From Wednesday, December 27 until Thursday, February 29, etch. by Steven Edwards will be returning to a more simple menu offering as it launches its Winter Series – a FIVE-COURSE menu priced at just £50 and with options to upgrade by adding courses.
etch. by Steven Edwards will simplify its menu with the return of the Winter Series.
From December 27 to February 29, the restaurant will offer a five-course menu priced at just £50, with the option to upgrade by adding courses.
It follows the success of the Hove restaurant’s ‘Introduction to etch.’ a four-course menu priced at £50 that chef-owner Steven Edwards introduced to attract new diners to the restaurant and offer a more accessible price point.
He said: “I’m so proud of what we’ve achieved at etch these past six years and I’m lucky to have such a talented, hardworking team around me – several who’ve been with me since the beginning. We love what we do and it’s even more fun when the restaurant is full so I hope the new menu will bring in lots of new faces and give our longstanding guests even more reason to dine with us.”
It is 10 years since Steven won MasterChef: The Professionals, a win he followed by launching the original etch. – a pop-up concept where Steven offered diners the chance to have him cook in their homes and set up temporary restaurants in hotels, vineyards and exclusive venues up and down the country.
This year, etch. celebrated six years in business and also saw Steven take on the menu at Brighton & Hove Albion’s Tunnel Club restaurant.
With the new menu, Steven wants etch. to move closer to its original roots and become more than a restaurant for special occasions. As well as a 45 cover restaurant, etch. has a stylish subterranean speakeasy bar Ink, where guests can enjoy pre- and post-dinner drinks and snacks.
Etch is open for dinner from Wednesday to Saturday and for lunch on Friday and Saturday. To book visit: www.etchfood.co.uk
etch. serves a five course tasting menu with a focus on local, ethically sourced produce and the restaurant is famous for the marmite bread, served with seaweed butter.
The restaurant was ranked 89th in this year’s National Restaurant Awards and to quote a review in the Independent, Steven has “found a way to make dippy eggs exciting. No, that’s not even the right word for it… he’s made them sexy. Jammily, gloriously sexy, which is certainly not something I ever thought I would say about a soft boiled egg and a bit of toast.”