Furna.

Chef Dave Mothersill’s first solo venture brings a high-precision, tasting-menu-only experience to a sophisticated space right by the Royal Pavilion. The design balances vintage and contemporary aesthetics, but the real focus is the open kitchen where a team of chefs prepares and personally serves dishes directly to guests. Mothersill draws on two decades of experience in Brighton to deliver a menu that highlights seasonal British ingredients through classic techniques and subtle global influences. For those who want a front-row seat to the action, the counter seating provides an immersive look at the plating process, while a private dining room for eight offers a view into the wine cellar. It’s an ambitious, chef-led destination that feels intimate rather than stiff, anchored by honest flavors and meticulous craft.