Quick Bite with Michael Bremner

Acclaimed chef Michael Bremner, of Murmur and 64°, leads us on his culinary journey, touching on the food, inspirations and ambitions that have led him from leaving school in Aberdeenshire to opening two celebrated restaurants in Brighton.

MichaelBremner

What would you say is the most defining
moment in your career?

There have been a couple of important moments in my career – moving to London; and opening 64 Degrees, my first restaurant. I think the most defining moment though was getting my main course to the banquet on Great British Menu in 2017.

What inspired you to become a chef?

After I left school, I went to work in a hotel that my mother was employed at called the Pittodrie House Hotel. It was the head chef there, Bob Ovington, who was a huge inspiration to me in starting a career in the kitchen.

What piece of golden advice would
you give to aspiring chefs?

Don’t do it for the money! Focus on what is important and work hard at it.

What will be big in 2019?

English sparkling wine has been on the up for a few years now. The increase in popularity has seen English sparkling replace many Champagnes on wine lists not only across the south of England but throughout the rest of the country too. Another trend that I’d like to see is a bigger focus on environmental factors from restaurants and suppliers –
specifically the reduction of unnecessary plastic used in storage and transportation of products.

You settled on Brighton for your first
restaurant, why?

Initially it was the city itself – I had been in London for a while and had an amazing time, but then I went travelling and when I came back I moved to Brighton and instantly loved the place. I then met my partner, Carla and have since had two amazing little girls so I feel like Brighton is more of a home than my hometown in Scotland.

What makes the Brighton restaurant
scene special?

I think London is very hard to emulate, simply because of the sheer volume of people that need to be catered for means that there are so many restaurants and so much variation. The food scene in Brighton over
the past few years has definitely improved massively though, and continues to do so. Considering the population, the number of good quality restaurants is amazing, and the sense of camaraderie between
the chefs and owners of the different restaurants is something I don’t think you get in London. It’s like we’re all pushing for the same thing in trying to make Brighton an amazing food destination.

What do you need from suppliers?

At 64 Degrees we’ve always said that quality trumps locality (although if we can get great produce locally this is ideal), so quality produce is the most important factor with our suppliers. Obviously other factors such
as the range of produce, customer service and trust is hugely important too when it comes to who we use.

Why did you want to work with
Woods?

They’ve been on our radar for a little while now – I’d heard of them from a couple of guys I know in London and they’ve got a great reputation. We are focussed on doing what’s best for our business and our customers, so it’s important that we have suppliers who are able to meet our needs