insideSUSSEX Magazine Issue 08 - October 2015 | Page 11

NEWS

AWARD WINS FOR SUSSEX-BASED KINGSCOTE WINES
Kingscote wines won silver and bronze at the 2015 Decanter World
Wine Awards (DWWA). Now in its 12th year, the DWWA is the world's
largest and most influential wine competition. Judged by the world’s
top wine experts, the results provide a comprehensive list of wine
recommendations and international stockists.
Kingscote Estate is a new vineyard, hosting a cookery school and
wedding/events venue in a 15th-century barn, near East Grinstead and
the Bluebell Railway’s Kingscote station. The vineyards have been planted
within the origins of the English country garden. The land was previously
owned by the ‘Father of the English country garden’, author William
Robinson.
Kingscote premium wines are produced by executive winemaker Owen
Elias. Fifteen-acres of vines have been initially planted.
Fat Fumé won silver. The Bacchus and Bacchus Chardonnay both
achieved bronze.
Bacchus Chardonnay: Crystal bright with crisp dry acidity. Lightly
aromatic and floral nose from the Bacchus with backbone and structure
from the Chardonnay.

The Bacchus: A dry, rich and refreshing wine, the colour of new mown
hay. Distinctively classic grassy and nettle nose. The palate explodes with
floral and citrus flavours with a lingering crisp finish.

Fat Fumé: A lightly oaked English Bacchus. Light green gold in colour.
The nose is clean, rose petal, subtly spicy. The palate is dry and rich.
Peach, ripe gooseberry and lime in a delightfully complex riot of flavours.
A long citrus and spicy finish.

With every case of six bottles of Kingscote wine purchased at their shop
throughout October and November, Kingscote Estate is offering a 7th
bottle for free. Now there's a good excuse to stock up on award-winning
Sussex fine wine for Christmas or just to treat yourself!

BRIGHTON’S PREMIER BAR, RESTAURANT AND
LOUNGE CLUB WELCOMES NEW HEAD CHEF
No 32, on Duke Street, is pleased to announce
the arrival of new head chef Mark Wadsworth.
Surrey-born Mark Wadsworth joins No 32 from
his own venture, Maw Pop-Up, which are popup dining events based in various locations
around Brighton. Before this, Mark worked
at The Crabtree, Lower Beeding, where he
worked as head chef, gaining the venue entry
to the Michelin Guide.
With his new role at No 32, Mark will oversee
the entire kitchen and menu. He’ll be working
closely with his colleagues in the kitchen to
create a more defined, yet still casual, cuisine
offering, ensuring the current visitors to No 32
feel comfortable to return, whilst opening the
door to clientele who prefer their cuisine to be
more refined.
On the subject of his new arrival, Mark
states: “I’m looking forward to developing
Brighton’s most unique venue further and really
embracing the diverse audience we welcome
here.

to sharpen up and define the food side of things
and take it to a new level, where people will enjoy
coming for brunch, lunch, dinner and beyond.”

“Obviously, with the venue’s previous life as top
food destination Havana, now I’m here at No
32 with its fantastic drinks selection, I’m aiming

Director Ben Samandi commented, “When I
created Havana at the age of 28, I wanted to
create the finest restaurant Brighton had ever

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seen, and I strongly believe this was the case,
but as the industry changes, so must we all,
which is why No 32 felt like the natural next step
for me and for the people of Brighton & Hove.
What can I say? It’s been a roaring success and
with one year now behind us, welcoming Mark
to the team will see us shine to our full potential.”