add the tomatoes, chickpeas and squash to the pot, raisins or sultanas, stir well

5. Add the stock to the pot and stir well

Simmer the stew for around 15 minutes or until the squash is tender when you pierce a piece with a knife

The time this takes will depend on how hot the fire is, putting on a lid will help to cook the stew

Stir regularly to avoid catching on the bottom of the pot

Season to taste


For the couscous

Put the couscous in a large bowl

Pour on the boiling water to generously cover, place a plate on top of the bowl

After 5 mins take off the plate and fluff the couscous with a fork to separate the grains

Stir in most of the chopped herbs and greens and dress with a good slug of olive oil

When the stew is ready plate up the couscous and top with a good spoonful of the stew, garnish with a few of the left over herbs and plain yogurt if you wish.


Cookery classes information and booking via the Food Partnership website


Brighton Gin introduce their Gin and Orange Tonic in a can


Brighton Gin paired with an all-natural and utterly delightful zesty sparkling tonic made with blood oranges and a hint of fragrant sage to complement the citrus Brighton Gin profile. Delicious over ice with a twist of fresh lime peel or a slice of blood orange if you're feeling fancy.


Buy now with their introductory offer! £30.00 for 12 cans, for a limited time only!

Brighton Gin


Summer set menu £24 for three courses at Pitch, Worthing


Pitch is located in the heart of Worthing town centre and is a contemporary mix of modern and classic British food, wines and cocktails on the South coast from MasterChef Champion Kenny Tutt. What's not to love?


2 courses £20, 3 courses £24, including a 125ml glass of house wine. Offer served 12.00 - 2.30pm Tuesday to Friday, booking and details here

Bottomless brunch at Redroaster Cafe, Brighton


Brighton's favourite Bottomless Brunch is served every day from 10am and offers 90 minutes of everything Brighton brunch related. You can choose from a range of different drinks and boozy brunch options, from full unlimited prosecco, non-stop custom mimosas, brunch cocktails, even wellness cold-pressed juice flights. Served with a world of organic eggs, avocado, vegan burgers and all things brunch related.


Advance booking recommended to avoid disappointment: visit Redroaster

Taste Sussex opens in Brighton Marina


Taste Sussex, chef Phil Bartley and business partner Steve Pineau's latest local pop-up restaurant has taken over and revitalised the old Frankie & Benny’s site to bring a new buzz down the Brighton Marina.


You can expect a great variety of food and drinks, all put together from fresh, local produce and ingredients. Serving a full range of meals, the menu highlights the best of family food with breakfasts, burgers, sandwiches, grill, line-caught fish, and a great selection of puddings for afters. The casual and relaxed atmosphere makes it an ideal spot for families and groups to go and enjoy some great-tasting food from the local area.


Further information taste-sussex.com

Fitz Wine launch Prince Charmat


If you love an easy and elegant glass of English bubbles, then look no further: a vegan sparkling wine made from English grown grapes, choose from white or pink.

The white has notes of delicate floral aromatics with crisp green apple, luscious ripe apricot and a clean citrus finish.

The pink has aromas of crisp redcurrant, rhubarb and wild strawberry with a fine mousse and refreshing finish.


Raise a glass and enjoy both this summer at picnics, parties, celebrations or at the end of the week in front of the tv!


Buy directly from Majestic Wines



Ice Cream Month


July: the promise of sizzling temperatures and long balmy summer days. What better way to cool down than with an ice cream?

We love Boho Gelato's artisan ice cream, handmade daily, the Italian style. With rotating flavours all are vegetarian plus there's a good selection of vegan and non gluten ice creams to choose from. Fresh milk and cream are sourced locally in Sussex, pistachios are the best you can get from Sicily and with an array of flavours from Battenburg to vanilla, what's your favourite?


Visit Boho Gelato in Brighton and Worthing, details here


June's food and drink stories in The Argus


Q&A with Zoe Cunliffe of Mixology Group

Q&A with Sam Pryor of Fourth and Church

English Wine Week 2021

Trenchmore Farm introduces new chickens

Q&A with James Thomson of Wild Flor

Shelter Hall: “seven exciting food offerings, a cracking bar and great Brighton music”

Q&A with Henry Butler and Cassie Gould of Butlers Wine Cellar



Sussex Food & Drink BITES!


It's all change at Etch as Steve and the team take over their neighbouring building in order to expand the open kitchen and add more dining covers. And great news for cocktail-lovers – a new subterranean bar will be opening under the restaurant later this year.


Local chef and entrepreneur Phil Bartley of GB Charcuterie fame opens his new Taste Sussex restaurant this week on the waterfront at Brighton Marina. Find our more here.


Renowned 'The Pig' group open their new Sussex restaurant, hotel and kitchen gardens to the public in September. Located just outside of the Arundel, the venue has put a call out for local suppliers to get in touch and feature on their menu. Email them directly to find out more!