Steven Edwards - Chef Owner
Steven is a British Chef, who is best known for winning the 6th series of MasterChef: The Professionals in 2013 becoming one of the youngest ever winners of the competition at the age of 26. Double Michelin starred chef 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."
Previous to MasterChef Steven trained with some of the country’s leading chefs before moving to Horsham in 2008 joining the brigade at South Lodge Hotel - a five star country house hotel in the heart of Sussex.
After MasterChef Steven created the company etch. initially doing pop up restaurants all over the country. After 3 successful years and pops ups most notably at the Latymer, Blenheim Palace & Nyetimber Vineyard Steven found the perfect place to launch his first restaurant. In March 2017 Steven opened etch. by Steven Edwards in Brighton & Hove.
Follow Steven on Facebook | Twitter | Instagram @stevenxedwards
Sam Weatherill - Restaurant Manager
Sam has been with etch. since its opening in March 2017 – initially as bar manager, before specialising as sommelier, and more recently restaurant manager.
Sam was born and raised in Brighton, and previously held the bar manager position at The New Club on Brighton seafront.
With a passion for creating his own syrups and infusing spirits – his latest being a marmite infused sherry – Sam is constantly innovating behind the bar at etch. and is proud of his hugely popular creations on the drinks menu.
Follow Sam on Instagram @weatherchill
George Boarer - Sous Chef
George, otherwise known as Brighton’s Young Chef of the Year (2017), has been sous-chef at etch. since its opening in March 2017, but has worked with Steven Edwards for six years in total now.
Previously to etch., George held the chef de partie role at South Lodge, where Edwards was Head Chef at the time, and he has also trained at Michelin-starred Tristan restaurant in Horsham.
George is a keen forager and loves nothing more than exploring the local Sussex countryside for wild and fresh ingredients, including wild garlic, elderflower, and mushrooms - all of which he incorporates into his dishes at etch.
Follow George on Instagram @georgeboarer