English's of Brighton

Coming Soon

2012-01-18T13:40:00.001Z

I am very please to announce our new menu will be going live in a few days. On it you will see the return of many of the old favourites and some new and exciting dishes which I will detail in the next few days.

You will be pleased to note the return of a revamped

Luxury cold seafood platter £100.00
Whole lobster, dressed crab, 6 rock oysters, 4 tiger prawns, mussels, clams,
potted shrimps, smoked salmon served on ice with lemon mayonnaise,
shallot vinegar & Tabasco

Luxury hot seafood platter £100.00
Whole lobster, tiger prawns, steamed mussels, steamed clams, crispy squid,
king scallops, skate & sea bass served hot with garlic butter, English’s
tartare sauce & Tabasco

Stay tuned for more

New High Score for English's

2011-12-06T14:14:00.002Z

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

2011-12-03T08:53:00.004Z

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

2011-11-19T09:48:00.001Z

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

2011-11-18T15:17:00.002Z

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!!

2011-09-06T10:56:00.003+01:00

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

2011-07-02T11:32:00.001+01:00

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!!!

2011-06-21T10:04:00.002+01:00

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

2011-06-05T17:46:00.001+01:00

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

2011-05-20T16:25:00.000+01:00

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

2011-05-09T21:20:00.000+01:00

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

2011-05-06T09:40:00.001+01:00

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

2011-04-11T12:42:00.004+01:00

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

2011-03-17T14:44:00.003Z

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!!!!!

2011-03-12T17:41:00.002Z

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

2011-03-05T11:07:00.002Z

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

2011-02-22T16:24:00.003Z

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

2011-02-07T16:04:00.002Z

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

2011-01-27T15:11:00.002Z

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

2011-01-13T14:46:00.001Z

(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

2011-01-09T17:31:00.005Z

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

2011-01-08T11:13:00.001Z

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

This just in

2010-12-21T09:52:00.002Z

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

New Recipe

2010-12-20T15:29:00.001Z

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

Breaking News

2010-11-29T13:58:00.000Z

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.

A New Recipe

2010-11-27T11:40:00.002Z

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

December Deal

2010-11-22T10:55:00.003Z

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

A Recipe for success

2010-11-16T18:05:00.001Z

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

Hurry, while stocks last

2010-11-13T09:20:00.002Z

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.

Did You Know

2010-11-06T10:32:00.002Z

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.

Breaking News

2010-11-05T16:48:00.002Z

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

New Autumn 2 course menu

2010-10-25T17:29:00.005+01:00

£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!

Write a review

2010-10-22T14:29:00.001+01:00

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

Autumn 2010 two course menu

2010-10-05T14:58:00.000+01:00

£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!

Meet the Chef

2010-10-01T16:16:00.005+01:00

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

2010-09-26T11:18:00.002+01:00

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

Quoting Alice

2010-09-18T08:32:00.007+01:00

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.

Our Native Oysters

2010-09-06T16:37:00.002+01:00

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.

Tabasco Oyster Opening Competition 2010

2010-09-04T09:33:00.004+01:00

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.

BRIGHTON & HOVE FOOD AND DRINK FESTIVAL

2010-08-31T09:49:00.001+01:00

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

Interesting Facts About Oysters

2010-08-24T21:26:00.002+01:00

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

Those delightful bubbles

2010-07-12T13:35:00.001+01:00

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

To sea and be scene

2010-05-17T15:06:00.004+01:00

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

2010-05-09T13:51:00.000+01:00

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

2010-04-26T12:56:00.002+01:00

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

The sun is out

2010-04-20T12:19:00.002+01:00

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.

2010-03-28T10:17:00.001+01:00

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

Celebration of 150 years of Fish & Chips

2010-03-11T17:39:00.002Z

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

Supper recipe for you to try

2010-01-28T12:42:00.000Z

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!!

Valentines @ English's

2010-01-22T14:02:00.002Z

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.

Private Dining @ English's

2010-01-11T13:04:00.002Z

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

New Pudding Menu

2010-01-04T09:34:00.002Z

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

Winter Two Course Menu - £10

2010-01-01T11:03:00.001Z

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

2010-01-01T10:54:00.002Z

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"

English's Christmas Menu

2009-11-12T14:25:00.002Z

Hi All,

Just a reminder that our Christmas Menu is available all day every day from Thursday 26th November. Dishes maybe taken on an individual basis.

English’s Christmas Menu 2009

£29.95

Bread and pate

Starters

Black mussel and creamed parsnip soup, Sussex blue cheese crostini

Seared fillet of red mullet, marinated salad of shredded carrot and coriander, saffron and aioli mayonnaise

Pan fried king scallops with black pudding and fresh figs, clear honey and organic yoghourt dressing

Slices of cured tuna loin and pecorino cheese, rocket leaves dressed with roasted red pepper and lime olive oil

Slices of chilled gala melon, prosciutto and deep water peeled prawns, lemon and dill crème fraiche

Mains

Whole grilled lemon sole, oyster mushroom and sorrel cream, buttered new potatoes

Pan fried fillets of red snapper glazed with back olive and basil butter, sauté potatoes

Roasted fillet of salmon with olive oil and mint crushed new potatoes,caviar tapenade

Seared swordfish steak, thyme infused creamed potatoes, port shallot jus

Medallions of Scottish fillet steak flamed in brandy, garlic,mushroom and tarragon
cream, sliced new potatoes

Roasted butternut squash, sun dried tomato and parmesan risotto

All main dishes are served with seasonal vegetables

Puddings

Traditional Christmas pudding, brandy sauce

Selection of fine sussex cheeses

Rich dark chocolate mousse Chantilly cream

Coffee and mints

£29.95 per person inclusive of service

Controversial Fish2Fork Web Review

2009-10-22T13:59:00.003+01:00

Hi All,

Just to say our growing commitment to using sensitively farmed and caught fish and shellfish has been noticed by the new conservation promoting restaurant review website http://www.fish2fork.com/.
We are very pleased to have been awarded 1 BLUE WHALE, which reflects our endevours to use sensitively farmed species, fish caught in areas of ample stocks and avoiding the most endagered species where possible.

What they say about us
"A seafood restaurant that has stood the test of time and is now coming to grips with the realities of sourcing fish sustainably. The salmon is organic from Loch Duart, the cod is Icelandic when possible, Dover sole and plaice come from recognised Channel fisheries and the seabass and sea bream are farmed. The restaurant admits to serving halibut occasionally as well as tiger prawns and have lost some marks as a result but English's is clearly putting in the hours in getting it right."

You can all be assured of our continuing efforts in this regard,

see you all soon

Nick

Recipe to try at Home

2009-10-16T10:00:00.001+01:00

Hi All
Pete (chef here)

Thought it was time to say hello to all our customers new and regulars.
And to pass on a few tips that may come in useful for you when cooking at home,
as I always look for new ideas and inspiration from other chefs and family to delight everyone’s taste buds.
Here is a dish you could try at home that will keep everyone happy

A particular favourite fish of mine Black Bream which is filling and served with just a few buttered parsley Jersey Royals and some wok-fried Bok-Choy with a splash of teriyaki will satisfy anyone’s appetite!!

Your gunna need for 2

2 x 400/600grm Each Black Bream Gutted and Scaled
2 x handfuls of Jersey Royals Washed
6 x medium Bok-Choy Washed
50grms Salted Butter
4 x Tablespoons of Olive Oil
3 x Tablespoons of Teriyaki Sauce
For the Method
Wash the fish inside and out place on a chopping board and lightly score 3/4 times making sure you don’t cut into the fish just the skin. Place on an oven proof tray season with salt and pepper and drizzle half the olive oil over the fish, place in a hot oven 180/200 for 14 to 16 minutes.
At the same time boil the Jersey Royals, when cooked push a sharp knife through one, if the potato falls off its ready. Drain potatoes off and place back in the warm pan and add the butter and parsley and toss together.
While the potatoes are cooking drop the Bok-Choy in boiling water for 30 seconds and drain off.
The fish will be ready at this time so place the fish on a plate with the Jersey Royals, then heat the wok up with the rest of the olive oil and carefully drop in the Bok-Choy toss a few times and add the Teriyaki Sauce, place on the plate and drizzle remaining sauce over Bok-Choy and fish, serve immediately!

Dinner for 2…Delish!!!

Two Course Menu @ £14.95

2009-10-15T09:59:00.002+01:00

Hi All,

Would like to draw your attention to our new two course menu. Remeber available all day every day.

English’s two course set menu
£14.95

To start your meal
Creamed chickpea, cumin and coriander soup, finished with peeled deep-water prawns
or
Wok-fried squid strips with wild mushrooms, ginger and courgette, served with rocket tossed
in a dark soy sauce dressing
or
Fine slices of smoked halibut on baby leaf salad, served with a cool mint and saffron crème fraiche

Main courses
Oven roasted whole locally caught black bream served with a celeriac & lemon puree and thyme jus
or
Pan-fried salmon fillet with spinach, gratin dauphinois and green peppercorn parsley cream
or
Cod parmesan and olive oil fishcakes served on French beans, wrapped in Provençale sauce

Christmas @ English's 2009

2009-10-09T18:31:00.004+01:00

Hi All,

I'm pleased to announce our menu for the festive period. Once again Chef Peter has produced a delicious selection of dishes;

Start the meal with bread, smoked mackerel pate and butter before choosing your next three courses. At £29.95 I'm sure you'll agree it makes for fantastic value.

The menu is available all day every day along side our usual a la carte and £14.95 two course menus.

Group bookings are very welcome.

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Recipe from Chef Peter

2009-10-09T18:29:00.001+01:00

Hi All,

Head Chef, Peter Bohannon's recipe for Dover Sole, if you want to try it at home

Lightly Poached Paupiette of Dover Sole
With Classic Hollandaise Sauce
Served with warm Marsh Samphire and Caper Salad

Hollandaise Sauce

4 peppercorns
2 tablespoons malt vinegar
1 bay leaf
4 fresh egg yolks
2 tablespoons pasteurised egg yolks
500 g clarified butter
Half a lemon
Good pinch of cayenne pepper
Good pinch of salt

Method

Put peppercorns, vinegar and bay leaf in sauce pan and reduce by 2 thirds
Put all egg yolks into a liquidizer and turn on for a minute
Pour in reduction
Then slowly pour in clarified butter
Finish the sauce with a squeeze of the lemon, cayenne pepper and salt

Making the sauce this way will give you a very good consistency and take a lot of the hard work of whisking out of the sauce. You can now set aside covered in a warm place ready for serving and continue with the rest of the dish.

Poached Paupiette of Dover sole

1 14/16oz Dover Sole skinned both sides
4 cocktail sticks

Method

To fillet the Sole find the back bone just behind head and run the knife from head to tail on one side of the back bone gently pulling the fillet to one side exposing the back bone. Then with the knife touching rib bones run the knife head to tail easing the fillet away from the fish. Repeat this on the other side of the back bone, you will end up with 2 fillets, turn the fish over and repeat. Roll each fillet up and hold together with a cocktail stick in each fillet, this will stop the fillet from unfolding when poaching. Place the fillets in simmering water just covering the fillets, do not allow the water to boil as this will over cook the fillets and will make the fish tough when eating. Cook for 4 to 6 mins depending on the thickness of the fillets. Lift out of the water into a strainer and allow excess water to drain off.

Samphire and Caper Salad

250 g Marsh Samphire
1oz Capers
4 sprigs curly parsley chopped
50 g unsalted butter
100 ml white wine

Method

Wash Samphire and allow to drain.
Rinse Capers and allow to drain
Drop Samphire into boiling water for 1 minute, lift out and drain excess water.
With half of the butter pan fry the capers briefly then add the white wine this will reduce quickly, once half has gone add samphire the rest of the butter and chopped parsley, toss lightly for 30 seconds.

The dish is now ready to assemble, place 3 quenelles of the hollandaise sauce around the plate and quickly run a spoon through it, place each fillet of the Dover sole next to the hollandaise sauce towards the centre of the plate, and finally place the samphire and caper salad in the centre of the plate spooning over the sauce from the pan it was cooked in. Dish is now ready to eat and enjoy!!

Welcome

2009-04-09T07:50:00.003+01:00

Welcome to English's new blog.

In this space I aim to give you a window into the day to day life of one of Brighton's most established restaurants. You'll get to know our colourful team, Chef Peter, Jonathan & Antonio (managers) our propriator SLJ (whose family has owned this restaurant since 1945) as well as myself.

As well as shamelessly plugging our business you will be able to pick up delicious recipes, useful tips on preparation and cooking as well as tips on seasonality and what's hot in the market. In addition I'll be posting the odd photo or two.

Nick