Best restaurants in Brighton: where locals eat and drink
Discover where to eat in Brighton, from buzzy food halls to unique cocktail bars and special occasion fine dining restaurants, as chosen by a local expert
Looking for restaurants in Brighton? Want to know where to eat in the popular south coast town? Local expert Andy Lynes, a Brighton resident, shares his insider tips for the best restaurants, from the best seafood restaurants to fresh pasta, Japanese small plates, fine dining and much more. Plus, where to find the best brunches, bakeries and foodie markets. For more exciting restaurants and weekend ideas for food lovers, check out our best UK city breaks, best pubs with rooms and foodie day trips from London by train. Also discover more of the best restaurants in Cornwall, best restaurants in Bristol, best restaurants in Cambridge and best restaurants in Bournemouth. Jump to: Foodie neighbourhood spotlight: Kemptown Where to stay in Brighton Foodie day trips from Brighton Best restaurants in Brighton Maré – for modern fine dining Brazilian-Italian chef Rafael Cagali (owner of London’s two Michelin starred Da Terra) and his partner Charlie Lee have opened this ambitious high-end restaurant in Hove led by Rafael’s protégé, head chef Ewan Waller. With such credentials, expectations are high, and Ewan and his young team rise to meet them with an à la carte menu of masterfully balanced dishes, highlights of which include sharing mains of umami-rich, meltingly soft Freedown Hills wagyu picanha with chimichurri, and smoky lobster rice infused with ox tongue. Beautifully presented small plates and one-bites are exceptional, miniature crumpets with Dorset crab, lovage, radish and dill, and delicate yellowtail crudo with tomato, ajo blanco and cobnuts the standouts. Desserts are luxurious – we enjoyed the baba soaked with a hefty kick of cachaça and topped with silky chantilly cream – and the well-considered wine list is strong on small producers and English sparkling wines. Maré’s décor is warm yet refined, with an emphasis on natural shades and textures, and there’s attention to detail from the covetable tableware to the subtly sound-dampened walls taking the edge off the retro 80s soundtrack. Front of house staff are charming and happy to share their knowledge if you want any guidance. marehove.com Furna – for a special occasion Celebrate in style at this modern fine diner. The high-tech open kitchen is the focal point of the elegant dining room but for the best views of top local chef Dave Mothersill and his team in action, book one of the comfortable upholstered stools at the counter. The tasting menu of creative, detailed and delicious dishes might include veal sweetbread with native lobster, hot sauce and sauerkraut. For a more casual experience, take a seat on the terrace to enjoy à la carte small plates such as pork jowl with squid, za’atar and labneh. furnarestaurant.co.uk Bincho Yakitori – for Japanese small plates Chef Dave Miney spent three years working in Tokyo before opening Bincho Yakitori, an authentic izakaya (Japanese gastropub). You’ll find him behind the counter of this small, atmospheric and always busy restaurant tending the charcoal grill. Among the many must-order small plates are sweet and crunchy karaage (fried chicken), tender and delicious pork belly skewers and grilled aubergine with miso. The blackboard daily specials are always worth ordering. Reservations can be difficult to come by but call first thing to snap up any cancellations for the same evening. binchoyakitori.com The Set – for a memorable tasting menu Off-duty chefs and Brighton foodies know the short trip to the edge of the city centre to this bohemian cafe that at night hosts The Set restaurant will be rewarded with some truly exciting and creative cooking. Run like a very superior supper club, chefs Dan Kenny and Marcin deliver some of the 16 courses to the atmospheric bare plaster walled dining room themselves. Over the course of around three hours, expect an explosion of big, bold flavours that might see refined versions of chicken tikka masala and Thai sausage with a re-invented version of som tam salad served one after the other. thesetrestaurant.com Burnt Orange – for Mediterranean-inspired small plates Take a stool at the bar of this glamorous Lanes restaurant to watch the chefs in the open kitchen work the wood-fired oven, preparing addictively delicious Med-inspired small plates such as chilli-glazed monkfish with mint labneh and nettle chatta. Do not leave Brighton without trying the skillet-baked potatoes. Join in on Brighton’s vibrant nightlife scene with a drinks-only table available from 10pm for a signature Burnt Orange martini made with orange liqueur, while a seat on the covered terrace is much coveted when the sun shines. burnt-orange.co.uk The Flint House – for a date night dinner A table on the covered and heated roof terrace of this smart small plates restaurant in the Lanes is the ideal date night spot. Part of Ben and Pam McKellar’s lauded Gingerman Restaurants Group, this purpose-built two-storey building in Brighton’s smart Hanningtons pedestrianised food and retail neighbourhood also features a chic first floor bar and ground floor dining counter. Graze on the must-order sweetcorn fritters with chipotle aïoli while you browse the regularly changing menu that covers all the bases from clam spaghetti to Hispi cabbage with green goddess dressing. flinthousebrighton.com Alberta’s at the Windmill – for a unique Sunday roast Walk one street up from Brighton’s busy Western Road to find this cosy yet cool back street boozer where there’s local craft ale on tap, tunes on vinyl and a sun-trap pavement-side terrace. On a Sunday, acclaimed local chef Ali Munro puts a southern American spin on a British roast by deep frying whole chickens and serving them with all the Sunday roast trimmings. During the week, order the chicken schnitt sando served in a homemade Japanese sub roll and the huge, hot and crispy buttermilk fried chicken wings. thewindmillbrighton.com Terre à Terre – for world-inspired vegetarian and vegan dining Brighton stalwart Terre à Terre brings a vibrancy of colours, flavours and textures to meat-free dining. Operating for over 30 years, the newly refreshed dining space with green shades and gold accents creates a relaxed yet refined space – or enjoy the coastal air from the renovated terrace. Absolve yourself of choice with the sharing Terre à Tapas for a diverse selection of beautifully presented bites. Crunchy wasabi-crusted cashews, smoked tofu with pickled cucumber, a butter bean dip with delicate lavash crackers, and onigiri on shiitake shiso were highlights. Round off proceedings with the sharing sweet plate which includes the likes of squidgy orange polenta cake, blood orange sorbet and indulgent crème de cacao brandy alexander milkshakes. Handmade fresh raspberry truffles are not to be missed. Drinks celebrate the local offering. The Brit Pop range of organic and biodynamic wines from Sussex estates features the crisp and dry Bolney pinot gris, which makes a great counterpart to the main course. Botanical-inspired cocktails include a zesty blood orange, lime and hibiscus cosmopolitan or skip the booze entirely and be ‘Spirited Away’ with no- and low-alcohol options – we found the Pentire coastal spritz with yuzu, orange bitters and Fever Tree grapefruit soda to be beautifully refreshing. terreaterre.co.uk No No Please – for cocktails This stylish yet friendly lounge, bar and restaurant, decked out in a carefully curated mid-century style, is the debut venture of brother and sister team Euan MacDonald and Mel Culross. The bang-up-to-date cocktail list features original creations such as the refreshing Supagrass made with tequila, vermouth, lemongrass and salted coconut, all served from the tap or barrel so there’s no waiting around for your drink. Highlights of the eclectic food menu include sesame prawn toast finger with salted egg yolk and a classic Ivy-style bang bang chicken. no-no-please.co.uk Lost in the Lanes – for brunch This contemporary, spacious and elegant café restaurant in the Lanes serves a concise seasonal menu highlighting local producers. The daily bottomless brunch includes unlimited mimosas, bellinis or sparkling wine and a wide range of dishes that might include smoked salmon on courgette rösti with soured cream. Ex-Lyles chef Sofie Tavener shows off her culinary talent in the recently launched evening menu that might include ’nduja clams with chickpeas and tomato, and whole roast plaice with lime and chilli butter. lostinthelanes.com Loam – for coffee lovers Keep your eyes open for a peach painted frontage on a side street as you wander Brighton’s characterful North Laine neighbourhood or you might miss the best coffee and home-baked cinnamon buns in the city. Run by partners Francesco and Dela, this intimate Scandi-chic café offers an ever changing line-up of coffees from top national and international roasters served in beautiful artisan-made ceramic cups (coffee beans and ceramics are also available to buy). In the summer, don’t miss the signature cold brew coffee sangria and cereal-infused iced latte. @loam.brighton Unbarred – for craft beer Drink among the tuns at this hip brewery taproom where it brews and serves up to 18 different keg and cask beers. Hidden away behind the bars, restaurants and shops of London Road, Unbarred is a destination for in-the-know beer lovers who come for wildly inventive creations such as Granola pale ale made with peach, apricots and honey. The large enclosed outdoor terrace is the ideal spot to enjoy authentic Neapolitan-style pizza from the hugely popular Fatto a Mano restaurant group. unbarredbrewery.com Artist Residence – for a buzzy hotel restaurant One of Brighton’s favourite quirky hotels now boasts its own exceptional small plates restaurant with a cool, relaxed vibe. With its beach shack interior of corrugated iron walls, distressed wooden floorboards and exposed brickwork, Artist Residence hotel’s restaurant has a mellow vibe, the atmosphere livened by the buzzy sea-view bar in the adjacent room. Service is warm and enthusiastic, the staff clearly invested in the quality of the food they’re serving from the open kitchen, and rightly so. The seasonal menu is mostly small plates – divided into ‘crispy’, ‘raw’ and ‘grilled’ plus a couple of bigger sharing plates. Dishes were consistently excellent, but standouts included the butter-soft scallop ceviche with a perfectly judged chilli kick; a summery salad of broad beans, asparagus and peas drenched in a beautifully uplifting yuzu, honey and mustard dressing; and whole grilled meaty sea bream, the perfectly charred, crispy skin contrasting with an accompanying tart green mango and papaya salad. Save room for the elongated fluffy sugar doughnut, loaded to bursting with crème diplomat and salted miso caramel, and sprinkled with crumbs of dried raspberries. Cocktails from the adjacent bar are excellent – we enjoyed the floral, fragrant limoncello and basil spritz, and the tart, frothy cherry bakewell sour. artistresidence.co.uk Permit Room – for laid-back Indian food Nestled in Brighton’s Lanes, Dishoom’s bar concept is an ode to Bombay’s permit rooms, where drinkers could legally buy liquor during the 1970s. The large space is kitted out in the style of this era, with wood-panelled walls and cabinets, pops of orange and blue, incense infusing the air and vinyl stacked behind the bar ready for the DJ to spin. Highlights on the food menu include crispy spinach chaat topped with yogurt, chutney and pomegranate, vibrant turmeric-laced coconut prawn curry and tandoori-grilled chicken slathered in creamy spiced yoghurt sauce served with fresh, zingy kachumber salad, tangy green chutney and charred lime. To drink, the fragrant and citrussy Mangosteen Daiquiri is sprayed with lime essence, while a smooth, punchy Thums Up Sazerac is sweetened with a splash of the popular Indian cola. The Blushing Dawn Paloma – chilli-infused tequila, kumquat juice and a hint of mezcal – is clarified and carbonated to create a refreshing, smoky concoction. And you can always pop in for Dishoom’s signature bacon naan and bottomless chai breakfast. permitroom.co.uk Embers – for wood-fired cooking Tucked away deep within the Lanes, this joint venture from two well established Brighton chefs, Isaac Bartlett-Copeland (Isaac At) and Dave Marrow (Terre à Terre), sees the pair cook dishes on a Medieval-style fire cage over kiln-dried ash and birch wood in a buzzy and informal space. A gentle smokiness fills the air, and diners have the option to eat at the kitchen counter overlooking all the open-fire theatrics. The seasonal menu is primarily made up of smaller sharing plates plus larger centrepiece dishes (with the likes of aged pork tomahawk). Standouts include mackerel with cubes of sharp Bramley apple, earthy beetroot sauerkraut and thick dollops of labneh; beautifully charred, tender chicken leg with smoky ’nduja-infused aioli; and flaky, scorched sea bream matched with sweet smacked cucumber and nutty, chewy grains. The cocktails are good, too – try the smooth, refreshing lychee martini – and save space for a creamy retro banana split with toffee sauce and fragrant rosemary and parsnip ice cream. embersbrighton.co.uk Wild Flor – for a neighbourhood bistro Wild Flor is an intimate, smart, welcoming neighbourhood bistro in Hove that matches affordable, high-quality wines with classic British and French food. The à la carte menu offers a choice of snacks, and a concise selection of starters, mains and desserts (plus cheeses), focussing on comfort classics and seasonal ingredients. The service is jovial, relaxed and familiar, and you’re given a sense that those front of house have a passion for what their restaurant is trying to do – especially when it comes wine-pairing suggestions to match your personal tastes. wildflor.com Shelter Hall – for a buzzy food hall Situated on the Brighton seafront, Shelter Hall is a food hall set within a 15,000 sq ft Victorian building that has been lovingly restored to its former glory. The concept is led by Sessions Market – a hospitality incubator and accelerator programme founded by Dan Warne, ex-managing director of Deliveroo, that aims to find, curate and scale up new, local food concepts. Shelter Hall is currently home to seven local independent traders spaced over its two floors, all of which offer different cuisines and exciting food ideas. In addition, five of the vendors have short brunch menus at the weekend. Dishes start at around £6, and drinks can be ordered from the Shelter Hall bar, with wine and beer starting at £5.50 for a glass/pint and a full cocktail menu starting at £7.50 per drink. shelterhall.co.uk Fatto a Mano – for pizza Fatto a Mano brings an authentic taste of Naples to its restaurants (two in Brighton, one in Hove, plus branches in London now too) with its soft, pillowy wood-fired pizzas. The chefs collaborate with producers in Sussex, and there are regular staff tours of Italy, which inspire ideas such as the pizza topped with tomato, spicy minced pork, spianata, roasted peppers, mozzarella, basil and parmesan; and the tomato-less ‘white’ pizza with fennel sausage, Neapolitan broccoli, chilli, provola, mozzarella and parmesan. fattomanopizza.com Kindling – for sustainable modern British This modern British outfit (run by the canny former owners of popular Brighton vegetarian restaurant Food for Friends) has an ethos of ‘being kind’ to the planet, and there’s a strong emphasis on high-welfare meats, sustainable fish, local fruit and veg, and preserving and pickling to extend the seasons. The interiors are warm – rattan chairs, cascading plants and a pretty-in-pink marble bar – and the chefs make the most of an open fire while creating zero-waste, maximum-flavour dishes. The restaurant has bigger environmental ambitions, too, with plans to use 100% green energy in the future. kindlingrestaurant.com Etch – for seasonal tasting menus Cool and unpretentious, Etch is a casual and intimate space offering fine dining, with two weekly changing tasting menus. The interior features dark blue walls, bold orange leather seats, trendy neon lighting and clothless tables, while staff look the part, dressed in tweed waistcoats, ankle swingers and pin rolls, and brogues. Chef Steven Edwards works with local producers from the surrounding Sussex countryside to pick the freshest seasonal ingredients for their intricate dishes – expect the likes of Sussex Trenchmore beef with charred Hispi cabbage, locally caught scallops with squid crackers, and cherries filled with crème fraîche. etchfood.co.uk The Salt Room – for best seafood restaurant in Brighton A modern British restaurant on Brighton’s seafront focussed on Josper-grilled fish and meat, and local, sustainable produce. The restaurant has a contemporary, refined look, with a mixture of whitewashed, bare-brick and wood-slatted walls, bistro-style tables, curvy dark-wood Scandi-esque seats and banquettes – in summer, the terrace looking out across the sea is the place to be. The fish main courses are the outstanding reason to come to The Salt Room, including the likes of lemon sole on the bone, with purple-sprouting broccoli, wild garlic, miniature capers and red grapes; and tandoori monkfish with roasted cauliflower. saltroom-restaurant.co.uk Cin Cin – for Italian small plates Sit at the counter to watch staff carve smoked speck, Tuscan finocchiona speckled with fragrant fennel seeds, and slice prosecco-smoked pecorino cheese. Seasonal small plates rotate, or choose from the bar’s pasta dishes, including black squid-ink pappardelle with little pops of capers, and sturdy gnocchi with Tuscan sausage, crunchy courgette cubes and a light tomato sauce. Italian cocktails are top notch – start with a sbagliato aperitivo, a sparkling prosecco-based negroni drink, and finish with a refreshing sgroppino (lemon sorbet, vodka and prosecco for the perfect cocktail/dessert combo) to set you up for a night on the town. cincin.co.uk Semola – for fresh pasta At Semola – a small, colourful 22-seat restaurant with a big reputation – freshness is a guiding principle. Every day co-owner Roberto Lonati makes various pastas, including specials such as orecchiette or Ligurian trofie. For Semola’s pastasciutta dishes (pastas with sauce), chef Luca Cuminetti dresses those pastas with sauces that are almost all cooked to order. Only two sauces, including Luca’s bolognese, demand a different approach of patient slow-cooking over several hours. As well as asciutta and baked pasta dishes, such as a regularly changing vegetarian lasagne (say, chestnut, mushroom and mozzarella), Semola also serves pizza, risottos and Italian mains, similarly full of vivid flavours. semola.co.uk Tutto – for standout Italian Tutto is an Italian restaurant set in a former banking hall on the outskirts of the North Laine. The high-ceilinged interior, with its grand arched windows overlooking a small alfresco seating area out front, has stylish art deco touches and colourful, graphic art adorning the walls. The menu follows the classic Italian format of cicchetti, antipasti, primi and secondi, and there’s also a set menu if you’d prefer to delegate your choices. Opening options include buttery bone marrow with parmesan and gremolata on crisp toasts, and long-stemmed broccoli fritto with ‘nduja aïoli. The standout dish is the tagliatelle cacio e pepe with black truffle, the pasta cooked perilously close but just the right side of al dente, and the irresistibly silky sauce suffused with a perfectly judged hit of pepper. The roasted sea bass in an autumnal wild mushroom, shallot and confit garlic sauce was also excellent, the fish beautifully succulent, complemented nicely with a side of chilli-spiked brassicas. The drinks menu is almost exclusively Italian, featuring red and white wines grouped by region, the common characteristics of each area helpfully explained. The cocktails remain faithful to the country, too, with four varieties of negroni on offer, and a stunning slushie-like sgroppino our favourite on the night. tutto-restaurant.co.uk Moksha – for modern brunch It’s a little off the beaten track but Moksha is a big favourite with local Brightonians and well worth a diversion if your looking for brilliantly cooked, well-priced food in a smart, spacious, buzzy café. The coffee’s top-notch, and with award-winning brunches including huevos rancheros, shakshuka and the Moksha Breakfast (free-range Sussex cumberland sausage, bacon, eggs, grilled flat mushroom and beef tomato, homemade baked beans, toasted sourdough and optional black pudding), a diversionary stop-off at Moksha is a guaranteed win. mokshacaffe.co.uk Open Market – for an independent food market A five-minute walk via the back of Brighton train station is The Open Market, home to some great little independents. Sit in snug Greek café Kouzina for hearty home-cooked classics such as moussaka and spanakopita; grab a falafel and some hummus from Smorl’s to take to the beach; order a delicious steaming bowl of bibimbap from Korean-Japanese eatery Kor-pan; bag some absolutely top-notch mini sausage rolls from McStrongs; or indulge in authentic Mexican tacos at welcoming family-run Casa Azul. brightonopenmarket.co.uk The Chilli Pickle – for Indian This Brighton institution is a spacious, modern, knowingly kitsch Indian restaurant offering imaginative spins on classic regional dishes. Choose from the likes of keemar methi (Sussex lamb mince cooked Punjabi style with mint, coriander, chilli, garam masala and roasted cumin served with masala chapatis, hung yogurt and green chilli mint pickle); and mussel rasam and toasted poa (Cornish mussels in a Tamil pepper, beets and tomato broth, curry leaf, ginger and toasted cumin brioche). thechillipickle.com Flour Pot Bakery – for inventive bakes Brighton and Hove’s mini baking empire Flour Pot Bakery (there are seven outposts dotted around the city) specialises in artisan breads, inventive bakes and fresh pastries. Try a slice of Brighton Blackout Cake (a full-on three-layered chocolate sponge cake) at the original Sydney Street branch, or head to the Hove outpost to stock up on breads - the likes of challah, sunflower rye and seeded sourdough - to take to the beach for a picnic. theflourpot.co.uk Foodie day trips from Brighton Ridgeview, Ditchling Common – for a vineyard visit Brighton is a great base from which to explore the growing number of vineyards in Sussex wine country. Ridgeview is the perfect place to start, easily accessible by car or a short train and cab ride away. Take a guided tour of the winery that’s set in stunning South Downs countryside followed by a tutored tasting of the award-winning and sustainably produced sparkling wines. Lunch in one of the al fresco covered pavilions of The Rows & Vine restaurant that overlooks the chardonnay vines and Sussex countryside beyond is a real treat. Jerk lamb kebabs and oozy mac ‘n’ cheese bites with chilli jam are a surprisingly great match to a glass of Ridgeview’s Fitzrovia rosé. ridgeview.co.uk The Star, Alfriston Hotelier Alex Polizzi leads regular ‘ramblers retreats’ from The Star, the beautifully appointed hotel she owns with her mother Olga in the postcard perfect Sussex village of Alfriston. A typical three-day itinerary includes walks to Birling Gap and Beachy Head, a tour of nearby Rathfinny Vineyard and lunch at rural foodie pub The Ram Inn in Firle. The hotel, parts of which date back to the 15th century, is worth visiting just for its blend of carefully observed luxurious metropolitan style and cosseting homely comfort. Book the Olga suite, then enjoy a drink in the Italianate courtyard garden before a rustic, comforting dinner in the sleek, oak-beamed dining room that might include homemade spinach and ricotta tortellini with sage and butter sauce. thepolizzicollection.com The Pass at South Lodge Hotel – for Michelin-starred dining The stage is set for Michelin-starred dining as theatre at this grand and elegant country house hotel. Enjoy a drink on the terrace overlooking the grounds and beautiful Sussex countryside beyond before taking your seat in the intimate restaurant. The kitchen is on view to every seat in the house through floor-to-ceiling glass screens where you can watch chef Ben Wilkinson and his team meticulously craft a seven-course tasting menu based on local produce. Ben serves and explains some of the courses himself, which might include an intense, rich celeriac ‘royale’ custard studded with braised beef cheek and served with a tartlet of beef fillet tartare. Stay over in one of the grand and spacious suites with views over the grounds. exclusive.co.uk Foodie neighbourhood spotlight: Kemptown Brighton’s vibrant Kemptown neighbourhood runs east from the Palace Pier to the Marina. There you’ll find a potent mix of bohemia, sleaze and comfortable refinement, and some of the best food and drink in the city. A few steps from Old Steine Gardens, Redroaster/Lucky Khao serves excellent coffee from its own roastery by day and a menu of northern Thai small plates including pork larb to a banging soundtrack at night. A few minutes’ walk away, chef Tom Stephens (ex Simon Rogan and Tom Kerridge) serves exquisite hyper-local and seasonal tasting menus at Dilsk, an intimate and stylish dining room in Drakes Hotel. Beautifully presented dishes might include Orkney scallop with Cornish Mids potatoes and dilsk butter sauce. The set lunch and dinner menus offer exceptional value. Head further into Kemptown, past characterful local boozers like the Hand in Hand and boutique shops including Butlers Wine Cellar for a glass of natural wine in the secluded garden of the smart Daddy Longlegs gastro pub. Inside there’s floral banquette seating, white painted wall panelling and an enticing menu of small plates such as tempura cauliflower with gochujang – the Sunday roasts are legendary. Finish your night back near to where you started at The Plotting Parlour cocktail bar with its baroque red velvet, candle-lit interior and copper-clad bar. The inventive cocktails include Tumi made with mezcal, pisco, orgeat and chocolate ganache. Stay in the neighbourhood Take in the views of Brighton’s historic Palace Pier from the comfort of your freestanding bath at Drakes, a converted townhouse seafront boutique hotel. The best rooms offer sea views through bay windows, high ceilings and bags of space. Doubles from £155, room only. Check availability at booking.com or expedia.co.uk Where to stay in Brighton The Ginger Pig Not just an award-winning gastropub, The Ginger Pig also offers some of the most stylish accommodation in the city just yards from Hove’s seafront. Choose from 11 modern boutique hotel style rooms, some with freestanding baths, or book one of three spacious self-catering mews houses in the pub’s converted stable block. Doubles from £155, room only; mews cottage from £300, accommodation only. Check availability at booking.com or expedia.co.uk No 124 by GuestHouse Opening in October 2024, this characterful and luxurious boutique hotel occupies four Regency-style townhouses overlooking Brighton’s seafront. The interior design echoes the Indian, Moorish and Chinese influences seen in Brighton’s world-famous Royal Pavilion and is decorated with the work of Brighton artists and artisans. The hotel features Pearly Cow restaurant, terrace bar and Field Trip spa. For an indulgent stay, book the signature ground floor suite with its own private entrance, lounge, kitchenette and copper bath. Doubles from £295, including breakfast. Check availability at booking.com Artist Residence Stay at this quirky boutique hotel overlooking the iconic West Pier: each room has its own unique style, plus there's a cocktail bar serving up bespoke drinks. Rooms at Artist Residence (where you can tuck into a locally sourced full English at the funky breakfast bar, or enjoy a brew in bed, with sea views) feature bespoke artwork and are decked out with Robert’s radios, mini Smeg fridges and Tunnock’s caramel bars for nostalgic snacking. Doubles from £161, check availability at booking.com, mrandmrssmith.co.uk or expedia.co.uk More UK restaurant guides Best restaurants in Deal Best restaurants in Birmingham Best restaurants in St Albans Best restaurants in Bristol Best restaurants in Edinburgh Best restaurants in York Best restaurants in Whitstable Best restaurants in Oxford Best restaurants in Cambridge Best restaurants in Margate Best restaurants in Manchester Best restaurants in Glasgow Best restaurants in the Lake District
Check out how simple it is to make your own cured meats, including a seriously moreish duck ham, beef jerky and a stunning bresaola
Want to know how make your own homemade charcuterie board? With a few simple steps you can create your own charcuterie meats, from easy beef jerky to duck cured ham and Italian bresaola. Check out our how-to guide and create the best cold meat platter. There are few things more satisfying in the kitchen than carefully preparing something and, over days, weeks and even months, watching it slowly transform into a delicious delicacy to share with family and friends. And, what’s more, your creation won’t taste like it came from a shop – its flavour profile will be unique to the cut of meat chosen, the time given, the preserving environment and your personal choice of aromatics. After your first success, we guarantee you’ll be hooked. We've also compiled all the best British cheeses and classic cheeses for the ultimate meat and cheese platter. How to make charcuterie Good things come to those who wait, and charcuterie is all about waiting. Think of classics like Spanish jamón, French saucisson, Italian prosciutto and British bacon – they’ve all been preserved in some way, requiring time and patience as they are elevated from a raw piece of meat to something truly unique and wonderful to taste. There are countless methods of preservation, including dry curing (think gravadlax and salt cod), air drying (chorizo and salami), smoking (pastrami (check out how-to-make pastrami at home, here), kippers and smoked cheese) and brining (salt beef and rollmops). These techniques have been used for centuries, primarily as a way to stop food spoiling. Today, with modern refrigeration, preservation is now mostly used to transform ingredients by imparting on them distinct flavours and textures. Some of these processes can seem pretty daunting to the home cook, often involving specialist equipment, plenty of space and lots and lots of patience – some top-grade jamón ibérico hangs for up to four years. Having said that, if you fancy giving charcuterie a try at home, there are a number of simple and relatively quick projects to get started with. Depending on how much time you’re prepared to dedicate, here are three delicious recipes to try out. Beef jerky For the quickest return, try out the beef jerky – dried strips of lean, marinated beef – which can be made in just three days. Jerky, originating from the Americas, makes the perfect beer snack, and our recipe will give you a jarful that’ll last a good couple of weeks, depending on how many people have access to the jar. Try our beef jerky recipe here... Want to make your own jerky at home? This simple recipe is super punchy and has just the right amount of chew. Eat this quick and easy beef jerky as a snack to with an ice cold beer... Duck ham Equally quick (relatively speaking) is duck ham – duck breast cured to resemble prosciutto – simple to make, with minimal intervention, and also taking three days from start to finish. The fatty duck skin becomes beautifully sweet, and, sliced thinly, duck ham is delicious as it is, or served as part of a salad. Try our duck ham recipe here... Make your own duck ham at home with this flavoursome recipe cured with citrusy oranges and punchy star anise. This quick and easy ham is ready to eat within just couple days. Serve with a hearty red wine. Bresaola Last up is bresaola, a thinly sliced, air-dried, salted beef originating in the Italian Alps. Although the process is straightforward and requires very little upkeep, it does take four to five weeks from start to finish. Trust us when we say it is well worth the time and effort – wafer thin, deeply purple, fat-marbled bresaola looks and tastes spectacular, eaten as an antipasto with a little extra-virgin olive oil and squeeze of lemon juice, or served with a rocket and parmesan salad. Here's our bresaola recipe to try... Are you a fan of beefy bresaola? This simple recipe with juniper berries and thyme is super tender and packed with plenty of flavour. Serve as part of an antipasti board with a chilled glass of wine... HOW DOES SALTING WORK? As well as flavouring food, salt also works to preserve meat by creating an environment hostile to bacteria and fungi – essentially the salt draws water from these potentially harmful organisms, slowing their growth or killing them off altogether. SURFACE MOULD ON CHARCUTERIE Sometimes a white mould might bloom on the surface of meat while it is curing. Don’t worry, this is quite harmless and can be wiped off using a cloth dabbed in a little vinegar. Black mould, on the other hand, unfortunately means that the meat has gone off, and must be discarded.
Getting started with smoking your own food at home is easier that you might think, and the results are spectacular
What is smoking? Smoking food has played an important part in cooking cultures around the world for thousands of years. In the past, smoking, combined with curing, was a means to preserve food, so it was a useful way of keeping scarce provisions for longer. Today, however, the technique is primarily prized for the unique way it changes the way food tastes. Smoking gives food an extra dimension of flavour. There are many techniques used, ranging from hot smoking to cold smoking, warm smoking and liquid smoking, and there is a huge range of sophisticated gear available today to do the job. Having said that, it’s surprisingly easy to have a go at smoking yourself and get some great results with a small amount of knowhow and some fairly basic equipment. Types of smoked food (and drink) Everyday examples that everyone will be familiar with include smoked salmon, bacon and ham; while kippers, Arbroath smokies and pastrami are also classic smoked delicacies. Beyond meat and fish, however, are products as varied as scotch whisky (which uses peat smoke to dry the barley), lapsang souchong tea, smoked cheese, smoked garlic, smoked paprika, chipotle chillies and smoked salts – all of which can utilise the smoking process to transform their appearances, textures and flavours. Different smoking methods The two most common techniques are hot and cold smoking. Hot smoking (think pastrami, arbroath smokies) involves simultaneously cooking and smoking raw food; while cold smoking (cheese, garlic, smoked salmon) is done at a much lower temperature so the food is not cooked, just smoked. Hot smoking usually involves a heat source such as charcoal or a gas stove to cook the food, coupled with burning wood to provide the smoke. Cold smoking does not use a heat source, but instead just uses the smoke from wood (usually burned separately and piped into a cold-smoking chamber) to impart flavour. Equipment You don’t need expensive kit to start smoking. You can begin experimenting with hot smoking with just a regular kettle barbecue (if you don’t have one already, you can pick one up from around £20), some charcoal and wood chips. An especially handy piece of extra kit is a metal smoker box (we like the one available from hotsmoked.co.uk). Simply put the wood chips into the box and put it directly on top of or alongside the hot coals – the box heats up, scorching the wood chips, which then release their smoke through a vent to circulate inside the lidded barbecue. Which wood to use for smoking Different woods produce different flavour profiles and, as such, some woods are better suited to particular types of food than others. Some woods, including oak, hickory and mesquite, give off strong, pungent smokes; others, such as beech and alder, provide a much lighter, more delicate smoke; the likes of apple, cherry and maple would be considered medium smoking woods but each has a distinct flavour profile. It’s good to experiment with how different woods go with different foods, particularly meats, but classic combos include hickory with brisket, oak with salmon and apple with cheese. Our two beginner recipes use cherry wood with chicken wings and oak with a rack of pork ribs, but the possible combinations are almost limitless – it’s all about experimenting with what works and discovering your personal favourites. There are plenty of specialist websites that deliver wood chips specifically for smoking, including hotsmoked.co.uk, bbqworld.co.uk and smokewoodshack.com. Home smoking tips • When hot smoking in a kettle barbecue, keep the temperature inside the lid relatively low (somewhere between 120-130C if you have a temperature gauge on the barbecue; if not, you can buy a barbecue temperature gauge for less than £5) – you want the meat to cook low and slow to give the smoke a chance to flavour the surface of the food without it over-cooking and drying out. • When lighting the barbecue, open all the vents to allow the airflow to really build up the heat. Once the charcoal has turned white, bank it to one side and cook the meat on the other side – this will prevent it from cooking too quickly, before the smoke has a chance to flavour the food. If using a metal smoker box, put the box directly under the meat so the smoke gets as close to it as possible. Close the vent on the barbecue lid once the meat is on so the heat and smoke can circulate without escaping. • Filling a spray bottle with apple juice and a few dashes of apple cider vinegar, and regularly dousing the meat will help the smoke cling to the surface. Plus, the sugars in the juice will also caramelise, adding a lovely sweeter note to the smokiness. • You can over-smoke food, leading to an unpleasant burnt flavour – for slower-cooking meats, it’s best to smoke for just the first half of cooking time. With the pork ribs recipe, for example, you may want to remove the wood chips after two hours (or stop adding them if scattering directly on to the coals) as you’ll have enough smoky flavour for most tastes by then. How to prepare a kettle barbecue for hot smoking • Light the barbecue an hour before cooking, keeping the vents open to provide the fire with plenty of oxygen. • Once the charcoal has turned white, bank it to one side. If using a metal smoker box, fill it with a few handfuls of the wood chips, and put the box on the other side of the barbecue, with a few pieces of hot charcoal alongside to help heat the box. If you’re not using a box, wait until you begin to cook before adding the wood chips directly onto the coals. Put the grill on to heat up and put the lid on, with the vents closed. • Once the temperature inside reaches 120-130C (if your barbecue has a thermometer on the lid), lift the lid and put the food directly above the smoker box, away from the coals. If you are not using a smoker box, scatter the chips directly onto the coals. Replace the lid to keep the heat and smoke inside. Put your new smoking skills to good use! Try our oak-smoked rack of pork ribs recipe, or our cherry-smoked chicken wings recipe. Listen to us chatting about how to smoke your own food on our podcast here: View oEmbed on the source website
Who makes the best peanut butter in the UK?
Whether you spread it on toast or spoon it straight from the jar, peanut butter is a storecupboard essential, so we’ve found the best smooth varieties to add to your shopping list
Looking for the best smooth peanut butter? Want to know which nut butter to buy? Read on for the results of our peanut butter taste test… What is peanut butter? Peanut butter is a spread made from ground, roasted peanuts. Some are made from 100% pure peanuts, while others add sea salt, sweeteners or oil. How the best smooth peanut butters taste test worked Four members of the olive team conducted a blind taste test to find the best smooth peanut butter, awarding gold, silver and bronze awards to the ones we were most impressed with. All products have been chosen and reviewed independently by our editorial team. This page contains affiliate links and we may receive a small commission for purchases made, but this comes at no extra cost to you and helps us to continue providing top-quality content for our loyal readers. The results for the best smooth peanut butters taste test Joint gold: Meridian organic smooth peanut butter, £8.70, 1kg, Amazon Comments: 100% peanuts, roasted with their skins on, give this smooth peanut butter a natural flavour. A great artisan purchase if you’re after a pure nut butter to dip apple slices in, drizzle over pancakes or add to a curry. Buy now Joint gold: Marks and Spencer smooth peanut butter, £1.30, 340g, Marks and Spencer Comments: A mixture of peanuts (90%) with sunflower oil, palm oil, cane sugar and sea salt gives this nut butter a gentle sweetness and salty kick. With a dark roast and creamy texture, it’s the one to slather on toast. Buy now Silver: ASDA smooth peanut butter, £1.50, 280g, Asda Comments: Like monkey nuts? Then this nut butter (made from 100% peanuts), with its raw flavour profile, is the one to go for. With a lighter roast, it’s got distinctly different flavour notes to others on the market. Buy now Bronze: <a href="https://www.anrdoezrs.net/click-100565798-16998092?sid=olivemagazine-723&url=https%3A%2F%2Fwww.tesco.com%2Fgroceries%2Fen-GB%2Fproducts%2F300226319%3Fsc_cmp%3Dppc%2AGHS%2B-%2BGrocery%2B-%2BNew%2APX%2B%257C%2BShopping%2BGSC%2B%257C%2BAll%2BProducts%2ANew%3A%2BF%2526D%3A%2BFood%2BCupboard%3A%2BFood%2BCupboard%2APRODUCT_GROUP300226319%2A%26gclid%3DCj0KCQjw_absBRD1ARIsAO4_D3tg-ApYqw-O2PxikSo9GSq3YDSyxwq2GoGBvLxhOMpqitMdmPp1ZS4aAp1_EALw_wcB%26gclsrc%3Daw.ds" target="_blank" rel="sponsored">Sun-Pat original smooth peanut spread, £3, 400g, Tesco Comments: The addition of cane sugar to this peanut butter makes it a great buy for those that have a sweet tooth. With a thicker consistency, it’s ideal for topping a cake with. <a href="https://www.anrdoezrs.net/click-100565798-16998092?sid=olivemagazine-723&url=https%3A%2F%2Fwww.tesco.com%2Fgroceries%2Fen-GB%2Fproducts%2F300226319%3Fsc_cmp%3Dppc%2AGHS%2B-%2BGrocery%2B-%2BNew%2APX%2B%257C%2BShopping%2BGSC%2B%257C%2BAll%2BProducts%2ANew%3A%2BF%2526D%3A%2BFood%2BCupboard%3A%2BFood%2BCupboard%2APRODUCT_GROUP300226319%2A%26gclid%3DCj0KCQjw_absBRD1ARIsAO4_D3tg-ApYqw-O2PxikSo9GSq3YDSyxwq2GoGBvLxhOMpqitMdmPp1ZS4aAp1_EALw_wcB%26gclsrc%3Daw.ds" target="_blank" rel="sponsored">Buy now Other smooth peanut butters we tried Lidl smooth peanut butter, 99p/340g; Lidl. Buy now Skippy smooth peanut butter, £2.40/340g; ocado.com. Buy now Pip and Nut smooth peanut butter, £3.50/400g; Amazon. Buy now Whole Earth organic smooth peanut butter, £3/340g; ocado.com. Buy now Yumello Wild Atlas peanut butter, £2.75/170g; ocado.com. Buy now Biona organic peanut butter smooth, £7.99/1kg; ocado.com. Buy now Essential Waitrose smooth peanut butter, £1.55/340g; Waitrose. Buy now ManiLife original roast smooth peanut butter, £3.99/295g; ocado.com. Buy now Duchy Organic smooth and spreadable peanut butter, £1.89/340g; Waitrose. Buy now In the past we've also judged other types of peanut butter, here are the results... Best crunchy peanut butter: Biona organic crunchy peanut butter, £14.98, 1kg, Amazon Comments: Perhaps it’s the fact that Biona doesn’t use any additives (such as palm fat and emulsifiers) that makes this peanut butter special. Rich, salty and definitely the crunchiest of the bunch, we’d love it on our toast any day of the week. It’s also got a refreshingly short ingredients list. Buy now Best palm oil-free peanut butter: Meridian natural crunchy peanut butter, £8.29, 1 kg, Amazon Palm oil is a controversial issue, and as such products that exclude it are on the rise. We tasted five palm oil-free butters, all of which had separated slightly due to the lack of oil. Just give them a stir before eating. Meridian’s crunchy peanut butter was our favourite – they’re one of the few producers that leave the peanut skins on for roasting. It’s made from peanuts and nothing else (not even salt), which accounts for the clean and wholesome flavour. Honestly, it made us feel good inside. Buy now Best supermarket peanut butter: Lidl’s McEnnedy ‘American Way’ smooth peanut butter We loved it in the ‘smooth’ category, and we picked it out again in the ‘supermarket’ line-up. A real winner. Taste test conducted and written by Ellie Edwards
Salt beef is best eaten warm from the pot, so get a gang over to help you enjoy this as soon as it’s ready. If possible, use bagels freshly made on the day
If you’re looking for a straightforward brining project with spectacular results, then have a go at making your own salt beef. It takes a week for the beef to brine, so it makes an ideal weekend activity, ready for you to enjoy the following weekend. And, seeing as you’ll need to be a little patient while the brining process does its thing, why not use the time to conjure up a couple of jars of homemade dill pickles? What do I need to make salt beef? To make the salt beef, you’ll need an airtight container and a zip-lock freezer bag large enough to store the beef brisket flat while it brines for a week. For the dill pickles, you’ll need two 500ml jars (such as Kilner jars) – one jar of pickles is enough to serve with the salt beef bagels, the other you get to keep as a storecupboard treat. Salt beef recipe
We show you how to make these classic Italian sausages at home to serve as part of a charcuterie board
Make sure you have plenty of worksurface available when filling the long sausage casings, and an undisturbed corner for hanging them
We show you how to create this classic spicy sausage from scratch, including how to get the perfect amount of heat and make sure the texture is just right. Serve as part of a charcuterie platter at your next drinks party to really impress guests
To get that distinctive tangy ’nduja flavour with just the right amount of heat, it’s essential to use authentic Calabrian chillies. And use the best quality pork meat and fat you can get your hands on – your ’nduja will be all the more delicious and well textured for it.
Ever wanted to make your own jerky at home? This simple recipe is super punchy and has just the right amount of chew. Serve as a snack with an ice cold beer