Last updated: 27 June 2023
On a side street just away from the hustle and bustle we meet Angela and Cat, owner and operators of the V.I.B. Tour, also known as the Very Independent Brighton food tour. We’re told to expect to go off the beaten track and experience this vibrant town as locals do, to discover the latest local food, the hot places to eat in town and the hidden secrets that are making Brighton the new foodie haven.
Aside from the food, there is much more to experience on the V.I.B Tour. From street art to people watching, there are many more hidden stories and urban legends in store for us as we embark on this cultural dive into Brighton.
Have you ever wondered how so many indie hipsters fit into their 27 inch ankle grazer skinny jeans? Prepare to wonder even more because after this 3 hour tour of independent artisanal eateries, your own jeans may become an inch too small. From organic hot chocolate, to melt in your mouth burgers, to a local seafood institution you need to prepare yourself, and your stomach, for the hippest food tasting tour on the South coast.
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Bluebird Tea Co.
We set off from our meeting point and head for local tea mixologists, Bluebird Tea Co. Greeted at the door by an abundance of smells and flavours to sample it’s initially overwhelming. Under the guidance of retail guru Ashley, we conclude it’s the lemon matcha that grabs my attention. The refreshing zesty liquid is the perfect combatant for the warm day.
Brighton Sausage Co
Now, as an Australian, I’m quite passionate about my meat. I like to know where my meat comes from, and there’s nothing quite like having a butcher as your BFF. You’ll get the best cuts, the freshest meat and sample the new sausages they’re trying. I could quite easily find a friend in the Brighton Sausage Co. These guys started making their own sausages over a decade ago and haven’t looked back. Producing more than 50 varieties of sausages and cured meats, they have everything from Reindeer to Marmite and they support about 60 restaurants. Selling Brighton Sausage Co sausages in your pub is a badge of honour and the people love it. I know what I’m taking for my next barbeque.
Next stop is the Open Market, just off London Road. It’s presence and rustic shell is a reminder of working class Brighton.
Smorl’s Houmous Falafel and Salad Bar
As with many food tours, it’s often hard to pick a favourite but this next stop is definitely in contention for the gold medal. Meet Smorl’s. A falafel and salad bar, they bring healthy Mediterranean food to the door of the common man.
Co-owner Christian explains their philosophy and reveals everything is made in house except the pita bread which is sourced from a local artisanal baker. Offering us 3 types of houmous, all of varying degrees of garlic; Original, Extra and Thunder.
I have to confess, if given the opportunity to sit down and gorge on their falafels, Tzakiki, Baba ganoush I would. I’m also not ashamed to admit I could easily eat an entire tub of “Thunder” houmous in one sitting.
Rainbow Organic Chocolate
Meeting Suzanne from Rainbow Organic Chocolate reminded me of reacquainting with my friend’s mum. Educated in the best Paris cookery schools, Suzanne is a jovial character content to potter away in her workshop. I watched closely as she sieved liquid chocolate into a delicate china tea cup which was served alongside some thickened cream.
To describe it as divine is an understatement. Chocolate doesn’t taste like that everywhere you go! I was weak at the knees as the smooth liquid filled my mouth.
With a regularly changing menu and seasonal speciality chocolates making an appearance for Christmas, Father’s day, even weddings, everything you see is all hand crafted with love.
HISBE
An acronym for How It Should Be. We’re greeted by Amy who explains how HISBE came about. They’re not a business or a supermarket, but a social enterprise. The pilot store for a much larger vision, hiSbe was established to support the local economy by dealing direct with farmers, and reinvesting profits back into the hiSbe business. Products sourced are well reared, locally sourced and either fully, or almost, organic.
Did you know:
Every £ spent in one of big four supermarket, £0.07-£0.09 go back to original supplier. At hiSbe, it’s £0.69.
This fact floored me. I stepped back and quietly reflected on my own buying trends of recent times and started re-evaluating my priorities.
Burger brothers
I’d heard about this place before the V.I.B. tour however had yet to sample a BB burger. This takeaway style establishment is so confident in their product they don’t sell fries.
A bun like no other, I discover it’s Cholla bread. A traditional Jewish bread with flakes of parsley through it. It’s sweet and robust enough to soak up all the juices from the incredibly juicy meat patties.
We stand out on the street and unbox our burgers, sampling a Simple Jack (beef) and a Veggie special vegetarian. I dive into the Simple Jack and just want more and more. It’s cheesy, juicy but manages to maintain its structure. Before my eyes a queue down the street appears. These guys know how to make a burger and the word is out, people know it too.
English’s of Brighton
A Brighton institution established just after the Second World War. We’re greeted by Jonathan who knows a thing or two about Oysters. Some of us are a little Oyster shy, while others like Russ put both hands in the air when Simon asks, “so who likes oysters?”
I opt for the beginners oyster. A lightly salted Oyster from Lindisfarne with white sandy beaches and a fast clean tide. Russ opted for a wild Essex Oyster. Stronger in flavour from a Blackwater estuary, both are served with some shallots and a splash of red wine vinegar.
English’s is certainly an option for anyone visiting Brighton that wants an education or the freshest seafood.
Boho Gelato
We arrive at Boho Gelato to be welcomed with open arms by head chef Lotte. She’s been with Boho for six years when they noticed a gap in the dessert market, real genuine Sicilian gelato. Producing both ice-cream and gelato it’s all made in-house from local ingredients and milk sourced from a local dairy farm. They rotate the menu on a regular basis, featuring some old favourites to keep the regulars happy but also make some experimental flavours too. How do you feel about Fig and Jasmine tea or white chocolate gelato? They even made a sour cherry and orange inspired by Jon Snow from Game of Thrones.
It’s here splashed out and tried most of the flavours before settling on our personal faves.
I opted for the tarty passionfruit gelato to cleanse my palette, Russ opted for peanut butter with sea salt. Both scooped into authentic Sicilian cones for us to take away as we meandered along the beachfront.
Verdict
As a passionate supporter of small businesses I was overwhelmed by the support Brighton gives it’s start ups and lifelong independent institutions. Here there is an ingrained culture to support the little guy, the underdog and I for one, love it.
I can’t recommend this tour highly enough. It’s educational, rewarding, and you leave feeling your trousers are just a bit tighter than when you started.
The businesses listed above were the stops we took on the day. Changes are frequently made to the schedule with new stops are added. Tours consist of 6-8 different foodie hotspots however some of those may be different to those listed above.
Anyone wishing to purchase food from the stops is welcome to do so, and discounts are offered at most places. Keep your eye on the website as specialised such as Vegan & Vegetarian and seasonal Christmas tours are in the works.
The Essentials | The V.I.B. Tour
- Where: Run in Brighton on Fridays & Saturdays from 11am.
- Cost: £35 per person
- Duration: Approximately 3.5 hours
- Dietary: Vegetarians can be accommodated however any strict dietary requirements should be discussed beforehand.
- Age & mobility: Primarily designed for adults due to the considerable walking (2.5 mi) involved. Take the afternoon off parenting duty and get a sitter.
- More information or to book
Disclaimer: Roaming Required were guests of V.I.B. Tour however all views expressed remain our own.
