Beaujolais Nouveau Day 2025: Le Beaujolais Nouveau est Arrivé! – Raise a Glass to the Juiciest Red of the Year (And Yes, It's Today!)

Blimey, folks – it's that glorious third Thursday in November again, and today, 20 November 2025, the corks are popping across the land for Beaujolais Nouveau Day! Le Beaujolais Nouveau est arrivé! If you've been hibernating under a rock (or buried in work like the rest of us), this is the one day when the freshest, fruitiest Gamay grapes from France's Beaujolais region get bottled just weeks after harvest and unleashed on the world at midnight. None of that faffing about with years in oak barrels – this beauty is meant to be glugged young, chilled slightly, and shared with proper mates.

A Quick History Lesson (Without the Boring Bits)
Back in the day, Beaujolais vineyard workers celebrated the end of the back-breaking harvest by cracking open the first young wines. Fast-forward to the 1950s, some clever French rules made it official, and by the 1970s-80s (thanks to marketing wizard Georges Duboeuf), it exploded into a global party. There used to be races to get the first bottles to the UK – helicopters, sports cars, the lot! It dipped in popularity when some industrial versions tasted like banana bubblegum (give me a break), but crikey, the 2025 vintage is a cracker – easily the best since 2022, with proper ripe fruit, balance, and none of that over-the-top nonsense. The revival is on, led by small producers who actually care about the grapes.

What Does 2025 Taste Like?
Expect a riot of crunchy red berries, cherries, strawberries, a whiff of violets, and that lively zip that screams "drink me now!" Serve it lightly chilled (about 12-14°C – stick it in the fridge for 20 minutes), and it's perfect with a charcuterie board, roast chicken, or even your upcoming Christmas turkey leftovers. Sod the stuffy reds – this is fun in a glass.

Where to Celebrate in the UK (If You're Not Already Three Sheets to the Wind)
London's going mad for it: Gordon's Wine Bar doing breakfast with the first pour, Galvin Bistrot with jazz and croque monsieur from 8:15am, or Le Beaujolais bar (the oldest French wine spot in town) where it's basically Beaujolais Day every day. Swansea? Booked solid a year in advance – those Welsh know how to party!

My Top Picks for Beaujolais Nouveau 2025 – Grab 'Em Quick on Amazon (And Yes, These Are Affiliate Links That Help Keep the Blog Boiling)
No point waffling – here are some belters available right now in the UK. I've picked ones getting rave reviews for proper fruit and structure:

• Georges Duboeuf Beaujolais Nouveau 2025 – The classic, reliable crowd-pleaser with bags of juicy red fruit. Perfect starter.
  Buy on Amazon (affiliate link – cheers if you use it!)

• Château de Belleverne Beaujolais-Villages Nouveau 2025 – A step up, with extra depth, raspberry spice, and silky finish. Around £13-15 – bargain!
  Buy on Amazon

• Domaine Bel Avenir or Similar Artisan Bottlings – For something a bit more serious and natural – vibrant, fresh, and turning heads this year.
  Search Amazon for top 2025 Nouveaux

Pro tip: Stock up on a case – it won't last long, and it's brilliant for festive parties. Pair with saucisson, Comté cheese, or just a packet of crisps if you're feeling lazy.

So there you have it – raise a glass tonight, toast the harvest, and sod the doom and gloom. Life's too short for boring wine!

What are you cracking open this Beaujolais Nouveau Day? Drop a comment below – I love hearing your tips (and disasters).

Until next time,
Ken Frost

Cote Brighton Review 2025: Back After Too Long, and Blimey, What a Glow-Up!

 

Eva and I hadn't darkened the door of Cote Brighton in donkey's years – life, you know, gets in the way with its endless parade of deadlines and daft distractions. But last night, Saturday the 15th of November, we thought, sod it, let's treat ourselves to some proper French flair right here on the Sussex coast. And crikey, what a belter of a decision that turned out to be. Cote, that cheeky little slice of Paris tucked away on Church Street (opposite the Dome, if you're navigating with a post-booze haze), has had a bit of a spruce-up since our last jaunt. The menu's been given a right good makeover, ditching the old Poulet Breton for whole or half roast chickens that promise (and deliver) on the comfort front. Oh, and unlimited fries? With a parade of sauces to drown 'em in? It's like they've been reading my mind – or perhaps just the collective cravings of Brighton's hungry hordes.

We rocked up around 8pm, and the place was humming like a well-oiled beehive. We had a reservation and they squeezed us in at a cosy corner table away from the door and windows as requested. If you're plotting a visit, do the sensible thing and book ahead via their website, especially on a weekend when the city's buzzing with weekend warriors.

The Vibe: All the Charm of a Parisian Bistro, Minus the Attitude

Atmosphere-wise, Cote's nailed that effortless French cool in a modern bistro style. Service? Spot-on from the off. Our waitress was professional, welcoming and service orientated. Busy as it was, the kitchen kept the plates coming at a clip that matched our appetites – though more on that herb butter hiccup later.

Menu Makeover Magic: Hello, Unlimited Fries and Saucy Shenanigans

Blimey, the changes! That old Poulet Breton's been shown the door in favour of succulent whole or half roast chickens, roasted to crispy-skinned perfection and served with a flurry of sides. And the fries? Unlimited!

What We Tucked Into: A Feast Fit for Francophiles

Starters kicked off with king prawns – plump, garlicky beauties grilled till they sang, drizzled with a herb oil that had us mopping up every last drop with crusty bread. Then, chicken liver parfait for me – silky smooth, not a whiff of off-notes, spread thick on toasted brioche with a sharp chutney to cut through the richness. 

Mains? We couldn't resist the Cote staples. Eva's steak frites arrived medium as requested, juicy and charred just so, with those endless fries piled high and a side of herb butter melting into salty oblivion. I plumped for the half roast chicken, flesh tender enough to forgive any poultry past traumas. We shared a bottle of Merlot – fruity, full-bodied, the perfect foil to the meats without overwhelming the palate. And the drinks? A couple of complimentary Blanc de Blancs on arrival (cheers to that generous touch), followed by a cheeky procession of tequilas to round off the evening. Smooth as silk, those – none of your firewater nonsense.

The Bill and the Buzz: £155 Well Spent, With One Tiny Quibble

When the chit came, including service, it tallied a very reasonable £155 for the pair of us – that's two starters, two mains, a bottle of plonk, fizz on the house, and enough tequila to fuel a small fiesta. Bargain for the quality, if you ask me. We left with bellies full, hearts merry, and not a complaint in sight. Well, almost: the only fly in the ointment was the second portion of herb butter (Cote offers unlimited fries and sauces now) for my chicken. It arrived fashionably late for the second pat – by then, I'd hoovered up the lot. In a place that busy, these things happen, but a nudge to the kitchen might sort it for next time.

All in all, Cote Brighton's back on our must-return list with bells on. If you're in Hove or the Lanes and fancy French food that's proper without the pretension, leg it down there. You won't regret it – unless you're on a diet, in which case, tough luck.

Fancy recreating a bit of that magic at home? I've got my eye on The French Brasserie Cookbook by Daniel Galmiche (affiliate link – helps keep the blog frying), packed with recipes for parfaits and frites that'll have your kitchen smelling like the Champs-Élysées. Or crack open The World Atlas of Wine by Hugh Johnson (another affiliate nod) to geek out on that Merlot magic.

What's your go-to French fix in Brighton? Drop a comment below – I'd love to hear, and maybe even swing by for a rematch.

Posted by Ken Frost on Sunday, 16 November 2025

Bringing Back the Proper Sunday Roast: My No-Nonsense Roast Beef and Yorkshire Pudding Recipe

 

Ah, the Sunday roast. That glorious British institution that's been under siege from trendy gastropubs serving "deconstructed" versions with foams and microgreens. Give me a break! I've spent years traipsing around restaurants from the posh spots in London, Stockholm to the no-frills diners in Brighton, and nothing beats a proper home-cooked roast beef with Yorkshire puds that rise like they've got something to prove. If you're like me – fed up with overpriced slop and craving something hearty, flavoursome, and downright comforting – then pull up a chair. This recipe's been in my back pocket for ages, tweaked from family whispers and butcher mates, and it's guaranteed to fill your kitchen with that irresistible aroma that has the neighbours knocking.

Back in 2018, I rustled this up after a chat with my old pal Derek Stott (now sadly no longer with us, RIP Derek) at D&D Family Butchers in Brighton. He sliced me off a whopping 3.5kg sirloin joint, aged to perfection with a fat cap that rendered down into liquid gold. That beast turned out succulent, pink in the middle, and paired with Yorkshires cooked right in the beef fat? Magic. Fast forward to now, and with winter biting harder than a hungover terrier, it's time to resurrect it. Whether you're hosting a crowd or just treating yourself, this'll have you grinning over a plate piled high. And trust me, leftovers? Even better cold with a dash of salt.

Why bother with this over some Deliveroo nonsense? Simple: it's cheaper, tastier, and you control the quality. No soggy bottoms here (unless it's the veg). Plus, in these cash-strapped times, knocking up a roast like this saves a bob or two while impressing the socks off anyone lucky enough to join you. Let's get cracking – I'll walk you through it step by step, with tips to avoid the pitfalls I've dodged over the years.

What You'll Need: Ingredients for 4-6 Hungry Souls

This serves a proper family do, but scale it down if you're flying solo. We're talking traditional roast beef and Yorkshire pudding, with trimmings to make it a full spread. Source your beef from a decent butcher – none of that supermarket polystyrene tray rubbish.

For the Roast Beef:

• 2-3kg sirloin joint – go for well-marbled with a good fat layer
• 2 tbsp English mustard (the hot stuff, not that mild Yankee yellow)
• Sea salt and freshly cracked black pepper (generous handfuls)

For the Yorkshire Puddings (makes 8-10 monsters):

• 225g plain flour
• 2 large eggs (free-range, obvs)
• 300ml milk
• Pinch of salt

Quick Trimmings:

• Roast potatoes (King Edwards or Maris Pipers, parboiled then smashed in hot fat)
• Steamed greens (broccoli or cabbage – keep it green and simple)
• Gravy 

Pro tip: If you're stocking up, grab a reliable meat thermometer to nail that pink centre every time. I swear by this one – OXO Good Grips Instant Read Thermometer – it's tough as old boots and reads in seconds. Affiliate disclosure: If you click through and buy via my link, it helps keep the blog brewing without costing you extra. Cheers!

Step-by-Step Method: From Raw to Reward

Don't rush this – good things come to those who preheat patiently. Oven at 220°C (fan)/Gas 7 to start, then drop to 180°C/Gas 4. Total cook time? About 1.5-2 hours, depending on your joint's heft.

1. Prep the Beast: Pat your beef dry with kitchen roll (wet meat steams, not roasts). Slather it all over with mustard, then season like you've got a grudge – salt, pepper. Let it sit at room temp for 30 mins. Put it on a trivet in a roasting pan.

2. Into the Oven: Blast it high for 20 mins to crisp the outside (that's your "seal the juices" bit the telly chefs bang on about). Then drop the temp and roast for 15 mins per 500g for medium-rare (internal temp 55-60°C – pink and juicy). Baste every 20 mins with pan juices. If you're partial to well-done, add 5-10 mins, but life's too short for shoe leather.

3. Yorkshire Magic: While the beef's sizzling, whisk up the batter. Sift flour into a bowl, make a well, crack in eggs, and gradually add milk while beating to a smooth paste (no lumps, or you'll have chewy disappointment). Season and rest in the fridge for at least an hour – this is key for rise. About 45 mins before the beef's done. Pour the mixture under the beef, so that it cooks in the fat dripping down from the beef. Note it will not rise, and instead will become a beef flavoured thick pancake which you slice up when serving. My father taught me this method for Yorkshire pudding.

4. Rest and Gravy: Yank the beef out, tent with foil, and rest for 20-30 mins (this redistributes juices – skip it and you'll carve dry slices). 

5. Sides Assembly: Parboil spuds 5 mins, drain, shake to fluff, then roast in fat at 200°C for 45 mins, turning halfway. Steam greens till tender-crisp.

There you have it – carve against the grain, plonk a slice of pud on each plate, drown in gravy, and dig in. The beef should be melt-in-mouth tender. Cold leftovers? Slathered in mustard for brekkie. Genius.

Top Tips from a Bloke Who's Burnt a Few

• Fat is your friend: That sirloin cap renders into the best basting liquid. Skimpy lean cuts? Meh.
• Oven woes? If yours runs hot, foil the top halfway. No fan? Add 10% to times.
• Make-ahead: Batter rests overnight fine; prep veg day before.
• Veggie twist: Swap beef for nut roast, but keep the puds – they're universal.
• Scale for crowds: Double pud batter, but don't overcrowd the tin.

Fancy elevating your kitchen kit? This 12-Hole Yorkshire Pudding Tin is non-stick heaven and stacks away easy. Again, your click supports the musings – ta very much!

Right, that's my ode to the roast. If you've nailed it (or cocked it up gloriously), drop a comment below. What's your go-to Sunday ritual? Fancy restaurant recommendation or more home hacks? Follow this site. Until next time, eat well and stay cheeky.

Ken Frost
November 2025

Maggie Jones's London Reopening 2025: My Heart (and Stomach) Leaps as This Kensington Legend Returns on November 10 – After Years of Heartache, It's Time for Pies, Ale, and Tudor Magic Again!

Oh, the ghosts of good times past! It's Ken Frost here, your grizzled FCA-turned-food-scribbler from the wilds of Croydon (via endless audits and even more endless dinners), and I've got news that'll warm your cockles faster than a fireside jug of mulled wine: Maggie Jones's in Kensington is reopening on November 10, 2025! After a heartbreaking closure since that pesky 2023 electrical fire (yes, the one that shuttered this 61-year-old icon for far too long), the Tudor-style haven at 6 Old Court Place is rising from the ashes like a phoenix with a perfect pie crust. If you've been pining for old-school British charm in London—think rabbit pie that hugs your soul, crackling roasts, and service so warm it melts the November chill—this is your siren call.

I've been a Maggie Jones's devotee for over two decades, clocking in at least six visits across my restaurant reviews on kenfrost.com (check my 2002 review of the lamb or the 2012 revisit post covid—pure nostalgia fuel). Back then, it was my go-to for escaping Westminster's wonky ledgers: Dimly lit rooms evoking a bygone era, tankards of ale, and dishes that screamed "proper British nosh" without the £100 tasting-menu bollocks. Closed for years? It felt like losing a mate. But now, with bookings opening today via their site (pro tip: snag a table sharpish—it's already buzzing), I'm plotting my triumphant return. If you're hunting the best traditional British restaurant in Kensington 2025 or top London pie spots post-reopening, read on for why this resurrection is unmissable, plus my insider tips to maximise your feast.

Why Maggie Jones's November 10 Reopening is the Hottest Ticket in London This Autumn

Nestled in a hidden Kensington alley off Kensington Church Street, Maggie Jones's has always been more than a restaurant—it's a time capsule of Edwardian elegance, named after a fictional 1910s landlady (inspired by royal whispers, no less—rumour has it Princess Margaret was a fan). Shut since August 2023's blaze (which gutted the kitchen but spared the soul), the team's poured heart into a full refurb: Expect polished oak beams, flickering candles, and that signature rabbit warren of rooms intact, now with upgraded fire safety and a nod to sustainability (locally sourced game, anyone?).

The menu? A love letter to hearty British classics, unchanged in spirit but refreshed for 2025 palates. From my pre-closure pilgrimages:

• Starters to Swoon Over: Potted shrimps or devilled kidneys—£8-12, tangy and moreish, perfect with a crisp Sancerre.
• Mains That Steal the Show: The eponymous rabbit pie (£22), flaky pastry encasing tender meat in a cider gravy—my 2010 review called it "better than grandma's, without the lecture." Venison or beef wellington follow suit, sides like buttered cabbage keeping it unfussy.
• Puds and Pints: Sticky toffee that clings like a bad expense claim, washed down with ales from nearby breweries (£6/pint).

Prices? Still a steal for Kensington: £45-65pp with wine, miles below flashier foes like The Ivy. Post-fire tweaks include vegan options (e.g., nut roast) and gluten-free tweaks, broadening appeal without diluting the DNA. As one of London's best cosy restaurants for winter 2025, it's primed for date nights, family reunions, or solo scribbles (like mine).

My Personal Maggie Jones's Odyssey: From First Bite to Fire-Side Lament – And Why You Must Book Now

Flashback to 2005: Fresh off a brutal HMRC audit (ah, the irony—taxing and taxing), Eva and I stumbled into Maggie Jones on a whim. That rabbit pie? Epiphany in pastry. We returned in 2007 for her birthday (review: "Ambiance: 10/10; Bill: Surprisingly un-scary"), 2012 post-Brexit blues (comfort food supreme), and 2019 with mates for a roast-off. By 2022's last supper, it was ritual—whispers over wine about life's ledgers, the crackle of logs drowning out Croydon's chaos.

The closure hit hard: No more escaping into that burrow-like warmth amid London's relentless reinvention. But November 10? Resurrection day! Early buzz from insiders (TripAdvisor threads are alight) promises the same team, same soul—perhaps even a "reopening special" pie. For Maggie Jones's London reopening reservations, hit maggie-jones.co.uk now; tables for two are vanishing faster than my patience for overpriced avocado toast.

Pro Tips for Your Maggie Jones 2025 Visit: Maximise Flavour, Minimise Faff

• Timing: Book for 7pm slots—peak cosiness without the post-theatre rush. Weekdays for intimacy; weekends for buzz.
• Pairings: Ale flights for purists; their wine list skews French whites to cut the richness.
• Insider Hack: Mention you're a kenfrost.com fan—might snag a window nook (worked pre-closure!).
• Accessibility: Steps-free entry now, plus veggie/vegan menus—family-friendly upgrade.
• Extend the Magic: Stroll Kensington Gardens post-meal; pair with my nearby Cote Brighton review for a full British binge.

In a city drowning in fusion fads, Maggie Jones's return is a reminder: Sometimes, the old ways win. If this iconic Kensington restaurant reopening has you salivating, dash over my full London eats archive for more, or drop a comment: What's your must-try on the menu? Share on X (@ken_frost) with #MaggieJonesReopening2025—let's make it trend.

Fancy booking it? Head straight to Maggie Jones's to snag you spot 

Until next feast...

Fed up with celebrity slop? Dive deeper at www.kenfrost.com 'The Living Brand'. © Ken Frost 2002-2025. #MaggieJonesLondon #KensingtonRestaurants #BritishPieHeaven #LondonReopening2025 #BestTraditionalBritishFood