English's of Brighton // Part 1

The legendary fish restaurant English's of Brighton celebrates it's 70th anniversary this year, and to mark the occasion myself and 3 other bloggers were invited to sample the new spring tasting menu which launched this month. 

We were seated at the marble topped oyster bar, where we were attended to by the wonderful and well informed Jonathan who expertly prized open some fresh oysters for us to enjoy and later educated us on each course and it's origin. 

To start things off we were served up some fresh and cooked oysters with a glass (the first of many) of classic cuvée from West Sussex vineyard, Nyetimber. I love oysters so much and would have continued knocking them back if it weren't for the promise of four more courses...

Next up a beautifully presented and seriously delicious Tuna carpaccio, salad Niçoise, tapanade, egg mimosa. Followed by king scallops with spiced butternut and samphire. Aside from the deserts these two courses were definitely my favourites. 

We also enjoyed some cod, served with asparagus and crispy pancetta, with a cockle and shrimp sauce.

Then the deserts... oh crumbs these were good!

The Banana and rum parfait and the white chocolate & pistachio mousse where my faves. 

Great to share the experience with my friend and talented photographer Emma Gutteridge. Between courses we took a slightly tipsy wander upstairs to have a nose around the dining rooms where I tried to blend in with the Edwardian murals. Fun times.

English's of Brighton, 29-31 East Street, Brighton BN1 1HL

Turtleneck: Zara (similar here)

Dungarees: Zara (similar here)

Clutch: The Boyscouts

Rings: SVP

Photography: Emma Gutteridge

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English's of Brighton

When I think of English's of Brighton I think of red gingham table cloths, Moulin Rouge art, surrounding street music of the South Lanes and my first ever lobster. It was always my go to restaurant for excellent seafood, but since a certain other fish restaurant opened roughly eight years ago in Brighton my loyalties fell elsewhere. Last Sunday put this 150 year old gem of Brighton back on my radar again.

To celebrate the launch of their new website I was invited for oysters and champagne at the fabulous English's oyster bar. A traditional setting in the heart of Brighton's south lanes, we were hosted by Johnathan, who gave us a potted history of the restaurant and an educational insight into the world of oysters. Not to mention serving us some delicious cooked and fresh oysters.

As a big fan of oysters I presumed there would be no surprises. I was wrong. Something I'd never tried before or ever come across was cooked oysters. A selection of Oyster Thermador, Samphire & Hollandaise, and Tempura & Thai dipping sauce were served up and I tucked in. Admittedly I was slightly apprehensive. My concern that the fresh taste of the ocean would be compromised through cooking them was immediately forgotten though - these guys were delicious!

Next up, a selection of fresh British Isle rock oysters from Colchester, Lindesfarne and Jersey, all washed down with a very agreeable Spanish sparkling wine- Semsum Laxas Espumoso de Albariño. And finally a beautiful seafood platter containing an array of lovely bites. Including English's very own house smoked Loch Duart salmon and hay smoked tuna.

I felt well and truly spoilt and can't wait to go again. For a taste of Brighton history and of course some top quality seafood, English's of Brighton is where it's at.

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flash in the pan

In my smugness I actually took a picture of it- my very own perfect poached egg. I have attempted to cook another one since but lets just say it was far from photo worthy. Any fail safe methods welcome!

Food maths

BIG thanks to Amy at Pan Macmillan for sending me The Geometry of Pasta.

This book is special. It satisfies the graphic designer in me with it's symmetrical drawings of pasta shapes, clean font, uncoated paper and the smell of fresh print...

The great thing about the book is that it not only educates you in the area of pastas and sauces (till now I have been ignorant of the fact that "choosing the right pasta shape to go with the right sauce makes the difference between pasta dishes that are merely ordinary, and the truly sublime"), it also feels very different to any other cook book that you may have sitting on the shelf. It's kind of text book like, but not in a boring way. The drawings of each pasta shape feel almost like proud little characters sitting with their recipes. Amusingly the drawings were inspired by a chance encounter with a wallchart of plumbing grommets, but you'll have to buy the book to find out more about that.

Now, to the kitchen! Hopefully my boys will enjoy the result...

The Geometry of Pasta

Amazing! Can't wait to get my hands on this book. A partnership of design and food working brilliantly. Critically acclaimed chef, Jacob Kenedy (co-owner of Bocca di Lupo, recently awarded London's best restaurant by both Time Out and the Evening Standard), and award-winning designer Caz Hildebrand, have teamed together to produce this work of art. The book reveals the science, history and philosophy behind amazing pasta dishes from all over Italy. I'm salivating. And not just because the design is so pleasing.

Published by Boxtree, available to purchase on 7th May 2010.

The Geometry of Pasta from Amy Lines on Vimeo.