About Steven
Steven Edwards is a classically trained chef restaurateur and was the youngest winner of MasterChef: The Professionals when he won in 2013. At the time, Michel Roux Jnr commented: "His food is lovely. He makes food that is great to eat, expertly cooked, presented with a certain elegance, clean lines, and it works — fault-free."
Prior to competing in MasterChef: The Professionals. Steven trained with some of the country’s leading chefs, including Raymond Blanc, before moving to Horsham in 2008 and joining the brigade at South Lodge Hotel - a five star country house hotel in the heart of Sussex.
There, he started off as a Chef de Partie, in the newly built Pass Restaurant under the guidance of renowned Michelin starred chef Matt Gillan. He moved his way up to Sous chef before becoming Head Chef of the hotel’s second restaurant the Camellia at just 25 years old. In this time he also won Sussex Young Chef of the Year in 2010.
Steven followed up his MasterChef: The Professionals success by creating the company etch. initially doing pop up restaurants all over the country. After three successful years and pops ups, most notably at the Latymer, Blenheim Palace and Nyetimber Vineyard, Steven found the perfect place to launch his first restaurant. In March 2017 Steven opened etch. by Steven Edwards in Brighton & Hove.
etch. offers seasonal tasting menus. Dishes are ingredient-led and utilise quality produce from the UK.
In 2021 Steven expanded etch. Into the next door building creating a subterranean speak easy cocktail bar named ink in homage to the tattoo parlor that it used to be. The expansion gave etch. a new wine room, reception entrance, a more spacious dining area and show kitchen for the chefs to create dishes in front of the guests.
Steven has built a team that has grown in responsibility and helped to create a warm and relaxed environment in which to enjoy exquisitely prepared seasonal produce, carefully selected wines and local beers, non-alcoholic drinks and carefully crafted cocktails.
In 2023 Restaurant manager and sommelier Sam Weatherill won UK Best Contemporary Wine List in the IWCC wine awards and Head Chef George Boarer won an acorn award that recognises the flair and passion of 30 of the most talented individuals in the hospitality industry.
In 2023 Steven expanded his portfolio by launching a new fine dining concept with Brighton & Hove Football Club called the Tunnel Club.
Steven also has an events company called Steven Edwards at home where diners can host their own dinner party with Steven cooking some of his signature dishes for their guests.
etch. has quickly established itself as a leading restaurant on the South Coast and have received praise from diners and critics alike. Steven & etch. have won the following accolades;
2018 Sussex Food & Drink Awards Best Newcomer | etch.
2019 Sussex Food & Drink Awards Best Dining Experience Runner Up | etch.
2019 Brighton Food & Drink Awards Best Restaurant in Brighton | etch.
2019 BRAVO Award Best Restaurant in Brighton | etch.
2017-24 BRAVO Best Restaurant in Brighton Top 20
2017-23 Brightons Best Restaurants Top 20
2017 Restaurant Magazine Chef to Watch Runner Up
2019-2023 Restaurant Magazine UK Top 100 Restaurants | etch.
2017-2023 Michelin Guide | etch.
2017-2023 ‘Very Good’ Good Food Guide | etch.
2019-2023 3 AA Rosettes | etch.
2019 GQ Food & Drink Awards Best Breakthrough Runner Up | etch.
2019-2021 Square Meal UK Top 100 Restaurants | etch.
2017-2023 Square Meal Gold Award | etch.
2019-2021 Hardens Food Guide UK Top 100 Restaurants | etch.
2023 Hardens Food Guide UK Top 100 Restaurants | etch. - No. 35
2018-2023 Hardens Food Guide 12/15 | etch.
contact@steven-edwards.co.uk