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NOSTOS RESTAURANT, HOVE

THE SBT LUNCH REVIEW IS BACK!

TAPAS REVOLUTION IS COMING TO BRIGHTON

DELICIOUS TAPAS IN BRIGHTON & HOVE

COUNTY BUSINESS CLUBS WINE OF THE MONTH

WITH BRIGHTON & HOVE WINE CLUB

SBT Lunch Review is back

Nostos Hove

After such a tough year for the hospitality industry it was with true delight that this month we were able to return for the SBT lunch time review. It was fantastic that our first review back was at the award winning and County Business Clubs Virtual Award Finalists Nostos Hove.

I have been following Nostos Hove since they opened their doors and was excited to visit. Being Greek Cypriot and with my passion for Greek cuisine I was keen to explore their modern twist on some of the famous traditional dishes. We arrived at 12:30pm and was welcomed with a warm greeting, the restaurant has a nice modern spacious feel to it, despite the COVID safe barriers separating tables. It was a warm day and I was looking forward to a nice glass of white wine. Nostos have an extensive wine list which is predominantly Greek wine which I loved. I opted for the Thema Pavlidis which has a dash of sauvignon blanc that boosts this successful brand with grassy – vegetal character and stone fruit aromas. It certainly hit the mark. I was delighted to be joined at lunch by my good friend and Managing Director at Midnight Communications, Flo Powell. Also with a Greek Cypriot background Flo was my perfect guest

in more ways the one. We both not only share a love for this fine cuisine Lifestyle but also how we should eat it, a selection of dishes in the middle of the table so we could both try a wide selection of the menu. For our starter dishes we had Xtenia, Pan fried scallops with ginger & orange sauce, avocado mousse and crispy leeks. I am a huge fan of scallops, although they are not always the easiest to get right, but these were cooked to perfection and melted in your mouth. We also had Xtapodi, Grilled octopus,

Santorin fava bean puree and wine, fennel capua pepper sauce, again this can on occasion become quite chewy and tasteless if not cooked correctly, but again cooked perfectly and worked really well with the bean puree. Finally a truly traditional dish of Spanakopita, Traditional handmade filo pastry, spinach, feta and kale pie. Growing up this was a staple dish in our house so this had a lot to live up to, and wow it was incredible, my Mum would have certainly enjoyed this one.

We had a short break before moving on to the mains, because despite the amazing presentation of the food, in traditional Greek style it the portions are still a good size (which I love). The main course for me could really only be one thing, possibly my most favourite Greek dish and one I have made many times over the years . Kleftico, Slow roasted lamb shank. Kleftico, or’Bandits Lamb’, was supposedly lamb that was stolen and cooked in a pit to avoid detection. This was accompanied by sweet potato puree, tender-stem broccoli with a red wine and rosemary sauce. The meat was so tender and literally fell of the bone, I simply couldn’t fault it (pains me to say but certainly gave our family recipe a run for its money). Flo and I also shared mains and our second choice was the Spalomprizola Stifado. Stifado is traditionally a beef style stew, this however was a 10oz ribeye steak, crushed jersey royals with a stifado sauce and pickled onions. I had never tried Stifado this way and have to say it was delicious, the steak was cooked medium rare on the chef’s recommendation and again the quality and tenderness of the meat was divine. To accompany the meat dishes I changed to a red wine, again keeping to a Greek choice sticking with the same Thema Pavlidis, which was a well balanced red with a light touch of oak.

By now we had maybe only a little room for dessert but in true Greek style could not leave without sampling some of the delights. Those of you that know me know that cheese is my biggest vice so had to try the Mastelo Chiou, pan fried Greek cheese with a pomodoro sweet spoon and crumbled Kalamata olives. I may have used this word once or twice in this review but feel it is the best way to describe it… Wow! Finally we had the Portokalopita, orange pie, chocolate namelaka, Swiss meringue and raspberries.. The richness of the chocolate with the fruit was a perfect combination.

To end what can only be described as an amazing feast I had a traditional Greek coffee.

The vision for Nostos is and I quote:

‘To serve authentic, wholesome food, as it should be. Honouring our culinary heritage while taking inspiration from local ingredients to create a varied menu that includes iconic dishes as well as lesser known gems of Greek cuisine’

Well, hats off to the team at Nostos Hove because in my opinion you have certainly achieved this. It was an amazing experience from start to finish and although a certain modern twist to the dishes, the food still had a strong element of tradition, leaving me feeling like I had just left my Stede’s or Yaya’s (Nan in Greek) completely stuffed and satisfied.

After visiting it is easy to see why this restaurant in Hove is award winning and has the support of the community. I urge our members and readers if you haven’t been then please please do pay it a visit. Although I maybe slightly biased, Greek cuisine is one of the best in the world and the team at Nostos Hove do it more than justice. I can not wait to return and bring my Mum and Uncle George – I know they will both love it as much as I did.

www.nostos-hove.co.uk

Tapas Revolution is coming to Brighton

North St location set to open authentic Spanish Tapas bar and restaurant

A new Tapas restaurant is coming to Brighton. Set to open at the beginning of June, Tapas Revolution promises to bring authentic Spanish tapas, large sharing plates, sangria & cocktails to the site in the heart of Brighton’s North Street. While the menu stays true to traditional, authentic tapas, the look and concept is reminiscent of airy, modern day Barcelona or Ibiza. Offering an all-day dining experience, the 100 seater venue will also feature a “Spanish Terraza” for up to 80 people to soak up the summer sun. Located near Brighton Pavilion at 165 North Street, Tapas Revolution will be open daily from 11am to 11pm offering an array of small plates, traditional Spanish mains, paellas and churros. The drinks list includes an extensive wine selection blending Spanish favourites with biodynamic / organic producers, including working with local Sussex producers “Kingscote” alongside a premium range of cervezas and cocktails. The restaurant will be open for both bookings and walk-ins, with bookings through reservations@tapasrevolution. com recommended to secure a table. Local residents can get a sneak preview of the menu from a pop up van offering

tasters around the city. Follow @ tapasrevolution on Instagram to watch Lifestyle out for more details. Hoping to provide a platform for Brighton’s vibrant Spanish community, the team say they are planning several community events in future, including a street market celebrating local Spanish artists and producers. Interested community groups, artists and producers are encouraged to contact brighton@tapasrevolution.com to find out more, or get Tapas Revolution’s support with an existing event. Promising a lively, bustling tapas bar vibe, the casual dining atmosphere at

Tapas Revolution will evolve through the day from churros and a morning coffee, bottomless brunch, working lunches or somewhere to sit and graze on multiple small plates over a long evening. This will be set against a curated music playlist including emerging Spanish talent and Fiesta Favourites!

Diners can enjoy a range of menus, including Bottomless Brunch for bottomless sangria, wine and beers every Saturday & Sunday from 11am until 2pm, Aperitivo Time providing 2 for 1 Sangrias, G&Ts and Cocktails between 3 - 6pm Sunday – Friday, typical in Spain giving the chance to sample various recipes before dinner and they are also offering “Tapas Time” allowing guests to taste 3 Tapas dishes for £18 between Monday - Friday from 12 - 6pm.

The independent operator’s site will feature Spanish inspired decor, with special touches individual to Brighton, with Menu development being led by Madrid-born Executive Chef and author Omar Allibhoy Cuende, alongside the talented Brighton Chef team. Menus will include a range of vegan dishes using ingredients sourced from local producers. Some of the feature dishes, such as Albondigas En Salsa (Beetroot, oat and lentil albóndigas served in a rich tomato vegetable ‘sofrito’ sauce) and Garbanzos Con Espinaca (Spiced chickpea stew with baby spinach, garlic and spices) will sit alongside classics such as Tortilla, Croquetas de Jamon, Calamari and Chorizo cooked in Asturian cider.

Omar said: “Brighton is such a vibrant, culturally rich city, we can’t wait to join the amazing food scene here. We hope to offer a little taste of true Spanish hospitality, showcasing the wonderful food that goes hand in hand with a relaxed and welcoming way to socialise.

We’re excited about meeting members of the local Spanish community, hosting events and working with groups, creators and artists, so would love to hear ideas on how we can support and celebrate Spanish culture’s place in Brighton.”

www.tapasrevolution.com

County Business Club

Wine of the Month

To celebrate English wine week I have chosen a wonderful still white wine blend from Plumpton Estate in East Sussex, home to UK’s centre for excellence on training the next raft of wine producers. The college has a variety of course up to degree level in Viticulture but also runs weekend or WSET courses for those people that are keen to enhance their knowledge of wine. Ana Dogic is head wine maker and produces a wide range of still and sparkling wines at the college.

As we finally move into summer I have selected their still white wine called Plumpton Rock Lodge White which retails for a very affordable £11 which is great value for a quality dry English wine.

Plumpton Rock Lodge White 2018

What I like about this wine is that the blend varies according to what is grown each year on the estate and also the preference of the students making the wine. The four grapes that make up this wine are Bacchus, Ortega, Pinot Blanc, Regner, Riesling.

What we find from this combination is something light, fruity with good acidity, which is great on it’s own but also with food.

Tasting notes from the winemaker are as follows; “Ripe peach and pear fruit notes with a hint of elderflower and a crisp refreshing finish. Enjoy on its own or try pairing with scallops, poultry or mild soft cheeses.”

I would say that this wine is very quaffable, sits in between an Italian Pinot Grigio and New Zealand Sauvignon Blanc.

At present we are on the glorious 2018 but we will soon be moving onto the new vintage for this wine so why not buy a case to ensure you do not miss out

Michael Yeoman, brightonandhovewineclub.co.uk

Michael Yeoman owns Brighton and Hove Wine Club and also creates a range of Sussex spirits using the pomace from English wine production. He specialises in working with small batch wine producers in and around Sussex and the South Downs.