The Brighton food community has been all of a flutter once more with the anticipation of new restaurant, Pascere.
In my short experience as a food blogger, it’s a funny thing being part of a food community. News explodes seemingly from out of nowhere, and suddenly everyone who’s anyone knows about it. That was definitely the case when the announcement came back in February that Amanda Menahem (People Places Food) was launching a new venture with Flank founder, Tom Griffiths.
Although the partnership was not to be, as Griffiths plans to take Flank further this summer, the hype remained. With tidbits revealed across the months, including logo designs, colour schemes, floor plans, and the announcement of new Head Chef, Johnny Stanford, it feels very much like we’ve been on a journey.
Over the last two weeks, Pascere have been hosting a variety of soft launch events running up to the big day. I went along to the launch party last week to meet the team, have a look around the brand new restaurant and, of course, sample some of the menu.
Greeted on arrival with a cold, crisp glass of sparking Perlé Ferrari, I couldn’t help but marvel at the decor. Decked with warm teals, mustards and slate greys, the interior is beautifully tactile and creates an immediate sense of comfort.
Throughout the evening, canapé versions of the small plates and tasting dishes were sampled, including Guinness and truffle rarebit, roasted cauliflower croquettes, crab tart and smoked haddock kedgeree. There are some truly innovative dishes on the menu, and it’s safe to say the anticipation has not been in vain.
What to expect from Pascere
From the Latin “to nourish”, Pascere will use seasonal and sustainable produce to provide an all-day dining experience. You can expect everything from high-end brunch and speciality coffee, to small plates, wines by the glass, an a la carte and tasting menu.
In chatting to the team, a real sense a pride comes across with what they are doing. I think the significant thing about what Pascere want to bring to the food scene, alongside top class food and drink, is accessibility. Speaking to restaurant manager Kate, the diverse dining options here are key for ensuring there is something for everyone.
I’m incredibly to see what Brighton makes of Pascere, and am already looking forward to my next visit.
Pascere opens on Monday 3 July, although you may wish to check their reservations here.