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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
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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!

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

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

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

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

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.