At William Murray, we’re a hungry bunch. Both food obsessed, and curious about the latest trends, openings, chefs and how they’re shaping the industry we love.
Each week we’ll be sharing our highlights: from some of the hottest openings and happening trends, to the stalwarts that continue to make us smile.
This week…
Sessions original: Shelter Hall
As Sessions opens its second site in Islington, I couldn’t not give a shout out to the Brighton original: Shelter Hall. This mighty fine food hall right on the beach front boasts a number of rotating traders. Currently in situ are vendors including: burger joint Patty Guy, Vietnamese dishes from Zest, and some stellar cakes and pastries from local patisserie Tart. Food aside, the staff are lovely (and actually bring your food to the table). The building is also a beauty – a lovingly restored Victorian shelter hall with a cracking sea view.
Shellfish at The Urchin
Account manager Ari landed in seafood heaven with a trip to The Urchin in Hove. Tipped by Jay Rayner as one not to miss, this back street boozer turned seafood restaurant has a strong line up of ocean delights: oysters, scallops and moules, and a rotating list of drool-enduing specials. For Ari, the salt and pepper squid, and whole crab with garlic and seaweed really hit the spot. Worth a trip if you’re down to see us.
Magical small plates at Med
Small sharing plates are definitely here to stay. And one of the best places to enjoy them in Brighton is Med – a slightly off the beaten track Brighton gem dishing up lively vibes and bold, flavoursome sharing dishes. I returned to try the re-vamped menu and wasn’t disappointed. Faves included the crispy Jersey royals with chipotle burger sauce, artichoke frito misto, and smacked cucumbers with crispy onions and Korean chili. Lighter options are available.
Lunch with a view (and plenty of sparkle) at Rathfinny
It’s not often you’ll hear me say a green salad was the stand-out dish of my meal. But the chef team at Rathfinny rustled up a winner with their Namayasai Farm leaves, dressed with Amalfi lemon leaf oil. The vineyards new ‘hut menu’ offers lite bites with a panoramic views over the vineyard. We timed the trip with one of their popular summer barbeques, and were won over with the BBQ pink fir potatoes served with black garlic aioli, parsley and puffed potato, and the Nutbourne tomato tartar. We can vouch for the fact the English sparkling wine isn’t half bad either. We tried it twice, just to make sure…
