Chef Dave Mothersill to open Furna restaurant in Brighton

Chef Dave Mothersill is to open his debut restaurant Furna in Brighton on 30 November.

It will be the Yorkshire-born chef’s first solo venture, inspired by his 20 years’ experience in the industry.

Mothersill has worked for numerous restaurants in the city, including the Black Rock Restaurant Group’s the Salt Room, Ben McKellar’s the Gingerman, and acclaimed vegetarian restaurant Terre à Terre.

Furna will offer a multi-course tasting menu that places an emphasis on seasonal British produce, as well as whole animal cookery and dry-aged meats.

Dishes will include Sussex wagyu with fermented ponzu and cep cream; BBQ oysters with bonito butter, walnut and caviar; and Cornish monkfish, smoked eel, celeriac, apple, horseradish, and Exmoor caviar.

The selection has been informed by Mothersill’s own childhood, travels and lessons learned throughout his career.

Brunswick Fine Wines will supply the fine wine offering at Furna, while cocktails will be made from kitchen waste.

The 37-cover restaurant resides in a Georgian building, with interiors featuring a green ombre colour palette and banquette seating.

Local artist Sarah Arnett has designed the walls, which have been decorated with elm and oak trees.

Mothersill said: “I’m very excited to be opening Furna later this month and I could not be more proud to see my very own vision and concept come to life in the city I’ve called home for 20 years.

“It’s my project, it’s come from the heart, and it’s been quite a journey to get here. I can’t wait to share the menu and showcase some of my favourite producers and suppliers from across the country.”

Mothersill was group head chef overseeing the Salt Room when it won the Seafish Restaurant of the Year competition in 2017.