Viva Brighton Issue #73 March 2019

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A-news bouche The 29th Sussex Beer & Cider Festival is at Brighton Racecourse this month. Showcasing upwards of 140 ales and a selection of ciders and perries, it’s a fine way to drink in a more eclectic and exploratory manner. There will be a range of food on offer – including vegetarian and vegan options – to shore you up between imbibing, alongside the typical bar food staples. Fri 22 – Sat 23 Mar, £3–£8 The Croque shop D ELI TO GO The Foghorn, a recently opened micropub at 55 Boundary Road, features five cask ales, three keg beers – including ‘some downright ridiculous stuff from America’, according to their website – Sussex-made ciders, wine and more. Also Hove way, as of 1st March, the Old Port Cocktail Bar (located next to The Stoneham at 153 Portland Road) will have reopened, with new cocktails and mixologists to try out. made in Brighton Sausage rolls Local Organic Pork sausage meat Vegetarian and vegan options 9 Duke street Brighton BN1 1AH www.croqueshop.co.uk If you’re ready to take your new year’s health kick to the next level and would like to learn more about opportunities to build a career in the field of nutrition, naturopathy, herbal medicine and homoeopathy, then pop along to the College of Naturopathic Medicine’s free open morning. Offering post-graduate, diploma-level and short courses, it’s a chance to find out more about what’s involved and to chat to the Course Consultants. Visit naturopathy-uk.com to book your place. Sat, 16 March 2019, 10:30am – 12:30pm, Brighton Aldridge Community Academy Distracted? 80% of collisions happen near junctions Making your journey safer Sharetheroadsbrightonandhove 6502 Distracted A4 poster.indd 1 21/09/2018 09:25
FOOD ............................. Lucky Khao Peanut, rice & spice To those who enjoy chasing the spice dragon, Lucky Khao offers a tempting new proposition. A new Northern Thai barbeque restaurant that has replaced Pike & Pine, Lucky Khao plumps for a combination of cocktail bar (electronic music, a smattering of patrons sat up at the bar, cocktail neon sign) and more traditional restaurant (bookings available in advance and waiter service). The result is harmonious however – atmospheric but not overbearing – and we didn’t feel rushed to order or clear off despite it being their first ever Saturday night. The ‘Beer Food’ part of the menu is a collection of small dishes that we chose to treat as starters, but food is delivered as and when it’s ready rather than in a set order. There are then Salad, BBQ, Fish, or Curry sections to pick’n’mix from as one sees fit, accompanied by sticky rice or stir-fried local greens. The BBQ organic pork skewer (£1.90) was sticky and generously coated in a tangy sauce, whereas the mackerel betel wrap was fresh and enlivening, which contrasted nicely with the galangel caramel in its leaf wrap. Our second betel wrap of sweet mango, rice and toasted coconut (along with the Thai favourite, peanut (£1.90)) was sweeter and more fun however. My dining companion enjoyed her white turmeric & bamboo larb salad, featuring lime, vegan soy, kefir, sawtooth and salad leaves (£5.70), enjoying the crunchy texture and diced approach that ensured that she picked up a lot of different flavours, even in smaller mouthfuls. The attentive waiters noticed me quietly floundering under a cumulative spice burden, and I feared that my greenhorn spicebuds might let down the Viva reader. Thankfully not! We were offered both cow and oat milk to sooth our frenzied palates. I was tempted by the Northern Thai charcoal BBQ chicken, but instead opted for the local goat chops. A second recurring element, toasted rice powder, gave a nice soft crunch to complement the gorgeously succulent meat off the bone (£16). Memorably tasty and perfectly cooked, the chops were neither too chewy nor too charred. My guest’s sour aubergine curry (£9.50) drew praise, reminding her of the Tom yum she enjoyed during her time in Thailand. The dessert menu further encourages cocktail drinking, with both alcoholic and non-alcoholic drinks outnumbering the two food options. I can happily recommend the coconut ice cream sandwich, consisting of delicious ice cream on top of fluffy brioche with a peanut and toasted rice topping (£5.50). An added bonus of dining in a venue that is a café by day is that you can have great coffee for dessert too, a fine sharpener before braving the elements outside. Don’t let my spice implosion put you off: it wasn’t enough to derail my enjoyment. Lucky Khao offers an enjoyably diverse and affordable menu, well suited to a punter wanting to try new things. Furthermore, they clearly have a heartening understanding of the complementary, joyous possibilities of peanuts and toasted rice. Joe Fuller 1d St James’s Street, luckykhao.com Photo by Nammie Matthews ....69....
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ook your appointment today! We are
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TASTING ROOM & CELLAR DOOR Dine in
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CONTENTS ..........................
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THIS MONTH’S COVER ARTIST .......
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TRIPS AND BOBS ....................
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Do you have a spare room in your ho
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CURATOR’S CITY ..................
Page 17 and 18: BITS AND PUBS .....................
Page 19 and 20: JJ WALLER .........................
Page 21 and 22: BABES AND BOBS ....................
Page 23 and 24: BITS AND BOOKS ....................
Page 25 and 26: BITS AND BOGS .....................
Page 27 and 28: INTERVIEW .........................
Page 29 and 30: PHOTOGRAPHY .......................
Page 37 and 38: COLUMN ............................
Page 39 and 40: COLUMN ...........................
Page 41: COLUMN ......................... Li
Page 44 and 45: THEATRE ...........................
Page 46 and 47: PETER ANDRE Wed 13 Mar PAUL CARRACK
Page 48 and 49: TALK .............................
Page 50 and 51: THEATRE ...........................
Page 52 and 53: Contemporary British Painting and S
Page 54 and 55: EXHIBITION ........................
Page 56 and 57: ART ...............................
Page 58 and 59: Photos by Tom van Deijnen DESIGN ..
Page 60 and 61: 39 Kensington Gardens, North Laine
Page 62 and 63: THE WAY WE WORK Chris Littledale, B
Page 64 and 65: THE WAY WE WORK Michael Coles, Mich
Page 66 and 67: RECIPE ............................
Page 70 and 71: ADVERTORIAL Have you ever thought o
Page 72 and 73: FEATURE ...........................
Page 74 and 75: The Sustainable Business Partnershi
Page 76 and 77: MY SPACE ..........................
Page 78 and 79: Providing Quality Home Care in and
Page 80 and 81: Do you want a shot at joining the a
Page 82 and 83: INSIDE LEFT: PRESTON CIRCUS, 1903 .
Page 84: Visit our new showroom: 41 Cliffe H
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Viva Brighton Issue #73 March 2019

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