English's of Brighton
The friendly and highly professional welcome offered by general manager Nick Emmott and his staff is just one of the reasons why English’s of Brighton is such a long-running success. Set across three former fishermen’s cottages in the heart of Brighton’s old town, the restaurant has been in the same family for 70 years and places an emphasis on high-quality seafood. The varied menu has something for every budget, ranging from lobster Thermidor to fishcakes.
After a glass of Nyetimber Classic Cuvée, a local sparkling wine, I started with duck rillettes served with toasted sourdough and juniper and gooseberry jam, while my partner enjoyed a seafood option of lobster croquettes and aioli. For the main course she chose a fillet of sea bass matched with chorizo and cannellini bean ragout and topped with pesto, the rich flavours complementing the perfectly cooked fish. I couldn’t resist English’s take on traditional fish and chips. The fresh fish was coated in delicate batter and the homemade tartare sauce was a revelation, yet the dish cost no more than in the average gastropub. A melon and mint sorbet set the tone and prepared the palate for the superb desserts; the raspberry mille-feuille with mixed berry coulis was sublime and the honeycomb ice cream was a taste sensation.
With an intimate street-level dining room, an extensive upstairs space, and seating outside in the square in warmer months, English’s has just about everything you could wish for.