I’ve started to go the jazz brunch at the Queen Victoria pub in Rottingdean again on a Saturday when I can make it. It’s an interesting mix of very unusual, one might even say ballsy, cuisine which I love, accompanied by some very good jazz. Today I was in for a treat as Paul Richards was playing (http://paulrichardsguitar.com/), but the big question was, what did chef put in the sauce that came with the mushrooms on toast? I definitely sense creaminess, and either vinegar or a very strong wine gone vinegary, probably a red due to the body. It might not be to everyone’s taste, but I really like chef’s concoctions because his style of cooking is very different to mine and he always keeps me guessing! And it’s a lovely very friendly pub!