• Home
  • Recipes
  • Restaurant Reviews
  • Ingredients
  • Drinks
    • Spirits
    • Wine
    • Coffee
  • General
  • About
  • Contact us

Flavour Seeker

  • Home
  • Recipes
  • Restaurant Reviews
  • Ingredients
  • Drinks
    • Spirits
    • Wine
    • Coffee
  • General
General

Q&A: Isaac At

written by Rebecca Aris October 23, 2016
Q&A: Isaac At

Brighton restaurant, Isaac At, situated in the North Laine has been gaining in popularity due to its incredible menu, locally sourced food and its dining experience which puts customers face to face with the chefs.

We interviewed chef Isaac Bartlett-Copeland of Isaac At on his inspiration behind setting up the restaurant and why he chose such a novel concept for the venue.

You can read our fill review of Isaac At here.

What inspired you to start up the restaurant?

It’s something I’ve always wanted to do, so it just felt natural. My uncle used to be a pastry chef at the Ritz, so I always cooked with him really. That’s where it all started and I’ve never thought about being anything other than a chef. We started out as a pop-up as we didn’t know whether we’d be able to get a permanent premises, so it’s exciting that 18 months on we’re now open five days a week!

Isaac at work in the kitchen

Isaac at work in the kitchen

Tell us about the dishes that you serve up.

Everything is locally sourced and foraged, so we’re always talking to our suppliers to find out what great produce they have that week. The apples we’re using in our petit fours and some of our new juices are actually from my mum’s garden, so it’s great to be able to use everything that we get our hands on locally.

Petit fours

Petit fours at Isaac At

In terms of what goes into each dish, it really depends on what we get from our suppliers each week as to where we go with the menu, but at the moment we’ve got a celebration of Butternut Squash as our starter and it’s going down really well. We’ve created a dish that allows us to combine the vegetable in a few different forms; roasted and pureed, dressed with toasted seeds and rosemary oil.

What gave you the inspiration behind the novel dining experience?

We wanted to create something different in Brighton. An experience with really good food, to a really high standard in a fine-dining sense, but not snobby or having to follow all the rules. We want people to feel like we’re all young and we’ve got lots of energy and joining us is different.

How do you think it changes the dining experience by having the chefs and kitchen so accessible?

I think it makes it a lot more interesting because people really, really like talking to us and asking us different questions. It makes it a bit more informal and there’s a lot more banter because everyone’s just chatting to us and we’re joking with them. I think it makes it a lot friendlier too, because we’re always talking to new customers. I think often people think we’re really grumpy, which we can be (jokes), so it’s good to get to know our customers.

What is your personal favourite dish that you’ve served?

That’s a really tough one, my favourite dish changes constantly, almost weekly even, as we update our menu. I’m really proud of our dessert that we did for our re-launch. It’s kind of our version of Eton Mess. You’ve got some fresh strawberries on there, some fizzy strawberries where we use C02 to pump air into them through a cream whipper. It adds a different element to the dish as you don’t expect them to be fizzy and that’s quite nice. On the dish we’ve also got some strawberry gel with a little bit of local honey in there too, which helps bring out some of the sweetness. Then on top we’ve got some de-hydrated milk foam, which is kind of like meringue. It’s crunchier at the beginning and then it melts in your mouth. It’s really nice actually.

What do you eat when you’re not at the restaurant?

I’m not big on cooking just for myself, but me and the team are really good friends and we try and eat out as much as possible, so we’re always up to date with what else is out there.

Isaac At

Have you visited Issac At yet? Please share your thoughts in the comments section below.

 

Find Flavour Seeker on social media:
  • Facebook
  • Twitter
  • Instagram
  • Google+
  • Pinterest
  • Email
BrightonFine diningforaged ingredientsInterviewisaac atlocal producerestaurantset menusussex
0 comment
7
Facebook Twitter Google + Pinterest
Rebecca Aris

previous post
Review: Lumberjacks Guilt-Free Fast Food
next post
Restaurant Review: Plateau, Brighton

You may also like

New opening: Wafflemeister, Brighton

August 25, 2016

Foods to try in Gozo, Malta

November 9, 2016

A foodie’s guide to eating and drinking in...

December 11, 2016

Ingredients: Five Ways with Truffle Honey

April 2, 2016

A Foodie’s Guide to Eating and Drinking in...

November 19, 2016

Q&A: Cheesology

September 10, 2016

Q&A: Emma Spitzer

June 12, 2017

Restaurant Review: Murmur, Brighton

January 18, 2018

The Ginger Whisk Cooking School: The Flexible Vegetarian...

October 7, 2017

Best Seafood in Brighton and Hove

September 8, 2016

Leave a Comment Cancel Reply

Newsletter

Popular posts

  • Recipe: Cataplana (Portuguese Clams & Pork)
  • Recipe: Éclade de Moules – Mussels Cooked under Pine Needles
  • Recipe: Papas Arugardas (Canarian Potatoes)
  • Restaurant Review: Plateau, Brighton
  • Recipe: Saffron-Infused Gin

Recent Posts

  • Q&A: Jimmy Doherty
  • Restaurant Review: Murmur, Brighton
  • Q&A: Greg Dillon
  • A Foodie’s Guide to Eating and Drinking in Lisbon
  • Review: HipChips, Soho

Tweets

From currywurst to cocktail bars, our foodie’s guide to #eating and #drinking in #Berlin has it all https://t.co/FBsWqRLrG5 #food #foodie

04-Apr-2018

Reply Retweet Favorite
What has been the biggest challenge to #farming in recent years? We asked Jimmy Doherty, find out his answer in our… https://t.co/xzy3QpHhu0

04-Apr-2018

Reply Retweet Favorite
Coconut Milk: 10 Irresistible Ways To Use It https://t.co/kWEcOTNirO

03-Apr-2018

Reply Retweet Favorite
Tours in #France - a great destination for a weekend of interesting #French #food and #wine https://t.co/HuW4hmnqJG

03-Apr-2018

Reply Retweet Favorite
Should diners be fined if they don't show up? https://t.co/3Un49Jm1Xc via @Femail

02-Apr-2018

Reply Retweet Favorite

About Us

About Us

We’re two Hove-based foodies who love to try or create interesting recipes or put twists on more traditional ones.

On our blog you will find honest restaurant reviews, recipes with a twist and an overview of our food experiments.

If you have any recommendations of recipes or restaurants that you think we should try, or a food experiment that you think we would like then please get in touch here.

Foodies100 Index of UK Food Blogs Foodies100
 

Flavour Seeker on instagram

  • curry Petworth blackdaal
  • Indian Petworth flatlay
  • Suckling pig at the oldest restaurant in the world delicioushellip
  • Sea urchin madrid delicious
  • tapas time
  • chocolate churros for breakfast madrid
  • Facebook
  • Twitter
  • Google +
  • Instagram
  • Pinterest
  • Youtube
  • Email

Back To Top
0
0
0
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok