BITE SIZED
Nick Mosley, Managing Director of the Brighton & Hove Food and Drink Festival CIC, rounds up the month’s food news
Sussex Gin Week Running alongside the food festival at the end of this month is Sussex Gin Week. Sponsored by Sussex’s Blackdown Distillery and Regency Tonic, thirty of the city’s bars and restaurants will each be showcasing three gin cocktails or gin cocktails all priced between £5-7. Alongside the citywide drinks promotion, there’s a host of gin-focussed events, including a Gin Makers Dinner at The Salt Room, gin and cheese matching event at La Cave à Fromage, Sussex Gin Festival at Hotel du Vin with Brighton Gin Club, and a gin foraging night at the Queen Victoria in Rottingdean. For complete information about all of the Brighton & Hove Food and Drink Festival events running 24 August - 3 September, visit the festival website at www.brightonfoodfestival.com.
60 seconds with... Eliott Buchet, Head Chef at Jeremy’s Restaurant
Guilty secret food?
Domino’s pizza every Sunday evening. First kitchen job?
Chef Dave Mothersill, GM Olivia Reid and proprietor Raz Helalat at The Salt Room
Work experience at Olivier Roellinger at the age of 15.
All change for The Salt Room
Seafood or meat?
Seafood. Favourite restaurant?
Jeremy’s, of course! Chef you most admire?
Pierre Gagnaire. Essential ingredient?
Ginger. Favourite international cuisine?
Nordic.
Jeremy’s Restaurant, Borde Hill, Haywards Heath RH16 1XP. 01444 441102 www.jeremysrestaurant.co.uk
88 PORTFOLIO
Photo: Julia Claxton
This month sees Olivia Reid join the expanding restaurant group The Coal Shed and The Salt Room, assuming the position of General Manager at The Salt Room on Kings Road, Brighton. Olivia previously worked at Brighton’s Terre à Terre as Commercial Manager, with responsibility for revenue development and delivering Terre à Terre’s renowned excellent service standard and customer engagement. Through her role as vice-chair of the city’s Tourism Advisory Board, she’s been integral to Brighton’s food and drink development for over a decade. In recent years, she has received both ‘outstanding recognition’ at the Brighton and Hove Food & Drink awards and the Brighton & Hove Mayor’s Tourism & Hospitality Special Recognition Award 2017. Olivia’s understanding of the city and what its audience needs, combined with her eye for detail, will be a perfect fit in an already celebrated team including Head Chef Dave Mothersill. The Salt Room, 106 King’s Road, Brighton BN1 2FU. 01273 929488. www.saltroom-restaurant.co.uk