Few chefs cooking today are as exciting as Michael Bremner, who takes flavours from all over the world and distills them into beautiful small plates of deliciousness at his acclaimed restaurant in Brighton.

There’s no doubt that Brighton is home to one of the best food scenes in the UK, despite being within day-tripping distance to London. Over the past five years new restaurants, pop-ups, cafés and producers have helped shape the city into a fantastic place to eat out. But when you ask local chefs and owners who’s most responsible for this, most will point to one man in particular – Michael Bremner.

Growing up in a small town called Insch, just outside Aberdeen, Michael got into cooking the same way a lot of chefs do – by washing pots, then moving into the kitchen. ‘This was before the time of Jamie Oliver making cooking glamorous, so it was pretty brutal – especially for the first few years,’ he says. ‘One day a group of Michelin-starred chefs came in for dinner and one of them was Chris Galvin. My head chef Bob Ovington knew I was passionate about pastry at the time and organised a trial shift in London with Chris at The Orrery. I went there but I also wanted to go to Ibiza and work there for a season – when I was offered both jobs I told Bob I was going to take the one abroad, but he convinced me not to so I went down to The Orrery instead.’

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新鲜肉类

油厂

水果蔬菜

沙拉新草原

存储机板

Spices和Dried草药