Tom Griffiths leaves Brighton's Pascere ahead of opening

Griffiths (pictured)​– previously of Brighton pop-up Flank ‒ was originally announced as head chef and owner of the forthcoming venture, in partnership with Amanda Menahem, food and drink editor at Platinum Business Magazine – but the group today says that “he and Pascere’s owners have decided that the partnership isn’t quite the right fit”.

The group adds that “they hope to work [with Griffiths] together on another project in the future and Pascere wish Tom all the best in his next ventures”.

Pascere was first announced in February this year, and is set to have 20 covers, with a meat-heavy menu. Pascere means ‘graze’ in Latin. The exact launch date and full menus for Pascere have not yet been released, but are expected soon.

Stanford brings over 12 years’ experience within Michelin-starred kitchens, having worked with Paul Kitching to help launch Edinburgh restaurant 21212, and as senior sous chef at The Pass at the three-AA-rosette South Lodge Hotel, under its former chef Matt Gillan.

"I'm really excited about the opportunity to create something exceptional,” says Stanford. “The Brighton food scene is evolving so rapidly and I look forward to being a part of this emerging culture and embracing everything the city has to offer.”