Griffiths has teamed up with Amanda Menahem, food and drink editor at Platinum Business Magazine, to launch Pascere this spring.
Taking its name from the Latin word for ‘graze’, the restaurant will not be as meat-heavy as Flank but will follow the same nose-to-tail ethos.
“It will be cosy, warm and elegant,” says Griffiths. “It will also be about the service as much as the food. The front of house will be more polished and less casual than a lot of places in Brighton. I’m a big advocate of casual dining, but a degree of refinement can be good too.”
Pascere will be located in an as yet undisclosed site in the city’s The Lanes area, and will have 30-covers.
Lunchtimes will be affordable with mains no more than £15 and the restaurant will also offer a good value set lunch menu. In the evening, it will offer a tasting menu for around £55 a head alongside an à la carte menu. Dishes from the launch menu include braised lamb pappardelle; and roast hake with coco beans, black cabbage, girolles and sea kale.
Griffiths previously headed the kitchen at Brighton’s US-inspired restaurant The New Club before launching Flank in 2015. With an eclectic, nose-to-tail menu, the pop-up ran in a couple of the south coasts city’s pubs and gained a largely positive review from Observer food critic Jay Rayner.
Pascere is one of several high-profile openings joining Brighton’s food scene this year.
Former The Pass chef Matt Gillan has launched a crowdfunding campaign to open a café/restaurant in the city, while MasterChef: The Professionals 2013 winner Steven Edwards will launch Etch later this spring. Michael Bremner – chef-patron at 64 Degrees – will also oversee the food at The Bison Arms when it launches later this year.