As any vegan worth their pound of nutritional yeast knows, Purezza Brighton, on St James’s Street, was the world’s first entirely plant-based pizzeria. Opening here in 2015, Purezza was a pioneer in reinventing comfort food classics for everyone to enjoy, not just vegans.

Eleven years on, they continue to think outside the crust when it comes to creative toppings, with new menus landing seasonally. If they ever wanted a niche accolade, I’d call Purezza “the Willy Wonka of vegan pizza”. New menus always seem to have something to surprise and delight in equal measure.

What You’ll Love

• Inventive seasonal pizzas far beyond the usual vegan offering
• A Brighton original that put plant-based pizza on the map
• Creative flavour combinations that genuinely work
• A vegan tiramisu that you’ll dream about later
• Perfect for takeaway pizza on a sunny beach day

On our latest visit, the restaurant was buzzing with local diners. We dived straight into two of the standout pizzas and shared them between us. It’s a move I’d highly recommend because choosing just one feels borderline impossible.

Seasonal Standouts and Cult Creations

First up was the Lasagne Picante pizza, which may well become one of Purezza’s cult creations. Comforting, rich and slightly chaotic in the very best way, it somehow captured all the layered satisfaction of a bubbling tray of lasagne while still delivering everything you want from a pizza. Deep savoury tomato notes, creamy elements melting into spicy pockets of heat and a beautifully blistered crust created something indulgent without becoming heavy. The spice level crept in gradually rather than overwhelming the palate, giving each bite a warmth that lingered just enough to keep you reaching for the next slice.

The texture balance here was what really impressed me. The dough’s crispy charred edges gave way to soft centres. The topping had a crumbly ‘meaty’ texture baked into a picante and smoky ragù, with dollops of cool, creamy béchamel. It’s the kind of pizza that’d spark conversation if you weren’t stuffing your face in greedy abandon. We managed little more than, “Ooo, this is good!”

Alongside it, the Steak and Chimichurri pizza brought a completely different energy. Bright, punchy and packed with herbaceous freshness, it cut through with vibrant garlic, parsley and peppery notes from the chimichurri, while the steak-style topping added a deeply savoury richness that made the whole thing feel satisfyingly robust.

The contrast between the two pizzas worked brilliantly. One leaned into warming comfort food territory, while the other delivered freshness and intensity.

Picpoul and Pizza: A Perfect Pair

To drink, we shared a bottle of Picpoul from Sustainable Wine Solutions, which paired beautifully with the food. Crisp, citrus-led and refreshingly mineral, it lifted the richness of the pizzas perfectly.

And Then Came Dessert

Purezza’s signature vegan tiramisu has already built a loyal following for good reason. Tiramisu in its traditional form is ridiculously un-vegan; the only thing that doesn’t seem to contain egg or dairy is the lashings of booze. But since Purezza successfully reinvented pizza, they were clearly qualified for the challenge.

Silky, creamy, boozy and full of coffee, it’s like eating Italy. It delivers all the decadence you’d expect from a classic tiramisu. The layers were beautifully balanced, with delicate sweetness never overpowering the espresso-soaked richness underneath. Paired with an excellent espresso to finish, it rounded off the meal perfectly.

A Brilliant Restaurant Full Stop

What continues to make Purezza special is that it never feels like it’s trying to “convince” people about vegan food anymore. It simply focuses on being a brilliant restaurant, full stop. The fact that everything happens to be plant-based almost becomes secondary once the food lands on the table.

There’s also something unmistakably Brighton about Purezza itself. Innovative but relaxed. Creative without pretension. Serious about quality but still fun. In many ways, it reflects the city’s food scene at its very best.

And while dining in is always worth the trip, their location on St James’s Street makes them ideal for grabbing a takeaway and heading down to the beach.

The post Purezza: Surprise and Delight in Equal Measure appeared first on Brighton Restaurants Guide and Directory.

Let’s start with first appearances. Shallow, moi?

On the face of things, The Canopy is a charming neighbourhood restaurant serving an all-day brunch and some seriously good comfort food. It’s all warm neutrals, exposed brick, generous wooden tables, trailing pot plants and French ticking-clad banquettes. You get the picture. So far, so good.

But things are not quite as simple as they look.

Hidden in the kitchen is a big secret in the fabulous shape of Michael Bremner, former chef-patron of award-winning Brighton restaurant 64 Degrees. The Canopy is Michael’s new project with his lovely partner and front of house Jane. Forget new chapter, this is a whole different story…

What You’ll Love

• A relaxed Seven Dials setting that already feels like a local favourite
• Cooking from chef Michael Bremner
• Beautiful seasonal produce cooked with confidence and restraint
• A Basque-inspired pop-up menu full of bold, simple flavours
• Excellent wine and cocktails inspired by San Sebastian

A little slice of San Sebastian

A few weeks ago, cruising Instagram for food news, I came across holiday snaps of Michael and Jane enjoying a romantic mini-break in San Sebastian, the it destination for the foodie crowd. Some claim to have discovered it decades ago and ‘been to every bar 100 times’ while Michael and Jane humbly admitted this was their first trip, planned for both pleasure and inspiration. The best kind of adventure.

So when I heard they were planning a post-trip series of pop-ups, I was excited. This one was most definitely for me.

When we arrived on Saturday night, we were shown to what will now be known as ‘our usual table’ – right in the corner by the window, looking out at what must be the biggest fruiting fig tree in the city. On the stereo, chilled jazz-house chosen by excellent bartender Luke (we asked and it’s berlioz – check it out). We couldn’t have been happier.

Finger on the button and shaker at the ready

We started with our choice of aperitif. I opted for a Hugo Spritz. A refreshing mix of St-Germain (elderflower liqueur), prosecco, soda and mint, it’s lower in alcohol and lighter than its sticky cousin Aperol, and I (and The Guardian) have it pegged as the summer sip of 2026.

My husband recently discovered the joys of a good and ‘fricy’ margarita and he went there happily. This one had great balance and a seriously intentional chilli-salt rim. I know because I tried it – twice.

We ordered snacks ‘from the bar’ – plates of pimientos de padrón and jamón with fresh, lightly toasted bread and oil – getting things started as we mean to go on. The peppers were blistered to perfection, juicy, expertly salted and hot. I actually love the roulette aspect of this green treat but swerved a super-hot one this time. The jamón was sliced almost impossibly thin and layered so attractively it almost seemed a shame to dig in…

From the kitchen

Jane suggested we order five small plates from the menu but we couldn’t decide, so we went for six. And I’m not going to lie, even that was a real struggle. There really wasn’t one thing on the menu that I didn’t want to taste.

First up, morcilla. If you haven’t tried morcilla, it’s somewhere between black pudding and haggis, and this version was extra. Just go for it, you won’t be disappointed.

Next came lobster croquetas served with aioli. Perfectly crisp on the outside with generous, indulgent insides and small pieces of fresh lobster which were allowed to shine.

Jane encouraged us to try a plate of rich mixed mushrooms. Large slices of cep / porcini and oyster mushrooms were cooked to preserve their bite and topped in Basque style with a raw yolk which you break over the dish yourself. So luxe.

A salad of salted ripe tomatoes brought something fresh to the palate and a taste of summer to come.

The dishes I can’t stop thinking about

An absolute highlight was the grilled baby gem. This had just the right amount of caramelised outer leaves and soft centre and came crumbed and served with barely blanched new season peas straight from the pod. An unbelievably savoury smoked oil lifted the dish from great to memorable.

I’m not a big carnivore but the beef cheek braised in red wine, which was the richest, most meltingly delicious piece of meat I can remember eating. Ever. My mouth is still watering as I write. I would urge you to go just for this, but order everything else on the menu as well.

I can only imagine I’d have been just as enthusiastic about the other ‘big main’ – a ‘pil pil’ monkfish served with white beans. If you go, do let me know what you think.

Alongside, we each drank a glass of dangerously drinkable Txakoli, Hiruzta – a local Basque white wine with a gentle sparkle and notes of orchard fruit and fresh grapefruit. My friend Tom told me San Sebastian is all about white wine and now I know he’s right.

A beautiful Basque ending

For dessert, we ordered a slice of Basque cheesecake. It came out of the kitchen with Michael! The cheesecake, he told us, was his version of the famous San Sebastian tarta de queso from La Viña, which he and Jane had tried on their trip.

Apparently, in San Sebastian, it’s served up with little fanfare but very real craft and passion. Thick slices and big spoons of the soft centre.

While I’ve not had the pleasure of tasting the original, it seems to me that Michael’s version may well be as good as you’ll find anywhere else.

Simple, lovely, perfect.

No frills and no microgreens

Michael had lots to say about the importance of great local produce when you ‘strip back’ your menu like this. The ingredients are certainly left to shine – and why not? He’s gone out of his way to source the best: wagyu beef from Trenchmore, veg from Shrub, fresh fish from Brighton Fish Sales, and homemade ferments, all combined with seriously accomplished cooking. No frills and no microgreens.

Michael and Jane’s pop-up is a love letter to San Sebastian and a statement of intention. This is them cooking and serving food they are passionate about without compromise. And gosh, did we feel welcome.

I haven’t been to San Sebastian. It’s been pretty much top of the list for some time. But I’m nervous now, because what if I go all that way and The Canopy’s version is better than the real thing? I mean, it could be, right?

How to book

Book your table for the next San Sebastian Basque-style pop-up at The Canopy on Friday 29 and Saturday 30 May. If they do it again, we’ll be back.

The post The Canopy: San Sebastian Comes to Seven Dials, A Basque-Inspired Pop-Up appeared first on Brighton Restaurants Guide and Directory.

What You’ll Love

• Outrageously indulgent smashburgers
• Creative flavour combinations
• Dirty fries, hot honey tenders and deep-fried desserts
• A cosy pub setting in the city centre
• Big portions and big flavours

Big burgers, big decisions

The menu lists a glorious selection. Beef burgers dominate, all with the cheeky option of a double or even triple patty for anyone feeling especially ambitious. A crispy chicken burger, a fun fish number, and the Moving Mountains burger also make an appearance for the non-beef crowd, though after reading through the menu, beef seems impossible to ignore.

Everything sounds so good we have to hunker down before making any big decisions.

The Fountainhead strikes the balance between cosy pub and bustling hub – it’s the perfect place to pitch up for a dirty burger dinner. There are tucked-away corners, outdoor benches, and windows all the way around, great for letting in the early evening light as we move into warmer months. As enticing as the cocktail menu is, we keep drinks simple with a glass of white and a Heineken Zero. After a lot of thinking, deliberation and a few suggestions from an incredibly patient server, we finally order.

Hot honey heaven

We spy a pile of Hot Honey Chicken Tenders coming from the kitchen. Thick strips of chicken dripping in sticky, deep red chilli-flecked honey covering not only the tenders, but pooling across the entire tray. Beside them, juicy pickles cut through the richness, alongside a creamy, tangy house-made ranch. The batter shatters audibly with every bite, leaving tiny morsels definitely worth hoovering up.

Smashburger supremacy

Next come two totally stacked double smashburgers stamped with the iconic Boysterous Burgers cattle brand: the Juicy Zeus and the Peanut Butter Jelly Time.

The Juicy Zeus leans closer to a classic cheeseburger – if a classic cheeseburger squeezed out molten fondue. Pickles and mustard are at the forefront, but the beef shines right through, its lacy caramelised edges contrasting the rich, oozing cheese. If you’re after a good old-fashioned burger with something extra, this is the one for you.

The Peanut Butter Jelly Time sounds ridiculous on paper, with quite literally peanut butter and jelly. It sounds like it shouldn’t work, but trust me, it does. Peanut butter coats the mouth before fried onions arrive with a welcome sweetness. Maple and bourbon jam rolls in as a luscious, molasses-like element, before being sliced through by sharp pickles.

If you’re like me, you believe any burger is made better by bacon, and while this one would’ve been stellar without it, the smoky streaky bacon only adds to the burger’s outlandish American-ness. Fried perfectly until charred while still keeping that ideal chew, it absolutely earns its place.

Don’t skip the dirty fries

As if we weren’t already stuffed enough, we added the Steak Dirty Fries. Crispy skinny fries drowning in smooth, mild peppercorn sauce, with shredded cheese threaded into every crevice. My advice? Let it sit for a minute or two before digging in. The cheese settles into the fries and rewards the eater with a dramatic, albeit messy, cheese pull.

I’m not usually a steak lover, but the 28-day dry-aged bavette laid politely on top brings a welcome meatiness between mouthfuls – this dish could easily be a meal in itself.

Dessert chaos

Unsurprisingly, we need a short intermission before dessert. We briefly consider whether we even have room (of course we do). We’re told the Boysterous Brownie is a must, but a deep-fried chocolate bar is far too tempting to miss, so naturally we go for both.

Faced with yet another decision – Snickers or Mars? With a handy third opinion, Snickers it is. I’m yet to try the original version of a deep-fried chocolate bar, but let me tell you, this isn’t a bad place to start. Gooey chocolate, mere seconds out of the fryer, served with vanilla ice cream and encased in the same crunchy batter as the tenders – there’s no way it could miss.

The brownie takes the cake for me though. Brought to our table hot and soft, with ice cream puddling slowly around it. Too many brownies are dry, bitter, underbaked or plain rubbish. This one, however, is none of the above. It’s uncomplicated, fudgy in all the right ways, and gently pushed into excess by the cookie dough on the bottom – another one of my many weaknesses.

The ultimate comfort food fix

Look – if you’re after restraint, health, or greens, this probably isn’t the move. If you want a joyfully naughty dinner, Boysterous Burgers knows exactly what it’s doing.

Messy, decadent, delicious burgers and all their ideal sides are well within reach, so make sure you visit when the craving for proper comfort food kicks in.

The post Boysterous Burgers: Brighton’s Ultimate Comfort Food Fix appeared first on Brighton Restaurants Guide and Directory.

What You’ll Love

• The new Chef’s Meat Platter with fillet steak, ribeye and bone marrow
• Open-fire cooking that brings smoky depth to every bite
• A central Brighton spot with the feel of a neighbourhood restaurant
• Generous sharing plates that offer great value 
• Butcher-approved steak cooked with care and confidence

That neighbourhood feel in central Brighton

Kindling Brighton is family-owned and has the vibe of a local neighbourhood restaurant, despite being in a central Brighton location. We visited early on a midweek evening and were pleased to find the place packed, with a lively, easy atmosphere.

The menu at Kindling is short and to the point, focusing on quality ingredients cooked over an open fire at the heart of the restaurant. Steaks are the main event, and you can choose from classic cuts and burgers, as well as generous sharing plates. It’s the place for serious meat lovers.

The Chef’s Meat Platter

We had our eyes, and rumbling stomachs, on the new Chef’s Meat Platter: 225g of fillet steak, 250g of ribeye steak and bone marrow, accompanied by grilled asparagus, macaroni cheese and skinny fries, plus your choice of three sauces. Definitely one to share – or to arrive very hungry for. It was extremely good value for money compared with an average steak and chips dinner, which made it even more appealing.

While we waited for our meat feast to arrive, we snacked on fresh, summery courgette and feta fritters served with a creamy, light tzatziki, and perfectly cooked brisket croquettes with a subtle jalapeño kick.

The main event

The meat platter arrived at the table to oohs and ahhs. It was beautifully presented and, for a moment, we just took it in, unsure where to start. My husband had been particularly excited to see bone marrow included on the platter – you rarely see it on a restaurant menu – and tucked straight in. Presented in a canoe-shaped bone, it was scoopable and creamy, with a subtle beefy flavour, and it got a firm thumbs up from the butcher.

The steak was sliced into bite-sized morsels, which I find far less intimidating than tackling a whole slab of beef. Both steaks were expertly cooked to our preference. The chef had obviously grilled them with care, letting the quality of the meat speak for itself. In the butcher’s words: “There’s no point using high-quality meat if you ruin it in the cooking.” You could taste the smoky, fire-cooked flavour from the charcoal grill in every bite.

Sides worth savouring

Let’s not forget the side dishes. The mac ’n’ cheese was creamy and comforting, without being overly rich or cheesy. The skinny fries were crispy and fluffy: exactly how a chip should be.

The asparagus was also perfectly cooked – al dente with a subtle smoky finish from the charcoal grill. Thick, flavoursome sauces were served on the side so you could dip in and out to suit your taste. The chimichurri deserves a special mention for being fresh and punchy.

If I had to sum it all up in one word: wow

Before we descended into a meat-induced food coma, the dessert menu appeared. Choosing wasn’t easy, so we stuck with the sharing theme and went for the dessert platter. It didn’t disappoint: tiramisu that tasted like it came straight from the kitchen of an Italian nonna, alongside a surprisingly light, gingery sticky toffee pudding and melt-in-the-mouth chocolate truffles.

Kindling ticks all the boxes

If you’re looking for quality steak in an atmospheric setting, with friendly, personal service but without the hefty price tag, Kindling ticks all the right boxes. If it’s good enough for a butcher, that says it all. In a city like Brighton, where you’re spoiled for choice, it also feels good to support an independent restaurant that’s doing things right. 

The post Kindling: The New Chef’s Platter Wins Expert Approval appeared first on Brighton Restaurants Guide and Directory.

What You’ll Love

• Two cocktails for £14 (yes, really)
• Expertly made drinks that don’t cut corners
• A stylish, expanded space in the heart of Brighton
• Japan-inspired small plates and bao to keep things going
• A lively after-work atmosphere from Monday to Thursday

A great deal to share

In what Gen Z appears to call a ‘cozzie livs’ episode, £7 for an expertly made, beautifully presented and genuinely delicious cocktail is tantamount to tongue tantalisation.

It helps that Blossoms Brighton looks so lovely, both outside and in. There are cherry blossom flourishes, striking Japanese wall art, a bar of beauty, and some of the best toilets in Brighton. Due to demand, they’ve recently knocked through to next door, gleefully expanding the space.

Shaken, stirred and very well served

We visited as the Blossoms team were rolling out the two-for-£14 cocktail deal and, in the name of pure research, sampled a few standouts. (They all appealed, but it was a school night and we are, nominally, adults.)

Shaken by the suitably fabulous Sarah and delivered by the effortlessly engaging Stefan, we began with the Gin & Bare It – and we did. A bright, sprightly mix of gin, cranberry, rhubarb, orgeat, lemon and soda that added a zing to our smiles.

Encouraged by Stefan, we moved on to the Medicina Latina: tequila lifted with maple, lime and ginger, a concoction that suggests – optimistically – some vague medicinal virtue. We chose to believe.

Reluctantly limiting ourselves to three (conversation had already turned to fixing the world), we closed with The Solero One, a dessert-leaning number nodding to the ice lolly. Vodka, vanilla, mango, passionfruit, yuzu and aquafaba come together in something dangerously easy to drink and entirely appropriate for spring/summer 2026.

Stay a little longer

Post-work, a selection of Japan-inspired small plates and bao enable further cocktail indulgence before heading home.

The new after-work ritual

The two-for-£14 selection is thoughtful, seductive and very easy to get carried away with. Add an on-point playlist, the reliably warm Blossoms welcome, and a bill that feels suspiciously modest, and Monday to Thursday, 4–8pm looks a lot like the new Friday.

The post Double Trouble: Blossoms’ 2-for-£14 Cocktail Coup appeared first on Brighton Restaurants Guide and Directory.

I’ll cheers to that!

What You’ll Love

• A brand new menu celebrating 25 years of Indian Summer
• Creative cocktails with an Indian twist 
• Generous, flavour-packed thalis perfect for sharing
• Standout curries that balance spice, richness and depth
• A lively, welcoming atmosphere and decor that makes every visit feel special

A Brand New Cocktail List

Alongside their shiny new menu items, Indian Summer has created a specialty cocktail list that is chock-full of all your favourite tipples, with an Indian-infused twist, of course – and we were lucky enough to taste the lot.

Spicy Coconut Chilli Margarita – warming, zesty, with a cool coconut finish.
Lychee Fizz – fresh and bright, with tequila, lychee and a floral splash of rose water.
Desi Daiquiri – heady rum, sweet banana liqueur and a squeeze of fresh lime for balance.
And if you’re feeling flash, definitely try ‘The Expensive One’ – a Jasud Highball made with 12-year-old Lasanta whisky, a splash of soda and aromatic hibiscus tea. 

Start as you mean to go on…

Indian Summer is all about elevating everything – your palate, your expectations, and even your food. Our starters arrived on a tantalising tiered tray overflowing with delicious morsels, and we couldn’t wait to get stuck in.

Impossibly crisp and flavourful bhajis that went perfectly with the homemade mint sauce.
Giant grilled chunks of tandoori paneer, with a glorious springy, creamy texture.
Moist morsels of grilled chicken tikka, packed with the flavours of cardamom, cumin and fresh lime.
Golden, crunchy samosas filled to the brim with warming chickpeas and a hit of ginger, topped with fresh pomegranate and a drizzle of yoghurt.

Thali time!

When we were invited to visit and taste their new menu items, we knew we were in for a treat – and what a treat it was. Indian Summer’s new thali is absolutely overflowing with flavour and variety; a generous example of why sharing platters are my favourite way to eat.

A feast for the senses

Indian Summer’s thali is both style and substance, and they don’t play with portions. We had six distinct and delicious curries, fresh chewy naan bread, crispy rolled papad, zesty veg slaw, fluffy lemon rice, and delicious homemade dips and sauces. I could wax lyrical about every bite, but that would take all night, so here are my top three new favourites:

Silky, indulgent chicken korma made with tender chicken gently simmered in a velvety sauce of creamy coconut, ground almonds and fragrant spices, topped with a drizzle of coconut cream and fresh coriander.

Tangy paneer tikka masala, where soft golden cubes of fresh cheese are coated in a vibrant, tomato-based sauce enriched with creamy cashews. Gentle spice, subtle sweetness and nutty richness create a vegetarian dish that’s bold, comforting and full of character.

Slow-cooked lamb rogan josh – rich, earthy and beautifully aromatic, with a depth of flavour that builds gently, offering a satisfying slow-burning warmth rather than overpowering heat. Similar in depth and darkness to a mole, this was the kind of dish you tell your friends about and make them come and try – a definite ‘wow’ moment.

But wait, there’s more!

You’d think after a feast of this magnitude, the girls and I would be done, but not when dessert is involved.

To start, we had a palate-cleansing mojito sorbet fizz, served in an elegant copper martini glass. Refreshing and revitalising, this sweet treat is the perfect way to reset after a decadent, flavour-filled thali.

For our final dish of the night, we were presented with a chocolate dome of deliciousness. An impossibly thin milk chocolate shell sat over a beautifully smooth and rich chocolate mousse, atop a delicate biscuit, served with a gooey-centred chocolate brownie – nom. And to answer your question: no, there wasn’t a crumb left.

Thank you so much to Rob and everyone at Indian Summer who made our night so special. From the moment we walked in, the vibe was as warm and zesty as the food. Every bite was a delight, and every sip something special.

Their Coconut Chilli Margarita is an absolute must, and their new curries are divine. If you are looking for authentic flavours that wow your taste buds, Indian Summer is serving up exactly that.

Book now

If you’re planning your next night out, this is your sign. Round up your friends, come hungry, and dive into Indian Summer’s bold new menu.

The post Indian Summer: Celebrates 25 Years of Flavour with a Vibrant New Menu appeared first on Brighton Restaurants Guide and Directory.

It’s the sort of backstory us food writers would kill for. Joyously, this one comes with a table reservation.

Yes, IL Bistro is tucked into a slightly rickety fisherman’s cottage in The Lanes. True, it is charming. And sì, it has stayed gloriously true to its purpose.

What You’ll Love

• A true Brighton institution with decades of history behind it
• Classic Italian cooking done properly with quality local produce
• A warm, charismatic front-of-house team led by Abe and Gabriel
• A cosy, characterful dining room tucked away in The Lanes
• Standout dishes like ribeye, porchetta and beautifully simple starters

The Abe and Gabriel effect

Forgive a moment of fangirling, but the front-of-house double act deserves it. Abe is a warm host; Gabriel, all smooth assurance and quiet persuasion, will have you ordering like you’ve not eaten in weeks. Together, they are a dangerously effective combination.

The décor follows suit: understated but deeply cosy. Crisp white tablecloths, soft tones, that elusive balance of modern and quaint. It all looks effortless, which usually means it isn’t.

From Portofino, with love

We began with grilled butterfly sardines – rich, saline, and gleaming with drizzles of parsley butter and lemon. It’s a dish that tastes like it’s been sunbathing. Close behind came a gloriously oozy mozzarella from Puglia, crowning marinated tomatoes, flickered with very green basil. Simple things, done properly, rarely need improving.

Gabriel steered us towards a Chianti Classico, and he was on point, because of course he was.

Sundays, the Italian way

IL Bistro’s menu is pleasingly succinct: pasta, carne, fish and riso, each given proper thought and respect. There’s an admirable commitment to local suppliers, with British dry-aged beef sitting happily alongside Italian staples. A chicken and blue cheese dish, pairing local Brighton Blue with Tuscan rosemary potatoes, is a reminder of the Italo-Brighton blend.

We, however, were powerless in the face of a 9oz ribeye. “Prime cut, grass-fed, 28-day dry-aged British beef,” it promised – and delivered. Perfectly seared, blushing at the centre, and drenched in a glistening peppercorn sauce that knew exactly what it was doing. Add triple-cooked Parmesan chips and a steady supply of Chianti, and it was amen to Sunday luncheon.

IL Bistro’s roast menu brings porchetta: slow-roasted pork belly with crisp crackling and a garlic-herb stuffing, served with mash and mushrooms. It’s a dish a true Italian nonna would serve proudly (if perchance she were a trained chef). Even the Yorkshire pudding was given the respect it deserves.

BRAVO, indeed

A winner of a BRAVO Award for Best International Cuisine in 2025, Il Bistro makes a compelling case. It feels unmistakably Brighton while remaining resolutely Italian – a rather lovely trick.

Take out-of-town guests, by all means. But better still, go as a local and remind yourself that some of the city’s greatest pleasures have been quietly getting on with it for decades – and doing it extremely well.

For classic Italian cooking, warm hospitality, and one of the most characterful dining rooms in Brighton, IL Bistro is well worth booking.

The post IL Bistro: Brighton’s Enduring Love Letter to Italy appeared first on Brighton Restaurants Guide and Directory.

As the editor of Restaurants Brighton, I’ve had the luck to dine at Furna a few times, and I’m a big fan – of the consistently delicious food, the friendly team, and the surprisingly excellent playlist. But until recently, my other half had never had the pleasure. He’s not in the habit of whinging (much), but he had mentioned once or twice that if the chance for supper at Furna came up, he’d be very keen. The NHS / Hospitality evening seemed like the perfect excuse to make his dreams come true (again).

What You’ll Love

• 50% off the à la carte menu on the first Wednesday of every month
• Delicious, refined, seasonal cooking from chef Dave Mothersill
• A genuinely thoughtful offer for NHS and hospitality workers
• Standout dishes you’ll be dreaming about afterwards
• Expert wine pairings and rare pours from the team and Brunswick Wines

A shared spirit of care

On the first Wednesday of every month, Furna celebrates diners who work for the NHS or in hospitality with a very special offer. NHS and hospitality might sound like strange bedfellows, but as someone who works with the hospitality industry and is also the wife of an NHS surgeon, I’m going to say they’re not.

Let’s start with some casual etymology. Hospital and hospitality: both words come from the same Latin root, hospes, meaning guest, host, friend. You see where we’re going with this…

People who work in these industries put in long hours looking after the rest of us. They also don’t get out much. Whether it’s your partner, your mate, or someone you work alongside, chances are you know someone who qualifies – and they’re probably more than due a great night out.

Just once a month, these everyday heroes can claim a generous 50% off the à la carte menu at Furna. Tables are limited, so booking early is recommended.

A signature start

We started with a treat you’ll always find on the Furna menu: their signature bread – the lovechild of brioche and Japanese milk bread – and a total knockout. An enriched, Charlotte-shaped wonder of soft, sweet loveliness to tear apart, balanced by a clever cultured butter.

Alongside, we ordered the smoked cod’s roe with pickles and preserves. The pillowy sweetness and salinity of the roe is perfectly offset by the gentle tartness of the pickles – it’s so elegant you’ll probably feel you need to wait until no one is watching before you scoop up the last spoonful with your finger. Probably. A glass of Chapel Down Grand Reserve was a classically good opener, while my husband ordered one of the bespoke cocktails.

The season on a plate

‘Seasonal’ is probably an overused term in modern food writing – I mean, why eat food that’s not in season unless you have to? But chef Dave Mothersill takes this commitment to the next level. His menu is built on the very best local catch and the freshest field-to-fork produce, and you can absolutely taste it.

Full of the joys of spring, I chose the white asparagus next. Julienned and served in a little pot with slow-cooked yolk, walnut and parmesan, it was somehow warm and fresh at the same time. The delicate flavour of the asparagus was complemented by the rich umami depth of the walnut and parmesan, with the unctuous yolk bringing everything together in a delicate, foamy concoction that makes my mouth water even now.

Earlier that day, I had seen (on Furna’s Insta) a very fine-looking fish ready for prep, so I was primed to order the South Coast brill with Torbay shrimp and purple sprouting broccoli as my main course. You see what I’m saying about ‘seasonal’ – this was practically the definition of the word served on a plate. The fish was as fresh as a daisy, flaking beautifully alongside tiny, juicy shrimp and the season’s best brassica. We added pink fir potatoes with wild garlic butter because we were told they were delicious. Of course they were.

Leave the wine to the experts

If you’re happy to leave your wine choices in the hands of the team, do. They are passionate and extremely knowledgeable about their pairings. I particularly enjoyed the Big Salt Gewürztraminer from Oregon and a red provided by Furna’s neighbouring Brunswick Wines, which is exclusive to the restaurant. Pairing perfection.

Don’t skip dessert

To finish, we agreed to share a plate of Furna’s soon-to-be-famous sticky toffee madeleines, straight from the oven. Look, these are a no-nonsense nostalgic pleasure which we enjoyed immensely. But on balance (and in hindsight), sharing was a mistake. Two desserts are always better than one. We live and we learn.

We finished with a pot of Portuguese peppermint tea (a hybrid of spearmint and watermint), delicate, flavourful and gently medicinal – just right after an indulgent meal.

How to book

The offer runs on the first Wednesday of every month – just be sure to mention it when booking and bring proof of eligibility, as tables are in high demand.

A little nudge

At its heart, this is hospitality looking after hospitality, and no one is going to argue with that. If you’re not NHS or hospitality, I’ll bet you know someone who is – send this to them now, they’ll thank you for it later.

For the rest of you – food for thought – is this reason enough to consider a career change? It might just be.

The post Furna: 50% Off for NHS and Hospitality (First Wednesday of the Month) appeared first on Brighton Restaurants Guide and Directory.

The recent opening of the new ‘public house’, The Crazy Goose, is going to cause some excitement among food lovers, coming as it does from the owners who have already brought Burnt Orange, The Salt Room and The Coal Shed to Brighton. In fact, The Crazy Goose is on the site of the original Coal Shed, which has moved. So you’ll know already that this isn’t the sort of pub you’ll be coming to for quiz night or the World Cup semis.

The ground floor is, nonetheless, revolves around the bar, and it was humming with good Brighton bonhomie when I arrived with my long-suffering wife on a Friday night; plenty of drinkers, as well as diners, had taken up residence. It was busy enough that we were sat upstairs, in a very warm room done out in bold, dark colours and rich wallpaper. Our table was covered in a thick, white linen tablecloth, an old-school dash of splendour that never grows old.

Our waiters, Ruth and Greg, were a delight, and upon learning Greg is French and establishing our respective roots (I was manufactured in Paris, he in Vendée on the west coast), and comparing our favourite, mostly unspeakable, esoteric delicacies, we immediately relinquished all decisions to him, and he repaid our trust with an evening to remember.

What You’ll Love

• A refined take on classic British pub dining
• Standout dishes with bold, nostalgic flavours
• A lively and polished atmosphere
• Knowledgeable, personable service
• Cooking that blends tradition with serious skill

A playful start and exceptional starters

After the free hot bread roll with butter, came three starters to share: scallops with ham, a prawn cocktail vol-au-vent, and lamb tartare.

The vol-au-vent, with a larger prawn sticking jauntily out of the top, was a bit of fun, a throwback to more innocent times, and as light as the wind it’s named after. The lamb tartare and scallops were really in a class of their own.

I have a long and interesting (actually, quite boring) history with tartare, usually a heavy pile of beef mince with a raw egg sat atop to stir in. It’s OK, but if ever a French favourite needed a refresh, it’s this. The lamb tartare was light, laced with mayonnaise, zingy enough to split diesel oil apart, and quite addictive. It was my first lamb tartare, and the best of any kind I’ve had in four decades by a long way, which is a reflection both of the standard, slightly humdrum article, and the excellent version produced here.

The scallops were next level. Firstly, they were served in their shells, which is just so pleasing, particularly to those of us who never grew up. Secondly, they were seared with their iodine-rich orange corals, the best bit to some of us, which only a fool would throw away; but it does happen. The real mastery, though, was to combine the scallops, the sweetest of all shellfish, with a deeply savoury ‘charcuterie’ sauce and what looked like strips of some air-dried ham – Bayonne or Parma perhaps.

If you love scallops but want to try something that better balances their tendency to one-dimensional sweet meatiness, this is it. When you go through a round one this good, you can relax, knowing that you’re on a high plateau and you’re staying there.

Classic mains, done exceptionally well

And so it went. After the bell, Greg chose lemon sole with beurre blanc and samphire, as traditional and un-messed-about-with as you like. You always know what you’re getting with this one: the joy of lifting the fillets away from the backbone and dipping them in the butter, then flipping and repeating on the dark side is a pleasing and timeless act.

The other main, roast belly pork with bacon in butter beans, was again predictably wonderful. The side dishes were ‘creamy mash’ and grilled brassicas. I’d never have ordered the mash (I’m saving it for end game, as I suspect I’ll get a lot in the old people’s home, or prison if I get there first), but I’m glad to have tried this version. It would be better described as ‘pommes purée’, such was its silkiness. It was very good, and filling, as pub food ought to be.

The mixed brassica side had that deep, smoky flavour that you only get from a serious kitchen.

A classic dessert to finish

Pudding, the only course we chose for ourselves, was crème brûlée with shortbread biscuits for dipping, a nice touch. Was it good? C’mon. It was crème brûlée – royalty.

Comfort food, redefined

It’s hard, but possible, to think of this as pub food, which is what it claims to be. If we’d followed the prawn cocktail vol-au-vents with the roast chicken or the steak, it would have felt like an impossibly upscale British pub meal.

Then there’s the one that got away: the beef cheek and bone marrow pie, which is doubtless everything the dreadful ‘steak and ale’ pie wants to be when it grows up. Wine choices are seriously grown-up too. Greg chose us a dry, oily southern French white to broker a compromise between the fish and pork.

Overall impressions? The Crazy Goose is aiming for cosy comfort food, which is what pub dining is all about – or should be. All too often, you can swap the word ‘comfort’ for ‘predictable’. Everything we ate that night had a DNA as old as anyone alive today, which was unusual; and it was lit up from the inside by the quality of the cooking.

Eating deep, rich soul food that connects us to the lost country of our memory, to some of the good things we have let go along the way, was unexpectedly emotional. Traditional cooking has long, long been due a comeback. The Crazy Goose can only help with that movement.

The post The Crazy Goose: A Refined Take on Pub Dining in Brighton appeared first on Brighton Restaurants Guide and Directory.

Paris Wine Bar has been a favourite among the Hove crowd since opening back in 2011, and it’s easy to see why. From their vast selection of well-priced wines to the tasty food options, cosy interiors and bright terrace, they really do cater for everyone. Having eaten there a few times previously, I was excited to learn they host regular wine and food pairing dinners, so I jumped at the chance to snap up a table for this month’s event.

What You’ll Love

• Expertly curated wine and food pairings
• A relaxed, sociable dining experience
• Generous portions and great value
• Knowledgeable and welcoming hosts
• A cosy Hove setting with a lively atmosphere

A warm welcome and a promising start

We were warmly greeted on arrival by our hosts for the evening, manager Ruby and wine expert Luca, and, settling into a table by the window, we perused the menu, excited for what was to come.

We began with a four-cheese risotto. Rich, creamy and unapologetically indulgent, it was everything you want from a risotto. Comforting, but still refined – the rice still retained just the right amount of bite. Paired with the Silver Reign Organic Brut from Kent, we were dutifully informed by Luca that this English sparkling is made using the same method as Prosecco, meaning while it still had that biscuity note you get from Champagne, it feels slightly lighter and had just the right level of acidity to cut through the richness of that delicious risotto.

First course and glass down, we really were off to a good start.

Fresh, vibrant flavours and thoughtful pairings

The second course shifted things entirely. A king prawn ceviche, the first bite was bright with zingy lime and creamy avocado, mixed with fresh prawns and tomato. It felt light, vibrant and refreshing, exactly the contrast after that rich risotto. Served with a Riesling, it worked perfectly, echoing those citrus notes and enhancing the freshness without overpowering the prawns.

For course three, we moved to a taste of the Mediterranean with stuffed aubergine. A rustic dish, creamy aubergine complemented by salty feta, accompanied by lightly spiced cumin yoghurt. An interesting pairing this time around, a rosé Rioja. Not one I’ve tried before, and a wine that I’m still a little unsure on; nevertheless, it paired well with the hearty aubergine dish.

A standout main and seamless pairing

Our last savoury course of the evening was medium-rare rib-eye steak, served with dauphinoise potatoes and a classic Diane sauce. Rich, satisfying and exactly what you want from a centrepiece course and the kind of dish you take your time over. The Pinot Noir pairing worked seamlessly, medium-bodied and lightly fruity, but bold enough to stand up to the steak without stealing the show.

By this point, we were comfortably full but not quite ready for our dinner to end, always a good sign.

A sweet and indulgent finish

To finish, a chocolate mousse paired with Mozart Milk Chocolate Liqueur. Smooth, rich and deeply indulgent, it was a classic done well. No unnecessary twists, just a sweet and satisfying end to the evening. The liqueur only amplified that sense of indulgence, rounding everything off on a warm, slightly decadent note.

An experience built on balance

What Paris Wine Bar does so well is balance. Nothing feels overcomplicated, nothing feels out of place. Each course flows naturally into the next, and the pairings feel considered without ever becoming the main event themselves.

Luca really does create an experience, this is not just your average pairing dinner. He moved around the room topping up glasses, providing information on each wine in a friendly way that made the evening flow. It’s a dinner that works just as well for a special occasion as it does for a spontaneous evening out when you want something a little different.

Great value and well worth returning for

The other thing to mention, and an important point at that, is just what great value this dinner was. I’m not talking tiny plates of food that will leave you looking for the bright lights of your local kebab shop on the way home or a thimbleful of wine – these are hearty plates and generous pours.

We left full and content, having eaten some wonderful food and discovered a few new favourites for the wine rack.

The post Paris Wine Bar: A Perfectly Paired Evening in Hove appeared first on Brighton Restaurants Guide and Directory.