Food Lab at 64 Degrees delights again with one-off culinary creations

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Seven chefs pair off with seven Sussex producers to create culinary alchemy in the BHFDF Food Lab at 64 Degrees. photo ©Julia Claxton

Seven top Brighton chefs paired off with seven top Sussex producers to create world class culinary alchemy in the annual much anticipated Food Lab at 64 Degrees.

Steven Edwards (Etch) – Tom Surgey (Ridgeview Wine Estate)
“Where the Sea meets the Downs”
Seared Hand dived Orkney Scallop, poached Newhaven cuttlefish,
Twineham Grange orzo & Ridgeview Jelly

Judith Lang (Terre à Terre) – Sarah Thompson (Blackdown Artisan Spirits)

Smoked tofu cep and chervil mousseline with Blackdown vermouth beurre blanc,
sea vegetables & crispy tamari rice

Alex Burtenshaw (Drakes) – Joanne Knowles (Trenchmore Farm)
Trenchmore beef fillet & bone marrow cappuccino, wasabi pomme mousseline, pickled radishes, shitake mushrooms

Michael Bremner (64 Degrees) – David Deaves (La Cave à Fromage)

Burrata-Tomato-Chilli, Goat curd-red pepper-Basil
Comte-Coffee-Hazelnut, Blue-Choux-White chocolate

Matty Bowling – Tom Stephens (Wobblegate juices and Eden fruit ciders)
Wobblegate apple pie, smoked mousse, pickled apple & a pine apple juice

Alun Sperring (The Chilli Pickle) – Seb Cole (Boho Gelato)

“The Gelato Indian Spice Trail”

Matt Gillan (Pike & Pine) – Niki Deighton (Two Tribes brewery)

“BTown Baller”
Two Tribes BTown food festival pale ale, grapefruit delice, coconut, rhubarb, hops

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