Viva Brighton Issue #58 December 2017

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HO HO PROSECCO! Book a table for 6 or more people at from now until 30th December 2017 and we’ll throw in a bottle of fizz for your table!* 116A Western Rd, Hove, Brighton BN1 2AB bankersfishandchips.co.uk (*Excluding Christmas Day & Boxing Day when the restaurant is closed) OPEN DAY SUNDAY 28 TH JANUARY - 11am - 3pm www.LongFurlongBarn.co.uk Beautiful historic barns lovingly restored for ceremonies, wedding receptions & blessings Call us: 01903 871 594 Email us at: enquiries@longfurlongbarn.co.uk Find us: Clapham | Worthing | West Sussex | BN13 3XN
WE TRY... ........................................... Nordic baking Self-improvement, with buns I discovered the most delicious fact recently. There are sourdough hotels at Swedish airports. There the nation’s precious sourdough starters are fed and nursed by suitably artisanal fermentation aficionados, lest the bubbling brew be arrested in their owner’s absence. This I found out one November evening at the Nordic Baking workshop at Stoneham Bakehouse: a thoroughly enjoyable two-and-ahalf hours spent with its founder, Simon Cobb, and four other budding bakers. The evening starts with preparing the dough for rye bread: a simple matter of mixing stoneground white and wholegrain rye flour with yeast, salt and warm water until it’s a lot like claggy, wet cement. This, we are assured, is as it should be. The dough is left to prove under a showercap for a while before we roughly shape it with wet hands and smooth it into 1lb tins. It proves a little longer before being slid into the huge oven. Next we start on a batch of cinnamon buns. This dough requires the rubbing in of butter, and the addition of an egg, a healthy dose of ground cardamom and some sugar and, once kneaded and left to prove (more showercaps), we get to the cinnamon bit, forking together butter, brown sugar and cinnamon in gratifying quantities. The wafting spices induce a sensory, seasonal reverie. It’s all set to one side and the table is cleared for a tasty Scandinavian supper of rye bread topped with beetroot, apple, fennel and horseradish, and a sweet and earthy parsnip and apple soup. As we eat, Simon tells us how he got into baking on doctor’s orders. Advised to learn something new to assist with his recovery from a breakdown, he took a breadmaking course at the Community Kitchen in Lewes and, after stints baking at various locations, set up the community bakehouse on Stoneham Road. Now these Tuesday workshops help to fund those that he offers on a Wednesday, to people with their own mental health challenges, the elderly and the isolated. Then he opens the bakery on the weekend to supply Poets Corner with delicious bread, buns and seasonal treats. It’s a wonderfully virtuous circle. Supper finished, we roll out our proved, spiced dough, applying generous amounts of the cinnamon butter before folding and rolling again. Then dough is divided, twisted and knotted into individual buns that receive an egg wash and a scattering of sugar nibs before being swallowed up by the industrial oven. Soon the rye loaves are ready and Simon taps them out. They’re risen, with satisfyingly cracked tops, and are soon followed by the buns, whose sugary innards have spread onto the parchment. They’ve not even begun to cool before I’m planning my next visit – maybe for the olive oil breads or the hot cross buns workshop – and wondering if it would be very greedy to eat all eight buns myself… LL Bread making for beginners: 4 hours, £50. Nordic Baking, etc: 21/2 hours, £25. Vouchers are available. 2 Stoneham Road, stonehambakehouse.org.uk ....83....
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sussex downs college, home to the w
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VIVA B R I G H T O N THE TEAM .....
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Be Chocolat by Michel Clement Windo
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{ fentimans Rose lemonade } DELIGHT
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CONTENTS ..........................
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THIS MONTH’S COVER ARTIST .......
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cards and gifts 3 4 b o n d s t b r
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Chestnut Tree House’s TM Snowman
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BITS AND BOBS .....................
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BOOKS AND BOBS ....................
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ADVERTORIAL Harney & Wells SPECIALI
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ADVERTORIAL Depression is a common
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'Fantastic place, full of beautiful
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CNM Training Successful Practitione
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Photo by Adam Bronkhorst, adambronk
Page 32 and 33: Get Christmas wrapped up at Sheffie
Page 34 and 35: PHOTOGRAPHY .......................
Page 36 and 37: PHOTOGRAPHY .......................
Page 38 and 39: Contemporary Handmade Jewellery •
Page 40 and 41: GHYLL CROFT NEWICK • EAST SUSSEX
Page 42 and 43: Brighton’s Doctor Led Aesthetics
Page 44 and 45: THE VEGETARIAN RESTAURANT CHRISTMAS
Page 46 and 47: BANANARAMA Fri 8 Dec CHRISTMAS QUEE
Page 48 and 49: GIVE THE GIFT OF ‘THEATRICAL MAGI
Page 50 and 51: WHAT A SAVE TURN YOUR PHONE INTO A
Page 52 and 53: 氀甀砀甀爀礀挀栀爀
Page 54 and 55: LEWES CHAMBER MUSIC FESTIVAL C hris
Page 56 and 57: What’s on: luke jermay: sixth sen
Page 58 and 59: MA CRAFT Learn to think about your
Page 61 and 62: ART ...............................
Page 63 and 64: MAKER .......................... Ru
Page 65 and 66: WE TRY... .........................
Page 67 and 68: are many more labels working to a s
Page 69 and 70: THE WAY WE WORK For a lot of people
Page 71 and 72: THE WAY WE WORK Alfie Allen with hi
Page 73 and 74: THE WAY WE WORK Rachel Lowe with he
Page 75 and 76: FOOD REVIEW .......................
Page 77 and 78: RECIPE ............................
Page 79 and 80: FOOD REVIEW .......................
Page 81: ADVERTORIAL Food & Drink Fin and Fa
Page 85 and 86: LOWDOWN ON... .....................
Page 87 and 88: FAMILY ............................
Page 89: MY SPACE ..........................
Page 92 and 93: 6289 Christmas & New Year recycling
Page 94 and 95: ARE WE TRULY A NATION OF ANIMAL LOV
Page 96 and 97: 吀爀愀渀猀昀漀爀洀
Page 98 and 99: INSIDE LEFT: ELM GROVE, c 1938 ....
Page 100: 1 Malling Street, Lewes, BN7 2RA 01
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Viva Brighton Issue #58 December 2017

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