Halisco team join forces with chef Ian Swainson for new Brighton restaurant

Amari will take over the site previously occupied by Pastan on Baker Street, just off London Road, and is expected to open in October.

Swainson, who previously ran fine dining restaurant Amarillo in the city, has worked with Halisco owners Ali and Mo Razavi to develop the concept, which will serve ‘contemporary and original takes’ on classic Spanish dishes.

“We will not be a fine dining restaurant, but more fun dining, with affordable prices and a warm welcome,” explains Ali.

“Our end goal is to make a successful business that the neighbourhood are proud of and will want to come back to time after time. We do believe in the community and love Brighton, so to be able to give some happiness back would be a huge honour.”

Ali and Mo have owned and operated Mexican restaurant Halisco since 2019 after purchasing the business from their older brother, Ismaeel, who originally opened it in 2017.

Swainson, whose CV also includes a stint at The Pass at South Lodge hotel in Sussex, joined Halisco as head chef last year following the closure of Amarillo and has been developing the concept for Amari with Ali and Mo for several months.

“We would chat more or less every service about how we think Brighton is missing some great Spanish food,” Ali continues. “And all three of us having a great love for Spain and Spanish food knew it was about time we got the ball rolling.”

Swainson’s fiancée Justyna Maria Ciurus, who previously worked at Duncan Ray’s The Little Fish Market restaurant in Hove, will lead the front of house at Amari as restaurant manager.

Ali adds that he and Mo will predominantly be overseeing the business side of the restaurant, along with doing the odd service.

Last year the brothers launched their second restaurant, Anakuma, close to Halisco on Preston Street .

Anakuma focuses on Asian small plates and bao buns with dishes including seaweed tater tots with black pepper mayo and bonito flakes; grilled cod loin with potato, ginger and wasabi; and a confit duck bao with plum ketchup and cucumber.