Tag Archives: The Salt Room

Gull About Town – December 2022

The skies are clearing as we head out of the chaos of an autumn that had us gulls wondering about the very future of the city’s rich pickings, and we’re gliding into a crisp midwinter of surprisingly fresh and vibrant food stories. Who’d have thought that we’d be talking new restaurants in a cost of living crisis, but there’s exciting news ahead.

Your gull has been pecking at the windows of what was her favourite nibble, Oki-Nami on New Road to try to spot Brighton’s superstar chef, Dave Mothersill. Furna, his tasting menu only restaurant on the site will be open by the time your Whistler hits the streets and has been met with cries of delight in the scavenger community. 

Great uncle Gulbert still tells the chicks nest-time stories of the stubbly-chinned chef who would leave his delicious leftovers at the back of Terre a Terre, The Salt Room, The Coal Shed, The Ginger Pig and The Gingerman for his favourite gull with a smile and a wink. He could spot a bird with good taste.  And, shh, but word has it that he’s the most likely chef to get the city’s elusive first Michelin star. 

And from that Salt Room stable, Tutto (pictured) has finally opened after a false start back in September. Early pecking has this gull cocking her head, but she’ll be sticking with the veggie leftovers until she can be sure where the meat comes from.

Squawking of new openings, your gull can report that the highly popular Curry Leaf chef, Kanthi Thamma and his pal from his Chilli Pickle days, Diego Ricaurte have settled into their new Latin American meets India restaurant, Palmito. Since picking at the pork chicharron with hominy corn and salsa, she’s even ditched the idea of spreading her wings and heading to Mexico for the winter. 

As the nights draw in and the Christmas lights begin to line the streets of Brighton, your gull hits a thermal to look down on the bird life in this pretty city. The chicks are tottering down West Street, pecking at the tacos strewn across the pavements ahead of their big night out. A team of eco-gulls are clearing the beach after an unseasonably warm day has attracted a swarm of tourists. And Great Uncle Gulbert struts out of the back of Bincho Yakitori, stuffed to the gills with his favourite pickings in town. Dave Mothersill was right about him. He does have great taste.