Happy Pancake Day!

 

Happy Pancake Day! 

 

Since it’s March 4, 2025, and Pancake Day (traditionally celebrated on Shrove Tuesday) aligns perfectly, let’s whip up a classic pancake recipe for you to enjoy. This is a simple, fluffy pancake recipe that’s easy to make with everyday ingredients.

Classic Pancake Recipe

Ingredients:

• 1 cup (125g) all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup (240ml) milk (whole, skim, or plant-based all work)
• 1 large egg
• 2 tablespoons unsalted butter (melted), plus extra for cooking
• 1 teaspoon vanilla extract (optional, for extra flavour)

Instructions:

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Combine Wet Ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract (if using) until smooth.
3. Make the Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spoon until just combined—don’t over-mix! A few small lumps are fine.
4. Heat the Pan: Place a non-stick skillet or griddle over medium heat. Add a small pat of butter and let it melt, coating the surface.
5. Cook the Pancakes: Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
6. Serve: Stack your pancakes on a plate and top with your favourites—maple syrup, fresh berries, whipped cream, or even a dusting of powdered sugar.

Tips:

• For extra fluffiness, let the batter rest for 5-10 minutes before cooking.
• Keep cooked pancakes warm in a low oven (about 200°F/90°C) while you finish the batch.

Enjoy your Pancake Day feast! Let me know if you’d like a twist, like chocolate chip or blueberry pancakes.

National Butchers’ Week 2025: Celebrating the Craft and Community of UK Butchers

 

As the calendar turns to March, the United Kingdom gears up for a week-long celebration of one of its oldest and most cherished trades: butchery. National Butchers’ Week 2025, running from March 3 to March 9, shines a spotlight on the skill, dedication, and innovation of butchers across the nation. Held annually during the first full week of March, this event not only honours the artisans who transform meat into culinary delights but also encourages the public to reconnect with their local butcher shops—a cornerstone of British food culture.

A Tradition Rooted in History

Butchery is an ancient craft, tracing its origins back to the domestication of livestock thousands of years ago. In the UK, the trade has evolved from medieval guilds to modern high-street shops, adapting to changing times while preserving its core values of quality and expertise. National Butchers’ Week, first launched in 2007 by the Meat Trades Journal, was created to celebrate this heritage and highlight the vital role butchers play in communities. Today, it’s a vibrant occasion that bridges tradition with contemporary innovation, reminding us why local butchers remain irreplaceable.

 

The UK boasts some of the highest animal husbandry standards globally, with schemes like the Cattle Tracing System ensuring traceability and quality from farm to plate. British butchers are the custodians of this legacy, using their expertise to deliver ethically sourced, high-quality meat that supermarkets often can’t match. National Butchers’ Week is their moment to shine—a chance to showcase their skills and remind consumers of the value they bring.

What’s Happening in 2025?

This year’s National Butchers’ Week, kicking off on Monday, March 3, promises a feast of activities designed to engage both the industry and the public. From butchery demonstrations and sausage-making workshops to special offers and social media competitions, there’s something for everyone. The event, now in its 18th year, is hosted by William Reed Business Media, the force behind prestigious awards like the World Steak Challenge, and is supported by sponsors like Angel Refrigeration and Tican Chilled.

 

Butchers across the UK will open their doors to share their knowledge, offering tips on cuts, cooking techniques, and sustainable sourcing. For instance, posts on X highlight how businesses like Côte Brasserie in Chester are joining the festivities with free steak frites giveaways and discounts on premium cuts, while Scottish Craft Butchers emphasise their unmatched quality and service. The hashtag #NationalButchersWeek will buzz with activity as shops and customers alike share their stories, recipes, and innovations.

 

One key focus for 2025 is education. With cooking skills no longer a compulsory part of many school curriculums, a knowledge gap has emerged among younger generations about meat cuts and preparation. National Butchers’ Week aims to bridge this divide, encouraging people to “ask the expert” at their local shop. Butchers are eager to demystify their craft, offering advice that can turn a novice cook into a confident one—whether it’s selecting the perfect rib eye or mastering a slow-roasted pork belly.

Why Support Your Local Butcher?

The rise of supermarkets once threatened the survival of traditional butcher shops, reducing meat to cling-film-wrapped trays of uniform cuts. Yet, recent years have seen a resurgence, with many areas reporting over a 40% increase in local butcher patronage—a trend driven by renewed demand for quality, traceability, and personal service. Unlike mass retailers, butchers offer a bespoke experience: meat cut to order, rare finds like ox cheek or lamb shank, and insider tips you won’t find on a barcode.

 

Shopping locally also supports small businesses and sustainable farming. Most butchers source from nearby farms, fostering a supply chain that’s kinder to the environment and the animals. As Richard Stevenson of National Craft Butchers noted, “It’s not the cow but the how”—a reminder that the UK’s grass-rich climate and grazing lands make it ideal for raising livestock responsibly.

Innovation on the Cutting Edge

National Butchers’ Week isn’t just about tradition—it’s a platform for innovation. Butchers are pushing boundaries with new products, from artisanal sausages to dry-aged heritage breeds. Social media competitions during the week often highlight these creations, with past years seeing entries like spiced lamb koftas and gourmet bacon cures steal the show. This year, the Butcher’s Shop of the Year shortlist will be unveiled on March 7, celebrating establishments that blend craftsmanship with creativity.

How to Get Involved

There’s no shortage of ways to join the celebration:

• Visit Your Local Butcher: Pop in to explore their range, ask questions, and pick up something special—perhaps a beef rump steak, the UK’s ucut according to Meat Matters surveys.
• Attend an Event: Look out for local workshops or tastings in your area. Some butchers, like Aubrey Allan in years past, even invite kids behind the counter to make their own sausages.
• Share the Love: Post your butcher haul or a photo of your Sunday roast on social media with #NationalButchersWeek to connect with the community.
• Try Something New: Challenge yourself with a lesser-known cut—think brisket or shin—and let your butcher guide you on how to cook it.

A Week to Savour

National Butchers’ Week 2025 is more than a tribute to a trade—it’s a call to rediscover the joy of quality meat and the people who make it possible. As of today, March 3, 2025, the week is in full swing, and there’s still time to celebrate. Whether you’re a meat lover savouring a perfectly marbled steak or a curious cook seeking inspiration, your local butcher is ready to welcome you. 

 

So, sharpen your appetite, support your high street, and raise a fork to the unsung heroes of British cuisine. After all, in a world of fast food and faceless supply chains, the butcher’s craft is a cut above the rest.

A Taste of History: The Legacy of English’s of Brighton Now Up For Sale

Nestled in the heart of Brighton’s historic Lanes, English’s of Brighton stands as a timeless beacon of culinary tradition. Known as the city’s oldest seafood restaurant, its story stretches back over a century, weaving together a rich tapestry of local lore, exceptional seafood, and a parade of famous faces who have graced its tables. For generations, it has been a cherished institution, lovingly stewarded by the Leigh-Jones family since 1945. Yet, as of February 2025, this beloved establishment is up for sale—a bittersweet moment that prompts both reflection on its storied past and hope for its future.

 

The origins of English’s trace back to at least the 1890s, when it began serving seafood from its location at 29-31 East Street, a site originally comprising three fishermen’s cottages dating back over 400 years. Seafood has been savoured here for over 150 years, a testament to Brighton’s maritime heritage. By the time the Leigh-Jones family took ownership in 1945, the restaurant had already cemented its reputation as a go-to spot for locals and visitors alike. Under their care, English’s flourished, blending old-school charm with silver-service hospitality—a rarity in an era increasingly dominated by fast food and fleeting trends.

 

The walls of English’s whisper tales of its illustrious patrons. Over the decades, it has welcomed a dazzling array of luminaries, from literary giants to silver-screen stars. Though records don’t confirm Charles Dickens himself dined here—his era predates the restaurant’s known history—the likes of Charlie Chaplin, Laurence Olivier, Vivien Leigh, and Judi Dench have all left their mark, their signed photographs adorning the dining room as a “hall of fame.” More recently, the restaurant has hosted modern icons like Ewan McGregor, Jeremy Irons, and Joan Collins, alongside political figures such as Tony Blair and even Winston Churchill, who reportedly favoured a window booth now dubbed the “Churchill Table.” This roll call of the famous underscores English’s status as more than just a restaurant—it’s a cultural touchstone, a place where history and gastronomy intertwine.

 

The Leigh-Jones family’s stewardship has been the backbone of this legacy. Since acquiring the restaurant in the post-war years, they’ve preserved its essence: fresh, seasonal seafood, warm hospitality, and an ambiance that marries tradition with a touch of elegance. The painted frieze in the main dining room, depicting joyful diners and subtly featuring the visage of an early owner, is a nod to this continuity. Even the ghostly gentleman in a top hat, said to occasionally stroll through the kitchens, seems to approve of the family’s dedication. Their commitment extended beyond the plate—English’s was among the first in Brighton to embrace sustainability, partnering with local suppliers and achieving a “Zero to Landfill” status with Paper Round Brighton.

 

Yet, all eras must evolve, and the news that English’s is now on the market for £1,250,000, as listed by Carr & Priddle, brings a pang of melancholy. The Leigh-Jones family, after nearly eight decades at the helm, are stepping away—likely to retire, as some speculate, though their exact reasons remain their own. Posts on X from locals and fans reflect a shared sentiment of loss, with one noting it as a favoured spot for a “fish lunch on the terrace during conference time.” The sale marks the end of an era for a family-run gem that has weathered wars, cultural shifts, and the rise of chain eateries, all while staying true to its roots.

 

As we lament this turning point, there’s a fervent hope that whoever takes the reins will honour English’s heritage. The thought of this historic space—where oysters are shucked at a marble-topped bar and Dover sole is served with quiet pride—being transformed into a generic ghastly pizza parlour or burger joint feels like a betrayal of its soul. Brighton deserves better than to see one of its oldest treasures stripped of its identity. The new owner has a chance to inherit not just a business, but a legacy—a chance to keep alive the magic of English’s as a place where the past and present dine together.

 

English’s of Brighton is more than a restaurant; it’s a living chapter of the city’s story. As it awaits its next custodian, let’s raise a glass of crisp Sicilian white—recommended by the ever-knowledgeable staff—to its past glories and to a future where its spirit endures, unmarred by the clatter of a deep-fryer or the scent of mass-produced dough. May its new era be as rich and enduring as the one it leaves behind.

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