Restaurant Reviews

Restaurant Reviews and Food Musings


Fed up with celebrity chefs drizzling sauces over undercooked pieces of meat? I am!

I regularly dine out and am happy to share my restaurant experiences, and musings on food with you.

Thursday, June 06, 2019

Sea Haze Fresh Fish Shop Brighton Beach

Whenever I want good quality fresh local seafood, I buy it from Sea Haze on Brighton beach (established in 1994) in the fishing quarter.

Sea Haze Brighton
207 Kings Rd Arches
East Sussex

Open 7 days a week around 8:30am until 3:00pm, if its a nice day they open for longer.

They catch their own fish from their boats in the marina, and they also have a shellfish stall which is opposite the fish shop.

They also do a free delivery service please ring 01273 777007 for details.

The above photos are of some lovely dressed crab that I bought and ate the other day.

Tuesday, May 28, 2019

Rib Eye Steak

My thanks to my good chum Derek Stott of D and D Family Butchers, who cut me these two magnificent rib eye steaks.

As you can see from the dark colour they are properly aged! They also have a good amount of fat.
What do I always say?


I roasted them with a little olive oil, black pepper and two tomatoes.

They were absolutely superb, succulent and tender (they cut like butter).

Wednesday, May 22, 2019

Jamie Oliver's Restaurants In Administration

It is hardly surprising the Oliver's restaurants went under, the growth in restaurants has been unsustainable!

Tuesday, May 21, 2019

Pasta and Sausage Meat Bake

I bought some sausage meat from my good chum Derek Stott (of D and D Family Butchers) and made a simple, but very tasty, pasta bake with it.


-Eliche pasta
-Sausage Meat
-Fennel seeds (crushed)
-Garlic (chopped)
-Chopped tomatoes
-Tomato purée
-Chicken stock
-Olive oil


-Sauté the garlic and season in olive oil
-Add the meat
-Add tomatoes, lentils, stock, purée and fennel seeds
-Simmer for 30 minutes
-Cook the Eliche and tip into a casserole dish
-Add the sauce
-Sprinkle with Parmesan
-Bake for 25 minutes at 180


Monday, May 20, 2019

The Ivy Brighton Early Sunday Closing

Rather disappointed that, despite the Ivy's website saying they serve food until 10PM on Sunday, they in fact stopped at 9.30PM when we wandered in last night for dinner!

Wednesday, May 08, 2019

Guinea Grill Now Serves Breakfast (£24)

It has been years since I have been to the Guinea Grill, but when I was last there it was great!

Friday, April 26, 2019

Not All Train Breakfasts Are Identical!

Tuesday, April 23, 2019


I bought two splendid French Poussin from my good chum Derek Stott (of D and D Family Butchers), and roasted them with carrots.

They were magnificent!


-white wine


-season the inside of the carcass
-put two peeled garlic cloves in each bird
-put a knob of butter in each carcass
-put the parsley and half a lemon in each carcass
-smear the bird with butter
-place in roasting dish and surround bird with carrots
-add white wine
-cover in foil
-roast at 180 for an hour
-remove foil and roast for another 15 minutes to brown birds

Monday, April 08, 2019

Roast Leg of Sussex Lamb

I bought this splendid leg of Sussex lamb from my good chum Derek Stott (of D and D Family Butchers) and roasted it with a little salt, pepper and olive oil.

Monday, April 01, 2019


I bought these splendid ribs from my good chum Derek Stott (of D&D Family Butchers) on Saturday, and roasted one plain with just salt and pepper and the other with a special glaze.

They were succulent, tender and sublime!


-garlic chopped
-ginger grated
-soy sauce
-scotch bonnet sauce
-hoi sin sauce
-lemon juice
-paprika powder
-tomato puree
-Worcestershire sauce
-olive oil


-Mix the ingredients
-Coat the ribs
-Put the ribs in a roasting pan and cover with silver foil
-Roast for 1.5 hours at 180
-Remove the foil and roast for another 20 minutes or so

Friday, March 08, 2019

Italian Night at The Dover Castle

Kudos and thanks to Chef Jason Bear and the good people of The Dover Castle for putting on an excellent Italian evening last night.

The food and atmosphere were great.

Double points to Jason for hand rolling his pasta with a rolling pin, not one of those fancy pasta rolling machines.

Thursday, March 07, 2019

Friday, March 01, 2019

Back Britain's Farmers - #MeatyMarch

Thursday, February 07, 2019

The Love Sausage