Tuesday 21 December 2010

This just in

Sunday Lunch

As of Sunday 9th January we will be doing Sunday from 12-6pm

2 courses £14.95 / £ courses £19.95

Menu

Cream of leek & potato soup, truffle & Parmesan croutons

Traditional prawn cocktail

Smoked salmon, chopped capers & shallots, grilled bread
--

Roast Highfields Farm Beef, Yorkshire pudding, gravy
All our award winning beef is sensitively reared at Highfields Farm Mayfield, Sussex and is aged for 28 days

½ roasted Sussex pheasant, homemade stuffing, gravy

Salmon en croûte, beurre blanc

All are served with a selection of seasonal vegetables, duck fat roasted potatoes and traditional condiments
--

Warm apple pie, vanilla ice cream

Bread & butter pudding, marmalade ice cream

Stilton with fresh figs braised in port

This is a sample menu and is subject to change

Monday 20 December 2010

New Recipe

This is a lovely desert - just right for this freezing weather.

Dessert; Individual pear tart with praline ice cream

Ingredients;
1 x block Puff Pastry
2 x ripe pears
100g sugar
100g almonds
50g pine nuts
Vanilla Ice cream
1 x tsp Lemon Juice

1. Roll ou the pastry on a floured suface to ½ cm thickness
2. Cut around a saucer or side plate to get the base for the tart ( x 4 )
3. Bring the pears to boil in water with lemon juice
4. When at boiling point remove form the heat and leave to cool
5. Remove the skins from the partially cooked pears and cut in half
6. Core each half an slice thinly lengthways
7. Fan the pear slices onto each of the pastry discs
8. Bake at 200c for 15 mins or until golden on an oiled baking sheet

For the praline

1. Toast the nuts in a dry, hot pan and set aside on greaseproof paper
2. Add sugar to the pan and 100ml of water, cooking over a medium heat, allowing a caramel to form

TOP TIP – when making caramel resist the temptation to stir the sugar solution as it turns brown, just leave the pan until the golden brown caramel forms

3. Pour the caramel over the nuts on the paper and allow to cool and harden
4. when hard – buzz gently in the food processor until a breadcrumb texture is achieved
5. Sprinkle generously over the tub of ice cream before you roll up your scoops
6. Also sprinkle over the finished plate as a garnish

Monday 29 November 2010

Breaking News

Thought I’d let you know about the newest addition to our oyster menu – the succulent, delicious Cornish Native Oyster.

Our Cornish Native Oysters are naturally harvested on the Port of Truro Oyster & Mussel Fishery. They are gathered by hand hauling traditional, small dredges onboard the Alf Smythers and oyster punts Badger & Peter Mayes. Then they are graded to perfection by eye, purified in an approved environment, packaged personally by the crew and delivered to us by reliable fish merchants to ensure the freshest possible, top quality product for you.

Saturday 27 November 2010

A New Recipe

Grilled fillets of line caught sea bass, sautéed ratte potatoes, curly kale and salsa verde

Main Course - serves 4



Ingredients;
4 x 150 / 180g line caught sea bass fillets,
1 x kg ratte potato (or similar new potato)
200g curly kale
50g soft butter
Olive oil for frying
Seasoning

Ingredients for the salsa verde

100g flat leaf parsley
50g basil
50g Mint
50g coriander
4 x anchovies
2 x clove of garlic
1 x tea spoon Dijon mustard
1 x tea spoon chopped capers
50 ml red wine vinegar
Juice of 1 lemon
100ml olive oil

Method;

Pre make the salsa verde by roughly chopping all the herbs
Blend (In food processor or by pestle and mortar) the anchovies, garlic & capers
Add the herbs and pulse the blender
add olive oil, Dijon mustard, lemon juice and red wine vinegar
Continue to blend until your desired consistency is reached
set aside or chill in fridge

Place the potatoes in a pan of slated water and bring to the boil
Simmer until the potatoes are cooked through
Drain, cool and slice the potatoes into 1cm discs

Ask the fishmonger to prepare the bass fillets by scaling and removing the pin bones
Smear both sides of each fillet with soft butter and season with salt and pepper
Place on a baking sheet skin side up and grill on a high heat until the skin starts to colour and blister, then place the tray on the bottom shelf of the grill to continue to cook for a further 2 – 3 minutes

Meanwhile, season and shallow fry on both sides, until the potatoes start to colour
Remove the core stem from the kale and add to the pan of potatoes
Toss the ingredients a couple of times until the kale is wilted

Place the potatoes and kale on the middle of the plate, place the fillet of bass on top, presenting the crispy skin
Spoon the salsa verde over the top and around the plate

Monday 22 November 2010

December Deal

Just a quick note for my faithful followers – during December we will be giving you vouchers with your bill that entitle you to special discounts during January and February. There are only a limited amount of these vouchers available so don’t delay – book your table today ;-)

January Madness

The voucher entitles you to

£10 off your bill

when you spend £50.00
during January 2011.

- Terms and conditions apply

February Freebie

The voucher entitles you to a

Free Glass of
Carpene Malvolti Prosecco

with any main course ordered from our
a la carte menu during February 2011.

- Terms and conditions apply

Tuesday 16 November 2010

A Recipe for success

A recipe for you to try, from our esteemed Head Chef :-

Recipes to serve 4 starters;

King scallops with a grilled apple & fennel salad

Ingredients;
12 x Large King Scallops
1 x Fennel Bulb
2 x Apples of your choice
25ml Whisky
Juice of 1 lemon
Olive oil
Seasoning

Method;

1. Core the apples and cut each into 8 pieces
2. Pre heat a grill pan or griddle plate on a high heat
3. Place apples into pan and cook until scored on both sides
4. Place apples into a bowl and douse in whisky
5. Thinly slice the fennel using a knife a mandolin and set aside
6. Add fennel to the cooled apples
7. Add double the amount of olive oil to the lemon juice
8. Add seasoning to taste
9. Sear the scallops in pan or on griddle for 2 minutes each side on high heat
10. Remove when caramelised
11. Arrange salad of fennel and apple on the plate and top with 3 scallops
12. Drizzle with lemon dressing over and around the plate

TOP TIP - Ask the fishmonger to clean and prepare your scallops

Saturday 13 November 2010

Hurry, while stocks last

Just a quick update to inform you all about our fantastic new wine of the month.

Domaine de la Guicharde Côtes du Rhône Blanc Autour de la Chapelle 2009


17.5cl Glass: £5.95
50cl Carafe: £15.45
75cl Bottle: £20.95


(50% Viognier, 25% Grenache and 25% Marsanne)


With rich aromas of ripe white fruit, a hint of aniseed from the Marsanne, and shades of apricot from the Viognier, this wine is rich and harmonious, with a subtle, dry balance on the palate.

This is every thing you’d expect from a Côtes du Rhône Blanc, a big wine, perfectly suited to chase away the winter blues.

Food paring: This wine will go with any food that deserves a big, full bodied white wine, from fish, to creamy sauces, to vegetables. I would suggest the Sautéed baby squid with crispy polenta, spicy sausage and roasted tomato sauce or even our Wild halibut with tiger prawn, squid, basmati rice, seasonal vegetable and a Thai green curry sauce – but that’s just me – why not come round and make up your own mind.

I love it and highly recommend it.

Ta

a


Saturday 6 November 2010

Did You Know

As my ardent followers will tell you, I have been known to impart knowledge, diligently plagiarized from the internet, and with that in mind here follow some mildly interesting facts about sea creatures

The lobster’s brain is in its throat, its nervous system is in its belly, it listens with its legs, it tastes with its feet, its teeth are in its stomach and its kidneys are in its head.


Dolphins sleep with one eye open.


A group of sea jelly fish is called a 'smack'


A person that studies fish is called an ichthyologist


A shark is the only fish that can blink with both eyes


A pregnant goldfish is called a twit.


It's against the law to catch fish with your bare hands in Kansas

Most lipstick contains fish scales


The oldest known goldfish lived to 41 years of age. Its name was Fred.


The starfish is one of the only animals who can turn its stomach inside-out.


Male seahorses can become pregnant. Male seahorses carry their eggs in a brood pouch below the abdomen.

Friday 5 November 2010

Breaking News

As of Wednesday next week there will be a few changes to our menu – for full details please consult our Website for up to date menus.

I would just like to draw you attention to our new 7 course tasting menu that our very talented Head Chef, Gavin, has come up with. Please be aware the menu is almost finalized – however – whilst our Head Chef is very talented he does also like to make last minute changes just to keep us on our toes!

7 course Tasting menu £ 40

Oysters, lemon and dressings
.
Scallops, grilled fennel, pancetta, roasted garlic and thyme dressing
.
English's octopus, grilled flat bread
.
Gin and tonic granita
.
Plantation free-range pork fillet, duck fat roasted potato, salsa verde
.
Locally line caught turbot fillet, cappers, tomato, Yukon Gold potato gnocchi
.
Apple brullé, apple crumble parfait and salted caramel sauce

So, for something more than just a little bit special – why not book a table today?


Reservations t: +44 (0)1273 327980


email: book@englishs.co.uk



Monday 25 October 2010

New Autumn 2 course menu

£10.00 for 2 Courses
.

To start
.
Curried parsnip & potato soup, toasted almonds & raisons
.
Freid locally caught sprats, lemon aioli
.
Main courses
.
Salmon, squash, chickpea arancini with sauteed kale & shellfish beurre blanc
.
Cornish sardines roasted in tomato sauce, garlic mash
.
.
Available all day every day!

Friday 22 October 2010

Write a review

Now then Ladies and Gents – it is time to give something back – for years we have been providing you with fantastic food, drink and service, and have asked for so little in return, well all this has changed!!!!!

You may or may not be aware of the surge in popularity of web based review sites such as Trip Advisor and the like. As the popularity of these sites have increased so has the importance increased for us as a restaurant.

The more favourable reviews we get the better our status on these sites, the better our status on these sites the more exposure, so all we ask of you is to click on the title of this blog update and you will be directed to the Trip Advisor site where you can write a review (preferably positive).

Thank you so much for taking the time to leave a review.

Ta
a

Tuesday 5 October 2010

Autumn 2010 two course menu

£10.00 for 2 courses!!!!!

To start

Shelfish bisque, brandy & cream
Freid locally caught sprats, lemon aioli

Main courses

Indian spiced local plaice, roasted on the bone, basmati rice, apricot chutney
Fillet of Scottish salmon wrapped in Parma ham, mashed potatoes, caper & parsley butter

Available all day every day!

Friday 1 October 2010

Meet the Chef




Below is a wonderful article that ‘Sussex Life’ recently published. Please click on the title above to see original article.






Name: Gavin Leigh

Establishment: English's of Brighton

What is your Signature Dish?
Honestly, I don't really have one because I'm constantly changing with the seasons and I easily get bored with repeating dishes over and over. My favourite dish at the moment is; Pan fried local skate, lentil vinaigrette, salami and celery salad. It is the last of the local skate right now and it's really at the best its been all season. The earthiness of the other ingredients really compliment the taste of the skate.



How long have you been a chef?
19 years

Where did you start your career?
The Savoy, London

What made you want to become a chef?
I had an interest in food from a very young age, and was lucky to be offered an apprenticeship in a premier London hotel at the age of 16. I knew it was an opportunity not to be missed.

Who has influenced you most?
Daniel Phippard & Julian Ward - my two good mates that I met during my apprenticeship. Its almost 20 years on and we still have a boyish rivalry.

What do you enjoy most about being a chef?
I particulary love the creative process; the way a dish starts out in my head and culminates in this delicious thing on the plate. Its really about how it evolves along the way.
Being a chef has also given me the opportunity to travel, having
worked in some of the best kitchens in America and New Zealand amongst others.

Your top cookery tip for readers?
Keep it seasonal and above all simple

Your must-have kitchen gadget?
A smoker. Its amazing what results you get from a myriad of products.

Who would you like to cook for?
Family and friends are always the top of my list

Sunday 26 September 2010



Ho, ho, ho – yes – it’s getting to that time of year we’ve all been waiting for!?! Christmas is coming, and I have the pleasure of sharing with you our mouth-watering Christmas Menu.

English’s Christmas 2010 Menu
3 Courses - £19.95!
Available from Wednesday 24th November 2010
For between 1 and 25 persons


Starters
Locally caught scallops with house cured bacon, grilled apple and whiskey jus
Roasted local organic squash, goats cheese and almond salad
Mussel and saffron consommé, linguini and tomato salad

Mains
Roasted free range free range Sussex turkey with chipolata and chestnut stuffing
Locally caught lemon sole, grilled or meuniere
Scottish salmon, fish stew, rouille and crostini

Puddings
English’s Christmas pudding with brandy Anglaise and cranberry compote
Stilton with figs braised in port and crostini
Vanilla ice cream, poached winter fruits
(a vegetarian option is available on request)
(all dishes are subject to availability and may be subject to change
)

As always – parties welcome, any questions or for reservation don’t hesitate to contact us on :

Phone: 01273 327980
Email:
book@englishs.co.uk

Saturday 18 September 2010

Quoting Alice

I don’t know if any of you had noticed that we have a couple of quotes on the outer signage of the restaurant – well to put you out of your misery, this is where they come from – rather apt I think (and quite quirky)


The Walrus and The Carpenter
Lewis Carroll

(from Through the Looking-Glass and What Alice Found There, 1872)


The sun was shining on the sea,

Shining with all his might:

He did his very best to make

The billows smooth and bright--

And this was odd, because it was

The middle of the night.


The moon was shining sulkily,

Because she thought the sun

Had got no business to be there

After the day was done--

"It's very rude of him," she said,

"To come and spoil the fun!"



The sea was wet as wet could be,

The sands were dry as dry.

You could not see a cloud, because

No cloud was in the sky:

No birds were flying overhead--

There were no birds to fly.


The Walrus and the Carpenter

Were walking close at hand;

They wept like anything to see

Such quantities of sand:

"If this were only cleared away,"

They said, "it would be grand!"


"If seven maids with seven mops

Swept it for half a year.

Do you suppose," the Walrus said,

"That they could get it clear?"

"I doubt it," said the Carpenter,

And shed a bitter tear.


"O Oysters, come and walk with us!"

The Walrus did beseech,

"A pleasant walk, a pleasant talk,

Along the briny beach:

We cannot do with more than four,

To give a hand to each."


The eldest Oyster looked at him,

But never a word he said:

The eldest Oyster winked his eye,

And shook his heavy head--

Meaning to say he did not choose

To leave the oyster-bed.


But four young Oysters hurried up,

All eager for the treat:

Their coats were brushed, their faces washed,

Their shoes were clean and neat--

And this was odd, because, you know,

They hadn't any feet.


Four other Oysters followed them,

And yet another four,

And thick and fast they came at last,

And more, and more, and more--

All hopping through the frothy waves,

And scrambling to the shore.


The Walrus and the Carpenter

Walked on a mile or so,

And then they rested on a rock

Conveniently low:

And all the little Oysters stood

And waited in a row.


"The time has come," the Walrus said,

"To talk of many things:

Of shoes--and ships--and sealing-wax--

Of cabbages--and kings--

And why the sea is boiling hot--

And whether pigs have wings."


"But wait a bit," the Oysters cried,

"Before we have our chat;

For some of us are out of breath,

And all of us are fat!"

"No hurry!" said the Carpenter.

They thanked him much for that.

Now if you're ready, Oysters dear,

We can begin to feed."


"But not on us!" the Oysters cried,

Turning a little blue.

"After such kindness, that would be

A dismal thing to do!"

"The night is fine," the Walrus said.

"Do you admire the view?


"It was so kind of you to come!

And you are very nice!

"The Carpenter said nothing but

"Cut us another slice:

I wish you were not quite so deaf--

I've had to ask you twice!"


"It seems a shame," the Walrus said,

"To play them such a trick,

After we've brought them out so far,

And made them trot so quick!

"The Carpenter said nothing but

"The butter's spread too thick!"


"I weep for you," the Walrus said:

"I deeply sympathize."

With sobs and tears he sorted out

Those of the largest size,

Holding his pocket-handkerchief

Before his streaming eyes.

Monday 6 September 2010

Our Native Oysters

We currently get our native oysters from two well respected high quality suppliers.

We get our west Mersea Oysters from the Haward family who have been growing oysters in the shallow creeks leading from the river Blackwater to the west of Mersea Island, Essex since 1792 when William Haward sailed to deliver oysters to Billingsgate Market.

The Rossmore Oysters are sourced from Loch Ryan oyster farm owned in partnership by the Wallace and Hugh-Jones families – The Wallace family were originally given the rights to farm oysters here in 1701 by King William III.


Why should we care?


The native oyster needs careful conservation to safeguard its future and help return populations to favorable condition. To help achieve this goal, the native oyster species action plan has been prepared as part of the UK Biodiversity Action Plan. The native oyster Species Action Plan is heavily influenced by the fact that oysters have been fished and cultivated for many years. Therefore, the Plan seeks not just to protect the native oysters from extinction, but to restore populations to sustainable levels.
It is for this reason that we here at English’s will always source our oysters and indeed all our products from accredited well respected suppliers.

Saturday 4 September 2010

Tabasco Oyster Opening Competition 2010

Marianna Vakirtzideli represented English’s of Brighton at the Tabasco Oyster Opening Competition on Wednesday the 1st of September. It was the first time in many years that we competed in this event and we are all very proud of Marianna. Whilst she did not win she certainly did us proud and was a crowd favorite. Considering most of Londons top restaurants took part (Corrigan’s Mayfair, Scotts, J Sheekey, Loch Fyne, Wilton’s, The Oyster and Champagne Bar – Selfridges to name but a few) she did very well and held her own.
The Tabasco Oyster Opening competition took place at Bentley's Oyster Bar and Grill in London.All the oysters were judged ‘blind’ by a panel of judges (this year it was Tom Pickerell - Director of the Shellfish Association of Great Britain, Chris Leftwich – Chief inspector of Billingsgate Market and Sylvain Ho Wing Cheong – seafood chef). The oysters were judged by the Galway International Oyster Opening Championship rules which require the contestants to open and display 30 native oysters in as little time as possible


Whilst we are all very proud of Marianna we would also like to congratulate the winner Fredrik Lindfors from The Fish Shop, Kensington, his winning time was 3 minutes and 18 seconds.



Tuesday 31 August 2010

BRIGHTON & HOVE FOOD AND DRINK FESTIVAL

Wednesday 1 September till Thursday 7 October 2010

Yes ladies and gentlemen – it’s that time of year again, and I, for one, can hardly wait.
The reason for my unbridled excitement is not only is it the start of the Food and Drink Festival, but the 1st of September signals the return of the glorious West Mersea and Loch Ryan Native Oysters.

To help you celebrate, just get the voucher out of any of the ‘Brighton & Hove Food and Drink Festival’ promotional magazines which will entitle you to a free glass of Muscadet Sevre & Maine sur lie when ordering six native oysters (terms and conditions apply).

If that wasn’t enough to tempt you we have a new two course menu for £14.95 – details will be on our website in due course.

Look forward to seeing you soon.

Ta
a

Tuesday 24 August 2010

Interesting Facts About Oysters

Well now – after the overwhelming response to my previous post ‘Those delightful bubbles’ I have decided that this is obviously a recipe that works and so follows another article of mildly interesting information diligently plagiarized from the internet.

1. Oysters were cultivated long before the Christian era and have been an important food since the Neolithic period. The Chinese were the first to raise oysters in artificial ponds. They used the crushed shells for medicinal purpose.
2. Apparently nearly two billion pounds of Oysters are eaten every year – not all at English’s but mostly
3. If you have ever wondered (as I’m sure you have) how to tell a male Oysters from their female friends (please insert any number of sexist joke here) … oysters have the ability to change their sexes, which they do, at least once
4. To any of those skeptics out there: they might not look it – but they’re good for you as they contain a whole raft of Vitamins, including C, D, B1, B1, B2 and B3 and if you eat just four medium-size oysters every day, you'll get the recommended daily allowances of calcium, copper, iodine, iron, magnesium, manganese, phosphorus and zinc – your next visit can be for medicinal purposes!!
5. The ancient Romans prized oysters for being aphrodisiacs. The 18th-century lover Casanova, in particular, is said to have eaten fifty oysters for breakfast every morning to make him virile – so maybe we don’t need medicinal purposes as our excuse!!!

Please remember (shouldn’t think it too difficult to forget) – I am no expert. The information in my blog updates are gathered from the internet but not researched (I feel I takes away some of the fun!!) – so don’t quote me – though in fairness you’ll probably be quoting someone ells!!

Ta
a

Monday 12 July 2010

Those delightful bubbles

I thought it would be interesting to talk a little about Champagne, but then decided it would be far more interesting to see what other, more interesting people, had to say on the topic. Without too much trouble on my side I came up with the following quotes – (but don’t quote me!)

No government could survive without champagne. Champagne in the throats of our diplomatic people is like oil in the wheels of an engine. ~ Joseph Dargent

I drink champagne when I'm happy and when I'm sad. Sometimes I drink it when I'm alone. When I have company I consider it obligatory. I trifle with it if I'm not hungry and drink it when I am. Otherwise I never touch it - unless I'm thirsty. ~ Madame Lilly Bollinger

Come quickly, I am tasting the stars! ~ Dom Perignon, at the moment he discovered champagne

Champagne and orange juice is a great drink. The orange improves the champagne. The champagne definitely improves the orange. ~ Philip, Duke of Edinburgh

Some people wanted champagne and caviar when they should have had beer and hot dogs. ~ Dwight D. Eisenhower

A single glass of champagne imparts a feeling of exhilaration. The nerves are braced, the imagination is agreeably stirred; the wits become more nimble. A bottle produces the contrary effect. Excess causes a comatose insensibility. So it is with war: and the quality of both is best discovered by sipping. ~ Winston Churchill

Remember gentlemen, it's not just France we are fighting for, it's Champagne! ~ Winston Churchill, WWI

No government could survive without champagne. Champagne in the throats of our diplomatic people is like oil in the wheels of an engine. ~ Joseph Dargent

Monday 17 May 2010

To sea and be scene

As I’m sure you are all aware, over the years we have had many famous guests dining at our restaurant, including Joan Collins, Lauren Bacall, Sir Ian McKellen etc. etc (for a more complete list of names, or if you feel your name should be mentioned in this update, please feel free to leave a comment).

I just thought I’d take a minute to update you on the most recent glitterati to have graced us with their presence. I had the pleasure today of serving Nicholas Parsons OBE, and it certainly was our pleasure. Other recent notable names include Lord Alan Sugar who recently lunched with us, taking advantage of the outside seating area (having voiced my concerns about the lack of any recent additions to our autograph collection, I felt compelled to ask Sir Alan Sugar for his autograph – not quite the task to be entrusted to a novice autograph hunter like myself. Needles to say it was a disaster, I was so embarrassed and groveling that I could not quite finish asking him and proceeded to shove a menu cover and a pen in his direction hoping he would get the message – he did and was quite gracious about it. Of course the pen did not work, at which point it was all I could do to stop myself from uttering the question – ‘am I fired?’)

And last, but certainly not least, we recently enjoyed the company of David Walliams and friends – from what I understand a charming and good humored guest (whilst I would have liked to have been here at the time I am quite pleased not to have had to ask him for an autographed photo – however – in the likely event that you are reading this – please could you [or your PA] send us an autographed photo? We would be ever so grateful).

Please stay tuned for another thrilling update of ‘To sea and be scene’ on its way in due course.

a

Sunday 9 May 2010

Our new Spring Two Course Menu

Our new Head Chef, Gavin, has designed this spring two course menu taking inspiration from local ingredients to produce light spring fare to please any pallet

To Start

Caesar salad with white anchovies

or

Confit of salmon risotto with mascarpone, fennel and almonds

or

Salt cod fritters with sour cream, chilli and lemon

Main Courses

Roasted Scottish mackerel, rice pilaf, pickled vegetable salad

or

Pan-fried local skate wing with asparagus, salami and lentil vinaigrette

or

Local lemon sole in fresh breadcrumbs, radish salad, English’s dill mayonnaise

£14.95 for two courses

Monday 26 April 2010

Time is running out!!!!!!!

As you may or may not know – the season for native oysters is coming to an end – the end of April sees the last of our beloved native oysters neatly nestled in crushed ice, till early September – so don’t say you were not warned!

Book a table now to avoid disappointment.

Tel: 01273 327980/328645
Email: book@englishs.co.uk

Some good news though – the rock oysters are available all year round so we'll have something to tide you over till September.

See you soon
a

Tuesday 20 April 2010

The sun is out


Yes, Ladies & Gentlemen – it seems, after far to long, that summer is finally on it’s way, and with that in mind all our outside furniture is out and ready. We also have out door heating just to take the edge off.


Take advantage of the live music on the square and soak up the laid back ambiance that is typically Brighton.

Sunday 28 March 2010

English’s Spring Two Course Menu
£14.95

It’s that time of the year again, and to celebrate longer days and better weather we have put together the first of our spring set menus, and here’s what you can expect.

Starters

Creamed Fennel Soup with flakes of Smoked Haddock and Herb Croutons

Or

Fried Whole Dab served with a Chilli, Coriander and Tomato dressing

Or

Sauté of Squid with Bok Choy and Oyster Sauce

Mains

Cajun dusted Cod Loin on Celeriac Puree with Lemon butter

Or

Whole Roasted Rainbow Trout with Wild Mushroom and Almond Cream

Or

Pan Fried Salmon fillet served on a black Olive Mash with Provencal Sauce

Thursday 11 March 2010

Celebration of 150 years of Fish & Chips

To mark the 150 year anniversary of Traditional Fish & Chips we are offering 5 mouthwatering variations,

Beer battered cod and chips
Or
Beer battered smoked haddock and chips
Or
Breadcrumbed fillets of plaice and chips
Or
Breadcrumbed goujons of lemon sole and chips
Or
Beer battered goujons of halibut and chips

All are priced @ £9.95 and are available from Monday 22nd to Friday 26th March inclusive

Thursday 28 January 2010

Supper recipe for you to try

Hi here is a quick and simple recipe for you to try at home over valentines week end, hope to see you soon in the restaurant where you can sample some more of our delicious recipes!!

This recipe is for 2 people, depending on your appetites but could be a very nice starter to your meal for 4 people maybe without the mash.

Sand dabs are rarely used by some chefs on their menus, preferred by plaice, lemon sole and other flat fish. In my opinion this is a shame as they are wildly available and are a great alternative to their cousins. They are very tasty and inexpensive. I hope you will see my point when you try this recipe.

Grilled Local Sand Dabs with Caper and Dill Butter Served With a Wholegrain Mustard Mash

Ingredients


4 x 300/400grms Sand Dabs Gutted Gilled and Cleaned
100grms x Salted Butter
300/400grms pp x Potatoes
12 x Sprigs of Dill
½ x Bunch of Chopped Parsley
100grms x Capers
150grms x Salted Butter
1 x Cup of Flour
¼ x Cup of milk
2 x Table spoons of Olive Oil
1 x Table Spoon of Wholegrain Mustard
Pinch of each Salt and Pepper


Method


For the Potatoes

From cold water boil the potatoes for 20/25 minutes, drain in a colander and place this over the hot sauce pan, the extra heat will dry the potatoes out nicely. Place the potatoes in a bowl with 50grms of the butter, salt, pepper and the wholegrain mustard and the milk. Mash or beat in all ingredients until smooth. The chopped parsley should only be added just before serving; this will keep the parsley from discolouring and will have a much fresher taste.

For the Fish

Lightly dust the dark side of the each fish shaking off any excess flour and place on a greased baking tray, flour side down. Brush the fish with the olive oil and place under a medium to hot pre-heated grill for 8/10 minutes. Lift each fish off the tray and arrange on a plate head to tail.

For the sauce

This should take no more than 30/45 seconds. Heat a frying pan up on a medium to high heat, add the remaining butter cut into small cubes to the pan, gently shaking the pan without lifting off the heat until the butter starts boiling and turning a nutty brown colour, throw in the capers and remove from the heat, sprinkle in the chopped dill and mix together. Spoon the sauce equally over the dabs and immediately serve with the mash………..Enjoy!!

Friday 22 January 2010

Valentines @ English's

Just to remind you that places are now limited on Sat 13th & Sun 14th Feb. We will be offering our full a la carte menu including lobsters, dover soles, scallops, crab, oysters, and our famous luxury seafood platters.

Just to remind that our £10 Winter Menu will not be available on these two days.

Monday 11 January 2010

Private Dining @ English's

Just to let you know that we offer private dining packages ranging from 12 - 40 guests with exclusive use of our three, 1st floor Edwardian stlye dining rooms. We do not charge for room hire.
Please find below an example menu.


English’s Party Menu

Selection of Breads, smoked mackerel pate, butter

Starters

Clam and corn broth , with chopped parsley and double cream

King prawn and avocado, wrapped in a lemon and dill crème fraiche, served on a baby leaf Salad

Warm smoked salmon and ricotta cheese Tart served with caviar tapenade

Pan fried king scallops with garlic and caper butter

Main Courses

Roasted whole sea bass, fennel and vermouth cream

Baked fresh salmon fillet , pesto crust, served with a rich tomato sauce

Medallions of pork tenderloin, Sussex blue cheese and cider cream

Spicy mixed bean and vegetable cottage pie glazed with Gruyere cheese

All main course are served with;
French beans, Chantenay carrots and new potatoes

Desserts

Rich Chocolate Mouse and Chantilly Cream

Raspberry Crème Brulee

Mixed Ice Cream

Selection of Sussex Cheeses

Choice of coffee, tea and tisane

£25 .00 per person

Monday 4 January 2010

New Pudding Menu

New Desserts
Just to let you know we have added two new desserts to our menu
Raspberry Creme Brulee
Pear poached in Prosecco with winter berry sorbet
both £5.00
If you prefer a savoury end to your meal why not try our
Oyster rarebit - oysters gratinated in an ale, mustard and cheese sauce on toast
see you all soon

Friday 1 January 2010

Winter Two Course Menu - £10


English’s Winter two course menu
£10.00!
available all day every day*
Add a glass of
Tierra Antico Chardonnay
for only £2.95*
or a glass of Prosecco
for £3.95*

*These special prices are only available when ordering
the winter two course menu
(Subject to availability - Prices correct at time of printing)

Happy New Year

Happy New Year from all @ English's
I would like to thank all our customers for their wonderful support in 2009. I look forward to seeing you all very soon and welcoming you back to English's in 2010.
Our General Manager, Jonathan Spiers, leaves us today after many happy years @ English's. He remains a true friend to both the team here and with many of you. We would all like to wish him the best of luck in his new project and look forward to seeing him dining with us soon.
We wish you all a "Happy New Year"