Headlines § e-mail § Publisher details § rates & data Est. 1996 Issue 139 September 2008 Hot Spot For Brighton     The Chilli Pickle is the exciting new Indian restaurant in Brighton run by Alun and Dawn Sperring, (pictured left). Originally from Brighton, Alun has spent the last twenty years circumnavigating the globe, firing up his passion for interesting and delicious food in Europe, Australia, the Americas, the far, near and middle East, the Caribbean and India. Alun has won plaudits wherever he has been at the helm of a kitchen brigade, deploying his considerable expertise, experience and creativity to turn a restaurant around, or cement and refine its established reputation. Alun has now brought his classical European sensibilities, via a stint at London's Cinnamon Club and travels in India, back to the wonderfully diverse and unique city of Brighton, in order to offer Indian regional dishes, authentic in flavour and method, but tweaked and tuned to his own distinctive style. While working for the London Ambulance Service, Dawn, who runs front of house, met Alun in a nightclub in New Cross (The Venue!). Two weeks later she handed in her badge and joined Al in Bermuda. There they both worked in Ariel Sands, a luxury resort owned by Michael Douglas, where Dawn learnt all aspects of restaurant service and proved a natural with the clientele. This was followed by a three year stint in Dubai working at the award winning Jumeirah Emirates Towers. Sabu is the specialist South Indian chef at Chilli Pickle. Sabu is from the backwaters of Allepey in Kerala, where his family has farmed rice for generations. Sabu has worked as a chef for 10 years specializing in South Indian cuisine. Dawn & Alun first met Sabu while traveling India on their honeymoon, he was their host and cook on a Keralan houseboat. Alun was so impressed with Sabu's ability as a cook he offered him a job working alongside him for the exclusive Arabian resort Madinat Jumeirah in Dubai. Three years later Sabu has again travelled overseas as Alun's specialist South Indian Chef at The Chilli Pickle. Sabu's signature dish is the Coconut Pepper Crab, a recipe passed down from his mother. Laxman is the specialist Indian and Nepalese chef. Laxman was born in Kirtipur, Kathmandu, Nepal. He has been a chef for thirteen years, specializing in Nepalese and regional Indian cuisine. Laxman's pride in his national cuisine has taken him to Malaysia and Turkey for Nepali food festivals. He has worked for Crown Plaza, Taj Hotels and Jumeirah, picking up numerous awards and accolades along the way. After working with Laxman in Jumeirah Alun had to offer him a job at The Chilli Pickle as his Indian & Nepali specialist chef. Laxman's Beef MoMos with fresh Tomato & Chilli Chutney are a true explosion of flavour. The Chilli Pickle 42 Meeting House Lane Brighton House BN11HB tel: 01273 323 824

Headlines § e-mail § Publisher details   Mood Food is published by FSR, London, England © 2008  Editors: Peter J. Grove Editorial office: PO Box 416 Surbiton, Surrey, England, KT1 9BJ Tel: 020 8399 4831 email: GroveInt@aol.com