What’s in Jake Garstang’s glass?
At Maré, I’m currently loving the combination of Barbadillo Obispo Gascon 15yr Palo Cortado sherry paired with our toasted brioche, liver parfait, winter truffle and preserved cherries. The nutty notes from the sherry complement the wonderful richness of the parfait and truffle, whilst retaining enough acidity to harmonise with the cherries. As a sommelier, I’ve found that sherry is woefully misunderstood, so we’ve got a wonderful selection by the glass to help introduce guests to the wide variety of styles.
If I’m out and about, one of my favourite combinations is Bincho Yakitori’s Junmai Gingo sake, poured in the traditional Masu boxes, paired with any of their delicious skewers. I’m partial to their chicken heart skewers with plenty of fresh lemon, and also their karaage. The crispy chicken skin and juicy meat contrast beautifully with the searing freshness of the sake, which cleanses your palate and sets you up ready for each next mouthful.
Jake Garstang is the Restaurant Manager and Sommelier at Maré by Rafael Cagali in Hove, which has just been awarded a Michelin star, the first in the city for 50 years. Before moving to Brighton, Jake worked in some of the country’s most highly regarded restaurants, including Ynyshir, Restaurant Story, Casamia and Wilson’s and has been named one of Taylor’s Port Top 100 UK Sommeliers.
The details
Maré by Rafael Cagali
60 Church Rd, Brighton and Hove, BN3 2FP
01273 055900; marehove.com
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