7 MEET THE CHEF 7
Simon Brazier sun is shining is a great sun trap. In addition to the popular pub there are also six beautiful bedrooms. Each with their own unique character and charm, they feature either a super king or king-size bed, an HD Freeview television, free wireless internet, and Nespresso machine. Four have both a bath and shower, one has a bath and one a shower only. It’s the ideal place for friends and family to stay whilst visiting. Rooms start at £105 which includes breakfast served in the pub Monday to Sunday. Described as the ‘little gem’ of East Sussex by The Good Food Guide 2016 this a proper pub with a bar with a dartboard, real ales and a water bowl for the dogs. At The Dorset Arms there is something for everyone. The Dorset Arms Buckhurst Park Withyham TN7 4BD 01892 770 278 www.dorset-arms.co.uk enquiries@dorset-arms.co.uk www.Facebook.com/TheDorsetArms ■ DESCRIPTION Traditional ■ OPENING TIMES Monday – Saturday Noon – 11pm Sunday Noon – 10.30pm ■ FOOD SERVED Monday – Saturday Noon – 2.30pm, 6pm – 9pm Sunday Noon – 4pm Sunday Supper 4pm – 8pm
CHEF
How long have you been at the pub? Since November 2014. What is you culinary background? A mix of classic, French and British. Tell us about your approach to food Keeping it simple, fresh, tasty and value for money. We also use locally and responsibly sourced ingredients – some of which we are lucky enough to receive from our estate, such as the Sussex organic cattle, venison, partridge, pheasant and rabbit. What’s your signature dish? Venison wellington, gratin dauphinoise potatoes, wilted baby spinach and game jus. How is the dining scene changing, and can you give a food trend prediction for 2017? Lots of places are using modern techniques and equipment which is pushing boundaries and taking the dining experience to a new level. I believe cheaper cuts and offal, such as kidney and liver are being eaten more by the consumer, which if executed correctly can be just as good as prime cuts. To be a great chef, you need to be… Passionate, have respect for the produce, dedicated, and have imagination and flare to push the boundaries.
SO Magazine / FEBRUARY 2017 / 111
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