insideSUSSEX Magazine Issue 08 - October 2015 - Page 11

NEWS AWARD WINS FOR SUSSEX-BASED KINGSCOTE WINES Kingscote wines won silver and bronze at the 2015 Decanter World Wine Awards (DWWA). Now in its 12th year, the DWWA is the world's largest and most influential wine competition. Judged by the world’s top wine experts, the results provide a comprehensive list of wine recommendations and international stockists. Kingscote Estate is a new vineyard, hosting a cookery school and wedding/events venue in a 15th-century barn, near East Grinstead and the Bluebell Railway’s Kingscote station. The vineyards have been planted within the origins of the English country garden. The land was previously owned by the ‘Father of the English country garden’, author William Robinson. Kingscote premium wines are produced by executive winemaker Owen Elias. Fifteen-acres of vines have been initially planted. Fat Fumé won silver. The Bacchus and Bacchus Chardonnay both achieved bronze. Bacchus Chardonnay: Crystal bright with crisp dry acidity. Lightly aromatic and floral nose from the Bacchus with backbone and structure from the Chardonnay. The Bacchus: A dry, rich and refreshing wine, the colour of new mown hay. Distinctively classic grassy and nettle nose. The palate explodes with floral and citrus flavours with a lingering crisp finish. Fat Fumé: A lightly oaked English Bacchus. Light green gold in colour. The nose is clean, rose petal, subtly spicy. The palate is dry and rich. Peach, ripe gooseberry and lime in a delightfully complex riot of flavours. A long citrus and spicy finish. With every case of six bottles of Kingscote wine purchased at their shop throughout October and November, Kingscote Estate is offering a 7th bottle for free. Now there's a good excuse to stock up on award-winning Sussex fine wine for Christmas or just to treat yourself! BRIGHTON’S PREMIER BAR, RESTAURANT AND LOUNGE CLUB WELCOMES NEW HEAD CHEF No 32, on Duke Street, is pleased to announce the arrival of new head chef Mark Wadsworth. Surrey-born Mark Wadsworth joins No 32 from his own venture, Maw Pop-Up, which are popup dining events based in various locations around Brighton. Before this, Mark worked at The Crabtree, Lower Beeding, where he worked as head chef, gaining the venue entry to the Michelin Guide. With his new role at No 32, Mark will oversee the entire kitchen and menu. He’ll be working closely with his colleagues in the kitchen to create a more defined, yet still casual, cuisine offering, ensuring the current visitors to No 32 feel comfortable to return, whilst opening the door to clientele who prefer their cuisine to be more refined. On the subject of his new arrival, Mark states: “I’m looking forward to developing Brighton’s most unique venue further and really embracing the diverse audience we welcome here. to sharpen up and define the food side of things and take it to a new level, where people will enjoy coming for brunch, lunch, dinner and beyond.” “Obviously, with the venue’s previous life as top food destination Havana, now I’m here at No 32 with its fantastic drinks selection, I’m aiming Director Ben Samandi commented, “When I created Havana at the age of 28, I wanted to create the finest restaurant Brighton had ever 11 seen, and I strongly believe this was the case, but as the industry changes, so must we all, which is why No 32 felt like the natural next step for me and for the people of Brighton & Hove. What can I say? It’s been a roaring success and with one year now behind us, welcoming Mark to the team will see us shine to our full potential.”