Hove: Palmito and Fourth and Church in Good Food Guide's top 100

The Good Food Guide has included Palmito and Fourth and Church, both in Hove, in its top 100 restaurant list.

Modern British restaurant Fourth and Church, in Church Road, was praised by the guide for its “ever-changing menu of imaginative small and sharing plates accompanied by a list of carefully sourced, exciting wines from small producers”.

The restaurant was opened by chef Sam Pryor and Paul Morgan in 2015.

Paul Morgan and Sam Pryor of Fourth and Church (Image: Fourth and Church)

“The menu is split into four untitled sections, falling roughly into the categories of snacks, small plates, larger plates and vegetable side dishes – all are suitable for sharing,” judges said.

“A selection of the snacks alone, perhaps paired with a glass or two of sherry, would make an excellent lunch and give an indication of the kitchen’s freewheeling style that sees padrón peppers served with curry salt and Middle Eastern-style pistachio dukkah flavouring a Sicilian caponata.

“But further exploration is highly recommended. A beautifully presented line-caught bass ceviche with sea buckthorn, compressed radish and tarragon oil, with blue corn tostadas on the side particularly impressed at a test meal.

“Prices may have risen post-pandemic but genuinely friendly, knowledgeable and efficient service, the great-value wine list and the knowledge that there will be something new and thrilling to eat would soon tempt us back.”

South American and South Asian inspired Palmito, in Western Road, which was also added to the Michelin Guide in June, was praised for its “satisfying and coherent dining experience”.

Palmito in Hove (Image: Google Maps)

Judges said: “The pink neon sign and smart olive-green frontage bring some welcome style and swank to a rather drab stretch of Western Road in Hove.

“Flanked by a kebab joint and a vape shop, it’s no surprise to learn that this intimate small-plates restaurant used to be a takeaway. Joint chefs and owners Kanthi Thamma and Diego Ricaurte did most of the conversion work themselves and have created an attractive space with exposed brickwork, decorative filament wall lamps, tiled floors and simple but stylish wooden furniture.

“You can see the chefs at work in the open kitchen from wherever you sit – and wherever you sit you’ll be close to your neighbouring table but that just adds to the conviviality. In addition to the charming and friendly front-of-house team, the chefs deliver some of the dishes to the table themselves, giving diners an opportunity to chat. And you’ll want to talk about the food, which draws on the culinary heritages of Thamma (from Hyderabad) and well-travelled Ricaurte (from Ecuador) to thrilling effect.

“The menu changes often but highlights of a recent meal demonstrated just how well the disparate influences gel into a satisfying and coherent dining experience.

“With only 20 seats, you’ll probably need to plan ahead to eat here – or be willing to dine early.”

The list was determined after inspectors visited restaurants nominated by foodies across the country.