New restaurant offering multi-course tasting menu celebrating high-quality British ingredients opens in Brighton

New restaurant offering multi-course tasting menu celebrating high-quality British ingredients opens in Brighton 2023.Furna – a new restaurant from Yorkshire-born chef Dave Mothersill – is now open on Brighton’s New Road, offering a multi-course tasting menu that celebrates high-quality, British-grown ingredients served with creativity and consideration.

The restaurant is the first solo venture for Mothersill, who has built a solid reputation as one of Brighton’s most respected chefs, thanks to a 20-year career cooking at some of the city’s most celebrated restaurants, including The Gingerman , Terre à Terre and The Salt Room.

A deeply personal project, Furna welcomes guests to enjoy Mothersill’s unique take on classic food, informed by memories of his childhood, his travels and his extensive culinary career.

The Chef Patrono’s uncompromising personality and vision is evident throughout, from the sumptuous interior design and thoughtful hospitality, to the well-executed menu, which puts quality produce at the forefront and sustainability at the center.

Deeply rooted in the home, the name Furna is inspired by the Furner family, former owners of the land on which the restaurant stands, and the ancestral meaning of the surname of “the one who puts the bread in the oven”.

The menu showcases Mothersill’s exacting attention to detail and culinary skill in bringing simple ingredients to a refined setting, with an emphasis on whole animal cuisine, dried meats and a regularly changing menu highlighting the best seasonal produce.

The kitchen applies a mix of classic and modern techniques in Furna to create dishes that are complex but not complicated and delight Brighton locals and visitors alike.

Furna guests begin their culinary journey with Parker rolls with toasted yeast butter and smoked cod roe parsley and a selection of snacks, including Sussex wagyu with fermented ponzu and cep cream and BBQ oysters with bonito butter , walnut and caviar, before moving on to :

Mushroom agnolotti, black garlic, Parmesan 36 months, chestnuts, Wiltshire truffle

– Brined beef sweetbreads with milk, delica, maple sherry, grilled chicken gravy

– Cornish monkfish, smoked eel, celeriac, apple, horseradish, Exmoor caviar

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– Sika deer aged in salt, crapaudina beetroot, Agen prunes, marrow, dark chocolate

Meringue mirin, quince, pine, crème fraiche

– Chocolate Guanaja 70%, Diferencia coffee, pumpkin miso, hazelnuts

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An expertly curated wine pairing has been designed to accompany the tasting menu, which features a wide selection of grapes from the UK, Japan, Lebanon, Italy and more. Furna’s comprehensive drinks list features a wide selection of wines from across Europe and the New World, along with a selection of fine wines sourced and supplied by Furna’s neighbors, Brunswick Fine Wines, while the cocktails utilize waste products from the kitchen.

Originally built in the Georgian period, the 37-cover restaurant is housed in a building rich in history and has been carefully restored to create a warm and intimate dining space that maintains the original Regency architectural design features.

Heavy interiors with traditional finishes, including an ombre green color palette and gold-stitched banquette seating, stand in stark contrast to Furna’s delicate food offerings and precise cuisine.

Tables and bars are made from reclaimed Brighton and Sussex wood, while art depicting elm and oak trees adorns the walls, designed by local artist Sarah Arnett.

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The restaurant also features counter seating overlooking the open kitchen, an elegant crescent-shaped bar at the front of the dining room, and a private dining room designed to seat up to six people.

Mothersill has also worked closely with local brand and design agency, Good Noise, who have helped create Furna’s unique identity from start to finish.

Mothersill said: “I am very excited to open Furna later this month and could not be more proud to see my own vision and concept come to life in the city I have called home for 20 years.

“It is my project, it comes from the heart and it has been quite a journey to get here. I can’t wait to share the menu and showcase some of my favorite growers and purveyors from around the country.

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