Kitgum Kitchen at The Sir Charles Napier

Kitgum Kitchen serves excellent East African street food alongside Gujarati home cooking in The Sir Charles Napier (a splendid local pub in Hanover Brighton - 50 Southover Street).

The above video shows newest member of the Kitgum family Christopher Roden preparing samosas.

Burger Off!

Whilst I appreciate that, for reasons best known to chefs, burgers are currently "on trend". May I suggest that if you must serve burgers in your restaurants, for heavens sake don't sandwich them between sour dough slabs, ciabatta or the equivalent of a loaf of bread.

These add nothing other than unnecessary stodge to what is in effect a lazy effort by the chef. Just use a bog standard hamburger bun.

Better still, stop being lazy and cook something more imaginative!

Advice To Chefs Re Food Towers

Whilst it may currently be "on trend" to pile food up upon each other (veg, then meat, then yorkshire etc) and smother it with gravy (aka a "food tower"), it makes the food unappealing and difficult to eat.

In the event that you can't fit it on the plate without piling it up, buy larger plates!

Casting Call For Studio Ramsay

@BrightonOpenMkt Gordon Ramsay's Production Company is calling all #AmateurCooks for new show! To apply E: casting@studioramsay.com PleaseRT pic.twitter.com/HNJX65p6yN

— Be On A TV Show (@beonatvshow) January 25, 2017

Advice To Chefs - Substance Over Form

Fancy presentation of food may satisfy a chef's ego. However, if the presentation makes it difficult to eat the food then it won't satisfy the diner's appetite.

Substance over form please chefs!

Advice To Chefs - Thigh Over Breast

Chicken thighs are far more tasty and succulent than breasts.

Please stop using breast in your chicken dishes, and switch to thighs!

Jamie Oliver's Paella Abomination

Jamie Oliver has drawn ire on the internet after posting a paella recipe that included chorizo.

His inclusion of chorizo has been widely derided by traditionalists, with one describing it as an "abomination".

Mary Berry To Quit Great British Bake Off

UK TV cook Mary Berry quits Great British Bake Off, saying she will stay with the BBC out of "loyalty" https://t.co/yPeiNfYZaT

— BBC Breaking News (@BBCBreaking) September 22, 2016

The Joy of Beef

Just cutting these beautiful sides of Aberdeen Angus beef... Amazing quality. Just needs hanging for about 4 weeks. pic.twitter.com/Xyuagf9aGr

— LEE HORSLEY FROST (@frostybutcher) July 29, 2016

Happy 40th Birthday Pinocchio of Brighton!

Save The BBC's Recipe Archive

@sunny_hundal BBC: Save the BBC's recipe archive! https://t.co/zMLyJPZ7Va via @UKChange

— Lovelyjane (@reallovelyjane) May 17, 2016

Gin and Tonic Jelly Shots

Gin & Tonic Jelly Shots

Posted by Proper Tasty on Saturday, 19 December 2015

The Olive Grove Brighton

Eva and I went to the recently opened Olive Grove (15-18 Meeting House Lane, Brighton, BN1 1HB) last night and were very impressed.

It serves a variety of Mediterranean food, ranging from tapas plate portions to full main courses.

I started with the Charcuteria, a very generous portion of Mediterranean cold meats served with traditional bread. I then had the veal chop, served with potatoes and spinach. My compliments to the chef; the chop was tender, succulent and tasty.

Eva started with the Souvlaki a skewered combination of chorizo, chicken, beef & seasonal vegetables. Very tasty, and very generous (two skewers!). She then had Keftidakia & Mash (homemade meatballs served with tomato sauce & mash), which were flavoursome and hearty.

The ambiance was great, and the restaurant pleasantly busy.

The staff were welcoming, friendly, efficient and cheerful.

The bill, including wine, coffee and liqueurs (plus a free Grappa) came to around £65.

We really enjoyed our meal, and will definitely go there again.

Great Restaurant Names of The 21st Century

Happy 70th Birthday To English's of Brighton - #LoveEnglishs

Happy 70th Birthday English's!

Run by the Leigh-Jones family since 1945.