Seafront Terrace opens for Summer at Pearly Cow, Brighton

The Terrace at Pearly Cow Brighton

Seafront Terrace opens for Summer at Pearly Cow, Brighton

Seafood, Wagyu burgers, oysters and sliders will all be part of The Terrace by Pearly Cow, Brighton from Friday, 2nd May.

Bringing a taste of decadence with laid-back seaside charm to the Kings Road stretch of the city’s shoreline, this new menu will also offer zesty tacos, small plates, salads and a selection of pizzettes freshly made in the terrace’s wood-fired oven. Towering sharing platters of Fruits de Mer and Pearls of the Sea will be the menu’s showstoppers. To sip, guests can choose from a curated selection of wines and summer spritzes — including a Berry Spritz with Lillet Rosé and cassis and a Limoncello Spritz. Adding an extra touch of glamour, the terrace will offer an exclusive Magnum Service that will include Whispering Angel Provence Rosé and Sussex’s celebrated Ridgeview Bloomsbury NV.

Head Chef Andrew Mackenzie commented “The Pearly Cow terrace is more than just a place to eat—it’s a celebration of Brighton’s coastal lifestyle. We’ve designed the menu to be playful, shareable and above all, delicious. We hope views of the sea and West Pier, will make the al fresco dining experience even more special.”

Open daily from 12 noon til late.

About Pearly Cow

Pearly Cow is Brighton’s hottest new restaurant, which opened at the end of November 2024. Sat directly on Brighton’s seafront and spread across four Georgian & Regency townhouses, the restaurant is opposite the iconic West Pier and serves an eclectic menu of fantastic dry-aged steaks, fresh fish and seafood from south coast day boats which are cooked simply on open flame or served raw on ice.

Leading the kitchen brigade is Executive Chef Andrew MacKenzie who has worked and travelled in restaurants and hotels all over the world, from Gleneagles to Goodwood Hotel to Soho House, and worked with hospitality greats such as Nico Ladenis and Paul Heathcote.

Andrew is a Brighton-boy through-and-through; he loves the city and being able to cook and work so close to the sea. Over the years Andrew has developed and nurtured closed one-to-one relationships with an amazing roster of Sussex producers, including seafood from Brighton & Newhaven Fisheries, Brighton; wagyu Beef from Trenchmore Farm, Horsham, West Sussex; pork and chicken from Woodhouse Butchery, Haywards Heath, West Sussex; fruit and vegetables from Munneries, East Wittering, West Sussex; eggs from Orchard Farm Sussex, Forest Row, East Sussex and cheese from The Cheese Man, Brighton.

Notes to Editors Breakfast (for hotel residents only) Monday - Friday | 7.30 - 10.30am & Saturday & Sunday | 8 - 10.30am Coffee & Pastries 10.30 - 12 noon Lunch 12 noon - 5pm Oh shucks! 5 - 6pm daily Sundowners 6pm - late

Sunday roast at Pearly Cow, Brighton

Sunday roast at Pearly Cow, Brighton (credit Lateef Photography)

New Sunday lunch menu launches at Pearly Cow, Brighton

Launching on 12th January is the new Sunday lunch menu at Pearly Cow Brighton from Head Chef Andrew MacKenzie. Serving a choice of roast meats, including Sussex Wagyu Beef Topside from Trenchmore Farm and Rolled Porchetta with roast apples and fennel from Woodhouse Butchery, with a Nut Roast option for vegetarians and vegans, the Pearly Cow roast is traditional with modern touches and served with all the classic trimmings, including Yorkshire pudding, cauliflower cheese, red cabbage, roast potatoes, greens and gravy.

Step in from a bracing walk straight from the seafront in front of the iconic Brighton West Pier and start with an enlivening Sussex sparkling wine aperitif or a classic or twisted cocktail at the bar, created by mixologist maestro Josh Williams.

For starters, choose Pearly Cow’s signature tacos such as lobster, apple and fennel or opt for a plate of Lindisfarne, Jersey or Whitstable oysters and freshly baked bread with salted beef dripping butter.

Finish with difficult decision of which dessert to choose, from the mascarpone crème brûlée and sour cherry sorbet; raspberry trifle, pistachio and white chocolate; British cheese with walnut and raisin bread crackers or a rhubarb and apple crumble to share served with custard & milk ice cream.

Served every Sunday from 12:30 - 7:30pm
Two courses: £34 | Three Courses: £40

For more information or to book, please visit www.pearlycow.co.uk/pearly-cow-brighton

About Pearly Cow

Pearly Cow is Brighton's hottest new restaurant. Sat directly on Brighton’s seafront and spread across four Georgian & Regency townhouses, the restaurant is opposite the iconic West Pier and serves an eclectic menu of fantastic dry-aged steaks, fresh fish and seafood from south coast day boats which are cooked simply on open-flame or served raw on ice.

Leading the kitchen brigade is Executive Chef Andrew MacKenzie who has worked and travelled in restaurants and hotels all over the world, from Gleneagles to Goodwood Hotel to Soho House, and worked with hospitality greats such as Nico Ladenis and Paul Heathcote. Andrew is a Brighton-boy through-and-through; he loves the city and being able to cook and work so close to the sea. Over the years Andrew has developed and nurtured closed one-to-one relationships with an amazing roster of Sussex producers, including seafood from Brighton & Newhaven Fisheries, Brighton; wagyu Beef from Trenchmore Farm, Horsham, West Sussex; pork and chicken from Woodhouse Butchery, Haywards Heath, West Sussex; fruit and vegetables from Munneries, East Wittering, West Sussex; eggs from Orchard Farm Sussex, Forest Row, East Sussex and cheese from The Cheese Man, Brighton.

Introducing Pearly Cow Brighton

Pearly Cow Brighton

Pearly Cow Brighton

Pearly Cow is Brighton's hottest new restaurant with the doors opening on 4th November for soft launch, and 22nd of November for public bookings. Sat directly on Brighton’s seafront and spread across four Georgian & Regency townhouses, the restaurant is opposite the iconic West Pier and will serve the most indulgent cuts of meat and the freshest fish in gorgeous settings.

Leading the kitchen brigade is Executive Chef Andrew MacKenzie. Despite having worked and travelled in restaurants and hotels all over the world, from Gleneagles to Goodwood Hotel to Soho House, and working with hospitality greats such as Nico Ladenis and Paul Heathcote, Andrew is a Brighton-boy through-and-through; he loves the city and being able to cook and work so close to the sea and having one-to-one relationships with the amazing roster of Sussex producers and suppliers.

“Pearly Cow is about treating yourself. It's a break from the everyday. It’s the feeling of finding a pearl in an oyster shell. It’s a bit of magic. Oh, and our chips will change your life.” Andrew MacKenzie

Lunch and dinner celebrate standout, seasonal ingredients from the countryside and coastline, skilfully and playfully brought to life with classic interpretations, sharing dishes and desserts. On Sundays, the Pearly Cow roast comes with all the traditional trimmings, but with modern touches. The eclectic menu of fantastic dry-aged steaks and the freshest fish from south coast day boats are cooked simply on open-flame or served raw on ice.    

There’s more to Pearly Cow than the food though – the drinks deserve equal billing. Peruse the cocktail menu with a signature classic or twisted cocktail from mixology maestro Josh Williams and start with snacks while you wait such as lobster, apple and fennel tacos; wagyu beef and mustard soy glaze skewers or a plate of Lindisfarne oysters and freshly baked bread with salted beef dripping butter.

For starters choose from the small plates menu or dishes on ice, such as scallop cured in yuzu and cucumber; 45-day aged fillet of beef tartare, Exmoor caviar, oyster cream and charred sourdough; chargrilled octopus and romesco sauce or garlic roast ceps on toast and poached hens’ egg.

Fire takes centre stage for the main courses with 45-day salt-aged steaks with a choice of sauces or butters, wood fired lobster with parsley and dill butter or wild mushroom risotto with British truffle.

A standout section of the menu are Pearly Cow’s sharing dishes, including the soon-to-be signature Seafood Platter with lobster, mussels, langoustine, soft shell crab, wood fired scallop and seaweed aioli; a celebratory 36ooz salt-aged Côte de Boeuf with bone marrow butter or a quarter rolled Suckling Pig.

For a final flourish to a sensational feast, finish with a wonder-filled sweet treat with classics such as rice pudding with caramelised cobnuts and poached sultana; egg custard tart and nutmeg ice cream; a killer banoffee soufflé with toffee ice cream that will soon become a non-negotiable order for many dining at Pearly Cow, or a plate of perfectly kept Sussex cheeses served with walnut & raisin bread and chutney.

Ready to tuck in? We are.

Notes to editors

The Pearly Cow story

Pearly Cow is an independent collection of restaurants created by three brothers, Tristan, James and Tom Guest. Together, they have a love of creating wonder-filled dining-destinations with never-tried-before dishes, sure to make an impression. They created Pearly Cow in 2022, with the first Cow of the Herd launching in York, followed by Margate in 2023 and now Brighton in 2024. Pearly Cow Brighton is set within No.124 by GuestHouse, a newly opened 32-room boutique hotel, including three suites, lounges, games room, winter garden, vinyl library, pantry and terrace and the multi-level FieldTrip Spa, hidden away in the hotel through a wildflower flanked entrance. guesthousehotels.co.uk

Pearly Cow Lunch
Friday and Saturday - 12 - 3:30pm
Sunday - 12 to 5pm

Pearly Cow Dinner
Monday - Saturday - 5 - 9pm
Sunday 6 - 8.30pm

Pearly Cow, Brighton
124 Kings Road
Brighton
BN1 2FY

brighton@pearlycow.co.uk
0330 055 4531
Instagram @pearlycowbrighton @pearlycowuk

TikTok @pearlycowuk

All the truffles at Due South

Coal roasted wild turbot, Perigord Truffle scales, cep mushroom, salsify, parsley buttermilk by Mark Wadsworth at Due South (credit Xavier Buendia)

Truffle Dinner on Thursday 9th December at Due South, Brighton

Dine at Due South, Brighton in the heart of the winter truffle season for a five-course dinner of fresh truffles from England, France and Italy. This very special, one-time-only dinner is a chance to enjoy one of head chef Mark Wadsworth’s favourite ingredients.

The evening will start with wood fired sourdough and white truffle from Alba in Piedmont, Italy with smoked egg yolk and crispy onions; lobster thermidor crumpet with truffles from Périgord, France; coal roasted wild turbot with Périgord truffle scales and ceps and parsley buttermilk; before the star of the menu, whole truffle stuffed chicken with English truffle breast, Alba truffle stuffed wing and Périgord truffle poached leg. Even pudding is full of truffle with dark chocolate mousse, smoked salt, Périgord black truffle and truffle ice cream.

The five-course menu is £105 per person and £55 for a paired wine flight, with one sitting at 7pm. Book a table via the website www.duesouthrestaurant.co.uk.

About Due South

Due South, led by chef Mark Wadsworth, is under the arches on Brighton beach. Cooking over an open fire grill, ceramic barbecue and hearth, the menu is British and seasonal with fanatical sourcing of local, wild and seasonal produce from ethical farms and suppliers, such as Shrub Provisions and NamaYasai, to showcase its creative dishes. 80% of the menu is sourced within 35 miles of the restaurant from independent and small suppliers from Sussex farms and along the South coast.

-ENDS-

Due South
The Arch 139, Brighton beach, BN1 2FN
www.duesouthrestaurant.co.uk
01273 719831 @duesouthrestaurant

Due South opens on Brighton beach

Natural oyster, pickled gooseberry, elderflower vinegar at Due South (credit Xavier Buendia)

Due South opens on Brighton beach

Due South, led by chef Mark Wadsworth, has reopened under the arches on Brighton beach. Cooking over an open fire grill and hearth, the menu is British and seasonal with Asian inspired touches.

Returning to its original location after a decade-long hiatus, Due South launched in 2004, under the same team as Riddle & Finns, before closing in 2011 to become Riddle & Finns on the Beach, which has now relocated to The Rotunda. Quickly winning acclaim from diners and critics alike, Due South was renowned, and ahead of its time, for the team’s fanatical sourcing of local, wild and seasonal produce from ethical farms and suppliers, such as Shrub and NamaYasai, to showcase its creative dishes.

Now, with the same ethos, Due South has opened once more with head chef and owner, Mark Wadsworth, cooking everything over wood, smoke and open fire. Every part of the ingredient is used, from nose to tail and root to stalk, with Mark sourcing 80% of the menu within 35 miles, working with independent and small suppliers from Sussex farms and along the South coast.

Start lunch with aperol and elderflower sour cocktail, or a glass of Sussex sparkling wine, with a selection of bites such as steak tartare, brioche toast, almonds and smoked mayo; wood fired sourdough with lardo and garlic butter and a plate of oysters, either natural, grilled seaweed butter or with pickled gooseberry and elderflower vinegar. Small plates follow with spider crab stuffed courgette flower and crab bisque; wild seabass sashimi and wasabi crème fraiche or barbecued mackerel with horseradish and cucumber. For main courses, order the dry-aged rib eye steak, caramelised shallot and burnt butter béarnaise; wood fired turbot with charred lemon; sweet miso chilli skate wing with charred lime or smoked hen of the woods mushroom with spinach and garlic gnocchi. Sides such as butter grilled kale, almonds, chilli and ginger; baked pink fir potatoes and crème fraiche and a Nutbourne tomato salad complete the meal. And for dessert, try the wood fired cheesecake with strawberries or a plate of British cheeses from Alsop & Walker, served with quince jelly, celery, pickled walnuts and biscuits.

Mark Wadsworth

Head chef and co-owner of Due South, Mark Wadsworth, began his career staging at the two Michelin starred Latymer restaurant at Pennyhill Park Hotel in Surrey, before moving to The Ginger Pig in Hove. Mark spent eight more years working in restaurants around Sussex before becoming head chef at Riddle & Finn. Mark’s inspiration for his menus draws on his food experiences from the world, and his in depth produce and ingredient knowledge.

For more information, images, interview with Mark Wadsworth or for press visits to Due South contact Hannah Blake at The Dining Room Hannah@thediningroompr.co.uk | 07730 039361

Wild Flor, Hove

Wild Flor on Church Street, Hove (credit Roarke Pearce)

“Well priced, excellent modern European cooking with the most generous of hearts. Lucky, lucky Hove.” Tom Parker Bowles, Mail on Sunday

Wild Flor is a neighbourhood restaurant on Hove’s Church Road, serving classic British and European cooking alongside world-class wines. The menu has a strong focus on locally sourced and hyper-seasonal ingredients while a fantastic wine list mirrors the menu in balancing quality and value. With a beautifully pared back interior evoking the ambience of rustic French elegance, diners are as welcome to stop by for a plate of Ortiz anchovies, olives and almonds and a glass of Fino on the way home, as they are for three courses with paired wines and to stay past midnight.

A bustling and residential area, Church Road is lined with artisan shops, wine bars and restaurants, where Regency houses back on to the seafront, only a few minutes from Wild Flor and fifteen minutes from the centre of Brighton.

The restaurant offers an à la carte menu from which guests can order familiar plates of comfort food alongside more luxury items. Dishes might include roast courgette, romesco and goat cheese; Iberico ham; veal sweetbreads, almonds, peas and sherry sauce; lamb rump with chard and salsa verde and for pudding, pistachio éclair, black cherry and marjoram; apple and thyme jellies and a plate of fine British cheeses.

Inside, teal leather banquettes and bistro wooden tables are laid simply with glassware, exposed red brick walls are lined with bottles and hung with wine prints. A large blackboard is chalked with that day’s lunch and dinner menus. The wine list is short with intelligent and interesting choices with lesser known varieties sitting alongside the finest examples of grapes and blends from around the world. Where the list stands out is providing elegance and diversity and aged wines at good value such as Pinot Noir 'Dundee Hills’ from the Willamette Valley or Savagnin ‘Sous Voile’ by Daniel Dugois in the Arbois.

Robert Maynard, Faye Hudson and James Thomson run front of house operations as co-owners with many years’ experience at some of Brighton’s best restaurants. All three have known each other for years and share an immense enthusiasm and commitment to delivering a first-class dining experience and bringing all that they love about food and wine to Hove. In Wild Flor they have created a relaxed comfortable setting for diners to enjoy some of the best food and drink the city has to offer.

New head chef Chris Trundle joins the original team at a really exciting time, as Wild Flor continues to evolve and adapt. Chris boasts an incredible CV, having held head chef positions at the Michelin-starred Manfred’s in Copenhagen and Lyle’s in Shoreditch, London which was ranked 33 in The World's Best Restaurants in 2019. His style of food favours honest and uncomplicated dishes using hyper-seasonal ingredients that makes people happy, using classic cookery techniques.

Chris heads up the kitchen team with sous chef Laurence Kinghorn-East who began his career at acclaimed Gingerman Group in Brighton, before taking positions at the Michelin-starred kitchens of Matt Gillan at The Pass and with Merlin Labron-Johnson at Portland in London and latterly at Osip in Bruton, Somerset.

The Team

Faye Hudson, Director
Faye spent 8 years at The Gingerman in Brighton, the majority of which as assistant manager, before opening Wild Flor. She specifically looks after front of house and all aspects of customer service at Wild Flor and loves nothing more than working the floor. She and James met while working for the Gingerman group and are now husband and wife.

Robert Maynard, Director

Rob has seen all sides of the wine and restaurant trade with his two most prominent positions being his time as Gingerman Group Bar Manager and a year working with Butler’s Wine Cellar in Brighton. After spells working in various bars across Brighton, James and Rob started working together again at Hove’s Ginger Pig in 2014.

James Thomson, Director

James has worked in hospitality since he was 15, starting in pubs and bars before working in a fine dining restaurant in New Zealand, aged 19. On returning home, James had management roles before taking on the role of General Manager at the Ginger Pig in Hove. It was working for the Gingerman group that James met his now wife and business partner, Faye, as well as developing a great working relationship with Robert before joining forces to open Wild Flor together.

For more information please contact Hannah Blake at The Dining Room on hannah@thediningroompr.co.uk or 07730 039361