The project was originally set to be called Dulse but the name had to be changed to Dilsk – a regional variation - at the last minute due to Scottish chef Dean Banks having already trademarked the name for his recently launched Edinburgh seafood restaurant.
Dilsk will occupy the space that was most recently home to chef Ian Swainson Amarillo restaurant, which is understood to have closed last summer.
The site is well-known in the seaside city having been the original home of Ben and Pamela Mckellar's The Gingerman.
The leasehold basement space is being overhauled to create a 28-cover dining room with a 12-cover PDR expected to launch a few months after the main restaurant.
Stephens’ menu will offer five-courses for £55 and a 10-course menu for £95.
"Opening my own restaurant has always been my dream. This is something I have been working towards my whole career,” Stephens says. “Madeline and I have been working together closely for the past few years. We get on very well and have the same vision so we decided to go into together as business partners. We want to do something really sustainable. We will be sourcing as many products as possible from small scale local producers.”
Stephens has been head chef at chef Michael Bremner's flagship restaurant 64 Degrees for just under four years, working with the high-profile Brighton-based chef to switch the restaurant over from a small plates to a tasting menu-only format.
The 34-year-old's CV prior to coming to Brighton includes Pied à Terre under Marcus Eaves, Drake’s under Steve Drake and Simon Rogan’s Fera.
Riches is the former operations manager Bremner’s 64 Degrees and the more recently launched Murmur.
Dilsk is slated for an April 11 launch with bookings expected to go live within the next week.