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Food-Gest Blog Spot

We had the pleasure of meeting Louisa Streeting from the new food blog, Food-Gest. She chatted to our Executive Chef Patron, Messa Ben, about the building blocks of Brighton Cookery School and our exciting future plans. Check out Louisa’s post HERE

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Salmon Gravlax

Salmon Gravlax Gravlax is a Nordic dish of raw salmon, cured in salt, sugar, and dill, usually served as an appetiser or canapé in the U.K, sliced thinly and accompanied by ‘hovmästarsås’, a dill and mustard sauce, either on bread or traditionally with boiled potatoes. Back in the Middle Ages, gravlax was made by fishermen, they salted the salmon and…

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Poor Man’s Shellfish?

Often regarded as poor man’s shellfish, mussels are cheap and plentiful. In the wild, they grow on coastline rocks and stones but the majority of mussels available in the UK are farmed in suitable coastal waters. Mussels are one of the most environmentally sound types of fish or shellfish available, and with no heavy price to pay for these abundant…

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Foraging & Cooking: Nettles

It might be a wet start to spring, but it is here! As spring begins, natures larder begins to sprout and one of our favourites here at Brighton Cookery School is the start of nettle season. Nettles ( Urtica dioica) are traditionally eaten in early spring as they are one of the first edible green shoots to come through. This is…

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Spider Crab Gratin

Spider Crab Gratin One of our private chefs has been cooking up a storm all week for a Brighton family, and this dish looked too good not to share. Chef Allan, is one of our Brighton Cookery School’s chefs, he’s worked as a chef for the last 12 years, both at home and abroad, hailing from Aberdeenshire, he brings a…

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