tag:blogger.com,1999:blog-37953462024-02-28T09:54:54.096-08:00Restaurant Reviews and Food MusingsFed up with celebrity chefs drizzling sauces over undercooked pieces of meat..I am!
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I regularly dine out and am happy to share my experiences with you.</p>I also enjoy cooking, hence from time to time I will share my recipes and musings on food.Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.comBlogger760125tag:blogger.com,1999:blog-3795346.post-57361562959213085432024-02-28T03:23:00.000-08:002024-02-28T04:26:53.052-08:00The Demise of The Colonnade Bar Brighton<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpw2Evvce7oBCbKcjd2IRodA8kHbKJ_c2xvbKrnJNL97TsuSDpqsSUT_LQvjE6mhSWhPkF8-fAOHFRYkdNjEe4zzc3_o75loB1RZFp29sAMQICBj3oDzNOxaTokqYc8uMMOD36WHUkIm9WbUUDQJCvpKsg0Enxyt_qrWkTvro9EAqnaLraoKI/s251/whatthe.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="251" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpw2Evvce7oBCbKcjd2IRodA8kHbKJ_c2xvbKrnJNL97TsuSDpqsSUT_LQvjE6mhSWhPkF8-fAOHFRYkdNjEe4zzc3_o75loB1RZFp29sAMQICBj3oDzNOxaTokqYc8uMMOD36WHUkIm9WbUUDQJCvpKsg0Enxyt_qrWkTvro9EAqnaLraoKI/w400-h319/whatthe.JPG" width="400" /></a></div><br /> <p></p><p>The Colonnade Bar (next door to the Theatre Royal) was a popular, beloved, well run and welcoming Brighton institution (when the Golden Lion Group owned and ran it). We have often gone there for drinks, and have always received a warm and friendly welcome from the professional and cheerful team that used to work behind the bar.<br /></p><p>Sadly, in June 2023, the Ambassador Theatre Group (who own the theatre) took back the lease and put a door between the theatre and the bar.</p><p>I had the misfortune of going for a drink in the Colonnade last night. As reported in <a href="https://www.brightonandhovenews.org/2024/02/20/brighton-theatre-bars-photos-of-stage-stars-go-missing/" target="_blank">Brighton and Hove News</a> it is now bereft of the many pictures of stars from stage and screen that used to adorn the walls.</p><p>That aside, it is clear that the bar is but a shadow of its former self in terms of welcome and customer experience. <br /></p><p>My request for a Bloody Mary was met by the response from the manager (sitting drinking with another colleague) that they don't have tomato juice. </p><p>For why? </p><p>She claimed that she had been "<i>only running it for two months and no one has ever asked for that</i>".</p><p>I opted for anon tomato juice based drink, and sat at a table near the closed door to the theatre.</p><p>One minute later the security guards from the theatre opened up the connecting door, this let in a blast of cold air in as the front door to the theatre was open.
I asked them to close it. </p><p>Their response?</p><p>"<i>Can't do that mate, people from the theatre will come in!</i>" </p><p><b>Factoid</b>: no one came in from the theatre.</p><p>I was forced to change tables in order not to freeze, although the bar was still cold because of the open connecting door. At this point someone, who had been drinking at the bar, introduced himself as being part of the ATG team. Apparently his role was to gain an understanding of customers' views and experiences. I gave him my views, and asked him to shut the connecting door. He claimed he didn't have the authority to do that.</p><p>Suffice to say, I will not be going there ever again.</p><p>Avoid this place!</p>Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-13944566179854957922024-02-16T08:57:00.000-08:002024-02-16T09:00:23.955-08:00£10 Off Your First Order of Free Range Eggs From The Good Egg Fellas<div class="elementor-element elementor-element-4c5e165b mw-350 elementor-widget elementor-widget-text-editor" data-element_type="widget" data-id="4c5e165b" data-widget_type="text-editor.default">
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</div><p></p><p></p></div></div>Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-57653864465594095832024-01-26T04:35:00.000-08:002024-01-26T04:35:07.086-08:00Burns Night at The Basketmakers Arms Brighton<iframe width="500" height="315" src="https://www.youtube.com/embed/AEaEijW3NTE?si=3V-AQoB3PUbsV_OO" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen></iframe><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin_FUQI8OHSl-jW2-_JHC3vBGTsc3hpBRYvMoYgJ5iLi9un1v6NGU1vyrhzb0SnysTHu_hxb-pwNyDBQ69QQV05pVFGqAzhLcYZ89zF-ouPfiDfUevDZtKZc-Id5RFJKy1S-C8jafdAbiYBprHVgvyRjPadr7NuuS_69AVwaG2Nu6BC3B86EEd/s2048/basket1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin_FUQI8OHSl-jW2-_JHC3vBGTsc3hpBRYvMoYgJ5iLi9un1v6NGU1vyrhzb0SnysTHu_hxb-pwNyDBQ69QQV05pVFGqAzhLcYZ89zF-ouPfiDfUevDZtKZc-Id5RFJKy1S-C8jafdAbiYBprHVgvyRjPadr7NuuS_69AVwaG2Nu6BC3B86EEd/w400-h300/basket1.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhhkh1ogyJrMgrWUfO1qLa_SDeuVvWL4wxzy8PGgXaq-yQghuv9mZFr1AwVizukG02uNsMxFLVAJxzksUJbW_EO0YMChONLblPrpdGbc1Fe6e9uqTO5b1FQChHQd2Z_8wVYHxl7w-HXvVY59oS-VjVgGa5LXoh89Evva6JnvxHXpxd6s9J84c/s2048/basket2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhhkh1ogyJrMgrWUfO1qLa_SDeuVvWL4wxzy8PGgXaq-yQghuv9mZFr1AwVizukG02uNsMxFLVAJxzksUJbW_EO0YMChONLblPrpdGbc1Fe6e9uqTO5b1FQChHQd2Z_8wVYHxl7w-HXvVY59oS-VjVgGa5LXoh89Evva6JnvxHXpxd6s9J84c/w400-h300/basket2.jpg" width="400" /></a></div><br /> <p></p><p>Kudos and thanks to the good people of the <a href="https://www.thebasketmakers.pub/" target="_blank">Basketmakers Arms</a> for putting on a really splendid Burns Night (complete with piper) celebration last night.</p><p>As per their website:</p><p>"<i>The Basketmakers Arms is an award-winning traditional British pub in central Brighton. Come and pop in to our cosy retreat in the heart Brighton's North Laine. </i></p><blockquote><p><i>Our traditional British menu champions freshly caught seafood specials, and traditional roasts on Sundays.
Behind the bar, we boast an excellent range of pristinely kept cask ales and ice cold beers. </i></p><p><i>There's also our small but perfectly formed wine list and extensive selection of single malts and unique spirits to whet your whistle.</i>"</p></blockquote><p>It's a lovely pub, with friendly, cheerful staff and an excellent menu. Last night's haggis with neeps and tatties was top notch.<br /></p><p>Well worth a visit!<br /></p><p>12 Gloucester Road</p><p>Brighton </p><p>East Sussex </p><p>BN1 4AD </p><p>Phone: 01273 689006</p>Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-5542557183367225532024-01-25T04:01:00.000-08:002024-01-25T04:01:13.170-08:00Tea Wars<p> </p><blockquote class="twitter-tweet"><p lang="en" dir="ltr">In case you've hit your head, here's a reminder on how to make a proper cup of tea. Hope this helps! ☕️<a href="https://t.co/lu2VgnB7qI">pic.twitter.com/lu2VgnB7qI</a> <a href="https://t.co/aMXuBT6mxY">https://t.co/aMXuBT6mxY</a></p>— British Embassy Washington (@UKinUSA) <a href="https://twitter.com/UKinUSA/status/1750240526777954491?ref_src=twsrc%5Etfw">January 24, 2024</a></blockquote> <script async src="https://platform.twitter.com/widgets.js" charset="utf-8"></script> Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-52840127619213552372024-01-24T04:03:00.000-08:002024-01-24T04:03:19.346-08:00Advice To Chefs - Stock Up On Knives Now!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvDJ1Djao2IZjKLoAcqgVMyNSJxak5EQUAJz97M33QIlywlaXq34Z2uXP3RhTEuSKIKT0mPCeBjkHWq1PvZo4ZWKh2AQHko8sEUuQa5HDL79zYrIkN2eClBFlsFuDGXNQ9WfVjGEDFKJkVNEl9n3Qvs8OInUUqfQMwS2jkNnjLNhjHgQ5eax-/s245/swedishchef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="206" data-original-width="245" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvDJ1Djao2IZjKLoAcqgVMyNSJxak5EQUAJz97M33QIlywlaXq34Z2uXP3RhTEuSKIKT0mPCeBjkHWq1PvZo4ZWKh2AQHko8sEUuQa5HDL79zYrIkN2eClBFlsFuDGXNQ9WfVjGEDFKJkVNEl9n3Qvs8OInUUqfQMwS2jkNnjLNhjHgQ5eax-/w400-h336/swedishchef.jpg" width="400" /></a></div><br /><p></p><blockquote class="twitter-tweet"><p dir="ltr" lang="en">'We have to stop the buying and selling of knives.’ <br /><br />Shadow Leader of the House of Commons, Lucy Powell, sets out Labour's plans to prevent and tackle knife crime. <a href="https://t.co/JyVMJQjWW0">pic.twitter.com/JyVMJQjWW0</a></p>— GB News (@GBNEWS) <a href="https://twitter.com/GBNEWS/status/1750098864680354241?ref_src=twsrc%5Etfw">January 24, 2024</a></blockquote> <script async="" charset="utf-8" src="https://platform.twitter.com/widgets.js"></script> Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-72226202697888975132024-01-14T03:34:00.000-08:002024-01-14T03:34:04.732-08:00Adieu La Gavroche!<p><span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9VBPsTbJ7mlE3PMBWpJasmKPJbqsGNe7Gd2Q0lxO6YXjA1W2mktguRwP9G2h9Fq2FZ1wV3wlmNAtudl5szL_D1eNXZjZr4zkw86hXVOoBiM7K0YlwriU_VuAmBpP_ZmKw_-33nlCdPBFT3H9uarlwIMyyGwCTwRikuNLSV9kBPvDTo9STiegH/s3642/lagavroche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3642" data-original-width="2500" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9VBPsTbJ7mlE3PMBWpJasmKPJbqsGNe7Gd2Q0lxO6YXjA1W2mktguRwP9G2h9Fq2FZ1wV3wlmNAtudl5szL_D1eNXZjZr4zkw86hXVOoBiM7K0YlwriU_VuAmBpP_ZmKw_-33nlCdPBFT3H9uarlwIMyyGwCTwRikuNLSV9kBPvDTo9STiegH/w275-h400/lagavroche.jpg" width="275" /></a></div><br /> <p></p><p><span>La Gavroche,</span><span> that grand old dame of London fine dining,</span><span> is shuttering its doors.</span><span> After 53 years of waltzing with Escoffier's ghost and tickling taste buds with three-Michelin-starred sorcery,</span><span> she's calling it a day.</span><span> Last orders were last night. Now,</span><span> before you drown your Wagyu in a river of Cristal tears,</span><span> let's raise a glass,</span><span> not to mourn,</span><span> but to celebrate a legend.</span><span>
</span></p><p data-sourcepos="6:1-6:288"><span>Michel Roux Sr.,</span><span> the original maestro of this culinary circus,</span><span> was a titan.</span><span> A bloke who could coax symphonies from a celeriac and pirouette a pigeon into a masterpiece.</span><span> He built this place on sweat,</span><span> precision,</span><span> and a sprinkle of Gallic charm.</span><span> La Gavroche wasn't just a restaurant,</span><span> it was a bloody institution.</span><span> The Queen supped here,</span><span> presidents preened,</span><span> and oligarchs coughed up more for a souffle than some of us earn in a year.</span></p><span>
</span><p data-sourcepos="8:1-8:335"><span>And the food?</span><span> Well,</span><span> it was the edible equivalent of a Mozart concerto.</span><span> Every plate was a meticulously orchestrated dance of textures and flavors.</span><span> You'd bite into a scallop and hear the ocean whisper,</span><span> savor a sliver of lamb and feel the sun-warmed fields it grazed.</span><span> This wasn't just fuel,</span><span> it was art,</span><span> a fleeting glimpse into the divine.</span></p><span>
</span><p data-sourcepos="12:1-12:213"><span>But like all good shows,</span><span> even the curtain on this culinary masterpiece had to fall.</span><span> Michel Jr.,</span><span> the inheritor of the toque,</span><span> kept the magic alive for years.</span><span> But times change,</span><span> palates evolve,</span><span> and the restaurant game is a fickle beast.</span><span> Rents skyrocket,</span><span> trends morph like chameleons on espresso,</span><span> and suddenly,</span><span> even the most exquisite soufflé can feel a tad passé.</span></p><span>
</span><p data-sourcepos="14:1-14:438"><span>So,</span><span> should we wallow in the gravy of what's lost?</span><span> Nah.</span><span> Instead,</span><span> let's tip our toques to the legacy.</span><span> Let's remember the nights when La Gavroche made us gasp,</span><span> giggle,</span><span> and shed a tear (mostly from the bill,</span><span> but hey,</span><span> that's the price of perfection).</span><span> Let's raise a toast to the white tablecloths that cradled countless dreams,</span><span> to the silver service that glided like whispered secrets,</span><span> and to the symphony of flavors that danced on our tongues.</span></p><span>
</span><p data-sourcepos="16:1-16:56"><span>La Gavroche may be closing,</span><span> but its whispers will linger in the hushed tones of Michelin inspectors,</span><span> the reverent murmur of food critics,</span><span> and the misty memories of those who were lucky enough to have danced with culinary royalty.</span><span> And who knows,</span><span> maybe one day,</span><span> the grand dame will rise again,</span><span> her silver gleaming anew,</span><span> her kitchen humming with the ghosts of Escoffier and Roux,</span><span> ready to once more orchestrate a symphony of epicurean delight.</span><span> Until then,</span><span> let's savor the echoes,</span><span> and remember,</span><span> a legend never truly fades.</span><span> It just waits for the next curtain call.</span></p><span>
</span><p data-sourcepos="18:1-18:350"><span>Now,</span><span> if you'll excuse me,</span><span> I have a date with a good bottle of Rioja and a fat stack of Michel Roux cookbooks.</span><span> Time to recreate a taste of that magic in my own little kitchen.</span><span> And who knows,</span><span> maybe one day,</span><span> my own culinary ditty will find its way onto the grand stage.</span><span> In the meantime,</span><span> chin up,</span><span> foodies,</span><span> and remember,</span><span> even the last bite leaves a taste.</span></p><span>
</span><p data-sourcepos="21:1-21:270"><strong>Now, go forth and spread the word. Let the world know that La Gavroche may be gone, but its legend will simmer on, a whisper in every Michelin-starred kitchen, a ghost in every perfectly poached egg.</strong></p>Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-57589188974023348902024-01-06T02:40:00.000-08:002024-01-06T02:40:36.312-08:00Si Signore - Revisited<iframe width="500" height="315" src="https://www.youtube.com/embed/VQglcDB8KgM?si=pW_ucrypbwZk3o7-" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen></iframe><p> </p><p>Yesterday Eva and I went back to Si Signore, a lovely Italian restaurant in central Brighton. </p><p>12 Sydney Street</p><p>Brighton, </p><p>BN1 4EN </p><p>01273 671 266</p><p>As per its <a href="https://www.sisignorecaferestaurant.com/" target="_blank">website</a>:<em> </em></p><p></p><blockquote><em>S</em><em style="white-space: pre-wrap;">i Signore opened its doors on 18th April 2006. Situated in the North Laines in Brighton is the perfect place whether dining solo, on a date night, celebrating with your family or to experience home made Italian cuisine. </em></blockquote><p></p><blockquote><p class="" style="white-space: pre-wrap;"><em>Get your meal started with a glass of Italian wine or cocktail and to follow try our homemade Bolognese, oven baked lasagne or signature dish, they will impress you at the first bite. Part of the experience of dining at Si Signore is trying our homemade tiramisu paired with a shot of Italian liquor or a great espresso. </em></p><p class="" style="white-space: pre-wrap;"><em>If that’s not enough, our friendly staff always ready to help and welcome you and our décor and lovely atmosphere will let you feel relaxed and thrilled to come back</em></p><p class="" style="white-space: pre-wrap;"><em> GRAZIE MILLE!</em></p></blockquote><p>This has become one of our favourite restaurants in Brighton; not only is the food excellent, but the welcome and service is genuinely warm and friendly. Regular customers are made to feel as though they are friends dining in someone's home.</p><p>We had a lovely evening. <br /></p><p>It is without doubt well worth visiting, and we will most certainly be coming back in the not too distant future!<br /></p>Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-5653313279604615252023-12-14T03:55:00.000-08:002023-12-14T03:55:04.450-08:00The Cleveland Arms - Brighton<iframe width="500" height="315" src="https://www.youtube.com/embed/utxyX_db4wk?si=4s6LmyFzie4MYRYK" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen></iframe><p>Eva and I went for a late lunch at the <a href="https://www.clevelandarmsbrighton.co.uk/" target="_blank">Cleveland Arms</a> yesterday, and a splendid time was had by all!</p><p>Rated by Tripadvisor, they have been awarded both their certificate of
excellence 2020, 2021 & 2022 & Travellers Choice 2020, 2021
& 2022!!<br />
<br />
The Cleveland Arms are an independent, traditional family run Freehouse
pub serving home cooked food 7 days a week. Their meat is locally sourced
and fish is sustainably caught locally. Offering Sussex Ales including
Harveys, Dark Star and Long Man.<br />
<br />
With a bright open plan space The Cleveland Arms can cater for small or
larger groups. They are very family and dog friendly showing live sports
via BT Sport, live music nights, quiz nights, cheese and wine nights and
charity events.</p><p>The food was bloody marvellous, the welcome was genuinely warm and the service cheerful and professional.</p><p>What's not to like?</p><p>We will definitely return! </p><p>Cleveland Arms</p><p>27A Cleveland Road</p><p>Brighton</p><p>01273 502396 <br /></p>Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-24304449308158016272023-11-16T05:27:00.000-08:002023-11-16T05:27:51.475-08:00Happy Beaujolais Nouveau Day!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsyT8w8E0YKK1orwvU1lsbdHSpYShcdFc3tQeHp5SQCr4FO7myLuqKdCX0RKDrRDjtxxhW52Fr2P16J8Rly_AkWBUNXZnYARCZ6k1ZxvMk2l3z1oaK_HfFZ5i3KXmlPGIuR-_ran5UJz1ITbA7pNIY52VDopT_ruJdKayx3j734qb7cIgPLxra/s600/Beaujolais-nouveau2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsyT8w8E0YKK1orwvU1lsbdHSpYShcdFc3tQeHp5SQCr4FO7myLuqKdCX0RKDrRDjtxxhW52Fr2P16J8Rly_AkWBUNXZnYARCZ6k1ZxvMk2l3z1oaK_HfFZ5i3KXmlPGIuR-_ran5UJz1ITbA7pNIY52VDopT_ruJdKayx3j734qb7cIgPLxra/w400-h400/Beaujolais-nouveau2.jpg" width="400" /></a></div><br /> <p></p>Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-85586575310510457062023-09-10T03:11:00.000-07:002023-09-10T03:11:00.988-07:00The Plough Inn - Rottingdean<iframe width="500" height="315" src="https://www.youtube.com/embed/l_EyhDMyWx0?si=tBE0AQKo8uR_fHHo" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen></iframe><p> </p><p>Eva and I had a late lunch on Friday in The Plough Inn in the village of Rottingdean.</p><p>The Plough Inn, </p><p>Vicarage Lane, </p><p>Rottingdean, </p><p>BN2 7HD, </p><p>01273 390635 <br /></p><p>As per the <a href="https://theploughinnrottingdean.co.uk/" target="_blank">website</a>:</p><p><i></i></p><blockquote><p><i>"We’re very lucky at the Plough Inn to have an enviable spot right by
the village pond & green in the beautiful seaside village of
Rottingdean.</i></p>
<p><i>The pub dates back to the 1840s, and some of the original flint walls
are still intact from that time. The impressive brick building is home
to a popular and vibrant village pub with a great reputation for both
food and drink.</i></p>
<p><i>Step inside and you’ll find not only a cosy traditional pub, complete
with oak beams and wood panelling, but also a warm welcome and friendly
service. We are child and dog friendly too!</i></p><p><i>Our small but perfectly formed garden offers the chance to take drinks and dining outdoors in the fresh air.</i></p>
<p><i>A sun trap in the summer and heaters for the cooler weather it’s good to get outside."</i></p></blockquote><p><i></i></p><p>The welcome was warm, the service friendly and efficient and the <a href="https://theploughinnrottingdean.co.uk/food/" target="_blank">food</a> was first class (especially the faggots!).</p><p>We are more than happy to recommend The Plough, and we will most certainly be making a return visit.<br /></p><p> </p>Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-57920391092517998802023-09-03T03:07:00.000-07:002023-09-03T03:07:09.566-07:00Si Signore - Brighton<iframe width="500" height="315" src="https://www.youtube.com/embed/AxsfgXMy3tQ?si=prk0pro4Wtap6U1F" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen></iframe><p> </p><p>On Friday Eva and I went to Si Signore, a lovely Italian restaurant in central Brighton, for the very first time.</p><p>12 Sydney Street</p><p>Brighton, </p><p>BN1 4EN </p><p>01273 671 266</p><p>As per its <a href="https://www.sisignorecaferestaurant.com/" target="_blank">website</a>:<em> </em></p><p></p><blockquote><em>S</em><em style="white-space: pre-wrap;">i Signore opened its doors on 18th April 2006. Situated in the North Laines in Brighton is the perfect place whether dining solo, on a date night, celebrating with your family or to experience home made Italian cuisine. </em></blockquote><p></p><blockquote><p class="" style="white-space: pre-wrap;"><em>Get your meal started with a glass of Italian wine or cocktail and to follow try our homemade Bolognese, oven baked lasagne or signature dish, they will impress you at the first bite. Part of the experience of dining at Si Signore is trying our homemade tiramisu paired with a shot of Italian liquor or a great espresso. </em></p><p class="" style="white-space: pre-wrap;"><em>If that’s not enough, our friendly staff always ready to help and welcome you and our décor and lovely atmosphere will let you feel relaxed and thrilled to come back</em></p><p class="" style="white-space: pre-wrap;"><em> GRAZIE MILLE!</em></p></blockquote><p>The <a href="https://www.sisignorecaferestaurant.com/menu" target="_blank">menu</a> has a great range of starters, pasta, pizzas, meat and fish dishes to choose from. </p><p>Eva had the prawns then the crab ravioli, and I started with the meatballs followed by chicken in a mushroom and bacon cream sauce.</p><p>The atmosphere, food and professional friendly service were all first class!</p><p>I have no hesitation in recommending this restaurant, and we will most certainly be returning there in the very near future. <br /></p><p><br /></p><p class="" style="white-space: pre-wrap;"><em></em></p><p></p>Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-78294610474031191612023-08-08T04:17:00.001-07:002023-08-08T04:17:08.804-07:00The Crooked House Pub Fire Under Investigation<p> </p><blockquote class="twitter-tweet"><p dir="ltr" lang="en"><a href="https://twitter.com/hashtag/UPDATE?src=hash&ref_src=twsrc%5Etfw">#UPDATE</a>: A joint investigation into the cause of the fire at the <a href="https://twitter.com/hashtag/CrookedHouse?src=hash&ref_src=twsrc%5Etfw">#CrookedHouse</a> pub is continuing today.<br /><br />This incident has caused a great deal of speculation and we understand the significance of the building within the local community.<br /><br />Read more here: <a href="https://t.co/EdWWQcNWff">https://t.co/EdWWQcNWff</a> <a href="https://t.co/IpHRgfPb8b">pic.twitter.com/IpHRgfPb8b</a></p>— South Staffs Police (@SStaffsPolice) <a href="https://twitter.com/SStaffsPolice/status/1688545628886884352?ref_src=twsrc%5Etfw">August 7, 2023</a></blockquote><p>The fire started on Saturday, August 6, 2023, at around 10:00 PM. The pub was empty at the time, and no one was injured. The fire caused extensive damage to the pub, and it was later demolished.</p><p>The police have interviewed witnesses and reviewed security footage, but they have not been able to determine the cause of the fire. They are also working with fire experts to determine the fire's point of origin and the speed at which it spread.</p>The police have said that they are keeping all possibilities open, including arson. <p> </p> <script async="" charset="utf-8" src="https://platform.twitter.com/widgets.js"></script> Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-85191141199854892952023-08-01T02:38:00.000-07:002023-08-01T02:38:00.809-07:00Restaurant Employs Kitchen Staff Based On Their Skills - Shock Horror Probe!<p> </p><blockquote class="twitter-tweet"><p lang="en" dir="ltr">London restaurant suffers furious backlash over Instagram photo of all white-male chef line-up<a href="https://t.co/xJSl3IraaO">https://t.co/xJSl3IraaO</a></p>— GB News (@GBNEWS) <a href="https://twitter.com/GBNEWS/status/1686299269123194880?ref_src=twsrc%5Etfw">August 1, 2023</a></blockquote> <script async src="https://platform.twitter.com/widgets.js" charset="utf-8"></script> Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-12014015772492739752023-07-20T04:15:00.003-07:002023-07-20T04:15:32.949-07:00Fish and Chips In Harrods - £35!!!<p> </p><blockquote class="twitter-tweet"><p lang="en" dir="ltr">Fish and Chips from celebrity chef <a href="https://twitter.com/hashtag/TomKerridge?src=hash&ref_src=twsrc%5Etfw">#TomKerridge</a><br><br>35 Quid 😳<br><br>What do you reckon??<a href="https://twitter.com/hashtag/Hospitality?src=hash&ref_src=twsrc%5Etfw">#Hospitality</a> <a href="https://t.co/5Zi2sOES3S">pic.twitter.com/5Zi2sOES3S</a></p>— Rt. Hon. Alan B’Stard MP (@NoWayWoke) <a href="https://twitter.com/NoWayWoke/status/1681677299987496962?ref_src=twsrc%5Etfw">July 19, 2023</a></blockquote> <script async src="https://platform.twitter.com/widgets.js" charset="utf-8"></script> Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-72787136932177990012023-06-02T03:55:00.005-07:002023-06-02T03:55:41.730-07:00Happy National Fish and Chips Day!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglUddzx68MTHY3iYWSvHQoEDjtOqQDFWHCSl99qmMdQRg12nHDlnnLQOhMr4qMrBiLOOZg6M6riyB6gJevpbIsPLNOsfn3WG0XMzMJ29Ta52Qp-CNSPTSGsmWCrNO5qV4YSx2B2XcVW6UPwm7doRQsDQq0Go69OMuas_IF-HqyxV4wvcvDHA/s1200/fish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglUddzx68MTHY3iYWSvHQoEDjtOqQDFWHCSl99qmMdQRg12nHDlnnLQOhMr4qMrBiLOOZg6M6riyB6gJevpbIsPLNOsfn3WG0XMzMJ29Ta52Qp-CNSPTSGsmWCrNO5qV4YSx2B2XcVW6UPwm7doRQsDQq0Go69OMuas_IF-HqyxV4wvcvDHA/w400-h300/fish.jpg" width="400" /></a></div><br /><p></p>Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-25061312219683685762023-05-03T03:59:00.003-07:002023-05-03T03:59:58.642-07:00Takeaway Inflation Exceeds Restaurant Inflation<p> </p><blockquote class="twitter-tweet"><p lang="en" dir="ltr">Fish and chip prices are up 19% in the past year. Groceries also cost 19% more. Restaurant prices, meanwhile, are up 10%.<br>Eating in is not the value for money option it once was<a href="https://t.co/85tOrlkpse">https://t.co/85tOrlkpse</a></p>— Philip Aldrick (@PhilAldrick) <a href="https://twitter.com/PhilAldrick/status/1653715059242065920?ref_src=twsrc%5Etfw">May 3, 2023</a></blockquote> <script async src="https://platform.twitter.com/widgets.js" charset="utf-8"></script> Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-82091911346401852872023-03-06T04:35:00.001-08:002023-03-06T04:35:11.702-08:00Happy British Pie and National Butchers' Week<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGoCxP3cCaXMmr_lJYpdQcXXbvKJ6El_rUyZH6Y6__pYisZWF40ajBeVNHgxPuV5DoHLEUh41Bvjs_blqB3P-jcE7OKxF4B_quYmLK2vITE4sW2pJZptj0nwfRyI5avUhGxFA68vbVVuvJvFXYXBOY-YzcvMLRyuX8kCFlaiYPhyzWZb1SIQ/s715/pieweek.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="715" data-original-width="591" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGoCxP3cCaXMmr_lJYpdQcXXbvKJ6El_rUyZH6Y6__pYisZWF40ajBeVNHgxPuV5DoHLEUh41Bvjs_blqB3P-jcE7OKxF4B_quYmLK2vITE4sW2pJZptj0nwfRyI5avUhGxFA68vbVVuvJvFXYXBOY-YzcvMLRyuX8kCFlaiYPhyzWZb1SIQ/w331-h400/pieweek.jpg" width="331" /></a></div><br /><p></p>Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-19711052120209521572023-02-27T04:23:00.001-08:002023-02-27T04:23:06.425-08:00Poulet au Pot<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-pPphOI9ZU2VDla8ZQMC_4ki_UKKdWanrqW58R-FY2mODWPjXrlD81GFWnpOy6x_GzqO7qEWFY8YLU3U6WY5FSRZcHsSEyddTbne10iKJ1MZl7k03U5Ei4LjbD5iv2LldidAiJ3PyP6gbJMHJ-JkMdBQXoCP-LWaiC2SgKKF9KZjDirgkA/s1280/poulet3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-pPphOI9ZU2VDla8ZQMC_4ki_UKKdWanrqW58R-FY2mODWPjXrlD81GFWnpOy6x_GzqO7qEWFY8YLU3U6WY5FSRZcHsSEyddTbne10iKJ1MZl7k03U5Ei4LjbD5iv2LldidAiJ3PyP6gbJMHJ-JkMdBQXoCP-LWaiC2SgKKF9KZjDirgkA/w300-h400/poulet3.jpg" width="300" /></a></div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPyrXiG0Sl7mhfnNOkQ-BpA2_J1VTDWoiKd9WYSstYwsmgtOI5uhKafSulfcGGu2-SSTWiDEM2vaTi-wnLrojVSaf_gwlOjmHQmWpA9yhB3MB0Yszt4kUYHYGT76fRALEVaA9lZWr9Hq7Sk6RA7HR_lddiRf-HdqoYEvQtos7wcxWdiCHMGA/s1280/poulet1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPyrXiG0Sl7mhfnNOkQ-BpA2_J1VTDWoiKd9WYSstYwsmgtOI5uhKafSulfcGGu2-SSTWiDEM2vaTi-wnLrojVSaf_gwlOjmHQmWpA9yhB3MB0Yszt4kUYHYGT76fRALEVaA9lZWr9Hq7Sk6RA7HR_lddiRf-HdqoYEvQtos7wcxWdiCHMGA/w400-h300/poulet1.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ChkXD87z7xGy0onNMUy1Av5d2ru1oLmG2NjGbmnFfWiw-WBoJCcT9AhQttnvrPOcbCaQormNORxy6V3MGBgG-QVap1qwoX-GC4H42NaqcKTLmIlwd9rg0wvrPRaN_585_ZSkAYTSPw1JmaAOydYle_6ank7_8ULySZgeeSEjg-tTfOeM4Q/s1280/poulet2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ChkXD87z7xGy0onNMUy1Av5d2ru1oLmG2NjGbmnFfWiw-WBoJCcT9AhQttnvrPOcbCaQormNORxy6V3MGBgG-QVap1qwoX-GC4H42NaqcKTLmIlwd9rg0wvrPRaN_585_ZSkAYTSPw1JmaAOydYle_6ank7_8ULySZgeeSEjg-tTfOeM4Q/w400-h300/poulet2.jpg" width="400" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2u6tY6r6Y1MCEFouJTXRHv0cg435zdgx1lDABExCXP7Km0ATWBrwAo-CvVvlNclszReqz83HEMdKW5z3ITsaIQsXCcQcpG-7AyXSJhziTW5lTPJpS7EN2LOGuhK3Yz55yVhH6GGx3mvtkMk1ssel5VCFmCO9r_JLNPJzE0IFiICV17Sh7sg/s1280/poulet4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2u6tY6r6Y1MCEFouJTXRHv0cg435zdgx1lDABExCXP7Km0ATWBrwAo-CvVvlNclszReqz83HEMdKW5z3ITsaIQsXCcQcpG-7AyXSJhziTW5lTPJpS7EN2LOGuhK3Yz55yVhH6GGx3mvtkMk1ssel5VCFmCO9r_JLNPJzE0IFiICV17Sh7sg/w400-h300/poulet4.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnix-mWsI0FWjtzzuVYOHAuc9vdoflpf0-FHcbux1LpLUwncaYVYraHTiUT1zsJmuzbGNEwZ0DFIEoFlrGEmHQnksFZbyX6JVSt7z9Fzz7XJTNMPL08KbzXbl1SfT4w_8rl6MEAng__t1O0CRXRnRym--p6wpLwsejYrbwfl6iTGtg0TPAlw/s1280/poulet5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnix-mWsI0FWjtzzuVYOHAuc9vdoflpf0-FHcbux1LpLUwncaYVYraHTiUT1zsJmuzbGNEwZ0DFIEoFlrGEmHQnksFZbyX6JVSt7z9Fzz7XJTNMPL08KbzXbl1SfT4w_8rl6MEAng__t1O0CRXRnRym--p6wpLwsejYrbwfl6iTGtg0TPAlw/w400-h300/poulet5.jpg" width="400" /></a></div><br /> </b><p></p><p><b>Ingredients</b></p><p>- good quality chicken</p><p>- onion peeled and studded with cloves</p><p>- leek chopped</p><p>- turnips peeled and cubed</p><p>- carrots chopped</p><p>- garlic</p><p>- bay leaves</p><p>- lemon quartered</p><p>- thyme</p><p>- parsley</p><p>- stock </p><p>- salt/pepper</p><p><b>Method</b></p><p>Place all ingredients in a large pot and cover with water.</p><p>Bring to the boil, then simmer very gently for about 80 minutes.</p><p>Serve with mash and a mushroom sauce. <br /></p>Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-31011036713621811422023-02-23T04:39:00.006-08:002023-02-23T04:39:52.646-08:00La Capannina Closes After 37 Years<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLQ1ohD9W2KTZaC323ZLoutQe7DZEEcbULkvvBhHL7rh1_i-lLFfUFG2cAEMhnGRD796dkyhA_Z2ayRUs4r9lUWVFkIZPOvwH29dhE3PRVS-mn_aIKn357Wcon9ct8cEw5nGItGF37A8DTt9UjTu20KrQ5EMv6LupEq6SQi6tMBDwhOKx-5Q/s720/capannina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="720" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLQ1ohD9W2KTZaC323ZLoutQe7DZEEcbULkvvBhHL7rh1_i-lLFfUFG2cAEMhnGRD796dkyhA_Z2ayRUs4r9lUWVFkIZPOvwH29dhE3PRVS-mn_aIKn357Wcon9ct8cEw5nGItGF37A8DTt9UjTu20KrQ5EMv6LupEq6SQi6tMBDwhOKx-5Q/w400-h300/capannina.jpg" width="400" /></a></div><br /> <p></p><p>I am very sorry to learn that La Capannina (one of Brighton's best Italian family run restaurants) has closed after 37 years.</p><p>The premises is on the market for <a href="https://www.facebook.com/EFSRealty/posts/pfbid02PnmMpWGtEjbtHJWKmiaeJYDS7f91fJdEDveRphqYZ2LintMzjPeyCPsDhQx8bLLal" target="_blank">£350K</a>.<br /></p>Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-25148151670691690072023-01-31T06:06:00.005-08:002023-01-31T06:06:58.767-08:00Nature Kitchen Discount<p><span class="x4k7w5x x1h91t0o x1h9r5lt xv2umb2 x1beo9mf xaigb6o x12ejxvf x3igimt xarpa2k xedcshv x1lytzrv x1t2pt76 x7ja8zs x1qrby5j x1jfb8zj"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3LIMJB_7zc_dw8brz2LgLutl1wQJsChjTRoUGHEtQx6_TVWTA_4qPBA-xFvNJmY6Iiar8qPl5wP1JiDhh-Yqq6Vm2jD-5KgPwTOphL6dQD7GUDTAxKbDQhXEFctGo6wCKVgxF1OOzlqBkUsZizNmAreqBtoB1lL7vz4nwyLHfgTUV8flTVg/s2048/natkit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="639" data-original-width="2048" height="125" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3LIMJB_7zc_dw8brz2LgLutl1wQJsChjTRoUGHEtQx6_TVWTA_4qPBA-xFvNJmY6Iiar8qPl5wP1JiDhh-Yqq6Vm2jD-5KgPwTOphL6dQD7GUDTAxKbDQhXEFctGo6wCKVgxF1OOzlqBkUsZizNmAreqBtoB1lL7vz4nwyLHfgTUV8flTVg/w400-h125/natkit.jpg" width="400" /></a></div> <p></p><p><span class="x4k7w5x x1h91t0o x1h9r5lt xv2umb2 x1beo9mf xaigb6o x12ejxvf x3igimt xarpa2k xedcshv x1lytzrv x1t2pt76 x7ja8zs x1qrby5j x1jfb8zj">I
have negotiated a 5% discount on purchases of over £20 of herbs, spices
and other seasonings from Nature Kitchen. </span></p><p><span class="x4k7w5x x1h91t0o x1h9r5lt xv2umb2 x1beo9mf xaigb6o x12ejxvf x3igimt xarpa2k xedcshv x1lytzrv x1t2pt76 x7ja8zs x1qrby5j x1jfb8zj">This is a family run, specialist Spice Merchants, based on the wild
moors of Cornwall. </span></p><p><span class="x4k7w5x x1h91t0o x1h9r5lt xv2umb2 x1beo9mf xaigb6o x12ejxvf x3igimt xarpa2k xedcshv x1lytzrv x1t2pt76 x7ja8zs x1qrby5j x1jfb8zj">Their extensive range of Herbs, Spices and in-house Spice Blends,
Seasonings, Salts & Peppers have been carefully selected over many
years of searching and exploring the globe for ultimate tastes and food
experiences. </span></p><p><span class="x4k7w5x x1h91t0o x1h9r5lt xv2umb2 x1beo9mf xaigb6o x12ejxvf x3igimt xarpa2k xedcshv x1lytzrv x1t2pt76 x7ja8zs x1qrby5j x1jfb8zj">The products you will find here have been chosen for their qualities,
depth of flavour, availability and price. </span></p><p><span class="x4k7w5x x1h91t0o x1h9r5lt xv2umb2 x1beo9mf xaigb6o x12ejxvf x3igimt xarpa2k xedcshv x1lytzrv x1t2pt76 x7ja8zs x1qrby5j x1jfb8zj">To qualify for the 5% discount use this link below and enter the discount
code: ThanksToKenFrost on checkout.</span></p><p> <span style="background-color: #f6f6f7; color: #202223; font-size: 14px; white-space: pre;"><a data-auth="Verified" data-linkindex="0" href="https://emea01.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.naturekitchenshop.com%2Fdiscount%2FThanksToKenFrost&data=05%7C01%7C%7C84d024951a8044d161f908dafd269b93%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C638100639527068031%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C3000%7C%7C%7C&sdata=OY3rX8TVeqP4SvIznGlm8j0CTrBxYkILb7nDJJd7iVM%3D&reserved=0" rel="noopener noreferrer" target="_blank" title="Protected by Outlook: https://www.naturekitchenshop.com/discount/ThanksToKenFrost. Click or tap to follow the link.">https://www.naturekitchenshop.com/discount/ThanksToKenFrost</a></span><span class="x4k7w5x x1h91t0o x1h9r5lt xv2umb2 x1beo9mf xaigb6o x12ejxvf x3igimt xarpa2k xedcshv x1lytzrv x1t2pt76 x7ja8zs x1qrby5j x1jfb8zj"> <br /></span></p><p><span class="x4k7w5x x1h91t0o x1h9r5lt xv2umb2 x1beo9mf xaigb6o x12ejxvf x3igimt xarpa2k xedcshv x1lytzrv x1t2pt76 x7ja8zs x1qrby5j x1jfb8zj"> </span></p>Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-5535986634199362942023-01-23T04:16:00.001-08:002023-01-23T04:16:04.239-08:00Roasted Parsnip and Potato Soup<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6hcK0j0yRoWSHePmyHHnqdYPEfQXnqeQm4q4jX5DZkIBIa3e_868q8FgMcL9wmVt7vN0Ju5hpEwk_Z-8YMBC6Te1ka7HPZR-SU4G0KC17Z9E6fwIwAjKBUMsSDT_40-abhGv9tuNySil-9x6U2dJeQU4M1r3x_MLui5Yin3Thijrd104XJA/s1280/soup2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6hcK0j0yRoWSHePmyHHnqdYPEfQXnqeQm4q4jX5DZkIBIa3e_868q8FgMcL9wmVt7vN0Ju5hpEwk_Z-8YMBC6Te1ka7HPZR-SU4G0KC17Z9E6fwIwAjKBUMsSDT_40-abhGv9tuNySil-9x6U2dJeQU4M1r3x_MLui5Yin3Thijrd104XJA/w400-h300/soup2.jpg" width="400" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28sO9HWd4QiWDGPQFbP8mE6rGdxYwK6sXpoU2z77_SQu_9M0_5ie3uf7N3QEAM7xmZy9Jw8Bms0O-K2RKdei-DpUMJgkp_4RsTJP_juWkS_ryXT8xUP81bjIUZ4gjgEIxeQ_9qendLMTN2JVKw_MNJdqEbnPBYK_Ro_kuXXLBZIR6NYwLTQ/s1280/soup1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28sO9HWd4QiWDGPQFbP8mE6rGdxYwK6sXpoU2z77_SQu_9M0_5ie3uf7N3QEAM7xmZy9Jw8Bms0O-K2RKdei-DpUMJgkp_4RsTJP_juWkS_ryXT8xUP81bjIUZ4gjgEIxeQ_9qendLMTN2JVKw_MNJdqEbnPBYK_Ro_kuXXLBZIR6NYwLTQ/w400-h300/soup1.jpg" width="400" /></a></div><br /><br /> <p></p><p><b>Ingredients</b></p><p>-parsnips chopped and peeled</p><p>-potato peeled and chopped</p><p>-garlic</p><p>-cumin</p><p>-turmeric</p><p>-smoked paprika <br /></p><p>-coriander <br /></p><p>-chilli pepper</p><p>-salt/pepper</p><p>-olive oil</p><p>-chicken stock</p><p><b>Method</b></p><p>-put the parsnips, potato, garlic, cumin and chilli in a roasting pan</p><p>-pour over some olive oil</p><p>-season</p><p>-roast for 30 minutes at 180</p><p>-put the ingredients into a saucepan, add stock</p><p>-simmer</p><p>-blitz <br /></p>Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-49773776243786236982022-12-22T04:34:00.006-08:002022-12-22T05:30:42.258-08:00Colonnade Bar Brighton To Close<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQodcI6iU79IvhIDEcYDzQnvUcZDaC6gExRodLGtpXAQhA1hQiIN8db2piHQP4hJPoCHO7N2T2o0VkvgCv0S5beL4rwbj4ffaV6t9y657bOPl7U-J1WB20k-ZTCpH-IK_6SSVXeEe7aCNJT7F8A_s9sRsrod1vwkRvadbIQ5gE_wtmIJUpPA/s550/the-colonnade-bar-brighton.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="366" data-original-width="550" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQodcI6iU79IvhIDEcYDzQnvUcZDaC6gExRodLGtpXAQhA1hQiIN8db2piHQP4hJPoCHO7N2T2o0VkvgCv0S5beL4rwbj4ffaV6t9y657bOPl7U-J1WB20k-ZTCpH-IK_6SSVXeEe7aCNJT7F8A_s9sRsrod1vwkRvadbIQ5gE_wtmIJUpPA/w400-h266/the-colonnade-bar-brighton.jpg" width="400" /></a></div><br /> <p></p><p>It is with shock that I read this morning that The Colonnade Bar (which opened in 1806) in Brighton is to close in June 2023.</p><p>Seemingly the Theatre Royal (next door) want to have a larger foyer, and have therefore decided that the bar which they rent to the Golden Lion Group must go. <br /></p><p>The Colonnade is a listed building. <br /></p><p>Full details are available on the <a href="https://www.facebook.com/TheColonnadeBarBrighton/posts/pfbid02Msmmn5NWL93wyGf9N2E7aSo9rGwV3viZJzEwhBJid5urkbVUf13bcDanxdL8Z9p2l" target="_blank">Colonnade's Facebook page</a>. <br /></p><p>If you feel, as I do, that this is wrong please drop the Theatre Royal a note via this link:<br /></p><div dir="auto"><div class="x1iorvi4 x1pi30zi x1l90r2v x1swvt13" data-ad-comet-preview="message" data-ad-preview="message" id="jsc_c_10k"><div class="x78zum5 xdt5ytf xz62fqu x16ldp7u"><div class="xu06os2 x1ok221b"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x6prxxf xvq8zen xo1l8bm xzsf02u x1yc453h" dir="auto"><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a"><div dir="auto" style="text-align: start;"><span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv x1fey0fg" href="https://l.facebook.com/l.php?u=https%3A%2F%2Fhelp.atgtickets.com%2Fhc%2Fen-gb%2Frequests%2Fnew%3Fticket_form_id%3D4411890379922%26fbclid%3DIwAR09xNuCh4kyyjmoCBnkNDaYk2ERVeXI5gx4qkGY6dVHwUfYRWfR_W86PUw&h=AT3nVil8CAZHctaD0JjF30U1FONta0QAN2LrBlBhf_fjDfx9eWGAAuOd0EiPbo9lcS4-fXXUcNoICrsr30SQwdYzcb2Himf5lKa643NDxtaHTN_9TkbuOaJxgOAA7jVB&__tn__=-UK-R&c[0]=AT3XIEX84wV_gQT6_K96sXi7qPFN6eP2rJq64a_00ImKocJYpAdD6VZpYf47smjUMu3vXKo9ubigV8Ym8phXeLxnRso-h70iTVkM96Z9lTRkIfo76l9DWaKgHBTLv9TVi034hFA0NJKIkWqcwbbKu4Pc-ZJTxUsyiNH4ogH-9pFbvvOU-8w" rel="nofollow noopener" role="link" tabindex="0" target="_blank">https://help.atgtickets.com/hc/en-gb/requests/new...</a></span></div><div dir="auto" style="text-align: start;"><span> </span></div></div></span></div></div></div></div>Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-68760182711844226242022-12-05T04:39:00.003-08:002022-12-05T04:39:27.151-08:00Beef Stew and Dumplings<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjUnFOK-ibsdjYPEL1a6UEhP-eblZ1X90Dd7zYI_YAyxy6NkMdhz-UxbUJtiIyI4LsVrHPwH1OjfyMdccasMNXWRhmIfLN7gyWoKFbONNBL6DDVBNiPuNkKtVqa0bSseJEP6T8SyZoBvbcohCz7lKwz8OmMjmX2zIGLXWoUGt-OGJ4_VsGw/s1280/beefstew1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjUnFOK-ibsdjYPEL1a6UEhP-eblZ1X90Dd7zYI_YAyxy6NkMdhz-UxbUJtiIyI4LsVrHPwH1OjfyMdccasMNXWRhmIfLN7gyWoKFbONNBL6DDVBNiPuNkKtVqa0bSseJEP6T8SyZoBvbcohCz7lKwz8OmMjmX2zIGLXWoUGt-OGJ4_VsGw/w300-h400/beefstew1.jpg" width="300" /></a></b></div><b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMF4u_SeeZEzu_5xdpCGFXhRLkL_sjwdSuektahi-te9Maj9uYo6u7ceRG4MM-Lgnyqhax4-fUuOAC0UHzTXcblr41pwf4JGy8tXqeQDHeBLQ_L7RppT3EmAaTvHHNSRtbWwquHJj_qEF4jZh-YDAIlDyLAB0AVtyGXZ91sXrVV_OzqpSnA/s1280/beefstew2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMF4u_SeeZEzu_5xdpCGFXhRLkL_sjwdSuektahi-te9Maj9uYo6u7ceRG4MM-Lgnyqhax4-fUuOAC0UHzTXcblr41pwf4JGy8tXqeQDHeBLQ_L7RppT3EmAaTvHHNSRtbWwquHJj_qEF4jZh-YDAIlDyLAB0AVtyGXZ91sXrVV_OzqpSnA/w400-h300/beefstew2.jpg" width="400" /></a></div><br /> </b><p></p><p><b>Ingredients</b></p><p>-cubed stewing steak</p><p>-chopped onion</p><p>-chopped carrots</p><p>-thyme</p><p>-rosemary</p><p>-parsley <br /></p><p>-bay leaves</p><p>-Bovril</p><p>-gravy granules <br /></p><p>-hot water</p><p>-Worcestershire Sauce</p><p>-tomato puree</p><p>-flour</p><p>-salt/pepper </p><p><b>Method</b></p><p>-Put steak in casserole and dust with flours</p><p>-Add all dry ingredients</p><p>-Mix hot water, bovril and gravy together and pour over the ingredients (inch covering top)</p><p>-Cook in oven at 140 for 2 hours</p><p>-Increase temperature to 180 for another 30 minutes <br /></p><p><b>Dumplings</b></p><p>-Mix 8 heaped tablespoons of flour together with 4 heaped tablespoons of suet</p><p>-Add cold water and mix into dough</p><p>-Roll into 1 inch balls with floured hands</p><p>-Add dumplings to stew for the last 20 minutes</p><p>Serve with mash.<br /></p>Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-53211305896405705732022-08-12T04:22:00.002-07:002022-08-12T04:22:26.878-07:00The Glorious 12th!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8iA9eqgwbXpJ0khUiWf0DBtJmXZPcXJdgj6W92cO_c-dotEmF-tWX3wdW0adWIzl8tXRqx6hu5IVjyidD0M5NrrQEOSFh9HaEdSA2_oaqlKgndQMjsHEzOoyu5dxB0GqE7N-iv08Pm0ktqGL4nT2pQLPzHw5u16murtfNrhT_wRoJD5bFw/s800/grouse1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="550" data-original-width="800" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8iA9eqgwbXpJ0khUiWf0DBtJmXZPcXJdgj6W92cO_c-dotEmF-tWX3wdW0adWIzl8tXRqx6hu5IVjyidD0M5NrrQEOSFh9HaEdSA2_oaqlKgndQMjsHEzOoyu5dxB0GqE7N-iv08Pm0ktqGL4nT2pQLPzHw5u16murtfNrhT_wRoJD5bFw/w400-h275/grouse1.jpg" width="400" /></a></div><br /><p></p>Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0tag:blogger.com,1999:blog-3795346.post-33946520459320899832022-07-19T02:30:00.000-07:002022-07-19T02:30:05.345-07:00Brighton Beach Club - Avoid at All Costs!<p>We last visited Brighton Beach Club in <a href="https://kenfrost.blogspot.com/2019/07/brighton-beach-club.html" target="_blank">July 2019</a>, and had a very pleasant time.</p><p>Sadly, three years on, things have changed for the worst.</p><p>Here is a summary of my Tripadvisor review:<i></i></p><blockquote><i>Lousy welcome, waiter walked away from us <br /><br />Placed in an awful part of the terrace by the rusting barriers and facing the road, despite there being better seats available. <br /><br />Wine list different to online wine list. <br /><br />No champagne. <br /><br />Fizzy wine bottle was warm, we rejected it <br /><br />Waitress then ignored us.<br /><br />New waiter did his best but told us no white wine, of the quality we wanted, was available. <br /><br />We left.<br /><br />Avoid at all costs!</i></blockquote><p></p>Ken Frosthttp://www.blogger.com/profile/13568488818950912374noreply@blogger.com0