Tag Archives: Brighton

New England House deadline looms By Tyler Burgess

Brighton’s cultural identity is rooted in its people. A city full of artists, musicians, and small-business owners, Brighton is a hub for creative visionaries. But as closures mount and rents soar, the city’s identity feels increasingly under threat.

In March, Brighton and Hove City Council announced plans to vacate New England House, an eight-story commercial building near Brighton Station. For years, it has been home to some of the city’s most vital creative artists, photographers and performers who rely on its affordability and collaborative atmosphere to sustain their work.

The building opened in 1963, described as “the world’s first high-rise industrial business centre,” and is home to over 100 different enterprises. It is owned by Brighton and Hove councils and is one of the few publicly controlled workspaces in a city dominated by private rentals.

The decision to close its doors was made after serious fire risks were identified after months of deliberation. A fire safety report identified severe issues, inadequate fire protection, insufficient fire detection and no accessible evacuation options for disabled people. The required renovations would be extensive, and with no clear timeline, tenants have been told to vacate by September.

In March, a group of 11 business owners from the House submitted a deputation to the council’s cabinet, appealing for a more generous notice period. Along with assistance in finding a suitable alternative, the council has maintained its deadline.

While it is difficult to contest decisions concerning fire safety, particularly in the shadow of the Grenfell disaster, the impact on Brighton’s creative community is undeniable. As affordable industrial and commercial spaces become rarer, many of these tenants will likely be pushed further out of the city. And a closure such as this is sure to devastate the creative industry Brighton is known for.

Cllr Jacob Taylor, Deputy Leader of Brighton & Hove City Council, said:

“We inherited a nightmare situation with New England House, a creative hub for decades, which unfortunately is having to be evacuated because of fire safety issues. But we are determined to help rehouse tenants where we can, and are exploring using other council buildings to do so. Looking to the future, I’m determined to recreate the spirit of what we had at New England House in a new or refurbished building.”

New England House is not an isolated case. The City has seen a rapid decline in commercial spaces. Independent cafes, art venues and longstanding local businesses have all quietly disappeared, being replaced by big chains, Airbnb and high-end flats.

Beloved Shops like Hisbe, Gak and Dockerhills were all important local businesses that have shut their doors. Venues, cafes and community hubs have disappeared, often replaced by big chains or luxury flats designed for investors, not residents.

“One of the things that makes Brighton & Hove so special is its creativity, and the vibrancy of small business in the sector. But – we should be honest – this is under threat, because of unaffordable housing and a lack of light industrial and creative space in the city. We need to build more affordable properties, and we need to ensure new developments have affordable and appropriate commercial space for our industries,” Cllr Taylor added.

A decision on the future use of New England House is expected to be made in the summer by the council cabinet. However, tenants will now be looking to move their business elsewhere as the September deadline looms.

Sport: Brighton & Hove Albion season review by Tyler Burgess

When the 24-25 season kicked off, there was real uncertainty surrounding Brighton & Hove Albion. The club had parted ways with Roberto De Zerbi, who made his way to Marseille. The charismatic tactician had guided Brighton to European football for the first time in the club’s history, cementing his era of attacking football in the history books.

His replacement was Fabian Hürzeler, a name that many Seagulls fans were unfamiliar with, but not for long. At just 31, the German coach became the youngest manager in Premier League history, and perhaps fittingly, the season that ensued was defined by youth, promise, and the learning curves of a side in transition.

Hürzeler brought a methodology honed in the German leagues with him: a structured approach focusing on controlled possession, discipline, and pressing with purpose. The Brighton side bought in quickly; early signs were promising and positive results trickled in. It felt like there was a calm, clinical confidence within the team, and they appeared more disciplined than ever.

The season was not a linear rise, however, and was punctuated by highs that stirred dreams of Europe again, with lows reminding Albion fans that progress is not without setbacks, a recurring theme in the club’s history. There was a mid-season slump, with a particularly harsh 7-0 loss to in-form Nottingham Forest showing the team was still very much in transition.

The team definitely refocused after the shocking scoreline, and rather than losing confidence, they gained it. The following weeks saw a shift in execution: the defensive line tightened, with a more aggressive midfield complementing it, and Hürzeler would not be defeated by the slump.

Brighton finished their campaign with 61 points and ended up 8th. Their final day saw a 4-1 dismantling of Tottenham Hotspur at the Amex, one of their most complete performances of the season. The whole stadium was in great spirits, celebrating a good season; however, hopes of European qualification were dashed by results elsewhere. Brighton fans will be hoping space opens up through the potential European ban of Crystal Palace, their rivals, who won their first-ever FA Cup to qualify.

Central to Brighton’s season was João Pedro, in his most complete campaign for the Seagulls. The Brazilian scored eight goals and added six assists. He was the perfect player for Hürzeler’s attacking vision until a mysterious absence late in the campaign saw him miss crucial games against Liverpool and Spurs after a reported training ground fallout with defender Jan Paul van Hecke. He also served a three-game suspension before this and missed a total of five games. Both sides have remained silent on the incident, and rumours point to an exit for the star striker.

In his absence, others carried the team through the important spell. Players like Kaoru Mitoma had good spells during the season, with his trademark dribbling proving difficult for the league to handle as usual. However, his season would not match his previous one, with injuries and international duty getting in the way. The Japanese winger still grabbed seven

goals and created the most chances for his side. Danny Welbeck proved he was still deadly up front. The 34-year-old scored seven goals of his own and remained a reliable presence for Brighton, regardless of starting or coming off the bench.

Arguably one of Brighton’s most talented players ever, Pascal Groß departed for Borussia Dortmund to the heartbreak of the fans. The 33-year-old was keen to play for the German giants and left a void in midfield. New signing Mat Wieffer anchored the midfield with authority. His ability to dictate tempo and shield the back four gave Brighton a completely new quality in big games.

Shifting to defence, Van Hecke continued his emergence as a top-class centre back. Solid in the air and composed on the ball and in defence, his partnership with the equally solid Igor proved quality. Goalkeeper Bart Verbruggen came into his own this season, proving his worth as the first choice and registering six clean sheets. His skills were integral to Brighton’s late surge.

Brighton proved that recruitment is where they excel with their latest star, Yakuba Minteh. The 20-year-old Gambian winger was acquired from Newcastle United for £30 million, a fee that will likely be looked back on as a steal in years to come. Making an immediate impact, he featured in 24 matches, scoring five goals and assisting three. Minteh proved effective as both a starter and a substitute, and his adaptability was useful throughout the campaign. Defensively, he was also effective, averaging 2.9 tackles per 90 minutes. A brace against Chelsea in Brighton’s 3-0 win put him on the radar of the big six, with Liverpool, Arsenal, and Manchester United reportedly interested in signing the star, according to multiple news articles.

Brighton’s season cannot be told purely in goals, points, and stats. What made the campaign so compelling was the sense of sustainability being maintained and built upon in the club. It is so common for clubs to change philosophy with managerial changes; however, Brighton defied the odds and continued faith in the long-term plan on and off the pitch. Hürzeler’s appointment is the clearest sign the club is not afraid to take risks and, most importantly, back a manager.

As the 2024-2025 season comes to a close, Brighton fans deserve to feel optimistic. A club of historical turmoil feels like one of the most stable in the league. Their football is played with purpose and intent, and a squad full of hungry talent with a manager whose ceiling is as sky-high as the players. The Seagulls are poised to soar.

Europe may have narrowly slipped through their fingers this season, but under Fabian Hürzeler, there is a sense that Brighton’s best days are still to come.

Recipe: Gluten free chocolate chip shortbread by Ellie Haine

Ingredients

  • 100g softened butter or hard margarine
  • 50g golden caster sugar
  • 1 teaspoon vanilla extract
  • 175g gluten-free flour
  • ½ tsp gluten-free baking powder
  • 1tsp xanthan gum
  • 100g dark chocolate chips (vegan if necessary)

Method

  1. Preheat the oven to 190C/fan 170C.
  2. Beat the butter, then cream it with the sugar and vanilla extract until light and fluffy. Hard margarine can be used instead of butter to make them dairy free and vegan. It will just change the taste and mouthfeel slightly.
  3. Stir in the flour, baking powder and xanthan gum and mix together to form a stiff dough. It should be short – so prone to falling apart, but still hold together. The xanthan gum should prevent the biscuits from falling apart without any gluten.
  4. Mix in the chocolate chips until they are evenly spread out through the dough. Any kind of chocolate chip will work fine, but I personally prefer dark chocolate. If you do not have chocolate chips, the shortbread will be fine without them or you can use chopped up chocolate (or any leftover chocolate).
  5. Divide the mixture into 10 balls, arrange on a baking sheet. Make sure to leave space between each biscuit, as they can spread. Squish each ball down, so that they are mostly flat so that they will bake evenly.
  6. Chill for 15 mins, then bake for 12-15 mins until light golden. Make sure to leave them to cool before eating, otherwise they will fall apart.

Recipe: Gluten Free Cinnamon Roll Cookies by Ellie Haine

Ingredients

COOKIES

  • 226g unsalted butter or hard margarine
  • 70g caster sugar
  • 70g light brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 280g gluten free plain flour
  • 2 teaspoons cornflour
  • ½ teaspoon salt
  • 1 teaspoon xanthan gum

FILLING

  • 70g light brown sugar
  • 2 ½ teaspoons ground cinnamon
  • ⅛ teaspoon salt
  • 2 Tablespoons melted unsalted butter

ICING

  • 125g icing sugar
  • 4-6 teaspoons milk
  • ¼ teaspoon vanilla extract

Instructions

COOKIES

  1. Combine butter and sugar in a large bowl and use an electric mixer (or stand mixer) to beat until creamy and well-combined. You can also do this with a fork but it will take longer.
  2. Stir in egg yolk and vanilla extract.
  3. In a separate, medium-sized bowl whisk together your flour, cornstarch, xanthan gum and salt. Xathan gum helps replace the gluten missing in the dough and stops it from falling apart.
  4. Gradually, with mixer on low-speed, combine dry ingredients into wet.
  5. Form dough into a disk and wrap in cling-film. Chill in refrigerator for 15 minutes.

FILLING/ASSEMBLY

  1. Mix your melted butter, brown sugar and cinnamon together until it forms a think paste. Set aside. This paste will help keep everything stuck together easier.
  2. Once dough has chilled, transfer to a clean, lightly floured surface and roll into 12×10 rectangle (dough should be just over ⅛” thick).
  3. Spread this out over the dough until it is all covered.
  4. Starting with the longer edge, carefully and tightly roll dough into a log. Once you get to the end, pinch the dough to make a seam. Wrap in wax paper and transfer to freezer and freeze for 15 minutes.
  5. While dough is chilling, preheat oven to 190C and line several cookie sheets with parchment paper.
  6. Once dough has chilled and oven has preheated, remove from freezer and use a sharp knife to cut log into slices that are just shy of ¼” thick.
  7. Carefully transfer slices to prepared cookie sheet, spacing 2” apart.
  8. Bake on 190C for 10-12 minutes or until edges of cookies are just beginning to turn a light golden brown. They can also be air fried, but it will take longer and the temperature of the air fryer will need to be lower to prevent burning.
  9. Allow cookies to cool completely on baking sheet.
  10. If desired, drizzle cookies with glaze once cooled.

ICING

  1. Whisk together icing sugar, milk, and vanilla extract. Start with just 4 teaspoons of milk and add just a small splash more as needed until proper consistency is reached. It should be a similar consistency to glace icing.
  2. Drizzle this over the cookies with whatever was used to whisk them, or a spoon if you are being fancy.
  3. Allow the icing to set and enjoy!

Recipe: No Churn Ice Cream by Ellie Haine

Ingredients

  • 320 g can sweetened condensed oat milk (vegan if necessary)
  • 400 ml can oat whipping cream (vegan if necessary)
  • 2 tsp vanilla extract
  • 2 tsp vanilla bean paste
  • ¼ teaspoon salt
  • Extras
    • 50g cocoa powder
    • 100g small chocolate chips/ nuts etc.

Method

  1. Into a hand mixer or stand mixer add the whipping cream. This can also be done in an immersion blender, but you will have to make sure that everything is fully combined. Whip for 30 seconds on high.
  2. Pour in the oat condensed milk along with vanilla, and salt. If you aren’t using vanilla bean paste, substitute it for more vanilla extract. If you are using it, sift in the cocoa powder to the mixture.
  3. Whip on high for another 30 to 50 seconds until well incorporated.
  4. Pour into a container or a baking loaf pan for easy scooping if you will be eating right away. I recommend putting in a plastic box that can contain about two litres of liquid, so it’s easier to get out once its frozen. If you are adding chocolate chips, mix them in now, so that they don’t sink too much. If you want some to be on the top of the ice cream, freeze the ice cream for an hour and sprinkle over some chocolate chips that you have set aside.
  5. Freeze for at least 12 hours. The ice cream might be pretty solid, so I’d recommend taking it out about 15 minutes before you want to eat it. Then, just scoop and enjoy. Top with any toppings that you enjoy.