Private Dining & Celebrations
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 party 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 34 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.
‘Mestiza’ is a Filipino catering business run by Louise Campbell and Sam Lambert, two people with a huge passion for flavour, food and people.
Sam and Louise worked together at critically acclaimed 64°, have run successful pop-up dinners and catering events together and would love to share an unforgettable dining experience with you
Sam is the former Head Chef of the highly acclaimed 64°; an open-kitchen, small plate restaurant situated in the famous Brighton Lanes. Sam is now focusing on Filipino cuisine using knowledge he gained from his travels around the Philippines, modern cooking techniques and a love for open fire cooking.
Louise left her job as a Solicitor in 2015 to follow her dream to own a restaurant. Being half Filipina and seeing a gap in the market for Philippine cuisine, she began cooking dishes her mother taught her at supperclubs and streetfood markets. She recently featured on BBC2 ‘Top of the Shop with Tom Kerridge’ selling her traditional family Filipino Pickle which she now sells across the UK.
** SAMPLE MENU **
BBQ mackerel, hot sour broth, prawn fritter
Charred asparagus, shrimp butter
Braised Ox cheek, sweet potato, papaya pickle
Salmon sashimi, seaweed, citrus dressing
Steamed ginger cake, coconut & rum butterscotch, calamansi curd
£55 per person
(Wine pairing option available)
Mexican Street Food
Our most popular supper club is 100% Mexican owned and the team make everything fresh from scratch with their own recipes.. The menu is influenced by the ceviches and seafood street food from the Pacific coast, steaks from the north and city Grub from Guadalajara.
All tortillas for the tacos and Totopos are made fresh are naturally gluten free. All salsas and chilli sauces we make on site, using only imported chillies and Mexican spices and the finest Sussex produce.
** BEATNIK BREAKS MENU **
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
and home made chips to topos to dig in
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)
Street food tacos:
All served in a home made corn tortilla
pull pork shoulder in achiote, lime and orange juice, with pickled red onion, habanero and oregano. Served with chipotle sour cream
Pulled chicken thighs, chipotle, tomato and cumin with pico de gallo and chipotle sour cream
with garlic, guallijo paste, pickled onions, ranchera salsa
Wherever possible, we use local produce. All of our meat is from Holmesbridge Farm in Barcombe. We like to keep it local!!!
Carlito Burrito menus £25 per person or £35 per person with cocktails
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.”
** SUMMER MENU **
Mini cup of soup
Cauliflower with broad beans & lemon
Seranno Ham & parsley
Spiced slow cooked lamb bastilla
Spelt and spinach
Sussex tomatoes with pomegranate
Strawberry & white peaches
Hazelnut shortbread & praline
Coffee and treats
Cantina menus from £35 per person
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.
** THE INTERIM TABLE* **
Dark Star Limited Edition Ale
Buttered Radishes with Black Salt Truffled Cheese Gougeres
Pan D’campagne, Churned Butter
Late Summer Broth, Smoled Bacon Gnocchi, Sea Kale Pesto
Burnt Leek Hearts, Turkish Figs, Crackling Quails Eggs, Cabernet Sauvignon
Seaweed Crisp, Raw Salmon Loin, Sea Lettuce, Soy, Fermented Shallots, Grilled Cucumber
Green Pea Lasagna, Lamb Sweetbreads, Girrolles, Malted Butter Emulsion
Wood Pigeon, Elderberries, Salt Baked Artichoke Skins, Green Onion
Fig Leaf Milk, Baked Pears, Cobnut Crumble, Goats Curd Granita, Bitter Chocolate Crisp
Chris Bailey menus from £35 per person
Please contact for vegetarian or other menu options
Gem’s Wholesome Kitchen
Wholesome Veggie & Vegan food to warm your heart and soul.
Using fresh, local and organic produce and recipes the whole family with love this is great whole food option for those that care about their bodies and the environment.
“Being the youngest child of a very large family I learnt to cook at a young age. I used to cook every day for my siblings, parents and friends and that was where I started baking, stirring, flipping and mashing my own recipes and started experimenting with fridge leftovers. My passion for cooking evolved through my life experiences, my travels, living in Barcelona, motherhood, the people in my life and your support. Thank you for eating with me and letting me cook for you.
I love to create delicious and nutritious plant based food for others. I want to spread the message that you can live fully and eat well.”
** SEASONAL FOODS **
Beetroot hummus and flax crackers
Healing ramen with chilli
Protein salad with fresh peas, broccoli, green beans and almonds
Jackfruit and roasted veg on plant-based Taco.
Beetroot hummus and flax crackers
Lentil and walnut salad with Cashew nut mayo
Pea and asparagus soup (chilled)
Turkish and Middle Eastern Cuisine
Popular street food chef Ozgur offers a delicious and colourful range of Turkish, Middle Eastern and Mediterranean influenced food.
Freshly made from natural ingredients, free from artificial colours and additives, dietary requirements can easily be catered for including gluten free, vegan and vegetarian options.
** SULTANS DELIGHTS **
Meze/ Starters/ Sharing Plates
Muhammara, roasted mild red peppers, roasted walnuts and pomegranate molasses dip
Vegan/ Gluten free
Beetroot tzatziki, thick Greek yoghurt with cucumbers, dill and mint.
Vegan/ Gluten free
Organic herbed hummus.
Vegan/ Gluten free
Spinach and feta crispy filo pastry rolls.
Spiced lamb koftes (meatballs) stuffed with kashkaval cheese.
Warm flat breads.
Chicken kebabs, grilled free range chicken marinated in Arabic mild spices and herbs served with steamed almond rice, Middle Eastern salsa, beetroot tzatziki and warm flat breads.
Homemade walnut and pistachio baklava topped with lemon syrup, served with mascarpone.
All dishes completely homemade. Meat is free range and organic, sourced from award winning Bighton butcher, Bramptons. We only use dairy, eggs and olive oil.
£32 per person