Skyfall: Stylish • Relaxed • High quality

Brighton & Hove businessman, Jordan Tsar, launched SkyFall, a contemporary, modern British/European restaurant in the heart of Hove, to realise a life-long dream of owning a restaurant. SkyFall – a stylish, relaxed, high-quality restaurant with a seasonal menu – opened its doors in 2015 and has quickly become a firm favourite for locals and tourists alike.

This summer, SkyFall welcomed a new Head Chef – one of the UK’s youngest. At 21, Nathan Pfefferle is already delivering creative, exciting menus with a focus on quality, locally-sourced produce.
SkyFall has also actively supported a range of charities, including The Sussex Beacon, Rockinghorse and Chestnut Tree House children’s hospice. Jordan told Latest that “Engaging with our local business community is an important part of our ethos, and through our charitable commitments we strive to make a difference to people’s lives in Sussex”.

A firm favourite for locals and tourists alike

Sussex Beacon CEO, Simon Dowe, said “we rely on the commitment and support of local businesses, like SkyFall, to fund much of our important work within the City and beyond. As HIV infection rates continue to rise in Sussex, it’s vital that we continue to educate, inform and support people living with or at risk of HIV. The special, ongoing relationship we have developed with SkyFall enables us to continue our work. They have been so supportive, and we’re very grateful”.

A recently refurbished, fully equipped private function and corporate events space is proving extremely popular and SkyFall have donated the space to several charities already, including the Chestnut Tree House Big Heart Auction which went on to raise over £35,000 earlier this year.

Andrew Kay tastes the food & meets the chef

SkyFall is stylish, there is no denying that and the smart interior is very appealing as is the short but varied menu. I did that crazy thing of taking a look online and spotting a dish that I really wanted. It can be a fatal mistake but on this occasion I was lucky and on arrival there it was. But I’m getting ahead of myself so I will slip into reverse.

It was a bitterly cold evening but once inside it was warm and cosy, not an adjective that you can often employ when describing modern restaurant interiors. I ordered a glass of white and Miss L had some sort of girly pink prosecco affair which she loved.

The menu has about the right number of choices, by which I mean that you can feel confident that it is all cooked fresh and to order but still offering a good choice of dishes. Ms L started with scallops on a bed of aubergine caviar with slices of romanesco, a good looking dish with fat and perfectly cooked scallops.

I was impressed by the food and equally impressed by the chef

I spotted a clam and mussel chowder, perfect fare for a cold night and it was a good choice in which the chef had managed to do the almost impossible and create a flavour packed soup that was in contrast rather light and the presence of saffron was excellently judged adding just the right amount of musty interest. I was once asked what I though saffron tasted and smelled of and I said hymn book and I mean that in a good way.

Miss L then chose the hake with chorizo and I looked on with envy at thick slice of perfectly pearly white fish accompanied by spicy chorizo, a classic combination that the chef had clearly pulled off to perfection.

I had my heart set on trying his oxtail dish. Oxtail is a favourite and I would go back again and again to eat this. It came with a rib eye steak too and the balance of rare and well cooked beef was inspired. If I had any criticism it would be that the dish is generous, way beyond my capacity – but I can see that for a lot of diners this would add to its appeal. I certainly would not have wanted to miss his divine sweet potato gnocci, curly kale and roast courgette either!

This meant that I was too full for pud but Miss L tried the tarte aux pommes with sorrel ice-cream. I could see that it was made by the chef and not bought in. She loved it and having lived in France she should recognise a good tarte when she tastes one.

I was impressed by the food and equally impressed by Nathan when he joined us. He’s intimidatingly young but clearly born to cook and started early, first as a pot washer gradually learning his craft and working in some of the city’s best know eateries – including the impressive 23 St. Georges.

His passion for creating great food and flavour combinations is obvious but he is also passionate about creating seasonal dishes using the best local produce he can source. Working in a kitchen is hard so his youth is in his favour when it comes to the energy required and right now he is putting that energy to good use. I love talking food and I loved talking to Nathan about food. He has a youthful excitement about the dishes but as yet is modest and ready to learn and grow more. I reckon Nathan Pfefferle is a chef to watch!

42 Church Road, Hove,
BN3 2FN
www.skyfallhove.com
01273 041007
Twitter: @skyfallhove
Facebook: /SkyFallHove