Viva Brighton Issue #67 September 2018

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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 CELEBRATE THE FESTIVE SEASON IN OUR STATE ROOMS Enjoy a real sense of occasion in our grand State Rooms, with oppulent décor showcasing a rich arts history. Christmas lunches and dinners from £35pp for 10 - 90 guests Book now for 17 November - 21 December www.westdeanvenues.org.uk Tel 01243 818258 | Email christmas@westdean.org.uk West Dean College of Arts and Conservation, West Dean, Chichester, West Sussex PO18 0QZ
FOOD ............................ Bison Beer Craft bar snacks When did bar snacks get so classy? I remember when a pint at the pub was accompanied by a packet of cheese & onion crisps and possibly a pickled egg, but that was a long time ago. We’re all a bit more civilised now and our taste buds are too. It’s fitting, then, that <strong>Brighton</strong>’s craft beer pioneers should up the ante on the bar snacks. Bison’s new ‘bar, kitchen and hideout’ has recently opened in North Road, with the kitchen part of the equation delivered by Humble Plates, who’ve found a home for their ‘modern campfire cooking’ in the revamped premises. If these plates are humble, I can’t imagine what they’d call fancy. There are 18 choices on the menu, including duck leg croquettes with Szechuan yoghurt; pork belly with chorizo, black pudding, potatoes and fried egg, and grilled fennel with orange, almonds and lavender vinegar. The closest thing to a pickled egg is the scotch egg with chorizo mayo. The place has been made over in unmistakable Bison style, too. There are traces of Dan Walters’ distinctive Bison branding both inside and out, with creatures from his bespoke wallpaper escaping to the outside walls. There’s a cosy basement lounge (the hideout, available for private hire), curb side tables outside the ground floor bar, and an airy upstairs. Dan, Dale and I take a booth upstairs and consider our options. Each dish has a suggested pairing with one of the 14 keg beers on offer, and there’s a food and beer tasting flight for the indecisive. Dazzled by the choice, we go for flame-grilled English peas in the pod; paneer, miso and spring onions; fries with chives, cheese and truffle oil plus the optional trio of BeFries sauces on the side. We also order BBQ ribs with BeerBQ sauce; a royale with cheese; Hoisin fried cauliflower with tofu and peanuts; gin-cured salmon tacos with avocado and pickled cucumber, and macaroni cheese croquettes with truffle mayo. It’s all pretty tasty but, for my money (£4.50), the mac & cheese morsels are the star attraction. Made with manchego, mozzarella, gouda, two types of cheddar and parmesan, rolled in breadcrumbs and fried to a golden crisp, they are five-star finger food. Priced between £3.50-£7.50 a plate, our food comes in at £46 between the three of us, which is a little more than I’d usually pay for my bar snacks. That said, we have definitely overdone it (there’s just enough room left on our table for drinks) and they don’t make cheese & onion crisps with a blend of six cheeses and truffle mayo. Yet. Lizzie Lower 103 North Road. Kitchen open 12pm-10pm Monday to Saturday and 12pm-5pm Sundays ....79....
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OPEN DAYS Prep School (ages 3-11) |
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HURSTPIERPOINT COLLEGE
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eautifully imperfect since 2009
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CONTENTS ..........................
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THIS MONTH’S COVER ARTIST .......
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BITS AND BUSES ....................
Page 14 and 15:
CURATOR’S CITY ..................
Page 16 and 17:
FAMILY TICKETS AVAILABLE THE MIDNIG
Page 19 and 20:
BITS AND PUBS .....................
Page 21 and 22:
BITS AND BOX ......................
Page 23 and 24:
JJ WALLER .........................
Page 25 and 26:
BITS AND BOGS .....................
Page 27 and 28: BITS AND BOOKS ....................
Page 29 and 30: INTERVIEW .........................
Page 31 and 32: PHOTOGRAPHY .......................
Page 39 and 40: COLUMN ...........................
Page 41 and 42: COLUMN ............................
Page 43 and 44: COLUMN ...........................
Page 45 and 46: MUSIC .......................... Be
Page 47 and 48: LITERATURE ........................
Page 49 and 50: FILM .............................
Page 51: MUSIC .............................
Page 54 and 55: Sparkling arts events in the heart
Page 56 and 57: LAURIE ANDERSON & HSIN-CHIEN HUANG
Page 59 and 60: FAMILY ............................
Page 61: PHOTOGRAHY ........................
Page 64 and 65: ILLUSTRATION + PRINT FAIR INK PAPER
Page 67 and 68: ART ...............................
Page 69 and 70: LOCAL MAKER .......................
Page 71 and 72: DESIGN ............................
Page 73 and 74: THE WAY WE WORK This month we sent
Page 75 and 76: THE WAY WE WORK Silvia Kamodyova, c
Page 77: THE WAY WE WORK Jennifer Wall, jewe
Page 81 and 82: RECIPE ............................
Page 83 and 84: A-news bouche It’s been a bumper
Page 85 and 86: FEATURE ........................ Gl
Page 87 and 88: HEALTH ............................
Page 89: It’s an intensive thing. At the e
Page 92 and 93: BRICKS AND MORTAR .................
Page 94 and 95: SPECIMEN PLANTS, TREE FERNS, OLIVES
Page 97 and 98: WILDLIFE ..........................
Page 99 and 100: The specialists in LISTED BUILDINGS
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Viva Brighton Issue #67 September 2018

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