Brighton’s world-class dining scene provides something for every palate. Here are the answers to all your questions about restaurants in the coastal town.
While there’s so much foodie fervour down the road in London, Brighton’s restaurants more than hold their own against those in the capital. Here are three of the best according to Groupon customers:
Top local restaurants serve dishes both classic and contemporary. Yes, you can still get awesome fish and chips and a great cuppa for your lunch, but there’s also plenty of super-contemporary food to sink your teeth into. Here some of the best restaurants in Brighton to book a table at:
Good seafood is a staple of restaurants in Brighton, but a few spots stand out – including:
Jewish immigrants first brought fried fish over to Britain from Spain and Portugal. It’s widely believed that fried fish was first sold as street food in London, but who first paired it with chips is a matter of fierce controversy.
Some attribute the origins of the dish to a Lancashire entrepreneur named John Lees as early as 1863, but others claim the pairing first appeared in London in a shop owned by Jewish immigrant Joseph Malin around the same time.
Brunch is the most important meal of the most important part of the week - the weekend. Lazing and grazing is the only way for some weekend mornings or to kickstart a slow weekday. Right now, London loves brunch. And there are so many options, from super meaty to Antipodean (and lets be honest, they do lead the way). New Yorkers say we don’t do brunch properly, but really it’s just that we don’t do it like them. Brunch for us is more breakfast style; you’ll never see pasta on a brunch menu. And that seems right to me.
Cuddle up with Thai food and a movie or head out for a prix fixe meal and candlelit conversation? Here’s some ammo for your next date-night decision.
It’s beginning to smell a lot like Christmas... That’s right, nothing says seasons greetings quite like the warming aroma of orange, cinnamon, nutmeg and ginger. You can keep your pungent pot pourri because I’m all about the home baked goods. If I could bottle the smell of this baking, I would surely be able to retire and spend the rest of my days