Supr in Brighton

Last Tuesday saw us pop up in Brighton again, this time at the quirky and rustic Cafe Coho on Queens Road. The site itself is beautiful but not without it’s challenges, trying to cook that large volume of food with nothing but a couple of induction hobs and a small oven, not to mention no heated pass, is not easy. We’d like to think it went well, and we were so pleased with our feedback.

We we started with some crispy pigs ears and squid ink crackers for nibbles before Ollie’s starter of Allium Soup. It was a great start with fresh baked roast garlic bread. It wasn’t long before we rolled out Ed’s main of lamb and crispy offal. The evening was quite laid back, non pressure to rush and we found time to pop and say a few quick hellos to guests before we rolled out what seemed to be the stand-out dish of the night, our Basil Sorbet with confit Raspberries. Such simple flavours (the idea comes from the basil grande cocktail) worked so well for this simple dessert.

All in all it was a great night, a few niggles to iron out, but for our second event we’re happy and learn as we go.

We’ll probably give Brighton a miss for a while, there is so much going on in Brighton these days and Ollie is about to launch his new menu at the Black Rat whilst Edward settles into his new role at the Wykeham Arms. We’ll continue to host a few events in Winchester (9th April) and Southampton (11th May) before launching in Bristol. I’m sure we’ll find the right venue in Brighton and be back later this year, with some more imaginative dishes and another delicious Supr.

Supr in Brighton

As we write this we are only days away from our Supr event at Café Coho in Brighton and things are taking shape. We are actually really excited about the venue, its sleek, stylish but with the rough edges we both like, an almost rustic feel that we both reflect in our food. We’re focusing heavily on the Front of House experience this time, hopefully you will notice the little touches, right down to new stoneware we picked up this week.

Of course, its always going to be about the food, and we are both working hard preparing some amazing treats for you. Ollie is working closely with the foragers to gather some truly different flavours for your soup, and Ed is already out tracking down the wild greens. The Basil sorbet is tasting divine and the raspberry pearls are being made later today.

We really want to deliver not only a wonderful meal, but also something different, using forgotten wild flavours you wont always have a chance to eat.

A lot of effort has gone into Tuesday night and our entire team is getting excited. Its your chance to come and try some amazing food that you’d be hard pushed to find in other restaurants in Brighton. So, call yourself a foodie? Put your money where your mouth is… a few tickets till remain.

3 courses, plus before and after treats just £30 via tabl.com/events/156216

Ed&Ollie

Hello from Heller & Moore

Firstly, hello and welcome. This is the new blog site for Heller & Moore, the chef collaboration between two award winning Hampshire Chefs.

We’ll use these pages to keep you up to date with news on our Supr events and hopefully to post a few more blogs you might find interesting.

Messages and blogs will not always be joint, but we hope this will give you an insight into our very different personalities as chefs and what drives us forward to create our food.

 

we look forward to you dining with us soon

Ed & Ollie