As we reopen the restaurant this week after the festive break, it’s the perfect time for us to focus on what’s new for 2017. We spoke to Tom Flint from Restaurants Brighton about what we expect to see more of this year, as Brighton’s food scene continues to grow. We’ve enjoyed trying some of the city’s newest restaurants over the last 12 months and love being more of a permanent dining experience ourselves, since we reopened in September. We’re really excited about the year ahead!
We shared some of our predictions for food and drink in 2017. We hope to see you in the restaurant soon.
Alex Preston – Restaurant Manager
“In 2017 there will be even more of a focus away from alcohol in terms of what restaurants are offering their customers on their drinks menu. When we relaunched in September, we spent a lot of time developing a juice flight, alongside the alcoholic Sussex flight, pairing five juices with our tasting menu.
It’s taken a lot of careful consideration and development time in terms of making all the juices, but we wanted to be able to offer our customers a non-alcoholic pairing menu and we’ve had an amazing response. As January is often a time for people to become more health conscious and consider new year detoxes and cleanses, we expect to see our juices being even more popular in January.”
Isaac Bartlett-Copeland – Head Chef
“It’s not always easy to get good quality plant ingredients and we’ve seen a lot more about artificial green houses and farming projects to help support the growth of good quality produce when it comes to the likes of cress, salads and herbs. I think this year we’re going to see a lot more restaurants focusing on growing their own ingredients, where possible.
Our focus on supporting local produce is at the top of our agenda at Isaac At, now more than ever. We’re in a great place and work with some amazing local suppliers of meat, fish and vegetables. But often herbs are the ingredient that transforms or makes a dish, so we wanted to take control of this and we’ve just bought an EvoGro for the restaurant, which is really exciting. It means we can grow all our own garnishes and even experiment with baby veg, like broccoli, too. It’s great to be able to have more control over our supply and ensure we’re always using fresh ingredients.”