Kudos and thanks to Lorenzo Cinalli and Lonela "Nelly" Pricop and the good people of the Rostick Restaurant in Eastbourne for our very warm welcome, professional friendly service and exceptional food.
It has been three years since we last went there (see review), but thanks to the none too "small" matter of the pandemic our plans to revisit were delayed until last Saturday.
We were not disappointed, it was bloody brilliant!
I was unimpressed with the "welcome" by The Victory pub in Brighton.
We came for a drink, the pub was not at all busy.
However, I was told that if I did not order via the app (even though I was talking face to face with staff) the service would be slow.
We went elsewhere.
The hospitality trade has been wrecked by Covid, to drive customers away is bonkers!
The roe is the best part of the scallop, why on earth do some chefs chop it off (as in the Ivy London see above photo)?
Here's how they are meant to look (photo below shows my home cooked version).
New figures from the ONS show that only 24% pub owners have high confidence that their business will survive the next three months. 19% have low confidence. https://t.co/59pF2w7SCD pic.twitter.com/luzC4Fr70M
— Christopher Snowdon (@cjsnowdon) June 8, 2021
Get a free £10 credit for The Good Egg Fellas. Use coupon: REFFKUF2B7RY9 https://t.co/viYI3PB2Br
— Ken Frost (@ken_frost) June 4, 2021
It has been quite a while (several years in fact) since I have been to Maggie Jones's, therefore it was a great pleasure to visit it yesterday (now that we are allowed to go inside pubs and restaurants again).
I am more than delighted to say that it is as good as it ever was (even though, because of Covid distancing restrictions in the kitchen, the menu is more modest than usual).
We had a great meal, with friendly and attentive service.
Kudos and hat tip to Christine (the boss) who remembered me, and seated us in my favourite booth!
🚨🍺 | NEW: Experts say every Brit 'needs to drink 124 pints' to save the nation's pubs after lockdown
— News For All (@NewsForAllUK) May 13, 2021
Via @dailystar
My thanks to the good people of Clark's Meat and Poultry for a most excellent boned, rolled shoulder of new season Sussex lamb.
I roasted it and the joint was tender, succulent and the taste sublime.
My thanks to the good people of Clark's Meat and Poultry for the most excellent gammon.
I boiled it, and served it with parsley sauce.
A very fine joint of meat!
My thanks to the good people of Clark's Meat and Poultry for the most excellent poussins.
I stuffed them with garlic, parlsey and butter. Then roasted them with a couple of garlic heads.
Served with garlics and rosemary potatoes.
Top notch eating!
After 6 years our Head Chef, Ben Fisher, is off to pastures new and sadly will not be joining us when we re-open on May...
Posted by The Mermaid Inn Rye on Friday, 5 March 2021
Here is a simple one pot dish that you can cook in the oven without any hassle, and it has the added advantage of tasting great!
Ingredients
- chicken thighs
- black pudding, cubed
- bacon, chopped
- tinned flageolet beans
- garlic, lots of it chopped
- bay leaves
- chicken stock
- salt/pepper
Method
- put all ingredients into an ovenproof casserole dish and put the lid on
- cook in a preheated over at 180 for about 50-60 minutes
Enjoy!
My thanks to the good people of Clark's Meat and Poultry who supplied the chicken, black pudding and bacon.
