Really good food and service
It was with great disappointment having been in Brighton travelling from London especially for Lobster Night that it was not on and I believe we were not the only people that asked.... we were there on a relatively early table so I cannot see why such a restaurant would not be prepared even given any prior demand. It did not help that we heard the Maitre D whisper to a waiter that they were going to ''try to get away with it '', very unprofessional indeed. I am afraid it rather clouded our judgement of English's even though the meal we ordered was very nice. Had our expectation been met with your promise from your own website I am sure we would have been very happy and would return to try other things on the menu. We need eating out in the UK to be honest and deliver to customer expectations at the very least to promote an active clientele- one that keeps coming back for more, the excuse given was presented with little confidence and having heard the comment we know it was a choice on the night.
I will answer NO to recommendation based on our experience and of course we will re tell the story which wont do you any favours.
Lovely restaurant, fabulous meal, sensational oysters and champagne, and in a lovely part of the Lanes in Brighton.
Thank you so much to English's of Brighton & VisitBrighton for and amazing meal on Monday. Beautifully classic & refined seafood, with exquisite service. Although we were gifted this meal through a competition, we were made to feel as special as any paying guest. It was a fantastic night and the food was magnificent. Thank you everyone for a wonderful evening
Love this restaurant when visiting Brighton, however, mussels were not good, although replaced immediately, sole, creamed potatoes and spinach also a disappointing dish. Not up to their usual standards
Food was nice, perhaps a little over priced. Service was at times a bit slow, we had to ask for our wine to be topped up. There was nothing that made you feel really valued as a customer but overall it was a pleasant experience.
All in all a pretty dreadfull experience. I pre booked for my wifes birthday and accompanied by 2 friends one of whom is an executive chef with an extremely well known hotel and restaurant group, travelled from Buckinghamshire for a weekend in Brighton. We arrived 15 minutes late due to various circumstances but my apologies were not accepted by an obnoxious member of staff who appeared to be in charge. This person informed us continually that we had to be off the table by 8.30 as it was re booked. We should have walked out then but bit the bullet and held my tongue and we were shown to our table. I noticed that the restaurant was not very busy for a Saturday evening, that should have warned me. We had oysters to start which were in fact very good, but as they were in the raw and very little effort made then why would there be a problem? We had four different main courses the details of which I wont bore you with apart from to say that the service was very slow, considering previous comments, the meals were extremely bland, poorly prepared and extremely expensive. My chef friend was to say the least very unimpressed with the whole thing but at my request held his counsel. We left the restaurant at 8.40 and noted that there were still a large number of empty tables. Needless to say we will not be returning and will be advising our numerous friends family and social media contacts to avoid.
Sorry but we were disappointed. We ordered half lobster with aioli and Margaret could not cut it as so stringy not enjoyed at all. I had Full lobster newburg and it was ok but not special. Only claw meat was tender
Very expensive for mediocre food unfortunately the experience wasn’t good. The menu was pretty pore .
Overall an ok dinner. Unfortunately shell in my husband's crab starter wasn't a great start. Mains we're good, and pudding very good. our pat cakes we're missing with our cheese, buy we're brought to us when this omission was pointed out. Sad really as we were hoping for a great experience and it didn't quite live up to that. The cost of the starter was taken off the bill without asking, but a restaurant that prides itself on seafood should be able to produce a dressed crab with very minimal / zero shell.