Win! 6 pairs of tickets for English’s Chef-off 2017


The Brighton food scene has never been so exciting; awards, press coverage, new restaurants popping up – and whilst we’ve been celebrating the big names of Brighton, now we’re looking to champion the next generation of budding chefs. In a brand new annual cooking competition, we’ve invited the brightest talent from across Brighton and Hove […]

Last chance for Lobster Night and Dover Sole Night – don’t miss out!

Lobster thermidor

Last year we wanted to introduce more people to lobster and Dover sole, two of our favourite ingredients, at an affordable price. We put together two exclusive set menus, with each dish cooked in a different classic style, and every meal served with complimentary Prosecco and a side dish or two. We held weekly Lobster and […]

BRAVO Awards: Vote for English’s!

Vote for English's of Brighton in the BRAVO Awards. China lobster with BRAVO card

If you haven’t heard of them, or haven’t already voted, now’s the time to find out who the Brighton Restaurants Awards Vote Online (BRAVO) are, and to tell them who you think the best of the Brighton food scene is. Voters can win up to £350 worth of foodie prizes – including £200 to spend at […]

Celebrate the end of Dry January with cocktails

Three cocktails - espresso martini, cosmopolitan and mojito

Dry January is finally over, and we’re serving a line-up of classic cocktails to mark the occasion – including Hemingway’s favourite, the ever-popular Mojito, and Sunday morning saviour, the Bloody Mary. Handmade at the bar, there’s nothing quite like front-row seats as the cocktails are shaken and the oysters are shucked right in front of you. Our […]

New Year, New Menu

Pan-fried scallops, creamed celeriac, bacon, salsa verde

The sunshine’s somewhat deceiving, there’s a distinct chill in the air and the memory of snow hasn’t quite faded, but we couldn’t resist adding a sprinkling of spring to our brand new menu. Bursting with winter warmers, we’re serving English’s fish stew, and seabass with garlic pomme purée, spinach, chanterelles & red wine jus - or enjoy plates that prove […]

Merry Christmas and a Happy New Year!

Twice-baked cheese soufflé

With just a few days left before the Christmas weekend, we’re looking forward to celebrating with you all as 2016 draws to a close. We’re giving our team a well-earned break on Christmas Day and Boxing Day, and on Christmas Eve and New Years Day we will be taking last orders at 4pm. Apart from […]

Make booking simple with Bookatable and enjoy this exclusive offer

Metal pan filled with moules mariners (mussels)

We’re pleased to announce an exclusive Bookatable Star Deal offer – only available to English’s customers who book through Bookatable. Main course & dessert + glass of Prosecco, Picpoul de Pinet or Malbec £17.50 ~~~~~~ Traditional ale battered fish & chips, crushed peas, tartare sauce Moules marinières, house cut chips 6oz Sussex reared rump steak, house […]


Tray of fresh lobster waiting to be cooked

Although it may not seem it, over the past few years’ lobster has been relatively low priced. Now a number of reasons mean lobster prices will rise considerably over the next few months, and may never come down again. Demand across the world, especially from the Far East, has increased enormously in recent years, lobster has […]


Table set with autumnal dishes and champagne

The temperate has dropped, the layers and warm coats are being pulled out and we’ve set up the terrace heaters, so it feels like the right time to bring out our new autumn menu. This year we’ve welcomed back a few of our favourite ingredients, like monkfish and John Dory, and added some fantastic new […]

Junior Shark of the Year Award 2016

Junior Shark of the Year 2016

As proud long-term sponsors of Sussex Cricket’s Junior Sharkz, seeing these young players develop over the season is fantastic. To celebrate their hard work we set up the Junior Shark of the Year Award; an award that champions one player who stands out from their peers, shown real development and dedication, and deserves recognition for this. […]