Pascere is set to open in Brighton this spring with former Flank chef Tom Griffiths as head chef.
The 30-cover restaurant, owned by Platinum Business magazine food and drink editor Amanda Menahem, will be opening in Brighton's South Lanes. Johnny Stanford, previously senior sous chef at the Pass restaurant at the three-AA-rosette South Lodge hotel in Horsham, Sussex, will also be joining the restaurant as senior sous chef.
Griffiths described the restaurant as "intimate, warm and welcoming", and said the menu would focus on top quality produce and seasonality.
"Flank was nose-to-tail cooking, and I will stick to that ethos," he told The Caterer. "The way we source our ingredients and the produce we use are the most important things. Our produce will be second-to-none."
Pascere, which is Latin for ‘to nourish', will offer simple, seasonal and sustainable dishes, ranging from small plates such as smoked mackerel with crispy soft egg, or croquette of cauliflower with gouda, Parmesan and truffle, to a full a la carte menu featuring dishes such as braised lamb pappardelle or roast hake with coco beans, black cabbage, girolles and sea kale. There will also be an emphasis on cooking over an open flame where the open kitchen will feature a barbecue. On Sundays the restaurant will also offer "luxurious" brunch options.
The restaurant interior is described as "elegant and luxurious, yet informal", with a "relaxing environment". It will also have an additional 20 covers during the summer on the outside terrace.
Griffiths was previously head chef at American diner the New Club in Brighton before launching Brighton pop-up Flank in 2015.
Menahem said: "As a huge fan of the Brighton food scene and someone who is motivated by nurturing talent, I want Pascere to be a launch pad for talented chefs who will hopefully go on to launch their own restaurants.
"Pascere will provide an ideal environment to showcase Tom's exquisite food. Tom already has a loyal ‘foodie' following and brings with him the ability to create a first class dining experience within our exquisite environment."
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