Brighton's Best Cookbook: Michael Bremner 64 Degrees
Due to space limitations, we weren't able to publish every recipe we collected from Brighton's top 20 chefs (as voted for in the Brighton's Best Restaurants awards 2017 ) who contributed to Brighton's Best Cookbook so rather than let them go to waste, I'll be posting them here over the next few weeks. I'm starting with what has become a firm Brighton favourite and the only way to finish a meal at the number one restaurant on the Brighton's Best Restaurant list, 64 Degrees . You may have seen chef Michael Bremner on BBC's recent Great British Menu series where he served the main course at a banquet at Wimbledon to mark 90 years of the BBC broadcasting the competition. Rum Bear Jelly by Michael Bremner This has been a staple on the 64 Degrees menu since day one. It came about on a quiet evening when the chefs were playing around with rum and Tangfastics. Vitamin C powder is available from Infinity Foods in Brighton or health food shops
