issue 3
The FREE foodie magazine for Brighton & Hove | spring 2011
the indulgent issue! 1 spring harvest festival | coffee | pizza review | recipes & more
fresh fish daily experienced staff trade prices free parking extended opening hours pre-orders taken
WH A RF RD
A great local retail experience. The shop by Hove Lagoon offers the widest selection of local fish and shellfish caught by our fleet of boats. We also stock seafood from further afield in order to offer our customers the best possible choice of seafood. From fresh fish to live shellfish, frozen and complimentary products, our skilled and knowledgeable team can assist you with the purchase and preparation of your seafood requirements.
Open Mon-Sat 8-4pm Brighton and Newhaven Fish Sales South Quay • Basin Road South • Aldrington Basin Portslade • East Sussex • BN41 1WF
e: shop@bnfs.co.uk t: 01273 420123 www.bnfs.co.uk
BNFS Fish
BNfishsales
spring is here... and so is the next issue of Brighton & Hove’s free foodie magazine! With the financial and waistline restraints of the new year well and truly behind us, we’re now into spring and here at edible we think we all deserve a little bit of indulgence, both at home and out and about in our vibrant city. Why not bake some lovely cupcakes, buy that perfect easter egg for a special friend or savour a coffee in one of Brighton and Hove’s amazing selection of independent cafés? We have some really tasty recipes for you to enjoy, a guide to the Spring Harvest Food Festival, and we share some in-depth knowledge of coffee. We try some scrummy pizzas, chat to Heather Mills and enjoy some indulgent Easter treats! With spring being the season for rebirth and renewal, we’re very excited about the amount of new foodie businesses opening up. This is exciting news, and hopefully a sign of great things ahead. We look forward to trying these new places, and of course we’d love to hear your feedback too. If you have a neighbourhood favourite that you think we should visit, please email us at info@ediblemagazine.co.uk and join our Facebook page: facebook.com/ediblemag.
the edible team
features:
regulars:
recipes:
Keeping it local.................... 7
News......................................... 4
Bacon crusted trout........10
What to eat now................. 8
Your letters ........................... 6
Coffee feature..................... 14
Local hero .......................... 19
Roasted radish & asparagus salad................. 11
Food & drink festival....... 20
Ale trail...................................23
Leek & potato gratin........12
Pizza review........................29
Restau”RANT”.....................25
Composting........................32
Map directory.....................26
Slow roasted lamb shanks.................................... 13
Food for thought............. 44
Edible loves......................... 37
Perfect cafetière coffee.... 16
Food waste..........................49
Spring gardening tips.....39
Spaghetti alla cabonara...35
Q & A: Heather Mills....... 50
Working lunch....................47
Zesty lemon cupcakes... 41 3
word of mouth
mid-week market
etc• Edible Magazine Limited. www.ediblemagazine.co.uk General enquiries info@ediblemagazine.co.uk Managing editor Steve Buckland t: +44 (0)7968 449559 steve@ediblemagazine.co.uk Creative director & designer Amy Johnston t: +44 (0)7983 430079 amy@ediblemagazine.co.uk Editorial director & photographer Emma Gutteridge t: +44 (0)7702 340727 emma@ediblemagazine.co.uk Thanks to our contributors: Sarah Cheeseman; Jess Crocker Jon Goldsmith; Anna Haigh; Davie Johnston; Alan Tomlins; Sarah Waters; Vera Zakharov. © 2011 edible magazine limited. All rights reserved. Edible magazine is edited, designed & published by edible magazine. No part of edible magazine may be reproduced, transmitted, stored electronically, distributed, or copied, in whole or part without the prior written consent of the publisher. Opinions expressed in this publication do not necessarily reflect those of the editor or edible magazine. Printed by MCR, using paper from sustainable sources & vegetable-based inks.
When you have finished with this magazine, please recycle it or give it to someone else to enjoy.
www.facebook.com/ediblemag www.twitter.com/ediblemag http://ediblemagazine.blogspot.com
Next issue out summer 2011 4
issue 3 spring
Food lovers now have a new reason to visit the North Laine area on Wednesdays. Brighton Farm Market which already runs every Saturday from 9.30am4.30pm at Diplocks Yard, 73 North Road, will now be opening every Wednesday from 9am-2pm. Lisa Eager says: “This is great news for shoppers who can’t get to the Saturday markets or who need to restock their kitchen before the weekend. People living and working in the area will be able to pop in for a hearty breakfast or lunch at the Farm Kitchen and pick up all of their fresh, local meat, vegetables, eggs, fish, fruit, cheese, and baked goods at the same time.” For more details visit www.brightonfarmmarket.co.uk
cocoa local! Visit the Chocolate Festival on 16 & 17 April and gorge on gorgeous chocolate related products. As well as truffles, bars & bonbons, there’ll be savoury chocolate food, cakes, ice cream, shakes & more. Free admission, New Road, opposite Royal Pavilion. www.festivalchocolate.co.uk
Havana good time Havana Spoon Brasserie & Bar on Hove’s Church Road is the hip new sister of Havana restaurant in Brighton. With its stylish interior & outdoor lawned terrace it promises to change the way you dine out. www.havanaspoon.com
Small Batch goes large Hove based award winning coffee roasters Small Batch Coffee Company now have a fantastic new coffee shop and retail store on Wilbury Road to complement their existing espresso bar and roastery on Goldstone Villas. Alongside a traditional espresso coffee menu, the baristas will be brewing filter coffees to showcase their wide range of single origin beans. The shop will sell beans and stock a wide range of equipment for brewing coffee at home. Coffee tasting and home brewing classes will be run on a monthly basis, and the range of coffees on offer will change seasonally as fresh crops arrive from around the globe. www.smallbatchcoffee.co.uk
or competitive advertising rates call Amy on 07983 430079 F or Steve on 07968 449559 email info@ediblemagazine.co.uk
word of mouth
Sunday service Sunday Service offers live music from the cream of Brighton’s musicians & perfect Sunday foodie treats such as delicious Sussex cheeseboards courtesy of the Cheezerie & Cloud 9’s yummy slabs of cake. Free entry, every Sunday from 5pm to 9pm at The Green Door Store under Brighton train station’s arches.
fishy fishy book Owners of Fishy Fishy, Dermot O’Leary, James Ginzler and Paul Shovlin, are publishing a cookbook. Showcasing over 90 recipes created in conjunction with Fishy Fishy chef, Loz Talent, it will also contain lots of fishy facts and advice. Dermot said: “We’re often asked for our recipes so we thought it would be good to share them, as well as our passion for fish, all in one book”. Look out for a competition in the next issue of edible. Available to pre-order from www.amazon.co.uk
Gingerman’s charity pledge Ben and Pamela, the owners of the Gingerman restaurant group are supporting children’s charity, Rockinghorse. There will be fundraising events held throughout the year and a percentage of the newly launched children’s menu will go straight to the charity. Ben said “We’re delighted to have made the commitment to support Rockinghorse and feel confident that our team, and loyal customer base, will help us succeed in raising the funds (approx. £7k) needed for the new children’s A&E unit.” For more details about events visit www.gingermanrestaurants.com
forza Italia... There’s now a chance to enjoy the fresh taste of Italy in the heart of our city. Gino’s can be found on Hampton Place (just behind Waitrose), serving honest authentic Italian favourites including home made pasta, pizzas, pizzetti and pastries. Open daily for coffee, lunch and evenings. Enjoy the relaxed atmosphere, and food just like Mamma used to make. For more details call 01273 325735.
banking on it Brighton & Hove has been crying out for a steak house, so we were pleased to hear that Kemp Town has acquired one. The Old Bank boasts a wine list selected by Jonathan Ray, GQ drinks columnist and former wine editor of the Daily Telegraph. Expect sumptuous steaks, tender ribs, hot and spicy chicken wings. There’s also an excellent kids menu for under a fiver with a drink and ice cream. You certainly can’t grumble at that! www.oldbankkemptownbrighton.com
Indian Summer at home If you love the food at Indian Summer, why not treat yourself and at least three guests to one of their cookery courses in your own home. Their chef will teach you and your friends how to prepare two courses from the Indian Summer menu. All of the ingredients are supplied and at the end, you’ ll be left to enjoy a beautiful meal. For more information call 01273 711001.
congratulations to... Simon Duncan from Sam’s of Brighton, he was runner up in the Sussex Food & Drink Awards 2011. Horsham’s WJ King who won the Silver Medal at the National Winter Ales Festival in Manchester for its King’s Old Ale, in the ‘old ales and strong milds’ category. 5
amuse
bouche Marmite & banana sarnies, people seem to find it odd but it’s really very tasty.
your letters Email us at: info@ediblemagazine.co.uk with your favourite tricks, tips, pics & comments, as well as your suggestions for all things edible. Dear edible,
Sea anenome fried with salad - nice. Crocodile tastes like chicken & textured like tuna, but camel was the strangest.
I asked my friend what we were having for dinner & she responded with ‘Coq au Vin’ & then proudly added ‘in a wine sauce’.
Sicilian cow’s offal with ricotta and lemon in a brioche - disgusting!
Trying to improve a cheap pizza with some extra toppings - unfortunately all I had in the cupboard was pickled beetroot.
Banana and red onion salad. I haven’t tried it myself but my dad’s been banging on about it for a decade, so it must be tasty!
Do you have any amusing foodie anecdotes you’d like to share? We’d love to hear from you: info@ediblemagazine.co.uk 6
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Just a short note to say yet again we have been to another restaurant or gastro pub recommended by your good selves and it was just splendid. So good to have an alternative to the sycophantic reviews of some Brighton food critics whose names shall not be mentioned, which the bias for the sake of advertising revenue means you have no idea if your going to be eating in Hell (or Heaven’s) Kitchen. We eat out every weekend and I would be happy to send you reviews should you need them. We very much look forward to your next issue. Keep up the stirling work! - Kate and John from Kemp Town Excellent, we’re glad to hear we’ve been of service! We strive to remain unbiased, and make our recommendations based purely on our personal experiences, and readers’ feedback.
Dear edible, When we were in Brighton we had the obligatory fish n’ chips on the seafront. Being a bit of an ‘eco chick’, I have to say I was disgusted to be served my water out of a plastic bottle in a polystyrene cup! I thought that was un-eco friendly until I was handed sachets of Tommy K and mayo! So, me being me, then had to check the bottom of the plastic salt & vinegar dispensers only to find that they are so old that they didn’t even have any kind of ‘what type of plastic is it’ type stamp on them at all. They’ve probably been happily leaching god knows what into the Salt and vinegar for years. After all they take their main food source from the sea and rather than respecting it, half the plastic is probably going back into it. - Sarah We agree. Clearly the venue needs to re-evaluate serving their food to keep up with their competitors. Luckily, this seems to be quite a one off for Brighton & Hove. I’m not sure many other seaside towns could boast that! If you’d like to submit a review for the blog or get on the panel for the review feature then do get in touch with some sample work or ideas to emma@ediblemagazine.co.uk.
be local, buy local
keeping it local
- Emma Gutteridge
We all know local businesses are dwindling. In recent times, we’ve seen no less than four Sainsbury ‘Locals’ pop up in one stretch of road (Church Road through to St James’s Street) and it’s depressing. No-one’s asking you to spend a load of money on local goods but by making just a few new choices, you can help make a difference. Take a vegetable box scheme for Brighton and Hove’s example, you can share a ‘Be Local, Buy Local’ campaign box between your flatmates, asks you to pledge 50% of a family or a couple by your shopping budget to choosing a size of box that What do we get out buying local and independent. suits. You may even find that of it though? Firstly you’ll Let’s face it, most of us are you’re spending less on your be helping to protect the skint, so is buying local really diversity of Brighton and Hove. vegetables. And convenience? that realistic? Can you get any more You live here for a reason, Of course it is! You only convenient than fresh, local right? It’s because Brighton need to take a trip to Secker’s grown produce delivered right and Hove is such a unique in Hove to find that, actually, to your doorstep every week? place, let’s keep it that way. you can pay a lot less for The money you’ll spend with succulent cuts of meat that Brighton & Hove is local suppliers will go towards aren’t packaged in oodles of such a unique place, more jobs and higher hopes damaging packaging. Then for family run businesses. there’s Tony who sells his fish let’s keep it that way. Along with this, you become on the seafront – I’m betting Embrace farmers’ markets, part of a chain of people that you can’t get a better price farm shops and delis. Become ARE making a difference. Also, for exceptional, fresh seafood. inspired, and discover there’s the environmental They know what they’re amazing food that hasn’t talking about: a good butcher issue. Local suppliers tend to had a premium brand stamp be a lot more environmentally can always tell you how to whacked on to justify the friendly by using less cook well on a budget. They’ll transportation and packaging. ridiculous price. recommend you a cheaper We’re fast losing our sense of community and along with it, our freedom of choice to purchase good quality, sustainable food.
cut of meat, and advise what to do with it. Buying local doesn’t mean having to spend a fortune everyday, it just means being a bit more aware, a little more organised and reaping the rewards of supporting your local suppliers.
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what to eat now
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issue 3 spring
Spring
into season -
Emma Gutteridge
Don’t miss out on these seasonal spring delights Purple sprouting broccoli
Radishes
Cruciferous vegetables have many health benefits, including containing sulphoraphane, which is a powerful anti-oxidant and is thought to help prevent cancer. Purple sprouting broccoli is best young and tender, look for darkly coloured specimens and avoid bendy broccoli. Best steamed or stir-fried.
Radishes add a beautiful colour and crisp texture to salads and vegetable dishes. There slightly peppery flavour will encourage the production of saliva to help you digest your food better, so try popping a few in the mouth while preparing your food or as a starter.
Scallops High in zinc and selenium, scallops are believed to be great as an aphrodisiac. They’re also extremely tasty. They are notoriously difficult to get right though – over cooked they are tough and tasteless. Aim for opaque flesh that is just becoming firm. Lamb Lamb and spring go together hand in hand. Get to your butchers for beautiful young lamb that is firm and pinkish. There is endless things to do with lamb – stew it, have it in sandwiches, slow cook it or serve it slightly pink.
Asparagus In season from the end of April, asparagus isn’t around for long so take advantage while you can. Asparagus has many nutritional properties being full of folic acid and having anti-carcinogenic properties. Look for firm stalks with closed tips. Trout Trout is an oily fish, therefore full of omega 3, which is important for many things including hormone and brain health. Trout is fairly reasonable to buy and is extremely versatile. As with all fish, look out for red-gills and bright eyes with a fresh smell.
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Bacon crusted baked trout Serves 2 Trout is a quick, nutritious food and it can be eaten in many ways. This recipe is baked, but you can grill too – simply lay it on the grill skin side down for 5-10 mins until cooked through.
2 trout fillets
• Pre-heat oven to 200°c/gas mark 6
2 rashers smoked or un-smoked bacon
• Place trout fillets skin side down in roasting pan or pot
30g pine nuts 1 small handful of parsley, roughly chopped 1 tsp butter Zest and juice of ½ lemon
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• Mix everything else together in a bowl and distribute mixture on top of each fillet • Roast for 8-10 minutes until top is browning and the trout is flaking easily
Where to buy your seasonal produce Hankham Organics grow everything local and all of their produce is from Sussex. They supply Infinity Foods and also do an amazing vegetable box that is very flexible. Call them on 01323 741000. Riverford also offer an excellent box scheme – we particularly like being able to log on to the website and adding things to the order before it goes out.
Roasted radish and asparagus salad Serves 2 (double up on ingredients for 4 people) A simple recipe but one that you may not have thought of before. Goes well with the trout recipe and many fish dishes. The citrus-based vinaigrette goes beautifully with the robust roasted radish and asparagus. 1 bunch of asparagus, sliced diagonally
Zest and juice from ½ lime
1 bag/small cup of radish bulbs, sliced thinly
1 tbsp balsamic or white wine vinegar
2 spring onions, sliced thinly diagonally
• Steam the asparagus for 3 minutes
1 good handful of spinach, washed
• Once cooked, refresh with cold water and add to radish and leaves
1 handful of watercress, washed For the honey and soy dressing: 1 handful chives 1 tsp honey 2 tbsp of soy sauce
1 tbsp olive oil
• Mix together dressing ingredients in a blender or processor • Dress your radish and asparagus salad with the dressing & serve.
The fish hut near the King Alfred is your must stop shop for all your fresh fish, it’s caught that morning and the service is second to none. Ask Tony and his team what to do with your fish, they’re full of ideas. Brighton & Newhaven Fish Sales can be found near Hove lagoon (Basin Road South) and open Mon-Sat 8am-4pm. Archer’s in Hanover provide locally sourced, free range and additive free meat. Tucked away on Islingword Road (parallel to Elm Grove) he is open from 8am-5.30pm Mon-Fri, 7.30am-4pm Sat. In Hove you can find RC Seckers on Richardson Road and Canham & Sons on Church Road, both supplying locally produced meat and poultry, plus seasonal game. 11
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bacon, leek + potato gratin Serves 6. By Jane Baxter, Riverford Field Kitchen 2 leeks, sliced 1 knob of butter 100g bacon, cooked + chopped 300ml double cream 100ml milk 2 garlic cloves, crushed 800g potatoes, peeled + cut into 2-3mm thick slices 1-2 tbsp freshly grated parmesan sea salt + black pepper Sweat the leeks in butter for 10 mins, then add the bacon and garlic. Add the cream and milk and bring to the boil. Season and mix in the potatoes. Transfer to a gratin dish. Cover with foil and bake at 180°C for about 50 mins, until potatoes are tender. Remove the foil, sprinkle with parmesan and bake for another 10 mins, until golden brown.
Ri v
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e r f ord
Slow roasted lamb shanks
Serves 3
This is a simple recipe that will both please and impress. The lamb will be melt in the mouth and fall off the bone, and is fairly cheap to buy too. 3 lamb shanks - 1 per person (from your local butcher) 3 large onions, sliced 4 large cloves of garlic Approx. 100ml of white wine 2 tbsp of balsamic vinegar Sprig of fresh rosemary 1 tbsp honey Cup of flour Seasoning Olive oil
Preheat oven to 160°c/Gas mark 3 or prepare a slow cooker. Lay the flour out on a plate and season well with salt and pepper. Then roll each lamb shank in it, coating it thinly with the flour. Heat olive oil in a pan and brown each lamb shank and set aside. Using the same pan, cook the onion and garlic until soft. Put the rest of the ingredients in a casserole dish or
slow cooker pot and add onion and garlic, then sit the lamb on top before covering and putting in the over/cooker. Cook as per your method – 6-7 hours in the slow cooker or 3 hours in the oven. Serve with your Easter roast, spring onion champ or braised cabbage and honey glazed seasonal root vegetables. Delicious.
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The daily grind - Alan Tomlins
Coffee is big business, from the high street chains to local independents, from flat whites to filter, it’s become a ubiquitous part of our lives.
Short, rich and vibrant, a well-made shot of espresso brings joy and energy to even the dullest of mornings. Daily we consume millions of shots of espresso and espresso based coffees; from Auckland to San Francisco, 25 tiny millilitres of syrupy liquor have become the worldwide coffee of choice.
You can’t make good food without good ingredients - the same is true of coffee Despite its simple appearance, espresso is possibly the most complicated way to prepare coffee; the coffee dose, grind setting, water dose, water temperature and length of extraction must all be in perfect harmony or the coffee is ruined. To make great espresso is a difficult thing, it takes training, knowledge and experience, as well as a good machine and grinder.
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Espresso may be a great way to take your coffee in the morning on the way to work, but it is less than ideal for brewing at home. Filter coffee has been somewhat passé since the rise of espresso in the 1990s. The humble cafetière has been viewed as a dinner party cliché. Yet in the last few years, brewed coffee has undergone something of a renaissance in the US and is starting to re-emerge in the UK. Many independent cafés and coffee shops now proudly sell filter coffees from designated brew bars. Single origin beans are prepared specifically to highlight the slower, more considered delights of brewed coffee. While we all love a perfectly crafted espresso or cappuccino from our favourite café, some of the best coffees are those brewed at home.
cups of excellence: Add the Colour 64-65 North Road Brighton Coffee Company 35 Kensington Gardens Café Coho 53 Ship Street The beauty of brewing coffee at home is that it need not cost a fortune. The simplest brewing devices, the cafetière and the stovetop moka pot can both be bought for under £5.
• Your taste. If you like fruity coffees then look for East African or Central.American beans. If you like smoother more chocolatey ones then choose something from South America or Indonesia.
A grinder is the only real necessity if you want to make great coffee, (freshly ground is always better). Good hand grinders can be bought for £15-£20, and will last longer than a cheap electric one. A set of kitchen scales are also great for weighing out the coffee and water but not essential. Good beans on the other hand are. The best place to buy your beans is from a coffee roaster or a quality conscious coffee shop. Talk to the staff and ask for their recommendations. Ask which ones they like and which are best for different brewers.
• Buy the most recently roasted beans. Coffee stales very quickly and is at its best for only about three weeks after its ‘roasted on’ date.
Coffee has a huge range of varieties and flavours to choose from, so when selecting beans it’s worth considering a few things:
• Check the roast style. Cafetières work best with lighter roasts, while darker espresso roasts will go well in the stovetop. • Get the grind right. If you need your coffee to be pre-ground make sure you get the correct grind for your brewer as the wrong grind will ruin the brew. Now that you have the right equipment and some great coffee it’s worth taking a few extra minutes preparing your coffee to make sure you are getting the most from it. Overleaf is a technique for making a great cafetière at home.
Coffee@33 33 Trafalgar Street Drury Tea & Coffee Southern 12-16 Richardson Road Ethel’s Kitchen 59 Blatchington Road Ground 36 St Georges Road Hove Park Café Parkview Road Hudson & Bridges 237 Eastern Road Marwood Studios 52 Ship Street Moksha Caffe 4-5 York Place Metrodeco 38 Upper St James’s St. Naked Tea and Coffee 3 Meeting House Lane Redroaster Coffee House 1d St. James’s Street Small Batch Coffee Company 68 Goldstone Villas & Wilbury Road Spinelli Coffee 24 Garnet House, College Road Taylor St Baristas 130 Queens Road 15
and now for the science bit... Cafetière method You will need: A cafetière Fresh roasted coffee Coffee grinder Flat scales (optional) 2 teaspoons
The beauty of brewing coffee at home is that it need not cost a fortune.
of water into your measuring jug, then add the water slowly and evenly to the cafetiere until you have added 500ml. Ensure that as you pour you wet all the grounds and break up any clumps.
• Establish how much water the cafetière holds. If you have some flat scales, put your cafetière on the scale and tare it to zero then fill it 3/4 full with some just boiled water. 1 mililitre of water = 1 gram, so if it ways 500g it holds 500ml of water. If you don’t have scales, use a measuring jug. It’s good to do this with warm water as it preheats the cafetière for you.
• Start your timer counting down from 4 minutes. This is a long brewing time, but because of the coarse grind, no pressure is applied and it needs a long time to extract the flavour. At first you will notice the coffee grounds at the top blooming up, this is caused byt the release of CO2 from within the beans which happens when water. is added.
• Weigh and grind the coffee. The cafetière holds 500ml so using the ratio of 70g of coffee per litre of water we need 35g of coffee for the brew. You want coarse grind. It has a long brew time (4 minutes), the coffee should look and feel like cracked black pepper. It’s best to weight the coffee before and after grinding as it can stuck in the grinder.
After about 1 minute this bloom will start to calm down, once it has stopped bubbling give the top a stir as some of the coffee wil have floated to the top and not be extracting.
Boil a fresh kettle, add the ground coffee to the empty cafetière. Don’t use boiling water as this can damage the coffee. When boiled, open the lid and wait about 10 seconds. This should bring the water to about 96c - the perfect temperature for brewing.
After 4 minutes the brew is ready. One last trick to improve the taste is to take 2 teaspoons and quickly skim the foam off the top of the brew before you plunge. This removes a lot of the coffee’s oils from the brew and will provide a much cleaner taste with less body and clearer flavours. Place the filter on the pot and plunge slowly and evenly, if you ground the coffee coarsely enough there should be very little resistance.
Now either put the cafetiere Pour, drink and enjoy! back on the scales and tare to View this technique online at: zero or pour the desired amount http://vimeo.com/13733275 16
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WIN a week of FREE coffees (Prize consists of 7 free coffee vouchers)
Q. What is the Turkish name for the pot used to make Turkish coffee? If you know the answer, ask for a competition entry form at:
Redroaster Coffee House 1d St James’s Street Brighton BN2 1RE Only one entry per customer Competition closes at 5pm on 30 June 2011 when the winner will be drawn
% % 9am – 6pm % % % 9am – 4pm
This 1920s Tennis Pavilion is now one of Brighton and Hove’s most family friendly cafes. Delicious seasonal food, daily specials, great coffee - all within a wonderful park setting. H!) % # % % # % *% ! % % !) % % '%$ % #&+%#!! % # % % +% # +% % ! % # +% % % ) www.hoveparkcafe.com
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local hero If you haven’t discovered Marrocco’s yet, you clearly need to get out of Brighton and explore Hove. Found right on the seafront, next to the King Alfred, Marrocco’s is a gem of a place. Peter Marrocco and his wife make their own ice cream on the premises using high quality ingredients and produce over 24 sumptuous flavours. The unpretentious restaurant which opened in 1969 is open every day, throughout the year so we thoroughly recommend a stroll up for a scoop of what tickles your fancy, come rain or shine. It’s this kind of dedication to a family business that warms our cockles and we were extremely pleased to hear that Peter is branching out and supplying his amazing ice-cream to local restaurants. Do you have a local hero? Tell us about them at info@ediblemagazine.co.uk
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Sussex spring A tasty line up of events has been created for the ten-day spring harvest Brighton & Hove Food and Drink Festival. This year, there’s a strong focus on seasonal Sussex ales, wines and local food, as well as the first Brighton & Hove Restaurant Week, and the opening of public voting for the Brighton & Hove Foodies, seeking the city’s best restaurant, food pub, café and food shop. “This spring we will be celebrating everything that is great about Sussex produce and our wonderful international Brighton food offer, and we welcome everyone who wants to get involved, by holding events or sponsoring our main attractions which attract thousands of food and drink lovers,” said Nick Mosley, festival director. 20
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Friday 1 April The festival kicks off with a hilarious chef’s pancake race on Brighton Pier, followed by the British Beer Festival, hosted by CAMRA at the Pub du Vin. You can enjoy samples, talk to experts and tuck into pub grub, including a hog roast. Monday 2 April Local food lovers can join the Sussex Gourmet Tour on a vintage Brighton & Hove Buses sharabang, taking in tastings at some of the finest local food producers across the county, including cheeses, ales, wines and even chocolates. Or drop into the Big Sussex Market on New Road from 10am to 6pm that day, where top Brighton restaurants sit alongside the Best of Sussex producers,
offering tasty hot food and fresh ingredients. Sunday 3 April The Champagne and Sussex Sparkling Wine Festival at Hotel du Vin will showcase 15 suppliers, offering tutored tastings, masterclasses and the opportunity to buy a lovely range of bubbly. 1 to 8 April Brighton & Hove Restaurant Week will run from with restaurants, cafés and gastropubs offering diners ‘prix fixe’ menus which will be promoted through the food festival website and official brochure, with restaurants offering £10 lunch and £15 dinner menus; and cafés serving up a £5 deal.
harvest festival Saturday 9 April The first ticketed Live Food Show will be held on including chef demonstrations from invited restaurants alongside wine tastings and a superb three-course lunch at the Radisson Blu. And festival organizers are hoping to hold a ‘Feed the Marathon’ market on Hove Lawns on 9 & 10 April, to support the Brighton Marathon. For the kids The Great Brighton Ice Cream Competition and Boho Gelato is inviting children to design an all-new ice cream flavour for this summer. The winner will be crowned at the Live Food Show and will get to see their ice cream made, as well as winning a giant tube of ice cream and cones to enjoy with their school mates.
Entries should be emailed to Shoshana Plail at shosh@ childfriendlybrighton.co.uk “There is so much to enjoy in our city and the surrounding countryside and we have created a programme that represents all aspects of
“Last year 5,000 people voted in the Foodie Awards and this year we want to do even better to support our wonderful local eateries – so please get online from 1 April at www. brightonfoodawards.com and vote for your favourites!”
“This spring we will be celebrating everything that is great about Sussex produce and our wonderful international Brighton food offer” our foodie hub on the south coast, so please do support us and come along and enjoy our events,” Nick Mosley. Paula Seager, MD of Natural PR, who runs the Brighton & Hove Foodie Awards and has supported the festival for many years, is also calling for votes:
Details of festival events, including associated foody fun, such as the fabulous Chocolate Festival on New Road on 16 and 17 April, can be found at www. brightonfoodfestival.co.uk.
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ŠAdam King
Metrodeco is Kemp Town’s only art deco tearoom Delicious new breakfast menu served 8.30am -12 Mon to Fri & 9.30am -12 Sat & Sun Includes: Waffles with crispy bacon/fresh fruit/maple syrup Build your own muesli bowl/yoghurt/ honey Soft boiled eggs and soldiers... all available with our speciality teas and Small Batch coffee From midday try our gourmet sandwiches, soups and salads or indulge in our Afternoon Tea. Our downstairs area is ideal for small parties or business meetings. For info call 07956978115or visit www.metro-deco.com 38 Upper St James St Brighton BN2 1JN 22
issue 3 spring
Living in Hove, I don’t often get to drink in Kemp Town, with such great pubs I will now! This was a pleasant Sunday afternoon ale trail. Remember please drink sensibly!
ALE
- Steve Buckland
trail
k The Roc
NF eet BN2 1 d 7 Rock Str the far en g pub at in m o lc e W of town. Bar 4% rps Doom Ales: Sha 4% £3.25 rveys Best y £3.25, Ha bar, funk omfy back C , s: n it e b rd Best ated ga room, he function ies! p d n a urs happy ho
KEMP TO W N
The Bohemia
53 St Georges
n
Street BN2 8PH
Minimal pub w ith basic decor, we hope it’s a ‘work in progre ss’. Ales: Harveys Best 4% £2.80 London Pride 4.1% £2.80 Dark Star Hoph ead 3.8% £2.8 0 Best bits: Good prices, we look forward to seei ng it finished.
Hand in Hand
33 Upper St. James’s Stre
et BN2 1JN
Lovely proper pub, own brewed ales Ales: Adnams Bitter 3.7 % £3 Arundel Sussex Gold 4.2 % £3 Kemptown Brewery 4% £3 Brew Dog 4.1% £3 Darkstar Hophead 3.8% £3 Best bits: Full of charac ter, cosy, great beers and weekly guest ales. A must!
r
The Sidewinde
t BN2 1JN 65 St. James’s Stree b with amazing Friendly music pu garden ton Best 4% £3.30 Ales: WJ King Brigh 4% £3.30 Langham Hip Hop ter 5% £3.40 Bit my WJ King Scrum e nic vibe, DJs. Best bits: Pizzas,
The Thomas Kemp
The Barley Mow
92 St Georges Road BN2 1EE Real pub with good choice of real ales Ales: Harveys Best 4% £3.15 Rother Valley Boadicea Ale 4.5% £3.25 Hop Back Summer Lightning 5% £3.30 Rother Valley Honey Fuzz 3.8% £3.15 Arundel Stronghold 4.7% £3.25 Sharps Doom Bar 4% £3.15 KEM feel, OW Tnice garden, Best bits: CosyP s roast ding inclu food good
ALE trail HOVE
1EB 8 St Georges Road BN2 den gar h wit pub Good size and real fire. 5% £3.40 Ales: Dark Star Festival £3.40 4% t Bes n WJ King Brighto 40 £3. % 4.5 cial Spe l nde Aru
r pub Best bits: Great summe spacious with opening front and a. are garden
The Ranelag
2-3 High Street
h Arms
BN2 1RP
Nice blues pub Ales: Sharps Do om Bar 4% £3.2 0 Harveys Best 4% £3.30 Harveys Ration Ale 2.7% £2.70 HSB 4.8% £3.4 0 Best bits: Regu lar live music on Thurs, Fri and Sunday, guest beers, real fire and vin yl records on ce iling!
St James Tavern
16 Madeira Place BN2 1TN t Great vibrant pub, the firs to discover Tuaca £3.50 Ales: Arundel Trident 5% 20 £3. % 3.8 ad phe Dark Star Ho % £3.40 4.7 old ngh Stro l nde Aru selection, Best bits: Amazing rum l fire. rea a great Thai food and
in the next issue... dog friendly pubs 23
24
issue 3 spring
restau
RANT
Ever wondered why you can’t get table in your favourite restaurant? Our Maitre d’ gives a front of house insight to behind the scenes...
For legal reasons I’m not allowed to name the Grand European Brassiere where I’ve worked as a Maitre d’ for over 3 years. Suffice to say that it’s one of the busiest and most popular restaurants in Europe, which is open (and normally full to capacity) from 7am until 1am with often over 1,000 customers a day.
“I’m sorry we don’t split parties.”
Newspapers, magazines, television, radio, blogs & tweets, the world’s full of people criticising restaurants and the people who work in them. Poor, maligned, underpaid and overworked staff doing their best under circumstances that would try the most patient of saints. Ever wondered why that waiter looks suicidal, or the Maitre d’ is about 30 seconds away from a nervous breakdown?
“Hurmph. 8 o’clock of course.”
“Hello, I’d like to book a table.”
“No, as I’ve said 10.30 is the best I can do.” (If I had 8.30 I would have given it to you just to get you off the phone so you can go back to swearing at immigrants and drinking gin).
booking, remember we are normally intelligent educated human beings who are in the business of filling our restaurants and will offer you what is available.
Silence his end, has he finally accepted stamping his feet won’t get him what he wants?
Of course it may also help to be concise and polite.
“8.45?” (This continues in 15 minute intervals ‘til we reach 10.30.)
WE TAKE BRIBES.
“Well 6 it will have to be” (Could it be possibly be you’re so desperate to eat at this restaurant that you’ll quite happily drop 2 of your friends?) “When for sir?” “I said tomorrow.” “Yes sir, but what time?” “Is that the morning or evening?”
“Well I guess I’ll have to take it, although it’s quite frankly ridiculous.” “Can I have your name?” “Yes its Smith. That’s S-M-I-T-H, Smith, Smith S-M-I-T-H, Smith” (I have a university education sir... I’m pretty sure I can manage your exotic surname.) “Can I please have your full name?”
“Why do you need my first “Don’t be ridiculous. Why would name?” I come in at 8am?” (Maybe you’re (Because I have 20,000 Smiths on 1 of the 400 or so people we see my database you decrepit old fart) each day for breakfast.) “Just to make sure that we book in “I’m sorry sir but we are fully the right person, sir.” booked at 8 o’clock.” (We book up “HURMPH. It’s JOHN SMITH. 3 to 4 weeks in advance.) J-O-H-N S-M-I-T-H. that’s John “But it’s for my wife’s birthday, I Smith table for 6 at 10.30pm absolutely must have a table.” SMITH, J-O-H-N S-M-I–T-H...” (Well you shouldn’t have left it so (so the conversation carries on...) late then you thoughtless sod, I Now, for the record, this is the Well here follows a transcript of pity your poor wife.) type of customer who will turn a recent telephone call: “We do have a table at 10.30, up at 8 and stand at the desk A gentleman on the other end would that be suitable?” giving the evil eye to the with a very home counties Maitre d’ until he is eventually “10.30? What about 8.15?” British accent. (Imagine him as a I bang my head against the wall. seated at 10.30. Sgt Major type in the Army...) Next time you want to make a “8.30!” “For how many?” “Eight.” “I’m really sorry but we don’t do tables of 8, 6 is our maximum” “What, you can’t do 8?” “No sir” “What about 2 tables of 4 next to each other?” (Genius, no one has ever asked me that one before.)
Oh and I’ll let you in on a secret...
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Port land Rd
14
11Blat
chin gton Rd
29
County Cricket Ground
Davig
Chur ch Rd
dor Rd
St. Ann’s Well Gardens
. www.actioncat.co.uk
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Mo
Sq King sway
30 21
place settings
St
2
Pres ton
13
Rd
Weste rn Rd
Grand
9
Lan dsd own e
Hove Town Hall
swick
Chur ch Rd
Brun
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6
King
’s Rd
West Pier
1 Add the Colour 64 North Road, Brighton BN1 1YD 2 Audrey’s Chocolates 28 Holland Road Hove BN3 1JJ 3 BBQ Shack www.bbqshack.co.uk 4 Bonjour Breakfast www.bonjourbreakfast.com 5 Brighton Farm Market Diplocks Yard, 73 North Road, Brighton BN1 1YD 6 Brighton & Newhaven Fish Sales Basin Road, South Portslade, Brighton BN41 1WF 7 Chocoholly Brighton Marina, No 7 Marina Walk, Brighton 8 Cloud 9 cupcakes Unit 15 Brighton Place, Brighton BN1 1HJ 9 Coriander 5 Hove Street, Hove BN3 2TR 10 Drury Coffee 12-16 Richardson Road, Hove BN3 5RB 11 Ethel’s Kitchen 59 Blatchington Road, Hove, BN3 3YJ 12 Foxy’s Roast & Grill 90 Goldstone Villas, Hove BN3 3RU 13 Fresh Fish on the Beach Kingsway Hove (Just behind Hove & Kingsway Bowling Club) 14 Hove Park Café Parkview Road, Hove BN3 7BF 15 Hudson & Bridges 237 Eastern Road, Brighton BN2 5JJ 16 Indian Summer 69 East Street, Brighton BN1 1HQ 17 La Cucina 4A Montpelier Place, Brighton BN1 3BF 18 L’Eglise 196 Church Road, Hove BN3 2DJ 19 Metrodeco 38 Upper St. James’s Street, Brighton BN2 1JN 20 Mitre Tavern 13 Baker Street, Brighton BN1 4JN 21 Pronto in Tavola 43 Waterloo Street, Hove BN3 1AY 26
Sev Dia
D
Ho ve St
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28
Shor eham Road
Crom well Rd
Ave
New
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Old
elie r Rd
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12
Hove Station
ntp
10
Sackv ille Rd
Richa rdson Rd
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24
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Viad uct R d
Le w es v ho ut
York Pl
S er
Brighton Station
So
Ditchling Rd
Rd
Rd
on nd Lo
20
ven als
Elm Grove
t.
k sP n’
Trafa lg
Rd
Rd
34
8
Rd
Edwa rd S
t.
Pavilion
22
St. Ja
mes’s
Fre shfi eld
ens Que West St
St
ill
Queens Park
Brighton Dome
rth
rH no
5
North Rd
No
Churchill Sq
North Laine
Ma
1
e
ue
Q
Wh ite haw kH ill R oad
Dyke
ar St
Rd
St.
16
Royal Sussex County Hospital
Mari
19 ne P arad
eira
Palace Pier
Driv e
Roc k
15
Mad
St
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7
22 Red Roaster 1d St. James’s Street, Brighton BN2 1RE 23 Riverford Organic www.riverford.co.uk 24 Recipease 72 - 73 Western Road, Brighton BN1 2HA 25 Small Batch Coffee 68 Goldstone Villas, Hove BN3 3RU 26 The Coach House The Coach House, 108 Old London Road, Patcham, Brighton BN1 8YA 27 The Connaught Pub & Kitchen 48 Hove Street, Hove BN3 2DH 28 The Dyke 218 Dyke Road, Brighton BN1 5AA 29 The Foragers Pub 3 Stirling Place, Hove BN3 3YU 30 The Robin Hood 1-3 Norfolk Place Brighton BN1 2PF 31 The Stoneham 153 Portland Road, Brighton BN3 5QJ 32 The Station 100 Goldstone Villas, Hove BN3 3RU 33 Viva Verde 4 Richardson Road, Hove BN3 5RB 34 Visitor Information Centre Royal Pavilion Shop, Royal Pavilion, 4-5 Pavilion Buildings, Brighton BN1 1EE
If you would like to feature on our map, email us at: info@ediblemagazine.co.uk for more details 27
Mitre Tavern
13 BAKER STREET • BRIGHTON • BN1 4JN 01273 683173
Mitre tavern Good Beer Guide (CAMRA) • Cask Marque accredited The Mitre Tavern is a small, friendly local pub in the heart of Brighton. It prides itself on the quality of the beer it sells, including a selection of lager, cider, Guinness and five different Harveys of Lewes ales at a time. Cooked food 6 days a week 11.30am – 2.00pm The Mitre boasts an outdoor heated smoking garden, a men’s and ladies’ darts teams and a football team.
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Pizza mind We sample a slice of some of the city’s pizzerias and take aways Rock & Roller 95 Western Rd, Brighton BN1 2LB t: 01273 710 014 Price: £6 - £8 (except Mon and Wed all £5) Open: Mon-Fri 12pm-midnight, Sat 9.30am-1am, Sun 10am-midnight I was aware that Rock and Roller offered cocktails, burgers and pool playing upstairs, I was not aware they sold pizzas, very fine pizzas they are too! We soon settled in with a nice bottle of house wine. The pizza menu offers a good range of 6 meat and 6 veggie varieties with a few out-of the-ordinary ones. As I had never had a Thai chicken pizza before I opted for this. with sweet chilli marinated chicken, mixed peppers and spring onion. The pizza took as long as it takes to cook a freshly prepared 12” pizza and was served on a wooden base as are their fabulous looking burgers. It was a tasty offering with just the right amount of Thai flavouring although my personal preference would be for slightly more chilli. All in all, a very tasty and enjoyable meal, a very nice dessert and the option of shooting some pool upstairs if you so desire after your meal. Stevio Bee BN3
La Cucina 4a Montpelier Place, Brighton BN1 3BF t: 01273 202206 Price: £6.95 - £14.85, special offers available Open: 4pm - late We’d been told that La Cucina do the best pizza in Brighton and there’s no denying it they’re seriously good. Their extensive delivery menu offers a fantastic range of choices. We were particularly impressed by their vegetarian option which wasn’t your bog standard mushroom (big thumbs up from the mushroom allergy suffering vegetarian) and instead came with artichoke hearts and black olives. The Vesuvius lived up to its name and was eye wateringly hot. Bases were soft and doughy without being too thick and overly filling, and tomato sauce was abundant. Also recommended are the cheesy dough balls, which are just one option from a wide selection of sides. The only downside to La Cucina was their delivery area, which isn’t specified on their website. Being on the edge of Hanover we thought we weren’t too out of town, but we fell outside of their delivery area (but thanks to them for making an exception for us to write this review). Not to worry though, if you’re not in the bit of town they deliver to, then you can always nip to The Florist pub where their pizzas are served. Beer AND pizza, how can you go wrong? Rob Orchard, BN2
29
The Station 100 Goldstone Villas, Hove BN3 3RU t: 01273 733660 Price: 6” £3.75-£4.45, 12” £6.25 - £8.25 2 for 1 all day Tuesday. Takeaway available (order in person) Open: Midday-3pm & 5-10pm for food The Station is best known as a large pub but it has a secret and that’s that it has a proper domed pizza oven that produces authentic flame baked pizzas. They pride themselves on serving gourmet pizzas and some of the topping combinations are pretty unusual like the crispy duck pizza. Having lived in Italy for a few years I am a bit of a Pizza puritan so I opted for the Pamplona – prosciutto, salami, chorizo, fresh chillies, tomato and mozzarella. My wife had the Americana – Spicy pepperoni, tomato & mozzarella (with extra mushrooms and chillies The pizzas are thin and light with nice air bubbles from the flame oven . The wine list is pretty impressive and I was surprised to be able to buy Barolo by the glass. Both pizzas were really tasty and all the better for the great service from the staff who made you feel genuinely welcome. Little things like chilli oil and Tabasco on the table made all the difference. I live near the The Station, and hadn’t eaten there before but I will definitely be back. Davie Johnston, BN3
The Robin Hood 1-3 Norfolk Place, Brighton BN1 2PF t: 01273 325645 Price: £change from a tenner Open: Sun-Thurs 12-11pm, Fri & Sat 12-1am The Robin Hood is one of the few pubs that truly lives up to its name. Being the first and indeed only non-profit, charity pub in the UK. The Robin Hood brings fairtrade dining to a whole new level. The pizzas come in 9 varieties including a few veggie options & house specials, I was feeling adventurous so ordered a Bacon & Pineapple. The pizza arrived in good time, served on a wooden board with a selection of olive oils. The dough was soft & light, the crust was nice n’ crunchy and the meat was of good quality. Washed down with a pint of Harvey’s Best Bitter. I still had change from £10. There are also meal deals available in the week. The pub has a well stocked bar, comfy chairs, board games and free Wi-Fi plus use of the pub’s own computer. Can’t ask for more than that! Dave Turner, BN3
The Stoneham 153 Portland Road, Hove, BN3 5QJ Price: £6.95-11.95 Open: lunch - 10.30pm Formerly ‘The Portland Rock Bar,’ this once dark, seedy venue has been re-vamped and transformed in to a sophisticated eatery. The place was buzzing with people, children and dogs. We were greeted with friendly smiles and encouraged to sample the wine - with a selection of wines for a variety of budgets. There’s also a good range of ales to choose from as well as premium lagers. The extensive menu has many vegetarian options and also a kids’ menu. To start; antipasti and Italian breads, soup and salads. The mains include pasta, baked dishes and pizzas ranging from classic Italian to Turkish pizza alternatives. I chose the Affettati misti - quattro formaggio with prosciutto crudo, salami romana, coppa smoked mountain ham and sundried tomatoes. Served on a wooden platter, this was a nice touch and it tasted delicious. The food was very good indeed and I was highly impressed with the speedy service. I recommend you visit the Stoneham for a great atmosphere and an enjoyable meall. Amy Braithwaite, BN3 30
issue 3 spring
Pizzaface 35 St Georges Road, Kemptown Brighton BN2 1ED t: 01273 699082 Price: From £6 - £10 Open: Take away & delivery only Sun-Thurs 5-10pm, Fri & Sat 5-11pm ‘Simply awesome’. That’s what meaty mate exclaimed whilst eating her prosciutto, artichoke and parmesan pizza, otherwise known as Pizzaface’s Theodora.Their trick seems to be quite simple and obvious - the bases are thin and topped with highquality ingredients. So, if you want extra sun-dried tomatoes on your veggie pizza as I did, you get yummy, strong-tasting tomatoes. Various pizzas are available with combinations that are truly Italian. And for those who want a little something more all ingredients are available as extras, or just make up a pizza from scratch ‘yerself. The only thing that I have to complain about is the temperature of the pizzas, when they arrive they are only warm, so half-way through your pizza and the rest of it is cold. Salads, ice creams and drinks (both soft and booze) can be bought. We opted for the mojito sorbet, made by Bo Ho Gelato in the South Lanes. It was just what we wanted – a bloody good frozen mojito. Yum, yum and thrice yum! Danaliese Crawford, BN1
Pronto in Tavola 43 Waterloo Street, Hove BN3 1AY t: 01273 771 881 Price: £5 - £8 for pizzas Open: Mon-Thus 6pm-11pm, Sat 5pm-midnight As I’m already a fan of Pronto, being given an excuse to order for the sake of a review was hardly a sacrifice. Hiding behind a small unassuming shop front on a corner of Waterloo Street, Pronto in Tavola is busy turning out some impressive pizzas as part of a substantial authentic Italian menu. They do free deliveries with a minimum of £5 spend which happens to be the price of the standard Margherita. But if you find yourself stumbling out of a nearby watering hole you can collect (I have on occasion perched on the small breakfast bar by the window). The menu includes starters, specials, pasta dishes, desserts and over a dozen different types of pizza. The standard pizza is 12” and is big enough to share. Delivery took just over 30 minutes. The bases are thin and crispy but the real gem is the quality of their ingredients. The tomato sauce was rich and full of flavour. The Calabrese was the definite favourite of the two, it was nicely spiced and the salami was delicious. The Italiana had quite a sweet flavour with cherry tomatoes and mascarpone cheese but pleasantly off set with rocket leaves. Again the quality of meat was exceptional but while it was very tasty the mascarpone made for very sloppy eating and the base lost its crispy texture and became a bit soggy. If you’re looking for a good authentic Italian pizza this is a dependable option. Jessica Maxwell, BN3
In the next issue we bag a seaside classic... fish & chips Want to be on our review panel? email: emma@ediblemagazine.co.uk 31
- Sarah Waters
the
secret’s in the soil
Ever wondered why your plants don’t grow as well as you hoped or you don’t produce that bumper crop? The answer could be in the soil. Why compost Homemade compost is full of nutrients and micro organisms which feed and add life to your soil, creating the ideal environment for your plants to flourish. Recycling your household leftovers also helps cut down the carbon footprint by reducing the amount of harmful methane gases created from organic waste rotting in landfills. So instead of throwing your vegetable peelings in your kitchen bin throw them in the compost bin. What to compost The word compost comes from the Latin ‘put together’ and this is what composting does, putting together different ingredients to create a great growing medium. Composting is an easy process, which can become addictive. Within a few months you could have a rich, dark crumbly mixture teaming with worms, and other wildlife
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issue 3 spring
ready to feed your garden beds. To make good compost you should try to add an equal mixture of ‘greens’ and ‘browns’. Greens are materials that are rich in nitrogen and break down fast and activate the composting process while browns are more bulky materials that rot slower and add help retain water in the soil.
Browns • Cardboard, black and white printed-paper (avoid colour print as this can have toxic chemicals) • Bedding such as straw and newspaper from vegetarian pets • Woody prunings from hedges and plants.
Greens • Kitchen leftovers including raw fruit and vegetable waste, tea bags and coffee grounds. • Animal manure from herbivores such as horses, and cows. You can also add the bedding from non meat-eating pets. • Grass clippings and annual weeds without seeds • Soft green prunings • Poultry manure and bedding.
How to compost Site your composting area in full sun or semi shade as the heat will help speed up the composting process. Layer your bin with alternate amounts of green and brown materials. This will create something called a ‘cool heap’, which is slower to break down, and may take up to a year. If you want quicker compost mix your browns and greens first and then fill the bin in one go. This will add oxygen to your bin and speed up the composting process.
What not to compost • Meat, fish, cooked food, cat and dog waste.
Regularly taking out the contents of the bin and mixing them together (turning) will do the same job and is a great source of exercise! Adding urine, comfrey, nettle and chopping materials into small pieces will also help speed up the composting process. Making the perfect compost is a matter of practise. So if you find that your bin is too dry try adding a little water. If the compost is too wet add more browns. A sign that the bin’s too moist will be small black fruit flies around your bin. When the compost turns into a dark, crumbly material and has an earthy sweet smell it’s ready to use. It’s normal to find that there are still twigs and some browns, which haven’t completely rotted down in the compost so put them back in the compost bin to complete rotting down. For a guide to composting or details about training on composting visit www.harvest-bh.org.uk/ composting
Compost bins You don’t need a bin to compost – if you’ve enough space outside you can build a heap and take it from there, but for many people a compost bin is tidier. The size and how easy it will be to get the compost out should be two of your main considerations. If you have the space for two bins, you can leave one to make compost whilst loading up the other. But if you only have a small patio area, a womery might suit you more. If you are unsure call the Food Partnership on 01273 431700. For a plastic bin you can look on freecycle or Gumtree. Brighton & Hove Council are offering subsidised compost bins and wormeries to get more people composting at home. Prices start from £5 + £5 delivery charge and can be ordered from www.brightonhove.getcomposting.com or by calling 08445 714444. The Mid Sussex Wood Recycling Project make wooden compost bins for £60 www. midsussexwoodrecycling.btik. com/Home
Community composting Composting doesn’t just have to take place at home – workplaces, schools, universities, community centres and libraries are some of the settings that the Brighton & Hove Food Partnership have supported to set up communal composting schemes. To find out more give us a call on 01273 431700 and ask for Vic or Liz.
The word compost comes from the Latin ‘put together’ and this is what composting does - putting together different ingredients
33
WE WENT CORIANDER RESTAURANT&DELI FOR A MEAL AND CAME OUT WITH SO MUCH MORE AN EXCLUSIVE EDIBLE OFFER
10% off all deli products and A free glass of wine with any meal and Free coffee and tea STARTS 1.04.2011, FINISHES 31.06.2011
REGISTER ONLINE AT WWW.CORIANDERBRIGHTON.CO.UK/EDIBLE VERY FEW TERMS AND CONDITIONS APPLY 5, HOVE MANOR PARADE. HOVE STREET.HOVE.BN3 2DF WWW.CORIANDERBRIGHTON.CO.UK CALL. 01273 730850
Davie the commuter’s
SPEEDY SUPPER spaghetti alla carbonara This is one of my favourite dishes and is an ideal speedy supper. It uses only a handful of ingredients and can be prepared and cooked in the time it takes to boil the spaghetti, plus a bit of stirring. Spaghetti Carbonara translates roughly as “coal miner’s spaghetti” and the story goes that the charcoal makers in the hills around Rome would have this for their lunch, and the ash from the fires would land on the pasta. These days we use black pepper to represent ash. It’s a common misconception that Carbonara is made with cream, it’s NOT! Restaurants often do this in order to pre-make the sauce but this dish should be made fresh and eaten immediately. ingredients serves 4 (or 2 really greedy people)
method
1 glug olive oil
• H eat the olive oil over medium heat. Add the pancetta, sage and garlic to a small pan stirring often, and cook until crisp but be careful not to burn it. Set the pan aside
180g thickly sliced pancetta, diced into 1cm pieces or a packet of cubed lardons 1 clove garlic (crushed) 2 tablespoons sea salt 350g of a good quality Spaghetti 3 large eggs plus 1 egg yolk at room temperature, beaten 3/4 cup grated ParmigianoReggiano combined with 1/4 cup grated Pecorino Romano
• B ring a large pot of water to boil. Add the salt and the spaghetti. While this is cooking...
• Beat the eggs and leave to one side • Grate the cheese hen the spaghetti is cooked ‘al dente’ drain the pasta • W reserving a cup of the pasta water • A dd the pasta back into the pot over a very low heat and immediately add the pancetta and stir • S witch off the heat and slowly add the eggs and half the cheese, stirring gently, the eggs will cook in the heat of the pasta but if they cook too fast they will end up scrambled!
cup of boiling pasta water
• A dd a small amount of the pasta water if needed to emulsify the sauce (this is what gives the sauce its creamy texture)
Freshly ground black pepper, to taste
• Grind a generous amount of black pepper into the pot and stir
A few fresh sage leaves
• Serve immediately • S prinkle the remaining cheese and some more ground pepper to taste.
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edible loves... Indulgent homewares for your personal pleasure...
s Cup cake cases
Stainless steel teapot s
Cups for cakes in colours £2.50 Bert’s Homestore www.bertshomestore.co.uk t: 01273 774212
Sheer decor elegance £22 Metrodeco www.metro-deco.com t: 07956 978115 s Giant easter egg
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s Silicone butterfly cake case
Break the baking mould £12.99 Steamer Trading www.steamer.co.uk t: 01273 227705
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Ideal for sharing a nightcap £36.50 per pair Abode www.abodeliving.co.uk t: 01273 621116
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Audrey s Chocolates
38
issue 3 spring
viva verde stylish & creative floristr y
flowers, plants & gif ts 4 Richardson Road • Hove • East Sussex BN3 5RB tel/fax: 01273 733321 e: viva@viva-verde.com www.viva-verde.com
Why not treat yourself to breakfast in bed?
Gardening tips: the spring plot Get your plants off to a good start with the following tips from Sarah Waters, growing officer at Harvest. Protect plants. As the days become warmer and lighter it’s not only the plants which spring into life, but slugs and snails too. Protect young plants by surrounding them with plastic bottles. Water in the morning rather that the evenings, as the slimy pests love dark and moist conditions. Try using slug pellets such as Growing Success, which are safe to use around birds, pets and children. Water Nemaslug into your soil. This contains parasites called nematodes which kill slugs. Start potatoes. In March ‘chit’ your potatoes. Stand them in a cool, dry place such as a kitchen windowsill so they develop sprouts – once these are about 2cms long they’re ready to plant. Start sowing. For earlier crops start sowing seeds in pots in an unheated greenhouse and plant out when the weather warms up. Start sowing lettuces, celeriac and chillies in March and cucumbers, tomatoes, courgettes and pumpkins in late April and early May.
Chocolate brownies for the one you love = brownie points for you! Bonjour Breakfast delivers freshly baked goods, Champagne, flowers and more directly to your door
Hardening off. Plants can suffer if they are suddenly taken outside after cosy, inside conditions. Take them out for a few hours for several days and then leave them out overnight so they gradually get used to the cooler environment.
www.bonjourbreakfast.co.uk
Lower maintenance crops. If you’ve never grown vegetables or fruit before start with a few varieties such as garlic, potatoes, beans, pumpkins, Jerusalem artichokes and raspberries. These are all easy to grow and will give you good crops for less work! Harvest is a non-profit organisation www.harvest-bhfood.org.uk 39
Baking in a bad mood...
- Glenda Brassington I can’t make scones. The last time I served one to my youngest sister she broke down laughing as she tried to get through the hard outer shell, but she did assure me they had a nice flavour. I approach scone making as I do most things in my life- with a list of instructions and a set of scales. I have often been called a perfectionist, a trait which is impossible to live up to as the mother of a five year old running a cafe, but I do still approach things with a strong sense of purpose. My mother can make great scones, soft and crumbly that melt in your mouth as you smother them in butter straight from the oven. She told me the other day that you shouldn’t work the scones too much. My mother approaches life in a hurried, throw it together fashion, not giving things much thought. She wouldn’t even use scales. Her sponge cakes were always light and airy and she made great meringues when we were kids. This made me think about baking reflecting your personality. I can make a good brownie, dense and rich, but not too sweet, that melts in your mouth. I make the same cakes every week for the café with the same ingredients in the same oven, sometimes they rise, sometimes they sink and sometimes they take longer to bake. I wonder if this reflects my roller coaster of a life at the moment. My friend’s grandmother told her that you can’t make a light sponge cake if you’re in a bad mood. Grandma Ethel’s cakes were always consistent, they were firm and moist, and could always be relied upon as could she herself. Our daughter loves to bake, she stands in the kitchen, not much higher than the kitchen cupboards, with a teatowel wrapped around her waist, kneading and stirring with such a sense of purpose and concentration and I think maybe scones won’t be her speciality either. 40
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chocolate workshops www.chocoholly.com
situated in brighton marina with award winning chocolatier Holly Caulfield
7 marina walk BN2 5WA t: 07780 975068
zesty lemon cupcakes makes 10 –12 Bring some colour to your spring with this beautiful cupcake recipe 110g self raising flour 110g caster sugar 110g unsalted butter softened 1tsp baking powder 2 large eggs (free range or organic) 2 lemons zested plus 1 tablespoon of juice Lemon curd for filling (home made is best) Lemon frosting 325g Icing sugar 150g softened butter Juice of ½ lemon Zest for decoration
Preheat oven to 170°c/fan 150/gas mark 3 and line a 12 hole muffin tray with baking cases (if using muffin cases ingredients will make less). Cream the butter and sugar together in a large bowl or food processor (until light and fluffy), then add the sifted flour and all other ingredients and beat until well combined. Place heaped teaspoons of mixture into the cases (until 2 thirds full) and bake in the oven for about 20 minutes until golden (insert a wooden skewer – if it comes out clean then they’re ready). Once cooked allow to cool for 5 minutes before turning out cases onto a wire rack to cool completely. Once cool use a sharp knife to cut a hole in each cupcake and fill generously with lemon curd, then replace the top. For the lemon frosting, mix all the ingredients together in a large bowl (an electric whisk works well), Fill your piping bag and pipe large swirls of frosting onto your cakes and decorate with the lemon zest if you wish. Sharon runs her own cake company called Baked Bliss. She can be found at the Farm market on North Road every Saturday. You can also contact her on 07984 184388.
41
local hero
H
Fresh fish on the beach Fresh fish caught daily from our local boats & a selection of shellfish now available Open Wednesday - Sunday 9am - 2pm Retail & wholesale supplies Friendly service & advice Visit us on the beach or call: 07889 913519 KINGSWAY (JUST BEHIND HOVE KINGSWAY BOWLING CLUB)
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CALL: 01273 776661 WWW.FOXYSBRIGHTON.COM TEXT ‘FOXYS’ TO 60777 FOR A MOBILE MENU 90 GOLDSTONE VILLAS, HOVE BN3 3RU (JUST DOWN FROM HOVE STATION)
GET YOUR CHOPS AROUND OUR MEAT!
ALL HOME-MADE, LOCAL & FRESH ALL FOOD DELIVERED TO ORDER HOME CATERING . PARTIES . BUFFETS
TWO
FOR
ONE
EVERY TUESDAY!
One of our delicious main courses FREE on Tuesdays when you buy another one. Simply provide us with your name & mobile number (one per main course) and mention ‘EDIBLE OFFER’.
One offer redemption per person. Valid on Tuesdays until June 30th 2011 for eat in, takeaway and delivery. Customers must provide name and mobile phone number to qualify. 43 Lowest priced main meal free when ordered with another at full price. Not to be used in conjunction with any other offer.
Ditch the diet, say hello to
healthy weight loss Our nutritional therapist Sarah Cheeseman advises us how we can achieve body confidence in time for summer. Weight loss is big business (please excuse the pun)! 50% of Europeans and 62% of Americans are overweight. The British Heart Foundation estimated that the NHS could save £6 billion if all members of the population ate a healthy diet. The diet industry cashes in on our money-rich, timepoor, quick-fix society. The advertising draws you in, and feeds you images of once large people shaking their stuff in skin-tight size 10 jeans. In order to gain weight, you must be consuming more calories than you burn off. Therefore it stands to reason that to lose weight, we need to restrict the amount of calories we eat, whilst increasing our physical activity. Our bodies have a survival mechanism in place which makes severe calorie restriction diets, such as meal replacement shakes, very unlikely to work, and explains why many yoyo dieters end up heavier and heavier each year. In evolutionary terms, we haven’t evolved much since we were cave men. At that time, survival was a daily battle - there was danger everywhere from big 44
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animals with sharp teeth and starvation was a real possibility. One of the mechanisms we developed to deal with this was the ability to regulate metabolism (the rate at which we turn food into energy), controlled by the thyroid gland. When you start a diet, the body thinks that it is being starved and in order to help us survive these perceived harsh circumstances the thyroid gland will down-regulate metabolism, meaning that we need less energy, or calories, to keep us going through the day. You will still lose weight during your diet, but when you start eating normally again, you may put all of the weight back on, as the thyroid gland takes a while to catch on to the fact that food is plentiful again. Most people coming out of faddy diets gradually return to their old, unhealthy eating patterns and there’s also evidence that the body gets more economical with its use of calories after every diet. Research suggests that the average dieter, post diet, will put on all the weight
they lost during the diet, plus on average, 11% more. This increases by 2% after each diet! So here are my top tips for achieving the body you’ve always wanted: n Consider any underlying issues that may contribute to your weight. Over eating and lack of exercise are the main culprits, but low serotonin levels, chronic stress, nutrient deficiencies, toxicity, lack of sleep and hormonal imbalances (including hormones such as Ghrelin, the “hunger hormone” produced by the stomach), could also play a role. n Don’t ignore your emotional relationship with food. As human beings, we do not usually eat simply to fuel our bodies. Food is tied in with special occasions such as weddings and other celebrations. Many people eat when they are sad, or happy, or both. You may use food as a comfort or an emotional crutch. Poor dietary habits and issues with food are often developed in childhood, and some kind of psychological therapy may help to identify and address this.
food for thought Wholegrains contain more n Supplements may help. Blood sugar balancing. vitamins, minerals and fibre Chromium is a trace mineral Too much sugar in the blood and release their sugars slower. that helps to balance blood stream means that large sugar by aiding the work of amounts of insulin are released n Watch your portion size. insulin, it can also help with from the pancreas to mop it There have been various sugar cravings. Drinking green up and prevent damage to the experiments conducted to see tea has been shown to aid blood vessels. Long term, this whether people stop eating abdominal fat loss, especially can lead to “insulin resistance”, when they are full - the result? when combined with exercise. and eventually, Type 2 Diabetes, They don’t. If you have more L-Carnitine and Conjugated which carries severe health food on your plate, you’ll eat Linoleic Acid are two nutrients complications. A spike of blood more. There’s a very simple which aid the metabolism of sugar is usually followed by solution - buy smaller plates. a trough, this is called blood sugar imbalance. If you suffer When our caveman bodies were evolving there from this you may experience was no such thing as a diet, calorie restriction came cravings, headaches, energy dips and mood swings. It will about because there was a genuine shortage of food also affect the way your body processes and stores energy, fats. They work particularly well n Exercise. There’s no getting making it harder to lose weight. in combination with exercise. around it. Exercise is the n Enter protein! You key to weight loss. Work on There is no secret or need it for repair, hormone gradually building muscle. quick fix to achieve lasting production, neurotransmitter Muscle contains hundreds of weight loss, you’ll need to (brain chemical) production, mitochondria, the part of the combine dedication with a immunity and lots more. cell that turns food into energy. genuine desire to change Importantly, it slows down The more muscle you have, your unhealthy eating habits. the digestion and therefore the faster you’ll burn energy. But the beauty is, once you’ve the energy release of a meal Exercise also helps insulin work, cracked it, the benefits will because your body has to work which means more balanced reach greater than just a harder to break it down. So if blood sugar. slimmer body. If you work at you eat a piece of fruit, it will fill it, you’ll find greater health, n Find healthy foods you you up for longer if you eat it fitness, and well-being. enjoy. You can still have with protein. Have protein with your takeaway curry at the every meal, and if you snack, weekend, but by swapping have protein then too. Sources the pilau rice for boiled, and include meat, fish, eggs, nuts, the chicken tikka masala for a seeds, beans, lentils, dairy Sarah runs Pure tarka dall, you’ll save yourself and soya. I love whey protein Nutrition in hundreds of calories and quite shakes. In order to keep blood central Brighton a few grams of fat. If you’re sugar stable you also need to and you can pushed for time in the evening, avoid refined sugars such as contact her on 07772 719213 instead of reaching for the cakes and sweets and swap or enquiries@pure-nutrition. microwave meal, make a big refined carbohydrates such as net. Visit her website healthy meal at the weekend, white bread, pasta and rice for www.pure-nutrition.net. so you’ll have leftovers during the wholegrain variety. the week. 45
BOWL OVER POVERTY HOLD A SUPER SOUP LUNCH
Photo: Christian Aid
Friday 25 March 2011
Register NOW to make your bowl count To register, visit www.christianaid.org.uk/ super-soup-lunch or text ‘soup’ to 88802* UK registered charity no. 1105851 Company no. 5171525 Scotland charity no. SC039150 NI charity no. XR94639 Company no. NI059154 ROI charity no. CHY 6998 Company no. 426928 The Christian Aid name and logo are trademarks of Christian Aid; Poverty Over is a trademark of Christian Aid. © Christian Aid Febuary 2011.
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27/01/2011 15:30
working lunch Each issue, we pick three of our favourite lunch venues in an area of the city - this issue edible visits the serene South Lanes. Street Thai 20 Brighton Square Brighton BN1 1HD t: 01273 207444
Food for Friends 17-18 Prince Albert Street Brighton BN1 1HF t: 01273 202310
Aloka 14 East Street Brighton BN1 1HP t: 01273 823178
Street Thai is just what Brighton Square needed – having had a variety of bog standard cafés come and go, it’s a great place to eat while watching the world go by. The food is extremely reasonable and quick. It’s refreshing to see Thai food served in such a beautiful way too. Choose from stir fries, curries or lighter salads (I would personally recommend these). The staff are attentive and if you’re looking for somewhere vibrant but not too busy, this is a great choice.
Food for Friends has a great reputation for good reason. Having been one of the most consistent veggie eateries in Brighton for a long time, it’s easy to see why their customers are so loyal. You certainly can’t grumble at their express lunch menu – it’s £7.95 for one course and £11.45 for two. The daily specials have been excellent every time we’ve eaten there. Expect dishes such as a goat’s cheese and puy lentil burger, veggie curries, or warming soups served with freshly baked bread.
If you’re looking to feel like a wholesome being whose blood sugar is balanced for the afternoon, Aloka is your place. On offer is a selection of healthy salads, delicious hot food such as lentil dhal and tofu sausage stew and accompaniments with a twist. Price is by weight, this doesn’t always work in your favour so keep check while you pile your plate. The atmosphere is relaxed as Aloka is also a way of life centre – offering yoga classes and selling organic produce. We recommend trying some of the raw and living cakes and desserts. 47
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Love food hate waste Save your food, save money, and save the planet! Check in with your bin. Over a third of what we throw away in Brighton & Hove is food that could have been eaten. That’s bad for your wallet and bad for the earth! Here’s what you can do to avoid it: • Make a shopping list and try not to shop hungry. • Get to know your portions eg. 1/4 mug dry rice=1 serving. • Learn about proper food storage and safety. Check out our website for info. • Forget “best before” dates, it’s the “use by” dates that really matter. • If you have a freezer, use it and don’t forget to label the food.
BRIGHTON FARM MARKET
• Love your leftovers! There’s some fabulous recipe ideas at www.lovefoodheatewaste.com • Host a dinner party with family and friends, and use up leftovers and odd bits in the fridge.
NOW OPEN WEDNESDAYS
• When eating out, enquire about doggie bags for unfinished food, as well as smaller portion options.
SATURDAYS
For more tips, delicious recipes and info on upcoming free food demos, check out www.bhfood.org.uk or visit the Big Sussex Market, 2 & 3 April, New Road, Brighton.
(FROM WEDS 30TH MARCH 2011) 9AM-2PM
9.30AM-4.30PM
Diplocks Yard, 73 North Road Brighton BN1 1YD www.brightonfarmmarket.co.uk
Visit www.lovefoodhatewaste. com to learn about the campaign, and what others across the UK are doing to reduce food waste. 49
last orders Q & A Heather Mills, activist & charity campaigner is conscious of what she eats, owns a vegan restaurant, does loads for world landmine clearance and even finds time to dance on ice. How long have you been a vegan? Since 1993; I was hit by a police motorbike and after losing my leg, a friend introduced me to a plant-based diet which healed my infection and saved my knee. Later came animals and the planet as my awareness was raised. Every time I look at animals or feed my daughter a vegan meal, I think “Wow - how great I’m not harming her, the animals or the planet” You have done a lot for animal welfare, do you have any pets yourself? I’ve a dog named Oliver who is 17 yrs old. He had never been ill until last year, when I had to care for him 24 hrs a day. He’s like my first born child and I thought I was going to lose him, but he eventually bounced back. I now have two rescue cats too. Why Hove Lagoon as your venue rather than a central location? I used to take my daughter to the park outside the café when she was little but the food was awful. I lived close by and wanted to do something for the community.
Why did you choose to use meat substitute in your menu rather than dishes that have no call for it? They taste fantastic! They’re made from 100% natural plant based ingredients, so are healthy and ethical too. They’re perfect for creating animal free versions of every day family favourites, such as cottage pies, casseroles and stir fries. All our meat substitutes are produced by The Redwood Wholefood Company, our wonderful vegan food firm. It was recently rated the UK’s most ethical vegetarian foods supplier for the fifth year running. Brighton & Hove has a choice of great vegetarian places to eat in, how do you feel yours stands out? People tell us they love it because it has a friendly, relaxed feel. There’s a stylish funky interior and stunning fibre optic bar area. We often have live music too during the summer. We have a children’s crèche showing cartoons all day and a fabulous dining area with a projector showing classic black and white movies. We’re dog friendly too.
V-Bites was awarded with a Healthy Choice Award – what is it you’re doing right? We always use healthy cooking methods and healthy ingredients, sourcing fresh produce wherever possible. We care passionately about what goes into our food. All our lines are vegan and mainly organic. Our meat substitutes are free from meat, egg, dairy, lactose, cholesterol, hydrogenated fats, artificial colours/preservatives and GMOs, so suitable for all sorts of different diets. People who eat plant based food are less likely to be obese. They also have stronger immune systems, are less susceptible to everyday illnesses and live 6-10 years longer. Best kitchen gadget? My vegan meat slicer. What is your favourite food? Japanese spinach dumplings. Which 2 ingredients are always in your household? Braggs, which is a healthier soy sauce. Redwood meat-free slices, as my dog and daughter love them and I can hide my dog Oliver’s tablet in them while he wolfs them down. Who would you most like to cook for - dead or alive? A Michelin star chef! It’s easy to make anything taste OK with dairy, sugar and animal fat making it taste great with plant based foods is harder.
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Any pet hates about Brighton? None!
The
Foragers pub Support your local. A specially selected range of premium spirits, wines, beers & ales Children’s & bar snack menus now available Mon to Fri 4 - 6pm DJs on Friday & Saturday nights in the front bar Our back bar is available for private functions For exclusive offers follow us on Twitter & Facebook
the Foragers
For more information call 01273 733134 or visit www.theforagerspub.co.uk 3 Stirling Place • Hove • East Sussex • BN3 3YU • info@theforagerspub.co.uk
Food waste digesters and wormeries
Midi (small) Wormery Was £42.95
Now only
£26
Original Wormery
Was £98.99
Now only
£39.95
Green Johanna – produces compost from all types of food waste
Was £60.80
Now only
£39.95
+£9.95 delivery All include free kitchen caddy
To order contact 0800 019 2064
www.greatgreensystems.com
Was £52.95
Now only
£36.25
Tiger (large) Wormery