etch. by Steven Edwards, the brainchild of one of the youngest ever winners of MasterChef: The Professionals (2013), will be opening its Brighton doors to the public for the very first time on Friday 24th March.
Edwards’ passion for using fresh, local produce was the driving force behind the creation of his new restaurant. With the Sussex countryside and surrounding areas being home to some of the finest ingredients, etch. is proud to be supporting and celebrating local suppliers like The Cheeseman in Hove and Beals Farm Charcuterie in North Chailey.
Two tasting menus will be offered to guests on arrival at etch, with every dish inspired by the local, fresh produce available at the time of year. The menus will change weekly to truly reflect the seasons and provide diners with an opportunity to try something new every time they visit.
Steven Edwards, owner and Head Chef of etch. commented: “The opening of etch. is a very proud moment for me. It has been my goal since the early days of my career and I am grateful to everyone who has helped me along the way. In Brighton, I have found the perfect location – the local produce available here is outstanding, I’ve loved getting to know the suppliers and it is their quality ingredients that are going to be inspiring my tasting menus week after week. I just can’t wait to open those doors and share etch. with the public now.”
The opening of etch. may have been in Edwards’ plans since the beginning, but he has worked hard to get to the position he is in today. He has trained with some of the country’s leading chefs, including Raymond Blanc and Chris Wheeler, before moving on to the five-star South Lodge Hotel in Sussex, where he won Sussex Young Chef of the Year in 2010. 2013 saw another award for Edwards, this time MasterChef: The Professionals, and soon after he went on to launch his first business, Etch Food, a unique dining experiences company.
Running Etch Food for the last three years has provided Edwards with the vital experience necessary for opening his first restaurant, and it allowed him the time to focus on finding the right location, venue and team for etch. Edwards had a clear idea of how he wanted the restaurant to look and feel, and he has worked closely with chalk architecture to achieve this over the 2000 sq. ft. space he had to work with.
etch. by Steven Edwards will be open Wednesday – Saturday for dinner and lunch on Saturdays only. The restaurant and its private dining room seating eight people, will also be available for private hire. For bookings and enquiries check out www.etchfood.co.uk or contact: 01273 227485 / [email protected].
