The Briny

The story

The Briny, Portsmouth: Award-Winning Seafood Dining on the Southsea Coast

The chef and the kitchen

The Briny sits on Southsea's Clarence Esplanade as a focused destination for British seafood, securing an AA Rosette under Head Chef Cameron. The kitchen applies lessons from Cameron's tenure at three AA Rosette venues including 36 on the Quay, favouring techniques that highlight freshness over complexity. He follows the ethos of simplicity championed by Tom Brown, building dishes where the quality of the fish dictates the preparation.

Regional sourcing and signatures

Cameron points to the olive oil poached cod with pork belly, sugar snap salad, tomatoes, and tarragon emulsion as a standout that captures the coastal mood. The menu relies heavily on local provenance for its seafood, highlighting items like Loch Portree langoustine in a shellfish broth, Romsey cured trout, and Ponzo-dressed Colchester oysters during tasting events. Ingredients move quickly from supplier to plate, drawing on partners such as Creedy Carver for duck and Winslade for soft cheese.

Sea views and family roots

Panoramic sea views frame every table, supporting the casual beachfront atmosphere the group cultivates. An open kitchen invites diners to observe the cooking process, a setup rooted in decades of hospitality shared across the family. Karen and Dave began the chain with Rosie's Vineyard in 1983, evolved the concept into the seafood-focused abarbistro, and eventually located The Briny during a property search. General Manager Katie directs floor operations while Steve curates a wine list featuring sustainable options and sparkling wines matched to the seaside environment.