One of the key objectives of Bite Sussex is the promotion of hospitality careers and encouraging talented young people to enter into our industry. We teamed up with Jeremy's Restaurant for a one-off dinner showcasing exceptional young kitchen talent alongside great Sussex food and drink.
Each young chef was teamed up with a local food producer and also a local drinks producers to create a matched dish, under the watchful eye of head chef Jimmy Gray.
Within hours of releasing tickets, this event sold out, thereby raising the bar for everyone participating to create a memorable menu. They did not disappoint!
The young chefs were (left to right): Archie Duncan from the Coal Shed, Bethany Collings from The Salt Room, Hannah Blackwell from etch. by Steven Edwards, Ben Good from Jeremy's Restaurant, Head Chef Jimmy Gray from Jeremy's Restaurant, and Jeremy Ashpool from Jeremy's Restaurant (front).
With thanks to our Food and Drink Producers
David Deaves from The Great British Charcuterie Co., Head Chef Jimmy Gray from Jeremy's Restaurant and Kathy Caton from Brighton Gin.
Canapés:
Calcot Farm South Down air-dried ham croquettes, plum chutney
Brighton Blue cheese & polenta tartlet, fig
Golden Cross cheese, spiced squash, papaya, macadamia
Matched drink: Classic Negroni with Brighton Gin Pavilion Strength (40%) & orange twist
or Brighton Gin Seaside Strength (57%) & Folkington’s Tonic with a twist of lime
Tom Martin-Wells from Slake Spirits, chef Hannah Blackwell from etch. by Steven Edwards and Helen Taggart from MDTea.
Starter:
MDTEA lapsang souchong smoked venison, confit egg yolk fried in sourdough, fruity tea gel
Matched drink: Slake Spirits Sussex Dry Gin infused with MDTEA,
served with ginger and hibiscus kombucha
Kier Foster from Brighton & Newhaven Fish Sales, chef Bethany Collings from The Salt Room and Marie Davies from Stopham Vineyard.
Fish:
Pan fried wild line-caught bass, curried corn velouté, jalapeño salsa, jalapeño dressing, sweetcorn bhaji
Matched drink: Stopham Vineyard Bacchus 2018
Rachel Knowles from Trenchmore Farm, chef Archie Duncan from The Coal Shed and Robin Warren-Adamson from Bolney Wine Estate.
Meat:
Trenchmore Farm Sussex ox cheek, bone marrow pomme purée, herby pancetta crumb,
rainbow chard, heritage carrots, braising liquor & Silly Moo cider jus
Matched drink: Bolney Wine Estate’s Winemaker’s Edition 2019
Tom Stephens from Wobblegate Orchards / Rebel Root Cider, chef Ben Good from Jeremy's Restaurant and Seb Coles from Boho Gelato.
Dessert:
White chocolate, fig leaf, Wobblegate cider & blackberry sorbet
Matched drink: Wobblegate Orchards Rebel Root The Outcider 2016