New High Score for English's

I am happy to announce that English’s of Brighton has been awarded 85% sustainability rating this year from the highly regarded Fish2fork website.

This website Fish2fork is the world’s first website to review restaurants according to whether their seafood is sustainable, and not just how it tastes. It is brought to you by the people behind the film, The End of the Line.
We always strive to improve our rating with ever more emphasis placed on sustainability.

English’s Festive Set Menu

Starters

English’s fish soup, rouille, crouton

Scottish mussels, Provençale sauce, smoked paprika

3 Carlingford Lough rock oysters, shallot vinaigrette, lemon

English’s house terrine, Dijon mustard, cornichons, grilled bread

Roasted beetroot salad, goats cheese, hazelnuts, balsamic (V)

Main Courses

English’s fish pie

Hepworth’s ale battered fish & chips, mushy peas, English’s tartare sauce

Grilled fillet of Loch Duart farmed salmon, Lyonnaise potatoes, sauce American

Roasted breast of Sussex pheasant, Hampshire woodland mushroom
& pheasant confit risotto

Roasted butternut squash & spinach spaghetti, green chilli pesto (V)

Puddings

Traditional mince pie & brandy butter ice-cream

Selection of artisan ice cream, fruit salad, toasted nuts & seeds

Whisky parfait, apples, almond crumble, honeycomb

Vanilla brûlée, coffee ice cream, white chocolate & pistachio biscotti

Lemon curd trifle, cheesecake truffles

Chocolate beetroot cake, chocolate sauce, vanilla ice cream, sesame tuille

Selection of British cheese, spiced nuts, fig braised in port, selection of Millers crackers(cheese £2.50 supplement)

Starter only: £6.95; main course only £12.95
2 courses £14.95, 3 courses £19.95

Side orders

Rocket, tomato & red onion salad aged balsamic £2.95
English’s house salad, lemon & extra virgin olive oil £2.95
Roasted butternut squash, greens& chick peas £3.45
Sautéed Hampshire woodland mushrooms £5.00
Sautéed vegetables & greens £2.95
Creamed spinach £3.95
Hand cut chips £2.95
Garlic chips £2.95
Sweet potato chips £2.95
Lyonnaise potatoes £3.45

Festive season opening times

We close after lunch on the 24th of December and re-open on the 27th of December.

We are open only for lunch on the 1st of January.

New bubbles on the list

I am thrilled to present our newest arrival to our wine list.

Moutard Champagne Chardonnay " Champ Persin"

Champagne Moutard has been a traditional family run business since the 17th century now run by François Moutard and his sisters who are fervent defenders of the family heritage.

The vineyards are located on the slopes of the Cotes des Bar in the southern part of Champagne. The clay and chalky soil of the Cotes des Bar gives a rich and very specific aroma to the traditional champagne vines.

The 'Persin' is all-Chardonnay (therefore blanc de blancs) from a single vineyard, and is a rare and highly awarded Champagne aged for a minimum of 3 and a half years to give it it’s distingtive delicate bouquet offering citrus, tea and fresh hazelnut notes. It is a champagne with good weight through to a lingering finish with pale lemon colour.

All this makes for a delightfully fresh Champagne that matches beautifully with almost any seafood.

£10 for 2 Courses Returns!!

English’s September Set Menu
Monday to Friday: 2 courses £10.00, 3 courses £15.00


Starters
Brown crab & sweetcorn soup, chilli, coriander
Rocket & parmesan salad, aged balsamic
Pan-seared scallop, roasted squash, chic pea, harissa
Lemon sole goujons, lemon herb mayonnaise
House smoked channel mackerel fillet, rocket, new potato, crème fraiche, lime pickle
English’s terrine, Dijon mustard, cornichons, grilled bread

Mains
Hepworth’s ale battered fish & chips, mushy peas, English’s tartare sauce
Grilled channel plaice. herb butter, lyonnaise potatoes
Indian spiced bream, fennel, basmati rice, yoghurt dressing
Smoked haddock & bacon arancini, lobster sauce, sautéed vegetables
Crispy southern fried cod, new potato salad, sweetcorn relish
Grilled salmon, fried macaroni & cheese, spinach sauce
Beef & wild mushroom pie, creamed potato, green beans

Puddings
Choice of dessert from our pudding menu (cheese £2.50 supplement)
Saturday & Sunday: 2 courses £14.95, 3 courses £19.95
starter only: £6.95; main course only £12.95

Lighthouse bakery bread

Here at English’s of Brighton we are proud to serve Lighthouse bakery bread. All their bread is made using traditional methods. They hand-mould each individual loaf and use long fermentation times to develop the full flavour of the dough. Also, they do not use any artificial enhancers or chemical improvers. All this means that you get a superior slice every time you dine at English’s.

For more information about the specific loaves or about the bread backing courses they offer, just click on the title to follow the link to their website.

Go on treat yourself!!!

English’s seafood platters
Cold platter £40.00
½ lobster, local brown crab, 4 rock oysters, mussels, clams, Greenland prawns
xxx

Hot platter £50.00
Squid, mussels, cockles, clams, plaice goujons, 1/2 grilled lobster, sea trout, sea bass, scallops, bream

xxx
Hot & cold platters £80.00

Our New Set Menu

English’s June Set Menu
Starters
English pea & mint soup, bacon, garlic croutons & cream
Smoked haddock fish cake, poached egg & spinach sauce
Rock oysters in breadcrumbs, chilli sauce
Grilled Cornish sardines, lemon, English’s mayonnaise
Curried mixed seafood, chickpea salsa, cucumber & mint yoghurt
Mains
Wild Scottish salmon, local cockle risotto, fennel, crème fraîche
Hepworth’s ale battered fish & chips, mushy peas, English’s tartare sauce
Grilled fillet of farmed sea bass, mussels, butter beans, chorizo, saffron rice
Highfields Farm lamb burger, lemon mayonnaise, red pepper relish, garlic chips
Grilled whole Channel plaice, buttered new potato & asparagus salad
Puddings
Choice of dessert from our pudding menu (cheese £2.50 supplement)
2 courses £14.95, 3 courses £19.95

Carlingford Lough Rock Oysters

Today is the turn of our most recent addition to the English’s oyster family. The Carlingford Oyster Company Ltd. which is a family-run business that has been growing oysters in the clean grade ‘A’ classification waters of Carlingford Lough since 1974.
Carlingford is a beautiful medieval town situated 60 miles from Belfast and Dublin which nestles between the mountains and the sea.
Gigas oyster or Pacific oyster come from France when they are seed and very small, (about half the size of your little finger nail) usually in the spring and they are put straight down to the oyster beds.
It takes about 3 years for the oysters to grow to sale size. Throughout these 3 years they are brought up from their sea beds, graded and re-baged a few times ~ basically they keep an eye on them so that they will grow to be a perfectly beautiful oyster for your pleasure here at English’s of Brighton.

Carlingford Lough Rock Oysters £1.15 each, £6.90 for 6

Jersey Rock Oysters

All the Jersey oysters we offer are harvested from the Royal Bay of Grouville, on the east coast of Jersey. Here the oysters spend at least half the day exposed when the tide is out to "harden" them off. They are kept in this area for at least two weeks before being sent to the depuration plant in Sussex, to get them used to being out of the water and ensure only minimal stress levels during transport. This ensures that the oysters are both strong enough to stay strong during shipping, and also they are trained, so last much better when packed.

All the oysters are packed on their cupped shells, and are tightly strapped to help retain the water in the shells, giving them a longer shelf life.

The flavour is described as follows:- A thin and delicate oyster with a taste of fresh shoreline and seaweed with crisp flavour of green wood and cucumber and a hint of lemon. It is said to have a slow build up with a lingering taste of stainless steel.

Again I suggest it’s probably best you come in and try some for yourself!!

Jersey Rock oysters £1.40 each, £8.40 for 6

Mersea Rock Oysters

As many of you will know we have come to the end of the Native Oyster season. With that in mind I thought I would spend a little time informing you about the oysters that we currently have on the menu, starting with the Mersea rock oysters.

The Haward family have been growing oysters in the shallow creeks from the river Blackwater to the west of Mersea Island, Colchester, Essex since 1792.

The flavour is described as follows:
A clean, fresh faint nose of rock pools, well balanced salt and sweet ratio with a delicate cucumber and lettuce flavour. It is long on the palate with earthy potting soil flavour, followed by a lingering tart metallic tang, silky, delicate and plump.

Other people describe it as delicious, why not come in and make up your own mind.

West Mersea rock oysters £1.15 each, £6.90 for 6

I'm Back

Sorry for my long absence, we have been ever so busy gearing up for what promises to be a .FANTASTIC SUMMER!!!

I’m back bloging now and for my first entry I would like to draw your attention to the fact that the well loved Seafood Platter is back.

.

English’s seafood platter: lobster, local brown crab, rock oysters, mussels, Colchester clams, prawn cocktail £39.95

Roasted Pheasant, braised red cabbage, goose fat roasties, red wine gravy

MAIN COURSE


to serve 4

Roasted Pheasant;

2 Pheasants
Slat & Pepper
Oil for frying

Method;
1. Ask your butcher to split your pheasants and prepare for roasting
2. Season the pheasant with salt and pepper
3. Seal of the meat by placing in a hot pan, skin side down with a little oil until it browns
4. Transfer to oven , skin side down and cook for 10 minutes @ 200C
5. Turn pheasant skin side up and roast for a further 7 minutes
6. Set aside to rest in a warm place

Gravy;

1 pint Dark Chicken Stock
250 ml red wine
Seasoning to taste

Method;
1. Take the pan that you used to seal and cook the pheasant
2. Place on stove with a medium heat
3. Pour in stock and stir continuosly to melt all the caramelisation form the bottom of the pan
4. Pour in red wine and reduce over a high heat until desired consistency

Goose Fat Roasties;

6-8 Potatoes
150ml Goose fat
Salt

1. Peel potatoes and into desired size
2. Place potatoes in cold salted water and bring to the boil
3. Simmer for 5 mins
4. Strain potatoes and return to the pan
5. Allow the potatoes to sit uncovered for 5 mins until they stop steaming
6. Shake a little in the pan to break the edges of the potatoes
7. Heat the goose fat and toss the potatoes in it
8. Transfer to a roasting tray, do not crowd the tray
9. Roast @ 200C until crispy

Braised Red Cabbage;

1 Red Cabbage sliced
250 ml Red Wine
125 ml O.J.
100g Red Currant Jelly
Salt & pepper

1. Place all ingredients in a casserole dish with lid
2. Cook for 90 minutes at 180 C stirring occasionally until tender

NEWSFLASH!!!!!

English’s of Brighton is proud to announce that we have been awarded a score of 3(½) blue fish by the highly regarded ‘Fish 2 Fork’, one of the foremost reviewers of sustainability and ethicality of sea food restaurants worldwide.


“We are delighted to report that English’s has focused hard on its sourcing and sustainability and as a consequence has risen in our ratings from one Blue Fish to three Blue Fish.
It has a tightly-controlled sourcing policy which sees all of its seafood produce coming from named and certified fisheries. Its cod comes from Iceland, its Dover sole from the Eastern Channel and its squid, sprats and sardines from local boats. If the fish are not wild caught they come from certified farms.
The restaurant can be proud of both its history and the way it has come to terms with sustainability in the 21st century.”

Quoted from the website – for more information, please click on the titel of this update to view the website.

A new recipy for you to try

Now just look at what Chef has done for you.

Recipes to serve 4 people
STARTER

Smoked salmon flatbread, egg & parsley salad

Egg & Parsley Salad:

3 x Free Range Eggs
50g Flat Leaf Parsley
Olive oil
Salt & Pepper

Method;

1. Boil the eggs for 7 minutes
2. Cool the eggs under running cold water
3. Peel and coarsely chop the egg
4. Season with salt & pepper and a dash of olive oil
5. Stir in all the chopped parsley
6. Set aside in fridge
…………………………
Flatbread:

500g flour
1 t-spoon Salt
1 t-spoon Sugar
1.5 t-spoon Yeast
1.5 Cups Warmed Water
Olive oil
Garlic oil

Method;

1. Mix all the ingredients together
2. Beat on slow to medium setting on your food mixer for 5minutes
3. Transfer to fridge for minimum 1 hour to rest
4. Separate dough in balls (size as required) and stretch out by hand
5. Brush breads lightly with olive oil
6. Place on smoking hot griddle pan for a minute, until scored.
7. Turn breads over and repeat griddling
8. Place breads on tray in oven for 2 minutes on high heat.
9. Brush with garlic oil
10. Ready to serve
…………………………

200g Sliced Smoked Salmon (MSC Certified farmed salmon)

Assembly;
1. Place the smoked salmon over the warm flatbreads with egg & parsley salad on top
2. Drizzle with olive oil to taste

Mothering Sunday

April the 3rd

Just a quick reminder to book your tables well in advance as availability is dwindling fast. Don't forget that, as well as our standard menu and set menu, we also have the very successful SUNDAY ROAST MENU. Details to follow

English’s of Brighton
Seafood Restaurant and Oyster Bar

Valentines Day
Pink Champagne

Champagne Moutard Cuvée Prestige Rose NV
Bottle: £38.00
½ Bottle: £22.95
Glass (12.5cl): £8.25

Laurent Perrier Cuvée Rosé
Bottle: £85.00

Pol Roger Rosé Vintage 2000/1
Bottle: £90.00

Even bigger Set Menu

Good news everybody - our Winter set menu has just gotten even bigger.

Starters
English’s crab bisque, garlic croutons
Crispy squid, marinated mixed bean salad, spicy yoghurt dressing
Smoked haddock arancini, salsa verde mayonnaise
Roasted beetroot, goats cheese, hazelnut, aged balsamic (V)
Potted shrimps, grilled bread

Mains
Grilled Cornish sardines, potato salad, lemon
Roasted Scottish farmed salmon fillet, house cut tagliatelle, rocket pesto & cream
Hepworth’s ale battered fish & chips, mushy peas, English’s own tartare sauce
English’s steak & kidney pudding, red wine gravy
Pan seared fillet of bream, roasted vegetables, green olive dressing

Puddings
Choice of dessert from our pudding menu (cheese £2.50 supplement)

Starter only: £6.95; main course only: £12.95
Monday to Friday: 2 courses £10.00, 3 courses £15.00
Saturday & Sunday: 2 courses £14.95, 3 courses £19.95

New Winter Set Menu

(14th January 2011)

Starter

English’s crab bisque
Smoked haddock arancini, salsa Verdi mayonnaise
Roasted winter vegetable, almonds & goat cheese salad, red wine vinaigrette

Mains

Grilled Cornish sardines, warm potato salad, lemon
Roasted Scottish farmed salmon fillet, house cut Tagliatelle, rocket pesto
Crispy squid, marinated mixed bean salad, spicy yoghurt dressing

Puddings

Choice of dessert from our pudding menu
(cheese & savoury £2.50 supplement)

Monday – Friday
2 courses £10.00; 3courses £15.00
Saturday & Sunday
2 courses £14.95; 3courses £19.95

(All dishis are subject to availability and may be subject to change – prices & dishes are correct at time of publication)

A New Tradition

You can’t say I didn’t warn you – if you scroll down just a little you will see that I told you about the upcoming Sunday Roast menu – well, today was the first of what is clearly set to become a Brighton Tradition. Even if I say so myself, it was really rather good.

If you, like me, have been trying, and failing, to find an intimate restaurant that serves good quality piping hot traditional Sunday Lunch, I’m pleased to inform you YOUR SEARCH IS OVER.

ENGLISH’S of BRIGHTON
Traditional Sunday Lunch is here

As always, it is advisable to book a table, and if today is anything to go by I would strongly recommend it.

29-31 East Street Brighton BN1 1HL 01273 327980/328645
Email: book@englishs.co.uk Web: www.englishs.co.uk

Our Winter Set Menu

English’s
Winter set menu
(Available every day)

Starters
.
French onion soup

Sardine Caesar salad

Tiger prawns, garlic butter, new potatoes

Mains
.
Grilled Scottish salmon, duck fat roasted potato, salsa verde

Salt & pepper squid, homemade Tagliatelle, garlic & chilli

Smoked haddock & bacon arrancini, creamed leeks

Puddings
.
Warm apple pie, vanilla ice cream

Bread & butter pudding, marmalade ice cream

Selection of “Cloud 9” ice creams, orange & sesame tuille

Monday – Friday
2 courses £10.00; 3 courses £15.00
Saturday & Sunday
2 courses £14.95; 3 courses £19.95