Tom Griffiths, the chef behind acclaimed Brighton pop-up concept Flank, has announced his first permanent restaurant venture Pascere.
The chef is working with Amanda Menahem, former HR director at Hastings Direct and food and drink editor at Platinum Business Magazine.
The intimate 30-cover restaurant, which will open in Brighton’s Lanes area in the spring, will follow Griffiths’ love of nose to tail dining, Nordic influences and cooking with fire.
He said the food would have a more elegant execution than meat-heavy Flank with an emphasis on fish, and would avoid small plates trend in favour of more classic portions.
Griffiths told MCA: “We want to create a restaurant that is quaint, elegant, beautiful, something that’s never been done in Brighton.
“It’s a fine dining restaurant, but it will still be very homely, approachable and rustic.”
Pascere, meaning to nourish or feed, in Latin, will have a changing la carte and lunch menus no more than £15, as well as a tasting menu which appear the same, but include seasonally revolving ingredients.
The interior will be similar to Soho House or the Chiltern Firehouse, with a classic wine focus on the drinks side, as well aperitifs.
Griffiths added: “I was testing the water with Flank and seeing what I can do and get away with and being as cheeky as I could be within a pub.
“Now I’m getting the chance to go nuts with the food and go as far as I can take it.”