Meet Sharon: The Sous Chef Keeping English’s Kitchen Running
Seven years in, a brigade she loves, and a whole sea bass recipe you’ll actually want to cook at home. We sat down with Sharon, our sous chef, to talk fish, family, and why mackerel deserves a lot more credit.
From Accident to Artisan
Not everyone finds their way into a kitchen on purpose. Sharon is refreshingly honest about that. She didn’t grow up with a grand plan to become a chef – a friend offered her a job here at English’s, she said yes, and seven years later she’s still here. As sous chef, she now runs the sauce section, oversees service, handles preparation, mentors junior staff, and manages ordering. Not bad for someone who stumbled in.
“I love it. It has a family vibe.”
That much comes through clearly. English’s has always been a place where people stay. The restaurant has been run by the same family since 1945, and that sense of loyalty and warmth extends right into the kitchen. Sharon is a big part of why.
Life Behind the Pass
The role of sous chef is often misunderstood from the outside. People picture the dramatic moments – the plating, the service rush – but the reality is far more layered. For Sharon, a typical day involves being across multiple things at once: maintaining the standard of the sauces that go out on every plate, coordinating preparation for the evening’s covers, keeping the team sharp, and making sure stock and ordering is tight.
Her biggest influences? Marco Pierre White and Gordon Ramsay. Two chefs who built their reputations on the fundamentals – technique, discipline, and an obsession with getting it right. You can see why they’d resonate.
When it comes to the menu, Sharon’s favourites are the catch of the day and the sharing platter. Both speak to what English’s does best: fish that’s treated with respect, presented simply, and allowed to speak for itself.
The Mistakes Home Cooks Make with Fish
Given that Sharon has cooked more fish than most of us have eaten, we asked her what goes wrong when people try to recreate it at home. Her answer was generous and practical – no chef ego, just genuinely useful advice.
Moving it too much. The single biggest mistake. Fish needs time in the pan. Resist the urge to prod, flip, or shift it. Trust the heat.
Not enough seasoning. Fish can handle more salt than you think. Season properly before it hits the pan, not as an afterthought at the end.
Wrong pan. A non-stick pan, properly heated, is your best friend for fish cookery at home. Get the pan hot before the fish goes in.
Too much sauce. Fish is delicate. A sauce should complement it, not drown it. Less is more.
Sharon’s Top Tips for Cooking Fish at Home
We pushed a little further and asked Sharon to give us her best practical advice for anyone wanting to cook fish well at home. Here’s what she said:
Getting the sear right
Dry your fish first – a piece of kitchen paper to remove any excess moisture makes a real difference. Season well, then make sure your non-stick pan is searing hot before anything goes in. Once the fish is down, leave it alone.
Knowing when it’s done
Sharon admits she can now tell by sight – seven years will do that to you. But for the rest of us, a probe thermometer is the answer. You’re looking for an internal temperature of 50°C. Once it’s there, rest the fish for three minutes. It will feel firm to the touch, and the colour will have changed throughout.
The kit you actually need
You don’t need much: a good fish slice, a pair of tongs, and a decent non-stick pan. That’s genuinely it.
If fish still feels intimidating
Start with cheaper fish — coley, pollock, whiting — and practise until you feel comfortable. Oven baking and poaching are also far more forgiving than pan frying, so they’re a good place to build your confidence before you go anywhere near a screaming hot pan.
Sharon’s Recipe: Whole Sea Bass with Chive Mash & Beurre Blanc
“The simplicity is what makes it special. A whole sea bass, straightforward to cook, a simple garnish, and a classic sauce. It doesn’t need anything more than that.”
This is the kind of dish that looks impressive on the table but doesn’t ask too much of you in the kitchen. Whole sea bass is easy to find at a good fishmonger, and beurre blanc – despite its French name – is simply a matter of patience and butter. Sharon recommends serving it with a glass of Chardonnay.
For the beurre blanc
Ingredients
- ½ cup dry white wine
- ¼ cup white wine vinegar
- 1 shallot, finely chopped
- 1 cup unsalted butter, cut into small pieces and chilled
- Salt and white pepper to taste
Method
- Combine the white wine, vinegar, and shallots in a small saucepan over a medium heat. Reduce the mixture down until you have around 3–4 tablespoons of liquid remaining.
- Lower the heat and begin whisking in the cold butter, a few pieces at a time. Keep going until the sauce is smooth, glossy, and emulsified.
- Season with salt and white pepper. Keep warm — but not hot — until you’re ready to serve.
Serve the whole sea bass alongside chive mash and fine green beans, with the beurre blanc spooned over at the table. Simple, elegant, and very much worth trying at home.
Quick Fire with Sharon
Favourite ingredient? Salt, butter, and fish. The holy trinity.
Most underrated fish? Mackerel and hake. Both brilliant, both overlooked.
Guilty pleasure off the clock? A glass of wine.
Alternate career? A postwoman. Which, honestly, sounds quite appealing.
Come and taste Sharon’s food for yourself.
English’s of Brighton, 29–31 East Street, Brighton BN1 1HL. Book your table now.