Fresh Flavours, Longer Days: Spring at English’s

There’s something about spring in Brighton that just shifts everything a little.

The days start stretching out, there’s a bit more warmth in the air, and you naturally lean towards lighter, fresher food. After the heavier dishes of winter, it feels like the right time to reset – not completely, but just enough.

That’s exactly what we’ve tried to do with this season’s menu at English’s.

It’s still very much us, just with a lighter touch. The focus is on what’s in season right now and letting those ingredients do the talking.

If you’d like to see everything in full, you can view our menus here – but here are a few of the dishes we’re particularly excited about this spring.

Starting Light

This is the time of year where starters really come into their own.

The BBQ asparagus is one of those dishes that sums it up nicely. It’s simple, but there’s a lot going on – the slight char, the sweetness, the citrus from the lime, and just enough heat from the chilli to lift it. It feels fresh without trying too hard.

The cured and smoked rainbow trout goes in a slightly different direction. It’s softer, more delicate, with pickled artichokes and a bright salsa verde bringing everything together. It’s light, but still full of flavour.

And then, of course, there are the oysters.

We’ve kept things interesting this season with three different dressings. The Bloody Mary version has that savoury kick, with a boozy granita and a bit of spice running through it. The sashimi-style oyster is cleaner – pickled ginger, ponzu, wasabi – really fresh and sharp.

And the Middle Eastern one brings something a bit different, with labneh, pomegranate molasses and a slight sweetness that works surprisingly well.

If you’re after something a little richer, the cooked oysters are well worth a look.

We’ve got a few different options this season – from the deeper, spiced flavours of the buffalo oyster with nduja and paprika, to something a bit fresher like the nouc mam cham, with garlic, chilli and a bit of crunch from peanuts.

The Rockefeller is there if you want something classic, with spinach, parmesan and breadcrumbs, while the BBQ oyster brings in kombu butter and yuzu kosho for something slightly different.

They’re all quite indulgent, so a couple to share works well.

The welks are a bit richer, with a champagne and candied lemon emulsion and plenty of wild garlic and herb butter. It’s still got that spring feel to it, but leans a little more towards comfort.

And the quail sits somewhere in between. Gooseberry and elderflower keep it light and slightly floral, while the celeriac adds a bit of depth.

A Sweet Finish

Desserts are where things start to open up a bit more.

The Sicilian cake is probably the most vibrant – blood orange, saffron, pistachio, rose. It’s got that mix of citrus and warmth that works really well this time of year.

The rhubarb fumble is lighter. The rhubarb brings a bit of sharpness, the yoghurt granita keeps it fresh, and the ginger just rounds it out. It’s the kind of dessert you can have without feeling too full afterwards.

Then there’s the Basque cheesecake. It’s soft, creamy, slightly burnt in the right way, with papaya and blueberry keeping it from being too heavy. The peppercorn vinaigrette just cuts through it nicely.

Longer Days, Better Evenings

Spring at English’s is less about rushing and more about settling in.

It’s long lunches that turn into late afternoons, a bottle of wine that lasts a little longer than planned, and food that fits around that.

We’re right in the middle of The Lanes, just a short walk from the sea, and we’ve been here a long time doing what we do. If you’re interested, you can read more about our heritage here.

If you’re planning a visit, you can book a table here – we’ll take care of the rest.

See You Soon

Whether it’s a quick lunch or a longer evening, spring’s a good time to stop by.

We’d love to have you in.