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New home for The Chilli Pickle

Brighton’s award-winning The Chilli Pickle restaurant has moved from its previous home in Meeting House Square, and recently opened up a brand new restaurant at myhotel Brighton. Facing Jubilee Square, the venue is considerably larger than the old premises, boasting 115 covers. The use of local produce and high qual- ity ingredients will however remain at the heart of The Chilli Pickle‘s approach to food. The restaurant prides itself on offering bold, fresh flavours with vibrant colours, creative touches and attention to detail. Alun Sperring, owner and head chef of The Chilli Pickle, who recently picked up the award for most innovative res- taurant at the British Curry Awards, says , “The chance to move into myho- tel Brighton’s restaurant space was something we couldn’t resist. We knew the ethos of both The Chilli Pickle and myhotel Brighton would make the per- fect partnership. These are exciting times for The Chilli Pickle.” Entering the restaurant through Jubilee Square, having passed through

Hindi script on the doors and windows, guests are greeted by an instant sense of warmth and cosiness. Watching over this a private talisman - the watchman - a statue that Alan and wife Dawn, who runs front of house at Chilli Pickle, acquired on a recent trip to India from a small backstreet in Chandni Chowk, Old Delhi.

The lighting scheme is designed to add intimacy to the atmosphere and to create a sense of allure from both the street and Jubilee Square. The restaurant offers an array of seating – from banquettes to free standing tables that can be combined for larger groups. The space also offers more secluded areas for intimate gather- ings. Contrasting furniture is carefully blended to suit a rustic Indian café feel

and areas are divided through clever use of handcrafted wooden shelves featuring delights ranging from Indian cookware, water vessels, terracotta chai cups, Indian tea crates to colour- ful home cooking ingredients. The open plan kitchen has a Tandoor oven and will allow diners a glimpse of the food being cooked and prepared, adding a strong sense of theatre for diners.

The Chilli Pickle is offering many of the same dishes that made it such a firm favourite in the first place But the res- taurant will also be introducing some new delights inspired by the recent trip to India, such as Mutton Laal Mans – mutton pieces in Rajasthan red chilli gravy. Alan says, “It’s a fiery intense curry full of red chilli but also has a beautiful depth of flavour. We use

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