Summer Has Landed at English’s of Brighton

The new summer menu is here, and it’s exactly what East Street has been waiting for.

There’s a particular kind of energy that arrives with the warmer months at English’s — sunlight pouring through the windows of Brighton’s oldest fish restaurant, the terrace filling up, and a menu that finally gets to show off what British summer produce does best. Our new Summer 2026 menu has just launched, and it’s built around the freshest seafood, seasonal vegetables and bright, sunshine flavours that make the season worth celebrating.

The Centrepiece: Exmoor Caviar

There’s no better way to start than with this: Exmoor Caviar, Cornish salted baerii, served tableside on ice with blinis, cucumber and crème fraîche. It’s the ultimate way to kick off a summer feast at English’s — a little theatre, a lot of flavour, and the perfect excuse to open something cold alongside it. Pair it with the wider roe selection — urchin, salmon ikura and flying fish tobiko — for the full tasting experience.

Exmoor Caviar, Cornish salted baerii, served with blinis, cucumber and crème fraîche

Sea urchin, salmon ikura and flying fish tobiko, ready to share

Raw, Fresh and Full of Flavour

The raw menu leans into the season with dishes designed for long, lazy summer lunches: a Scallop ceviche with passion fruit, mango, samphire and yuzu kosho; Tuna tataki with avocado, ponzu and togarashi; and Ama Ebi prawns with stracciatella, pistachio and lime gel. Each one is light, vibrant and built for sharing over a glass of something cold from the terrace.

Tuna tataki, avocado, ponzu, crispy ginger, togarashi

Scallop ceviche, passion fruit, mango, samphire, yuzu kosho

Ama Ebi prawns, stracciatella, pistachio, shiso oil, lime gel

New Small Plates and Starters

For those who like to graze, the new starters bring together Salmon tartare with smoked crème fraîche, crispy capers and pumpernickel soil, a silky Duck liver parfait with brioche and radish, and a Perlina aubergine baba ganoush with pomegranate and ancho chilli oil for something plant-forward. The Octopus croquettes — potato béchamel, tomato and guindilla chutney, green olive crumble — are already shaping up to be a summer favourite.

Salmon tartare, smoked crème fraîche, crispy capers, pumpernickel soil

Duck liver parfait, brioche, radish

Perlina aubergine baba ganoush, pomegranate, ancho chilli oil, flat bread

Octopus croquettes, tomato & guindilla chutney, green olive crumble

Mains Worth the Trip

Heading into mains, the whole roasted Seabass fillet with heritage tomato and samphire salad is a true taste of summer, while the Gnocchi with basil pesto, charred asparagus and pine nuts brings a bright, herby lift to the table. The Seafood pie — smoked cod, salmon, scallop, prawn, mussels and clams under a mornay sauce and mash — remains a menu favourite, made new again with the season’s best catch.

Gnocchi, basil pesto, charred asparagus, pine nuts, parmesan crisps

Built for Sharing

And if you’re celebrating, don’t miss the sharing platters. The Cold platter piles high with dressed brown crab, raw prawns and scallops, live rock oysters, and salmon, tuna and hamachi sashimi — best enjoyed with a bottle of Nyetimber chilling tableside.

The Cold platter — oysters, sashimi and salmon, built for the table

Nyetimber, Classic Cuvée — on ice and ready to pour

Something Sweet to Finish

Save room. The Buttermilk pannacotta with raspberry coulis and toasted korarima is light and floral, while the Brownie with pumpkin seeds and salted caramel ice cream is pure indulgence for the chocolate lovers at the table.

Buttermilk pannacotta, raspberry coulis, toasted korarima

Brownie with salted caramel ice cream, and pannacotta

Book Your Table

The new Summer à la carte and Small Plates menus are available now at English’s of Brighton, 29-31 East Street. Whether you’re after a long lunch at the oyster bar, a catch-up over small plates, or a full seafood feast to share, there’s never been a better time to visit. Book your table today.