Viva Brighton Issue #65 July 2018

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STOP AT BUS STOP & LET US TAKE YOU TO BARBADOS STEP INSIDE & EXPERIENCE SOME AUTHENTIC BARBADIAN & CARIBBEAN FOOD WHILST LISTENING TO SOME SWEET REGGAE MUSIC. SPECIAL OFFER: FREE RUM PUNCH WITH ANY ROTI (TUES-FRI, 12-5PM) QUOTE ‘VIVA OFFER’ WHEN BOOKING 99 NORTH ROAD 01273 623 143 WWW.BUSSTOP.BIZ e x c e p t i o n a l quality at affordable prices Bringing you the finest, most delicious artisanal local and international gourmet cheeses and other dairy products, charcuterie, preserves, condiments, pickles, seafood, ice creams, chocolates, biscuits, olive oils, vinegars, ready meals, drinks, snacks and much more to excite the taste buds 29 trafalgar street brighton bn1 4ed telephone 01273 606001 info@alchemyfinefoods.co.uk alchemyfinefoods.co.uk
FOOD ............................ Terre à Terre No meat, thirty nine veg A quick bit of cursory research tells me that there are around 300,000 species of plants that are edible by humans and yet, worldwide, we eat only around 200 of them. On the grounds of sustainability alone I’m convinced that the future of food is plant based, so now would seem a good time to get more creative with what’s available (and maybe make a start on the 299,800 other options, too). Terre à Terre has been serving inventive vegetarian food for the past quarter century and seems a good place to re-examine the possibilities of cooking with plants. Their menu takes a full ten minutes of quiet contemplation with its ten starters, eleven sides, six mains, three types of chips (all with vegan adaptations), and we don’t even get to dessert. It reads like a farmer’s market shopping list, by way of a rockpool, with a stop at the speciality Asian deli. I order ‘KFC’ to start; Korean fried cauliflower with sweet and sour sesame, onigiri rice, soused shiso daikon and khol rabi, pickled mirin ginger jelly and green leaf salt dried chips, finished with chestnut purée. It’s a mouthful to read and to eat, bursting with bold flavours and so many intriguing textures. There’s possibly a little too much going on to figure out which flavour is which, but I particularly enjoy the sweet, sticky sesame glaze against the sour crunch of the pickled daikon radish. And I’d sooner have a bag of green leaf salt dried chips than a bag of cheese & onion any day. Martin has ‘Soubise Soubise’ to start, a similarly complex dish of fritters made with lemony chevre, sage, chive and salt roast salsify. They’re served with black sticky rice (rolled in sea seasoning sprinkle and toasted black sesame), fennel, chive emerald oil, hazel and broccoli confetti, salsify birch root logs, confit of onion, baked orange sherry beets, celery salt and dill dust. See what I mean about the shopping list? We both order very different rosti dishes for our main course. Martin’s is made with fresh turmeric, ginger, coriander and black mustard seeds, served in a delicately spiced pool of spinach and crowned with tandoori halloumi, pickled pink onions and green chilli slivers. Mine is crispy fried with onion and garlic, topped with sautéed buttered spinach (I forgo the soft poached egg) and mustard rarebit topping, finished with cream, garlic, parsley and nutmeg. Together they are a lesson in the versatility of veg. I quickly tot up the plant-based ingredients in our lunch and reach 39. Not bad going for 2pm on a Thursday, I think, and I haven’t even counted the cucumber in my drink. If this is the shape of things to come, we’ll soon be thinking outside the (veg) box. Lizzie Lower Lunch for two, with drinks, £70 71 East Street. terreaterre.co.uk ....77....
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g. SUPPORTED BY LOVEBN1FEST SUNDAY
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VIVA B R I G H T O N THE TEAM .....
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CONTENTS ..........................
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THIS MONTH’S COVER ARTIST .......
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BITS AND BUSES ....................
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CURATOR’S CITY ..................
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St. Johns is a school and college f
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ADVERTORIAL Harney & Wells SPECIALI
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BITS AND BOBS .....................
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ADVERTORIAL The easy way your Brigh
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BRIGHTON PHOTOGRAPHY You won’t fi
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Photo by Adam Bronkhorst, adambronk
Page 26 and 27: 'Fantastic place, full of beautiful
Page 28 and 29: PHOTOGRAPHY .......................
Page 30 and 31: THE BIG PLANT SHOP Big Plants, Big
Page 32 and 33: PHOTOGRAPHY .......................
Page 34 and 35: SPECIMEN PLANTS, TREE FERNS, OLIVES
Page 36 and 37: Where could Masters study take you?
Page 38 and 39: Visit Brighton or Crowborough • B
Page 40 and 41: the sussex ox milton st Nr. polegat
Page 42 and 43: MUSIC .............................
Page 44 and 45: AN IMPRESSIVE RIVERSIDE DEVELOPMENT
Page 46 and 47: National Youth Dance Company Sharon
Page 48 and 49: Lydia Leonard Gerald Kyd Jean St Cl
Page 50 and 51: COMMUNITY .........................
Page 52 and 53: Independent 3 screen cinema Restaur
Page 54 and 55: ART ...............................
Page 56 and 57: AT ALTITUDE AN ARTS COUNCIL COLLECT
Page 58 and 59: ART ...............................
Page 60 and 61: New Paintings of Newhaven Recent wo
Page 62 and 63: ART ...............................
Page 64 and 65: Contemporary British Painting and S
Page 66 and 67: DESIGN ............................
Page 68 and 69: BRIGHTON MAKER ....................
Page 70 and 71: BRING THE STADIUM TO YOUR HOME. PER
Page 72 and 73: THE WAY WE WORK Kate Scott, The Bri
Page 74 and 75: THE WAY WE WORK Jenny Hipkin, Hove
Page 78 and 79: RECIPE ............................
Page 80 and 81: 1 Hove Place, Hove, East Sussex BN3
Page 82 and 83: THE BLUEMAN RESTAURANT Open for Lun
Page 84 and 85: LOWDOWN ON... .....................
Page 86 and 87: CNM Training Successful Practitione
Page 88 and 89: MY SPACE ..........................
Page 90 and 91: 䄀㈀㜀アパート䈀爀
Page 92 and 93: BRICKS & MORTAR ...................
Page 94 and 95: A wild weekend of workshops, hands-
Page 96 and 97: 15% off your first session using co
Page 98: INSIDE LEFT: QUEENS PARK, c 1860 ..
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Viva Brighton Issue #65 July 2018

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