For someone who, up until a few years ago, reckoned that a scallop was no more than just a deep fried potato cake; I wouldn't have come to later place myself at one of Brighton's newest and arguably most contemporary eats - 64 Degrees.

But then times and palates change and with that so do my culinary ventures.

So here goes...

Sought after by self-declared 'foodies' or unwitting tourists looking for a light lunch; restaurant owner and chef Michael Bremner, has taken the idea that less is more and interpreted it throughout 64 Degrees beautifully.

The tapas style menu is petite in size and holds such simplicity that it's easy to see that the quality of the produce used is of a high standard. Chefs look relaxed and completely at ease as they prepare the components to each dish well within the diner's eyesight, making no room for mistakes. Combining traditional flavours with keen originality, it did come as somewhat of a pleasant surprise when the head chef himself doubled up as our own personal waiter. 

In time I came to realise that I'd managed to devour at least two types of meat and fish (venison, rib-eye, sea bass and mackerel) with the added delight of something vegetarian. Knödel and cabbage in this instance.

So, when feeling satisfied but not quite full up, my sweet tooth decided to step in to take control of things. Finally coming to a mutual agreement that the rhubarb and custard should be next on the taste agenda.

Disappointed? Not in the slightest.

Like nothing I've ever seen before, bright pink, thin pieces of forced rhubarb have been skillfully held together with a light rhubarb jelly and a heavenly vanilla crémé Anglaise. The added bonus comes in the form of a trio of miniature, fresh and deliciously sugar-coated doughnuts; just a small sample of what Brighton and indeed any seaside town should be proud to show off.

What can I say? You can't go to the beach without some stereotypical pier-side delights. 

With just twenty seven seats for twenty seven diners, as well as the inclusion of an exposed kitchen, you'd be hard done to to find a level of exclusivity and intimacy so high anywhere else.

No frills just pure flavour. Minimalist dining at it's very best.

Need I say more?

| 64 Degrees |

Talk about a walking contradiction. 

Pool slides will be surfacing for air again this coming AW (no not SS) and well, with the help of Whistles' sumptuous fall collection at LFW, it's hard not to see why. Teamed alongside the dreamiest of chunky knits, texturised ombres and delicate lilacs; the 'we're not making a statement but really we are' slip-ons should be right at the top of everybody's list of essential footwear.

We fashion-forward Brits really do care little for the weather.

That said, I still need to dig out those Birkenstocks from last year. 

| Images via Elle UK |

Salut. Hallo. Hej. Bok. Hello.

However you'd like me to say it, I've got just two little words for you....

I'm back.

Picture this - The very overcrowded 16:25 from East Croydon through to Brighton, a bottle of Sainsbury's finest, I mean, 'Taste the Difference' Cava and a couple of helpless northerners; loved up and putting every guy on board to shame.

That's romance.

(And here's a little more...)