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kabbrighton

Food inspired by Thailand & surrounds using local, seasonal foraged ingredients across East Sussex & Cornwall book via link below 👇🏻

Pickled langoustine + sriracha on this weekend's m

Pickled langoustine + sriracha on this weekend's menu. These fine langoustines from @kelticseafare are pickled in a mixture of mirin, light soy, bird's eye chillies, palm sugar shallot and dashi. Our pickling mixture is influenced by a Japanese dish called "Nanban-zuke ", which translates literally as "southern barbarian pickle" ! We will also be serving the dish this Valentines day, still a couple of seats left. Booking via link in bio. ❤️

Layering + Aroma : S1, S2, S3, S4, S6, S8 🙏 @

Layering + Aroma : S1, S2, S3, S4, S6, S8
🙏 @hanuman.aspler

“If you don't like the system don't depend on it

“If you don't like the system don't depend on it “ quotes Andy Cato (yes Andy from @groovearmada). Andy is leading an unstoppable mission to fix food and fix the planet via the mothership that is @wildfarmed. We have been testing their flour for a couple of months in our noodles, bao, breads, buns, pastry, batters and everything else flour related and we highly recommend ! We are excited to announce we will be using @wildfarmed for all our flour needs going forward and joining the @wildfarmed family. Check out the link below for the short film
"A STORY ABOUT BREAD": https://buff.ly/3Hy1UUF

We're back , refreshed, rested and open with some

We're back , refreshed, rested and open with some additional dishes and kicking off the new menu tomorrow. This is trout belly from @chalk_stream used in our gaeng som, a sour spicy curry which we serve with a not so authentic side of deep fried steamed bun and a crab relish. Bookings now open for February / March , links in bio or email bookings@kabbrighton.com

So that's us taking a break until the end of Janu

So that's us taking a break until the end of January. Bookings for February onwards will be open next week via the normal channels ( website / bio link). Guests who needed to move their bookings due to strikes , illness and general December mayhem will receive an email with new dates. Thanks to all those who have supported, mentored and kept me sane. it's been a whirlwind of a year. Some exciting plans for the 2023 coming soon.

Oyster + nham jim seafood

Oyster + nham jim seafood

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