You might assume that a chef would want their first restaurant to be located in and amongst the hustle and bustle of a busy town or city centre. However, MasterChef: The Professionals winner Steven Edwards instead opted for the calm surroundings of Hove when setting up etch. in 2017. His refined, technical tasting menus are enough of a pull by themselves though, drawing people in from far and wide.

Situated within a converted former-bank, etch. manages to strike a balance between feeling elegant without seeming overly formal. Large, arched windows ensure that the modern space is bursting with natural light, while a combination of large circular tables and leather-clad booths are watched over by a swanky open kitchen, where Steven and his team calmly work away.

Diners at etch. are able to choose from three tasting menus of varying length (five, seven, or nine courses) all of which change not just seasonally, but often weekly to reflect the best produce available at the time. Steven's dishes typically comprise of two main ingredients, showcased in various different ways, whilst the chef also takes influence from the food he ate whilst growing up. His memory of boiled egg and soldiers, for example, is the inspiration behind a slow-cooked duck egg dish served with toasted brioche and a seasonally changing garnish. Elsewhere on the menu, you can expect ultra-refined plates such as poached lobster tail with tomato consommé or chocolate cream cheese with cherry ice cream.

The wine list at etch. champions smaller growers wherever possible and also puts an emphasis on sustainability, with an impressive array of different English sparkling wines on offer, as well as well as both new and old-world wines available by the glass and bottle. Diners can also opt for a pairing to accompany the tasting menu.

Hove isn’t somewhere that’s particularly known for its restaurant scene, especially when compared with central Brighton, but in opening etch. Steven has helped put the seaside resort on the culinary map.