10 Radius pop up, Brighton

Henry and I went along to the brand new pop up 10 Radius. Hosted in the North Laines venue of Kooks 10 Radius' aimed is to;

'source, promote and celebrate the diverse, highest quality, seasonal produce from within 10 miles of Brighton'. 

The Menu and Atmosphere

The on-trend, simple menu was comprised of three ingredients to describe each course, adding a sense of excitement an intrigue for each course. I particularly loved the on-brand information before each course telling you who had supplied, sourced or grown the ingredients, and the miles away. Some of the suppliers were even at the event which was really inspirational and interesting to listen to, alongside the stunning complementary cocktails.  

The Food 

To start, we were served with four beautiful teaspoons of flavour. The first was a raw scallop served with a smooth avocado sauce on top, the second a chicken liver parfait croquette with crispy smokey bacon, a perfectly cooked quail's egg, and then a layered spoonful of sun-dried tomatoes, basil and beautifully fresh mackerel. Finally a small glass filled with a stunning 'fish and chips' with a flakey fish and smooth batter and crunchy potato crisps; brought together with a perfectly seasoned aioli.

Next, the most beautifully presented vegetarian course I have ever been served. Bursting with colours and flavours, the pickled and fresh vegetable shavings amongst a tomato consomm√© was a light and refreshing dish. A few more of the stand out ingredient, beetroot, would have brought the dish up for me. 

The fish course was described as sea trout-lentils-leeks but was so much more. With perfectly flaking rainbow trout, crispy leeks and squid ink shard, the lentil and squid ink side was perfectly smooth and full of flavour. The broad beans were a little bitter but added a vibrant green and freshness to the dish.

The palette cleanser was a smooth sorbet, with a fizz of wine and a smooth aftertaste of elderflower. 

Next was the stand out dish for Henry. The perfectly cooked and beautifully smooth beef fillet was stunning, served with an oxtail croquette, the meat was tender and full of flavour with the crisp exterior. I really enjoyed the aniseed taste of the fennel and the bitterness of the spinach alongside with the smooth meat. 

The strawberry-sparkling wine-cream course was a delicate quartet of puddings. Two cakes were served; one smooth and light with a cream and strawberry element and the other sticky and sweet. The ginger flavoured panna cotta was perfectly set and a light change to the other puddings. My favourite however, was the chocolate truffle with a crunchy exterior and rich smooth filling.

Finally, to end the meal, was a fresh citric dessert. Due to my allergies I could not eat the citrus terrine but it was a unique, fresh and stunning dessert. Served alongside the terrine was a creme fraiche ice cream. I loved the sweetness of the ice cream without losing the distinct taste of creme fraiche. 

The Service and Allergies 

The staff were not only knowledge but clearly passionate about the food they were serving. With an attention to detail and full descriptions of the course, the level of customer service and high and the atmosphere relaxed. For a first night, the service was good and all the food came out looking consistent and tasting beautiful. Due to the set menu there wasn't much scope to adapt the menu for allergies, however, with the full knowledge on service I never felt like I didn't know what I was eating. 

The addition of being able to meet the chef at the end of the meal really added to the enjoyment for the evening, I cannot wait until their next venture, and to find out more of what 10 Radius will bring in the future. 


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