New menu, old favourites
Nowhere else in Brighton can you find a classic experience quite like
English’s. From the moment you walk into the restaurant, the welcome you receive, the unique decor, the high-level service and the food is all of the highest quality. For over 150 years, in our unique restaurant nestled in the heart of Brighton’s Lanes, we have been producing and selling the finest, freshest seafood dishes in the city.
English’s brings you food and service you can rely on and, as part of our new menu, we have recently reprised many of our traditional dishes that have stood the test of time. Dishes that are founded on great flavour
combinations that are delicious to eat and always provide great value.
In challenging and changing times, English’s provides reassurance; you know you can rely on our comforting, reliable dishes that have worked for so long. We are a proven concept. That’s not to say we won’t be
experimenting with creative cooking too. Head Chef, Yuri Magni, is
changing his Chef’s Set Menu every fortnight, using his skill to bring you exciting and innovative dishes in a frequently changing menu of fresh seafood in a contemporary style.
Amongst the return of more traditional dishes, we have Omelette Arnold Bennett. The story goes that when the novelist Arnold Bennett was staying at the Savoy Hotel in London the chefs perfected an omelette which pleased him so much that he insisted that it be prepared wherever he travelled.
Our take on this classic is a souffléd omelette, crispy round the edges, served in the pan, with a gooey oozing centre of smoked haddock in
mornay sauce. Delicious!
English’s seafood cocktail is next, crisp lettuce leaves adorned with firm plump prawns smothered in English’s Marie Rose sauce with a hint of Tabasco, paprika and sherry. A mainstay of the English’s menu in the 70’s and 80’s, it’s certainly a dish that has stood the test of time.
Potted shrimps so synonymous with British cuisine that even James Bond himself calls it one of his favourite dishes. We use Morecambe Bay shrimps, potted in clarified butter with a secret blend of spices to give it a real flavour. Spread that onto hot sourdough toast, with a squeeze of lemon. So sumptuous…
Other menu items that will have you drooling include Sole bonne femme. Over the decades we have sold thousands of portions of this much loved English’s classic. Fillets of firm sole poached in white wine, vermouth,
shallots & mushrooms and finished with a dash of cream. The rich, velvety cream sauce has a touch of sharpness from the wine, vermouth and lemon.
Scallops St. Jacques are plump locally caught scallops seared and returned to the shell. Surrounded by piped creamed potatoes, the scallops are
coated in béchemel sauce, topped with cheese and finished under the grill.
Sole Colbert – think fish Kiev on a grand scale. The whole fish is filled with garlic & herb butter, then coated in breadcrumbs and fried. This crispy golden parcel of moist garlicky loveliness is amazing. Be warned, though, this is rich, decadent eating. Not for the faint hearted but never forgotten!
So there you have it, a blend of modern and traditional freshest quality seafood providing you with a comforting and classic experience that you can rely on in times of change. One of our customers recently commented that experiencing English’s is like receiving a long, warm and comforting hug from an old friend. Who are we to argue?!