Restaurant of the Month: Etch
The British tasting menus inspired by the surrounding Sussex countryside changes weekly at this 34 cover restaurant. Etch opened in March 2017 on the corner of Church Road and Hove Street and is Steven Edwards' first restaurant. Previously, Steven has worked with leading chefs Matt Gillan and Raymond Blanc before becoming Head Chef of the 5 star hotel, South Lodge in Horsham.
Why do you do what you do?
I love cooking and serving food, I want to welcome people as if they are guests in my own home. I don't see being chef as a job, more as a passion. I don't want to stop progressing and pushing my concept further.
What do you enjoy most about your job?
I enjoy being able to change things. Working for a company can prevent changes from happening quickly. If I don't like something I can change it instantly without having to go through someone else.
What do you enjoy least about your job?
What achievement for the restaurant are you most proud of?
Achieving 2aa rosettes after two weeks of being open.
Do you use British produce?
Yes, mainly Sussex.
What do you think is best about using British produce?
Your only as good as the produce you get in and quality, fresh food is the key. The thing I love most about British produce is the variety.
Why should people buy British?
Because it is the best in the world.
What is your most popular dish?
Our bread and butter. It hasn't changed in 3 years - Marmite Brioche & Seaweed Butter
Located at 216 Church Road, Brighton & Hove. Etch is hoping Lunch Saturday 12-3pm (last orders 2.30pm) and Dinner Wednesday to Saturday 6-9.30pm
(last orders 9.30pm). Find the restaurant @etchfood on Facebook/Twitter