THE GINGER PIG / GINGERMAN The Gingerman Group brand is an extremely reputable and established brand within the city, with two of the Gingers making it into OctoberBest’s top 20 restaurants this year. At the number 20 spot, The Gingerman is the flagship and first of Brighton-born Ben McKellar’s restaurant endeavours. Their OctoberBest menu is a ‘Sharing Feast for Two’ that includes Lancing College Farm Rare Breed Pork, Black Pudding Ballotine and Sussex Cheddar Mash, and the list goes on! With the Ginger Pig at number 10 serving up a menu which includes three courses with three matching wines, both restaurants undoubtedly uphold quality and local ingredients above all else, which has enabled them to remain the cream of the crop for over 20 years.
BRIGHTON’S BEST RESTAURANTS: TOP 20 1. Little Fish Market 2. Bincho Yakitori 3. 64 Degrees 4. Cin Cin 5. The Set 6. The Chilli Pickle 7. Etch 8. Pascere 9. The Salt Room 10. The Ginger Pig
11. Silo 12. Isaac At 13. Plateau 14. Pike and Pine 15. Fatto a Mano 16. 1909 (closed) 17. Fourth and Church 18. Murmur 19. Petit Pois 20. The Gingerman
Bubbling Under: Semolina The Urchin Terre a Terre English’s Market For more on OctoberBest, visit: brightonsbestrestaurants.com/octoberbest-2018
(C) Xavier D. Buendia - xdbphotography
Brighton’s Top 20 restaurants come together once more this month to offer amazing discounts on their regular dishes - with three-course meals starting from only £20. We pick some of the best picks of the bunch, but don’t wait around - some have sold out already, and tickets are quickly going as Brightonians scramble for those final remaining deals.
SILO Perhaps the most Brighton restaurant in all of Brighton, zero waste restaurant, bakery and coffee house Silo is very much at one with its surroundings in the city’s North Laine. Silo has indisputably made a name for itself by pushing the boundaries and progressive ideals even at the site of the UK’s only Green Party seat. The brainchild of chef Douglas McMaster, Silo has pioneered with its distinct ethos of championing biodiversity, of recycling whatever possible and by making so much of their food from scratch, which has enabled McMaster to cut out food miles and create food in the most ethical way possible. FOOD AND DRINK EDITION
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