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

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.

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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

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
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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.

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

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