Furna

Well what a fantastic evening on Monday @brightonsbestrestaurants ! We are all absolutely thrilled and stunned by the result. What a honour to be recognised by our peers in local hospitality. A huge congratulations to all the winners and everyone who was listed. A big shout out goes to @lynesandrew @suzlindfors @dishoompermitroom for hosting a brilliant evening 🙏🏻 As alway a big thank you to our incredible team and big appreciation for all the messages we’ve received. Nights like this make you feel hospitality in Brighton & Hove is very much alive! Thank you 🙏🏻

We are delighted to be placed in the @michelinguide for a 3rd consecutive year. A very special achievement for everyone here at Furna. Thanks to our incredible team and all of our customers for your support, passion and enthusiasm to make an achievement like this possible.

We are incredibly proud to share that Furna has been named one of @squaremeal.co.uk Top 100 Restaurants for 2026 🏆 A huge thank you to our brilliant team, suppliers and everyone who continues to support us🙏🏻 Congratulations to everyone who made the list this year

A few bits from last night’s dinner We had the pleasure of welcoming Ana from @sugruesouthdowns alongside @crazygreggy @bealsfarmcharcuterie for a very special evening centred around nose-to-tail Mangalitza pork and in my opinion the very best English wines right now. A huge thank you to everyone who joined and shared the evening with us, and helped create such a brilliant atmosphere from start to finish. More collaborations, more dinners, and more special evenings are on the way very soon. Keep your eyes peeled 👀

This week’s spring set menu Available Wednesday-Saturday early dinner Thursday-Saturday lunch Vegetarian & pescatarian available upon request. Seasonal cooking, exceptional value Get booking folks 🙏🏻

A thoughtful offer, and a very good reason to visit Furna 🤍 On the first Wednesday of every month, NHS and hospitality workers can enjoy 50% off the à la carte menu — a small thank you for everything they do “At its heart, this is hospitality looking after hospitality.” Hannah went along to experience it, from beautifully seasonal dishes to expert wine pairings - plus indulged in Furna’s viral Sticky Toffee Pudding Madeleines that they definitely regret sharing. Know someone who qualifies? Send this to them 👀 @furnarestaurant #hospitality #discount #restaurants #furna

A few bits from the kitchen last week Baby violet artichokes @shrubslondon BBQ langoustines @kelticseafare Charmoise lamb @barfieldsbutchers Duroc pork @barfieldsbutchers BBQ mushroom @kelticseafare Cavatelli @chefisobelhumbey The first English asparagus @wyevalleyproduce Mushrooms, lardo, egg @bealsfarmcharcuterie Some great produce coming through the door at the moment Expect more of the same this week. Seasonal cooking, exceptional value Head to our website to book a table

Spring has definitely sprung 🌿 Charmoise lamb @barfieldsbutchers grilled slowly on the bone over charcoal, wild garlic & buttermilk bagna cauda, goat’s curd, new season violet artichokes @shrubslondon . Currently on the à la carte menu. Seasonal cooking, exceptional value. Book via our website

Lots of good things happened last week. We started with some lively razor clams @mcbseafoods Steamed just enough to open, then dressed with Aleppo pepper, blood orange and confit garlic Spring is properly knocking now, and the lamb coming through from @barfieldsbutchers has been something else. We’ve been stuffing saddles with wild garlic and sweetbreads As always, the day starts with bread. There’s also been some quiet experimenting behind the scenes… playing around with a house Campari and we’re excited to see how it develops @chefisobelhumbey deep in battle with the @wellocksfood order (as always 😅), but we got there in the end One of the unexpected highlights was some lamb fat canelés. They could make the petit four selection this week We wrapped things up with a proper team lunch @bruscobar cooked by @shuckedd cracking lunch! Followed, of course, by a few cocktails at @onair_1btn Now we roll into a new week…Hospitality Night kicks things off on Wednesday evening 50% off our à la carte menu for you lovely lot Then straight into Easter weekend. We’ve only got a couple of tables left, so if you’re thinking about it, now’s the time to jump in. We’re also keeping a close eye out for the first Jersey Royals and English asparagus as soon as they land, they’ll be straight onto the menu Big week ahead let’s go To book a table head to our website

If you’ve never been to @furnarestaurant before then prepare to be amazed as the food is out of this world. We visited to try their new Spring tasting menu with plenty of fresh local ingredients. They’re also pretty damn good at cocktails, my favourite being the rhubarb royale, with black pepper gin. Plus the alpine velvet was so good. They started us off with three gorgeous dishes, while the slow cooked octopus tasted so nice with the crispy wild rice on top. There was also a little croustade filled with Sussex mackerel, blood orange and some trout roe, which was sublime. Then we had the English grains dish, using spelt which is toasted and cooked in a really rich mushroom dashi, some maitake mushrooms in there which were barbecued for a smoky flavour and brushed with a reduction of seaweed and apple, a confit egg yolk, preserved wild garlic capers, with a sauce infused with lemon, thyme and kombu seaweed For the fish course they served a lovely piece of South Coast brill which has been dry aged, above a ragu of razor clams, a little bit of apple as well that brings a nice bit of acidity, finished with a langoustine bouillabaisse. For the bread course, they have the parker house roll, a cross between a Japanese milkbread and traditional French brioche, glazed with a local honey and a bit of brown butter, with a touch of smoked sea salt, alongside a house cultured butter which is made in-house and a smoked cod roe with watermelon radish. Next up we have the duroc pork from an American breed of pig bred in the UK renowned for it’s great fat content and lovely marbling, roasted over the BBQ on the bone, with, with some new season morel mushrooms stuffed with a chicken truffle mousse, wild garlic, sprouting broccoli and a pork sauce as well. We finished with a roasted Yorkshire rhubarb with a rice pudding parfait, finished with some rhubarb juice and Greek olive oil. Raquel actually stated this is the best dessert she has had all year, so that says something.

Let’s take a moment to appreciate the fine-ness of Furna 🔥 Since opening their doors over 3 years ago Dave Mothersill and his team have received accolade after accolade for the incredible food and drinks they bring to the table. It’s fine dining, with accessible price points - so everyone can enjoy their mastery of seasonal cooking. From the full tasting menu, à la carte to the great value lunch or early evening offers - and not forgetting the industry night every first Wednesday of the month for their fellow hospitality friends - Furna delivers the wow factor with any menu you choose. RB Tip: You will not be disappointed dining at Furna at any time of the year, but the changing of the seasons is prime time to book a table - the Spring menu promises to be a sensation! Visit: @furnarestaurant Furna | 6 New Rd, Brighton Wednesday: 17:00 - 23:00 Thursday: 12:30 - 16:00 | 17:00 - 23:00 Friday: 12:30 - 16:00 | 17:00 - 23:00 Saturday: 12:30 - 16:00 | 17:00 - 23:00 1st Wednesday of every month: 17:00 - 23:00 (INDUSTRY & NHS)

This weeks spring set menu Join us from Wednesday to Saturday early evenings (5–6:30pm) and Thursday to Saturday lunches (12:30–2:30pm) Whether you’re stopping by for a pre-theatre bite, unwinding after a show, planning an early dinner, or settling in for a long, lazy lunch we’ve got you covered Seasonal cooking, exceptional value Book via our website