Beatnik Breaks

Private Dining

Brighton hen, stag, family, corporate and large group accommodation

Private Dining

Michelin Star private dining in Brighton with Beatnik Breaks

Beatnik Breaks is delighted to offer fine dining experiences in our properties. Private dining from Beatnik Breaks is a unique, memorable, private, informal and fun dining experience. Maybe you want to celebrate and do something different, perhaps a birthday, business success, hen or stag weekend or just a desire for friends and family to catch up. Due to the size of our properties we can offer Michelin Star dining for up to 30 people, with the complete experience of a private chef, wine and a unique place to stay after the festivities. Beatnik Breaks like our guests to be positively challenged by what they see and to give them something memorable and desirable.

Please see details below and do get in touch for more info or any specific requirements.

 

Mexican Street Food

Carlito Burrito

Mexican foods and cocktails – Carlos is a great personality and brings lots of laughs!

beatnik breaks private dining

** BEATNIK BREAKS MENU **

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Margarita on arrival

classic or mango/ hibiscus/ tamarind. Jimador 100% agave tequila, triple sec, lime juice and agave syrup with salt, chilli and sugar glass rimmed

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Tapas:

Octopus, black bean and chorizo

Sea bass Ceviche

lime and green chilli cured with avocado salsa

Chicken skewers with black mole sauce

(7 types of chilli, chocolate, almonds, plantain, peanuts)(N)

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Street food tacos:

All served in a home made corn tortilla

Pork pibil

pull pork shoulder in achiote, lime and orange juice, with pickled red onion, habanero and oregano. Served with chipotle sour cream

Beef tacos

48hr marinade beef chuck with tomatillo salsa verde

Chicken Tacos

Pulled chicken tights, chipotle, tomato and cumin with pico de gallo and chipotle sour cream

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Carlito Burrito menus £25 per person or £35 per person with cocktails

Brighton Bakes with Jess Haggerty

Have your dinner cooked by personal chef to the stars and local caterer Jessica Haggerty. Her book Brighton Bakes has been garnering rave reviews in the national press while you may have seen her demonstrating at Foodies Festivals up and down the UK. With such local luminaries as Nick Cave enjoying her muffins and cakes, she brings Beatniks’ clients a taste of her rustic home cooking and relaxed friendly vibe.

With 3-course brunches and celebration cakes her speciality, she’s also happy to knock-up an informal buffet or dinner party, or perhaps some laid-back canapés.

“I’m lucky to work with some fantastic local suppliers, which means that my dishes are always evolving and changing. Local and seasonal have become the mantra for all foodies, but I’m lucky enough to know the people who look after the hens who lay my eggs, the fisherman who land the fish, the dairy who supplies my cheeses, and the butcher who supplies my meat.”

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** DINNER PARTY MENU **

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Starter

Antipasto sharing platters

Homemade Foccaccia, pesto, buffalo mozarella, sunblush tomatoes, marinated aubergines, prosciutto, milano salami, artichokes

Smoked mackerel rilettes

on sourdough with pickled fennel

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Main Course

Slow cooked Moroccan lamb shoulder

with roasted caponata and spiced bulghar wheat 

Pulled pork, sweet potato and black bean chilli

with chunky guacamole and lime coriander salsa

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Pudding

Warm salted brownies

with toffee sauce and homemade peanut butter ice cream

White chocolate and whiskey bread and butter pudding

with vanilla custard

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Menus start from £25 per person

CanTina Supper Club

Supper club queen Tina Cantina serves up a menu of hearty seasonal delights

“CanTina Brighton is a boutique catering service offering delicious cookery for parties and events. My food is based around seasonality and is big on flavour and texture.

I am lucky to work with some fantastic local suppliers, which helps me to produce delicious, creative and interesting dishes.

Most of my veg comes via local veg ‘broker’ Nick from Fin & Farm who each week sends through a list of Sussex’s finest, he also supplies eggs and dairy.

My seasonal salad comes from Stanmer Community Garden Group – this project is run for the benefit of vunerable adults who grow organic produce for sale and themselves.”

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** SUMMER MENU **

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Mini cup of soup

Cauliflower with broad beans & lemon

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Sussex asparagus

Manchego croquetta

Seranno Ham & parsley

Saffron aioli

 

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Home cured wild Scottish sea trout

Picked fennel, apple & walnut

 

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Spiced slow cooked lamb bastilla

Spelt and spinach

Sussex tomatoes with pomegranate

 

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Strawberry & white peaches

Cheesecake cream

Hazelnut shortbread & praline

 

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Coffee and treats

 

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Cantina menus from £35 per person

Michelin Star Tasting Menu

Private fine dining with chef Chris Bailey & Will Murgatroyd

Arrive to an apperitif and a tasting menu of deliciousness – a must for foodies

Chris Bailey: Professional chef, born in London. Trained at Westminster College before working at Browns Hotel, The Bentley, Chez Bruce (London), Zaranda (Madrid), The Black Rat (Winchester), as well as various stints abroad and in England.

Cooking style is based around an obsession with great produce and seasonality. Food with interest, humour, texture, clarity but firstly flavour.

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** THE INTERIM TABLE* **

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Dark Star Limited Edition Ale

 

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Buttered Radishes with Black Salt Truffled Cheese Gougeres

 

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Pan D’campagne, Churned Butter

 

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Late Summer Broth, Smoled Bacon Gnocchi, Sea Kale Pesto

 

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Burnt Leek Hearts, Turkish Figs, Crackling Quails Eggs, Cabernet Sauvignon

 

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Seaweed Crisp, Raw Salmon Loin, Sea Lettuce, Soy, Fermented Shallots, Grilled Cucumber

 

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Green Pea Lasagna, Lamb Sweetbreads, Girrolles, Malted Butter Emulsion

 

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Wood Pigeon, Elderberries, Salt Baked Artichoke Skins, Green Onion

 

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Fig Leaf Milk, Baked Pears, Cobnut Crumble, Goats Curd Granita, Bitter Chocolate Crisp

 

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Something Sweet

 

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Chris Bailey menus from £35 per person

* Tickets pre-sold only via chefchrisbailey.com
Please contact for vegetarian or other menu options

Private Dining Interview

Below is an interview for Absolute Magazine with Michelin Star chef Chris Bailey and Beatnik Breaks owner & developer James Watts:

James Watts

Chris Bailey

Absolute

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Brighton is known as one of the UK’s sauciest stopovers. Why did you decide to set up your stylish rentals in the City?

With over 600 hotels, B&B’s and holiday lets in the city, Brighton definitely caters for most tastes. Although I feel that there’s a very standard stock of expensive, non descript hotel rooms and run of the mill ‘Ikea furnished’ holiday lets. I wanted something much more challenging, with more privacy than a hotel and much more space to socialise and banquet than a holiday let.

What are both of your backgrounds?

I’ve been working in software and the City for 15 years, whilst running a parallel business restoring old buildings. My ambition had always been to work in design and architecture, so I restored my first house at 19 years old, and last year I made the jump starting BEATNIK BREAKS.

I have spent my cooking career working in restaurants in London and Madrid. I ran the kitchen for 5 years at The Black Rat in Winchester, winning a Michelin star in the process before moving to Brighton last year. I am currently searching for the perfect site for a new restaurant.

How would you describe the rentals?

Very different, with a clear passion for design, socialising and food.

Have you incorporated design elements, from other places you have visited, to Beatnik Breaks?

I tend to work with what I see around me. When restoring a Regency town house, it’s essential to preserve as much of the building’s character as possible. In terms of design, I’m obsessed with delivering the perfect social experience. In making the places unique, I like the guests to be slightly challenged by what they see, to give them something memorable, desirable and perhaps a home that they will be very envious of. You get more recommendations that way!

Who is your typical visitor and what can they expect from a stay at one of your properties?

My main customers are high end hens, stags, corporates and families. We’ll build packages varying from private yacht cruises, to Neals Yard treatments and of course Michelin private dining for 30 at BEATNIK CENTRAL.

You offer a private dining experience with Chris, your Michelin starred chef. Describe one of your supper clubs.

The supper clubs are a dining, visual, and social experience. The focus of the evening is centred on a tasting menu of innovative dishes using modern alongside traditional cooking methods. Guests get to watch all the dishes being prepared with all the activity of a professional restaurant kitchen. This becomes the backdrop to a shared social experience with the interesting Brighton mix of guests at the banquetting table.

What would be on the menu at the Interim Table?

The menus are strictly dictated by the seasons. I forage a lot of the ingredients from within Sussex as well as using the best small farm produce which means we can only use what’s available there and then. I like to add some interest and humour to the dishes that can make them slightly more challenging than dishes people would normally choose within a restaurant setting, but that’s the joy of having lots of smaller courses. On average we serve around 7 courses plus some small bites at either end of the meal. I feel that people would rather try many different smaller dishes than one big slab of meat these days. I want to take people on a journey but not get distracted from the fact that we really just want people to have a great night.

Why should you stay and dine at Beatnik Breaks over a B&B and local restaurant?

Guests book because they want to celebrate and do something different, perhaps a birthday, business success, hen weekend or just a desire for friends and family to catch up. So it’s all about providing something very memorable, private, informal and fun.

Dining with is is a unique experience rather than just part of a night out. Guest enjoy a stimulating dining experience as well as a social night out different to other activities in Brighton.

Christmas is not far off. What have you got planned for the festive season at Beatnik Breaks?

Due to the size of our properties we can offer office Christmas dining up to 30 people, with the complete experience of a private chef, wine and a unique place to stay after the festivities.

I’ll be running private events through the Christmas period serving my style of food within the BEATNIK BREAKS kitchen. Menus are available from 3 to 7 courses as well as canapé options. What ever you’re planning for Christmas, the kitchen is where all the best parties take place!

Article in Latest 7 Magazine featuring Chris Bailey’s ‘Interim Table’ with Beatnik Breaks privtate dining:

Private Dining at Beatnik Breaks in Brighton