Cowfold Seagull
Fan of the 17 bus
Hmmmm . . . I can see it being a problem when a fish restaurant ove ooks the very ingredient that everyone goes there for, errr . . . fish.
Brilliantly written review by the way.
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[Food] Restaurant 2019 Thread
- Thread starter Machiavelli
- Start date
Hmmmm . . . I can see it being a problem when a fish restaurant ove ooks the very ingredient that everyone goes there for, errr . . . fish.
Brilliantly written review by the way.
Machiavelli
Well-known member
- Thread starter
- #622
Oh. Don't expect big things from it (apart from the wine, especially if you spend big), it's not a classical restaurant. It just does quite simple things well. Chacuterie and cheese is the food that I'd recommend the most, but their plates can be really good too.
I'm off to Trakol in Newcastle for lunch with someone on this thread that will be able to characterise it better -- and at better length -- than I.
Say hi to [MENTION=27447]Goldstone1976[/MENTION] from me!
Just back from Olliver’s in Seaford celebrating a pal’s birthday. Hadn’t heard of it before, very unassuming place from the front and small inside, but outstanding food and friendly service. Superb value at around £35 for 4 courses from a small but varied menu. Fresh fish and desserts were particularly good.
Glad you enjoyed it. I may have mentioned once or twice how good it is
As for Riddle and Finns I've never eaten in the seafront one. I went for lunch in The Lanes branch with some Australian friends that were over here in July and it was *fine*. We had a simple set course lunch and they neither ****ed it up, nor dazzled. Won't be rushing back, nor will I be putting a brick through their window. LFM, on the other hand, I would eat at every weekend if I had the wherewithal.
Snowy
Active member
I needed an Indian that was open on a Wednesday afternoon and ended up in the Bayleaf in St James Street. I’d have to say it was great. Without a doubt it’s the best curry I’ve had in Brighton.
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thedonkeycentrehalf
Moved back to wear the gloves (again)
- Jul 7, 2003
- 9,345
...and proper loose leaf tea served in a teapot.
Good summary that.
Fourth and Church
We stuck to their small plate/tapas stuff and a bottle of the house white (missus isn't fussy, I wanted to try the Butlers/Plumpton white but lost that 'discussion'. I was impressed by it. I thought the Salt Hake dish was really good and they did a brilliant octopus thing that was up there with the best octopus I've had (that award stays with Quermesse in Lisbon). Also worthy of a mention is the fried chicken dish which was pitched brilliantly in terms of heat levels. Everything arrived at the table at the correct temperature (warm, not hot), which I really rate restaurants for these days.
The chocolate dessert was possibly a tiny bit on the sweet side for me but that's me looking for an issue.
All in all it was a great experience and will go back with a group, as I reckon that's where the value might be.
8.5/10
We went there a couple of years back, primarily as I'd heard they did decent American pancakes which one of the kids wanted.
I can't remember too much about it now, good or bad, and we've not been back so I reckon we must have rated it as "OK".
Malt is our go-to for breakfast in Worthing now, and it's going to take a lot to tempt me to spend elsewhere, as Malt is bloody fantastic.
Agreed. Malt is brilliant, but suffers for its popularity / size now unfortunately but really enjoy it in there
thedonkeycentrehalf
Moved back to wear the gloves (again)
- Jul 7, 2003
- 9,345
Dropped into Chichester for a bit of lunch and went to The Pass Street Food Café. This guy used to have a mobile trailer on the edge of Chichester and was number one on TripAdvisor for quite a while. He now has a small café in Chichester, down near the station. He used to be a chef in Brighton (Terre a Terre and other places) before wanting a change.
Menu is a mix of handmade burgers and other light bites (Asian Duck, Harissa Chicken, some veggie stuff, etc). I had the bacon burger which was very good. He has his own seasoning mix that goes into burgers and they have a great taste - much deeper than the usual burger taste. The bacon was good quality back bacon - none of that cheap watery cash and carry rubbish. Instead of the usual chips he serves sliced deep fried new potatoes, dusted with salt and rosemary and served with a garlic dip.
There aren't many rivals when it comes to burgers in Chichester but this place is very good and would hold its own against the best Brighton can offer. Definitely worth a visit if you are in that part of the County.
Menu is a mix of handmade burgers and other light bites (Asian Duck, Harissa Chicken, some veggie stuff, etc). I had the bacon burger which was very good. He has his own seasoning mix that goes into burgers and they have a great taste - much deeper than the usual burger taste. The bacon was good quality back bacon - none of that cheap watery cash and carry rubbish. Instead of the usual chips he serves sliced deep fried new potatoes, dusted with salt and rosemary and served with a garlic dip.
There aren't many rivals when it comes to burgers in Chichester but this place is very good and would hold its own against the best Brighton can offer. Definitely worth a visit if you are in that part of the County.
Seasons on Boundary Road for me tonight. An otherwise unremarkable meal with friends which was notable for some perfectly passable pizza and calamari and a good catch up. That was until dessert.
Now, we know it's bought in. There is no pastry chef at Seasons and there never has been. However, ordering the cheese board was an interesting experience that made the ordering in more than clear. On ordering it we were told that the cheese board might be later than the other desserts "because the kitchen has to do it, not us". However, they all turned up together and it was then that we all noticed the cheeseboard contained, well, it contained artfully presented BABYBEL.
I shit you not. Here it is.
This was a first for me in over 35 years of eating out. I don't know whether to applaud their ingenuity or, y'know, just cry a little bit. What did happen was that I tried to imagine the reaction of [MENTION=27447]Goldstone1976[/MENTION] , a man I've never actually met in the flesh.
The gorgonzola you can see was delicious. I could have had a whole plate of that with a glass of port and gone home happier than Shane Duffy with an all clear from the clap clinic. It was in no way a bad meal. And yet......
My friend and I turned the wax from the Babybel in to Pac Man and made a ghost out of one of the crackers, taking turns for each object to chase the other round the table. Apparently his daughter has a "weird stuff that Dad's done" file on her phone and this went in to it. He's a Spurs fan and in the away end tomorrow. If they smash us at least I'll be able to say I won at cheese-wax and cracker Pac Man.
Now, we know it's bought in. There is no pastry chef at Seasons and there never has been. However, ordering the cheese board was an interesting experience that made the ordering in more than clear. On ordering it we were told that the cheese board might be later than the other desserts "because the kitchen has to do it, not us". However, they all turned up together and it was then that we all noticed the cheeseboard contained, well, it contained artfully presented BABYBEL.
I shit you not. Here it is.
This was a first for me in over 35 years of eating out. I don't know whether to applaud their ingenuity or, y'know, just cry a little bit. What did happen was that I tried to imagine the reaction of [MENTION=27447]Goldstone1976[/MENTION] , a man I've never actually met in the flesh.
The gorgonzola you can see was delicious. I could have had a whole plate of that with a glass of port and gone home happier than Shane Duffy with an all clear from the clap clinic. It was in no way a bad meal. And yet......
My friend and I turned the wax from the Babybel in to Pac Man and made a ghost out of one of the crackers, taking turns for each object to chase the other round the table. Apparently his daughter has a "weird stuff that Dad's done" file on her phone and this went in to it. He's a Spurs fan and in the away end tomorrow. If they smash us at least I'll be able to say I won at cheese-wax and cracker Pac Man.
Machiavelli
Well-known member
- Thread starter
- #634
That is simply delightful.
Nipped over to Littlehampton this morning for parkrun followed by breakfast at The Boathouse home of [MENTION=34109]Yes Chef[/MENTION].
Really good breakfast- proper English with good quality ingredients, very friendly service, easy to park and a good view.
Nice to say hello to the man himself - he works hard! And of course, tasted all the better washed down with three points.
Really good breakfast- proper English with good quality ingredients, very friendly service, easy to park and a good view.
Nice to say hello to the man himself - he works hard! And of course, tasted all the better washed down with three points.
Yes Chef
Well-known member
Thank you for coming over, I'm glad you enjoyed it. Nice to meet you too, albeit briefly! A successful day all round I think
What’s Babybel?
Nice review.
We’re still waiting for [MENTION=28490]Machiavelli[/MENTION]’s review of Trakol. Slacker.
Next big meal for us is a return to Core - Clare Smyth’s new(ish) joint.
Machiavelli
Well-known member
- Thread starter
- #639
Apologies for being so slack. Been busy, but here goes:
Trakol
Gateshead
Trakol, which from memory means charcoal in Swedish/Scandi, was brought to my attention by Jay Rayner. It is a place that specialises in fire, smoke and (although by no means exclusively) meat. Rayner is somewhat obsessed with that combination, and a fair few have appeared of late that he's also reviewed including Brat and Temper in London, and no doubt plenty more. I'm glad of his obsession and for bringing these joints to our attention.
Trakol is in what I'd call Newcastle, but I gather once you venture south of the Tyne, you're in Gateshead. You don't have to go too far south because it's right on the river in a series of shipping containers that are full of drinkeries and eateries. It's milieu, in short, is a good one. We landed off the train just before midday, and met a couple of friends who were drinking outside in a pub adjacent to Trakol. 'We' thought we'd be one light, as Tolstoy of this parish had a couple of chapters of War and Peace to draft before posting on this thread, and had to decline the opportunity of the smoke, meat and fire combo. We were fortunate enough that another Brighton fan was in the vicinity and keen to join us, so there were three of us, and just as well.
We started with some 'snacks', which I've cut-and-pasted from the menu:
Crispy Pigs Tails, Mission Spice 3.5Kimchi Pickled Eggs 3.5Salt Beef Fritter, French’s Mustard & Pickles 3.5Grilled Tenderstem Broccoli, Green Nam Jim 3.5
Yum.
Then, I had sweetcorn (roasted in its cob on the grill) with duck heart, girolles and a few other good things, which was a really interesting combination of flavours, colours and textures, and somewhat seasonal too. The main event, however, is fish or meat on the grill, we went for:
1kg Prime Rib Of Beef, Fries, Roasted Bone Marrow, Wild Mushrooms, Garlic & Parsley 70
They claimed it fed two. I beg to differ as it left the three of us so full that we didn't eat for the remainder of a long day and night. The meat was something else, infused with some wood smoke and well rested for a good 15/20 minutes before serving. [MENTION=409]Herr Tubthumper[/MENTION] might be pleased to know that they recommend that you smeared the bone marrow like butter over the meat. So we did. And glad we did too, as it just cranked up the flavour. The wild mushrooms were something else too, fresh ceps and, fortunately, my dining partners didn't get too involved in them, so I ate the majority of them. We had a beer or two, and a decent bottle of Portuguese, but had no room to find out whether BabyBel features on their cheese plate.
Off then to a couple of pubs pre-match, and we were sufficiently sustained to ascend the heights of the Gallowgate End to witness an excellent edition of Potterball, followed by a night on the Toon.
Newcastle remains my favourite away day.
Trakol
Gateshead
Trakol, which from memory means charcoal in Swedish/Scandi, was brought to my attention by Jay Rayner. It is a place that specialises in fire, smoke and (although by no means exclusively) meat. Rayner is somewhat obsessed with that combination, and a fair few have appeared of late that he's also reviewed including Brat and Temper in London, and no doubt plenty more. I'm glad of his obsession and for bringing these joints to our attention.
Trakol is in what I'd call Newcastle, but I gather once you venture south of the Tyne, you're in Gateshead. You don't have to go too far south because it's right on the river in a series of shipping containers that are full of drinkeries and eateries. It's milieu, in short, is a good one. We landed off the train just before midday, and met a couple of friends who were drinking outside in a pub adjacent to Trakol. 'We' thought we'd be one light, as Tolstoy of this parish had a couple of chapters of War and Peace to draft before posting on this thread, and had to decline the opportunity of the smoke, meat and fire combo. We were fortunate enough that another Brighton fan was in the vicinity and keen to join us, so there were three of us, and just as well.
We started with some 'snacks', which I've cut-and-pasted from the menu:
Crispy Pigs Tails, Mission Spice 3.5Kimchi Pickled Eggs 3.5Salt Beef Fritter, French’s Mustard & Pickles 3.5Grilled Tenderstem Broccoli, Green Nam Jim 3.5
Yum.
Then, I had sweetcorn (roasted in its cob on the grill) with duck heart, girolles and a few other good things, which was a really interesting combination of flavours, colours and textures, and somewhat seasonal too. The main event, however, is fish or meat on the grill, we went for:
1kg Prime Rib Of Beef, Fries, Roasted Bone Marrow, Wild Mushrooms, Garlic & Parsley 70
They claimed it fed two. I beg to differ as it left the three of us so full that we didn't eat for the remainder of a long day and night. The meat was something else, infused with some wood smoke and well rested for a good 15/20 minutes before serving. [MENTION=409]Herr Tubthumper[/MENTION] might be pleased to know that they recommend that you smeared the bone marrow like butter over the meat. So we did. And glad we did too, as it just cranked up the flavour. The wild mushrooms were something else too, fresh ceps and, fortunately, my dining partners didn't get too involved in them, so I ate the majority of them. We had a beer or two, and a decent bottle of Portuguese, but had no room to find out whether BabyBel features on their cheese plate.
Off then to a couple of pubs pre-match, and we were sufficiently sustained to ascend the heights of the Gallowgate End to witness an excellent edition of Potterball, followed by a night on the Toon.
Newcastle remains my favourite away day.