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.

Wednesday, September 21, 2011

Pub With No Name

A jolly gang of four of us dined in Pub With No Name (58 Southover St Brighton) last night.

As the pub's website says:

"Pub With No Name is housed in a rambling building no architect could possibly have designed. You just keep on finding nooks and crannies and interesting places, and another comfy sofa to sit on. Art and photography decorate the walls. And there are screens for sport, too. Upstairs the function room leads onto a split-level beer terrace.

The bar features cask ale, foreign beers and a shots menu, while Rich’s Kitchen provides Mexican food during the week, making way for The Pub With No Name’s famous Sunday lunch."

Lat's night's specials were a "smorgasbord" (yes I know it's the wrong country!) of Spanish Tapas dishes including; cold meats, meat balls, spicy potatoes, tortilla etc etc.

We had every dish from the menu...because we were greedy pigs!

Our conclusion?

Bloody marvellous!

My compliments to chef Rich.

The dishes all arrived within minutes of each other (no tedious wait) and tasted absolutely great.

We were well pleased, well fed and well stuffed.

I have no hesitation at all in recommending Pub With No Name for its food, atmosphere and friendly staff and service.

We shall return!

Saturday, September 10, 2011

Shout Out To Chef Craig at The Sir Charles Napier

A special and well deserved shout out to Craig, who is the chef at one our very special local pubs The Sir Charles Napier at 50 Southover Street, Brighton (a place that I wrote about in June this year).

The menu that the pub now offers changes regularly, and uses locally sourced good quality ingredients. Aside from staples such as sausage and mash, burgers and home baked pizzas there are specials such as beef casserole, scampi and fish cakes.

Unlike some chefs, Craig does not throw a hissy fit if a customer turns up just before the kitchen is meant to close (9PM) and stands by his post until the meal is finished (including offering a desert).

I would also make special mention of the fact that if a customer (as we did last night) asks for a couple of sausages as a starter (sans mash) neither the staff nor Craig throws a "wobbly".

Eva and I had a great meal last night, kicking off with two excellent smoked pork sausages on a leaf salad (to share), then beef casserole with mash for myself and scampi with mash for Eva. Craig was so worried that Eva wanted mash instead of chips, that he made a special salad as well for her, in case it wasn't enough.

We were even offered a desert (apple strudel), which we shared, well past kitchen closing time.

The food is great, the portions decent and the staff and atmosphere are warm and welcoming.

Go there and try it for yourself!