Last week some of the team at English’s headed up to London to take part in Tabasco’s annual British Oyster Opening Championship. English’s were represented by Rebecca Larkham, who battled against Wright Brothers, Bentley’s and Kensington Place in the 2nd round of the competition. Here are some photos from the day: Beccy arriving at the […]
Tabasco’s British Oyster Opening Championship
Enjoy the new oyster season at English’s
On 1st September we’ll be saying goodbye to our Duchy of Cornwall oysters, and welcoming in a new oyster season, and a new supplier. Next week we’ll be serving oysters from The Loch Ryan Oyster Fishery Company. Dating back to 1701, the Wallace family were granted a Royal Charter of the Loch Ryan oyster bed […]
INTERVIEW WITH Hania Gawlik, restaurant staff
Hania Gawlik has been with English’s for nine years, working in the restaurant with our fantastic team. Here we chat to Hania about her experience in the restaurant business, what she loves doing in her spare time, and what her favourite dish on the menu is. What do you enjoy most about your job? Meeting people and […]
Interview with Maria, Sous Chef
Maria has been with us at English’s (on-and-off) for a number of years, and is currently our sous chef. We sat down and asked her a few questions about her cooking career, and what she loves doing in her spare time. What’s your past experience in the restaurant business? It’s been a while now; I’ve […]
House smoked Loch Duart salmon: take a look at our process
At English’s we make all of our Loch Duart smoked salmon in-house, using a three-day, hand-made process. We cure the salmon for two days, using a mix of coriander, juniper, salt and sugar. After this resting period, we wash the salmon and soak it in water for four hours, to remove the salt. Then it’s left uncovered in the fridge […]
Support The Fishermen’s Mission at English’s
We’ve been supporting The Fishermen’s Mission for a number of years, and it’s a charity that’s very close to our hearts. The Fishermen’s Mission offer financial, pastoral and spiritual support, as well as a vital emergency response service, to active and retired fishermen, 24 hours a day, 365 days a year. The national charity has […]
Gigha halibut: farmed, sustainable, and the perfect fish for summer
With each new menu we try to make sure that as much of our seafood, meat and bread is sustainably sourced, from the UK and supports small businesses, wherever possible. The sustainability of our fish is at the heart of the food we serve, and this summer you’ll find a particularly fantastic dish on the […]
English Wine Week: Nyetimber Classic Cuvée
To celebrate English Wine Week we’re championing one of our newest wines, Nyetimber Classic Cuvée 2009. The pioneers of English sparkling wine, Nyetimber’s estate dates back to at least 1086, as recorded in the Domesday Book, and 900 years later the first vines were planted. Nyetimber own 100% of their vineyards, producing wine from 152 […]
Try our brand new menu this summer
We’re pleased to announce that our new summer menu is now available to order at English’s. For the perfect start to your meal we’ve got a new sharing platter, which boasts prawn & scallop ceviche, tuna carpaccio, smoked salmon, salt & pepper squid, cod tempura, aioli, sweet chilli dip and grilled sourdough. And if you’re […]
Sussex CCC Junior Sharkz Menu: Bloggers Event
Over the weekend we invited two of our favourite bloggers, Alexis from Style Memos and Tia from Little Button Diaries, and their children to sample our Sussex CCC Junior Sharkz kids menu out on the terrace. We served up dishes from across the menu, from staples like our fish goujons to some more experimental bites […]
