Kindling

Situated just a stone’s throw from Brighton’s seafront and pier, run by two chefs, nutritional therapist Holly Taylor and ex-St John chef Toby Geneen is a restaurant that’s all about environmentally friendly food that tastes great. Kindling’s ethos is to only use ingredients which have been sourced ethically, locally and sustainably, meaning that much of the menu revolves around Sussex produce.

This philosophy is echoed in the decor of the restaurant, with lots of greenery on show and plants hanging from the ceiling. The bright and airy dining room is covered in white tiles and the marble-topped tables match the long central counter where customers can choose to sit if they want to see their food being prepared in the open kitchen.

With delicious choices on the menu there’s something appealing to eat whatever time of day you drop in. The weekday set menu offers customers to try out the food that is plated on smaller plates. With prices set for two or three plates there is plenty to choose from and this is a perfect way to share amazing food and discover what Kindling is all about.

Alternatively, the a la carte menu is available throughout the day and made up of a mixture of small and large dishes which are designed for either sharing or for more traditional dining experience. Dishes vary from day to day as the restaurant concentrates on fresh produce and reducing waste. Examples of dishes that might appear on the menu include smoked fish pate served with fermented rhubarb and pickled shallot, and grilled mallard with fermented plum, salsify and rainbow chard. Also, there are always plenty of vegan and vegetarian options scattered throughout all of the menus.

All of this is accompanied by a carefully chosen wine list which shares the same sustainable ethos.

Kindling is a space that focuses on more than just food, but it is a community of people that all share and celebrate food together. Highlighting three main elements in particular - land, sea and fire - each component is kept as natural as possible, with minimal interference. With land, plant based dishes are used with produce that is seasonal and minimally processed, whilst the meat is ethically and locally sourced, using free range options from farmers who believe in cruelty free care. For the sea, the fish is caught as sustainably and locally as possible, to help protect fish populations and respect their habitats. Finally for fire, the grill lies at the heart of the restaurant, where natural charcoal is used with no additives, and brings the dishes to life.
The food menu is split between lunchtime and dinner, with daytime offerings including dishes like Jerusalem artichoke and hazelnut soup, smoked fish pate with kindling pickles and fermented rhubarb, and longhorn beef burger with Ogleshield and sriracha mayo. For dinner, expect anything from grilled south coast hake fillet with sorrel sauce and watercress to retired dairy beef ribeye. Dessert comes in the form of white chocolate panna cotta with apple and ginger tuile or carrot cake tiramisu with creme fraiche and candied walnuts. The drinks list is extensive with a wide range of wines from across the globe including fizz, orange, reds, rose and whites.
There are also a variety of cocktails and spirits to see you through your meal. Think ‘G & Tea’ with Earl Grey infused gin, honey syrup, tonic and orange bitter or ‘Stick & carrot’ with Tequila Calle 23, carrot syrup and cow parsley bitter. For beers, expect a small selection of beers brewed within the county, like lagers from Trenchmore Farm in Sussex, and Cloak & Dagger Brewery in Brighton.