Chef Of
The Month

Johnny Stanford – No. 1 Broad Street

Johnny Stanford is an exciting young chef with over 17 years’ experience in Michelin starred kitchens. Manchester born, Johnny relocated to Sussex to work with Matt Gillan at The Pass restaurant at South Lodge Hotel. Leaving the Pass to open Pascere restaurant in Brighton, in the 9 months he was there, he received rave reviews from the likes of Marina O'Laughlin, Tom Parker Bowles and Giles Coren. Moving to West Sussex with his young family to take the reins at No.1 Broad Street, Johnny brings his unique style of marrying modern and classic techniques with clean uncomplicated flavour, using the best available British produce.
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No. 1, Broad Street

Relaxed, contempory dining in the heart of Cuckfield, Mid Sussex

No.1 Broad Street has been many things since it was built in the mid-19th century including a private dwelling, a shop and more recently a restaurant. It continues as a restaurant and it is now a bright contemporary space and a fitting backdrop for modern 21st century cuisine. Our intention is to serve thoughtfully sourced, beautifully prepared food, matched with an elegant wine list served in a relaxed contemporary setting. We let the four seasons and our rich and diverse land and sea agriculture dictate our menus, our chefs create dishes unique in a style that you will remember for a very long time. Our suppliers are selected very carefully, and we look at sustainable responsibly sourced product in all cases.

https://1broadstreet.co.uk/

No. 1, Broad Street

Relaxed, contempory dining in the heart of Cuckfield, Mid Sussex

No.1 Broad Street has been many things since it was built in the mid-19th century including a private dwelling, a shop and more recently a restaurant. It continues as a restaurant and it is now a bright contemporary space and a fitting backdrop for modern 21st century cuisine. Our intention is to serve thoughtfully sourced, beautifully prepared food, matched with an elegant wine list served in a relaxed contemporary setting. We let the four seasons and our rich and diverse land and sea agriculture dictate our menus, our chefs create dishes unique in a style that you will remember for a very long time. Our suppliers are selected very carefully, and we look at sustainable responsibly sourced product in all cases.https://1broadstreet.co.uk/
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Recipe Of
The Month

Serves: 4
Brighton Blue, Treacle, Malt and Stout
Treacle and stout bread with a maltted onion and stour Jam - perfect accompaniments to the delicious Brighton Blue Cheese
Ingredients

Treacle & Stout Bread  

125g plain flour
125g wholemeal flour

75g rolled oats (and a handful for sprinkling, optionally.)
8g baking soda
5g salt
250ml buttermilk
30ml black treacle or molasses

20ml Brighton Bier Downtown Charlie Brown
30ml honey

Malted Onion & Stout Jam

3 x onions

1 x clove garlic

25g caster sugar

1 bay leaf

600ml Brighton Bier downtown Charlie brown

100ml malt extract

Whipped Butter

200g South Downs salted butter

To Serve

Brighton Blue Cheese

Method

For the bread:

  • Preheat oven to 200°C/400F.
  • Line loaf pan with non-stick baking paper.
  • In a large mixing bowl, stir together the dry ingredients then make a well in the centre.
  • Pour in the liquid ingredients then using your fingers, lightly combine into a wet dough. You might need to add a little more flour to bind everything together depending on the consistency of your buttermilk. Don’t over-mix or knead.
  • Spoon into loaf pan and run a knife through the top of bread dough. Sprinkle with rolled oats if preferred.
  • Bake for 45-50 minutes.
  • Remove bread from pan, transfer to a wire rack, lay a slightly damp tea towel over the top then leave to cool completely. 
    Note: The tea towel will help keep the moisture in and the crust from being too hard

 

For the Malted Onion & Stout Jam:

  • Dice onions and garlic. Sweat down onions and garlic in olive oil on a gentle heat.
  • Add sugar and bay leaves.
  • Add liquid and reduce to a jam consistency.

For the Whipped Butter:

  • Take the soft butter salted butter and whip in a food mixer until it doubles in size.
  • Sprinkle with a little salt and serve alongside the cheese and bread

To Serve:

Add Brighton Blue Cheese, a chunk of bread and a spoonful of malted onion and stout Jam for a perfect lunch dish.

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