Well, this is both the collection of reference points and timeline that your working lives and my working life cross over... so obviously I loved reading through this post. sketch (their house style always called for that lower-case 's' and I've never been able to write it any other way) is a full-on sensory attack, and it never ceased to be on all of my subsequent visits. There are so many touches that charm, including the phone number of the restaurant that is printed onto the napkins in the ground-floor Parlour, printed in Sharpie-pen writing, making you think that the server has just discreetly slipped you their number... And underneath those amazing pod loos sits the underground bar for the super-rich that sells bottles of Cristal Champagne to the elites of London while a network of sewage disposal pipes carries the waste of those who can afford to visit the pod loos above in the cavity between the two floors... It's full of so many artistic touches that revel in creativity, excess and contradiction. We took our girls for tea and cake a couple of years back and they were reticent to let us go to the Pod loos, so popular have they become with the selfie and influencer crowd, I presume. I was sad to leave my publishing role before the book made it to publication – together with the owners and the art director, I think we created something as unique and quirky as the place itself. The book would eventually publish last year... almost a decade later! And Terre à Terre (and that amazing Lemoni Yemeni dish, as Felicity correctly recalls). Amanda and Phil created something so special there -- incredible that they are still doing their thing. I was blown away by the size of the place too, and of course by the food and their daring. Brighton was a great place to do what they did all those years ago. We had so much fun doing the book: Amanda one of the most humble brilliant chefs I ever worked with, and one who could cook and out-create most meat-plating chefs under the table! Lovely post, lovely memories here.
Well, it seems that we’ve taken you right the way down that Memory Lane. I have always been suprised that nobody has created a version of Ssketch, or used the concept for inspiration. We would have, but didn’t have that money.
T&T will still be doing there thing for many more years to come. Not sure where that stamina comes from, maybe they have stolen our share.
Thanks for reading and catching up, just curry and cak to go.
Call me basic, but the Sketch egg toilets still make me so happy! I love sitting in them and shouting out loud: Nanooo Nanoooo!! Whilst twitching my ears. (He did the ears thing didn't he?)
Well, this is both the collection of reference points and timeline that your working lives and my working life cross over... so obviously I loved reading through this post. sketch (their house style always called for that lower-case 's' and I've never been able to write it any other way) is a full-on sensory attack, and it never ceased to be on all of my subsequent visits. There are so many touches that charm, including the phone number of the restaurant that is printed onto the napkins in the ground-floor Parlour, printed in Sharpie-pen writing, making you think that the server has just discreetly slipped you their number... And underneath those amazing pod loos sits the underground bar for the super-rich that sells bottles of Cristal Champagne to the elites of London while a network of sewage disposal pipes carries the waste of those who can afford to visit the pod loos above in the cavity between the two floors... It's full of so many artistic touches that revel in creativity, excess and contradiction. We took our girls for tea and cake a couple of years back and they were reticent to let us go to the Pod loos, so popular have they become with the selfie and influencer crowd, I presume. I was sad to leave my publishing role before the book made it to publication – together with the owners and the art director, I think we created something as unique and quirky as the place itself. The book would eventually publish last year... almost a decade later! And Terre à Terre (and that amazing Lemoni Yemeni dish, as Felicity correctly recalls). Amanda and Phil created something so special there -- incredible that they are still doing their thing. I was blown away by the size of the place too, and of course by the food and their daring. Brighton was a great place to do what they did all those years ago. We had so much fun doing the book: Amanda one of the most humble brilliant chefs I ever worked with, and one who could cook and out-create most meat-plating chefs under the table! Lovely post, lovely memories here.
Well, it seems that we’ve taken you right the way down that Memory Lane. I have always been suprised that nobody has created a version of Ssketch, or used the concept for inspiration. We would have, but didn’t have that money.
T&T will still be doing there thing for many more years to come. Not sure where that stamina comes from, maybe they have stolen our share.
Thanks for reading and catching up, just curry and cak to go.
Lemoni Yemeni! I still remember eating that for the first time during the Terre a Terre take over of Brighton pier.
Yes that’s it. You have an excellent memory.
Magic as ever VB...and I raise my glass to another Jerusalem artichoke ice cream fan!
Thank you Mark 🥂
Call me basic, but the Sketch egg toilets still make me so happy! I love sitting in them and shouting out loud: Nanooo Nanoooo!! Whilst twitching my ears. (He did the ears thing didn't he?)
Oh yea. Mork and Mindy. I forgot about them.