64 degrees ( and rising )
Posted on September 07, 2016
I am a massive fan of The Great British Menu competition on the Beeb. Watching chefs at the top of their game battling it out to win a place at a prestigious black tie gala dinner in London. Their dishes are inventive, quirky and always heartfelt. You watch decades of skill being poured into the handling of the humblest of ingredients elevating them to rock star status.
I wish I had the eloquence of Jay Rayner or the pithyness of William Sitwell when it comes to reviewing restaurants but I don't. I just like to eat and I have been fortunate enough to dine at 64 Degrees tucked away in the heart of Brighton's North Laines more than once. It rocks. The food is so exciting and unexpected, the welcome is warm and the place initially appears to be no frills and unassuming but it hides a huge, passionate heart for food.
Anyway, having watched the regional heat for Scotland, which was the first week of the series, I was delighted to see Michael Bremner, chef patron appear on the show. He won the regionals which had us whooping with delight so the next day we arranged to send a little congratulatory note with a food inspired arrangement. It contained some Scottish elements in blues with thistle and heather.
Go visit before you really can't get a table.