Masterchef winner to design i360 menu

Posted On 18 Mar 2015 at 1:08 pm

A MasterChef winner will be creating dishes for the brasserie at the Brighton i360 made from ingredients sourced from within view of the tower when it opens next year.

Steven Edwards and Josh Stanzl

Steven Edwards and Josh Stanzl

Steven Edwards, who won MasterChef: The Professionals in 2013 and is behind Brighton pop-up restaurant etch, will be collaborating with the i360’s caterer Centerplate.

Mr Edwards and his etch co-founder Josh Stanzl will be designing signature dishes on menus at the 400-cover beach side brasserie brasserie using ingredients from the South Downs and coastal waters which can be seen from the top of the tower.

Steven Edwards said: “Josh and I are really looking forward to working with this amazing new venue. We are Sussex chefs through and through and have a fantastic larder to choose from.

“We will always use quality local ingredients to create unique simple dishes focusing on getting the most out of each ingredient we use.”

Eleanor Harris, CEO of the Brighton i360, said: “Our goal is to create a destination brasserie, serving the best of Sussex.

“Steven and Josh bring with them AA and Michelin kitchen experience and add a special local flavour to our offer.

“We will serve the superb ingredients that are reared, grown, caught and brewed within the 26 mile viewing radius that you can see from the i360.”

Brighton i360 brasserie (1)Nigel Hutson, director of operations – heritage for Centerplate, said: “The Brighton i360 is going to be an international icon and world-renowned visitor attraction and we are very pleased to be part of this exciting venture.

“In developing the catering and hospitality offering at this new venue, we are being very mindful of the broad spectrum of customers who will be visiting the i360’s facilities.

“We want to encourage members of the local community and families on a day out to pop in for refreshments throughout the day, whilst also offering a selection of signature dishes which will appeal to discerning diners in the evenings.

“What will unite all of the dishes on the menus is the focus on seasonal and locally-sourced produce, and bringing Steven and Josh into the mix will create some further excitement around the signature dishes on our brasserie and event menus which will be regularly refreshed.”

  1. Rostrum Reply

    Will Calamari, Cumberland Sausage and Rumbaba be on the menu?

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