Brighton Born and Bread

Monday, 16 April 2018

Brunch at Lucky Beach Cafe


You just can't beat living by the sea, and to have a restaurant offering delicious food right by it, you just can't go wrong. Lucky Beach Cafe is a open all year round offering local and sustainable food from weekend brunches, to full on roasts. I was thrilled to be invited along to try the breakfast, as I had heard good things. I had no idea however, of the wider ethos behind Lucky Beach. 

Alongside other cafes and restaurants in the Kemptown project, they raise money and donate some of their profits to social projects in Rawanda, where they buy most of the coffee that they serve, including helping to develop Lucky Beach School. 

The Restaurant

The restaurant itself is small and intimate, we sat in an area upstairs at the front of the restaurant with a great view of the seaside. The downstairs of the cafe is mainly a bar which is full of greenery and crates; I loved the unique decoration and shape of the restaurant and would love to go back on a sunny day. The one limiting factor is the accessibility; the toilets, whilst beautiful, are inaccessible with steep stairs to them and to the cosy seating. There is seating downstairs but I couldn't see any accessible toilet. 


The Menu and Drinks

We went just after the easter weekend and I loved that they had made a specials menu to match that; not just of food but of drinks as well. The menu has everything from simple toast or granola, to crab and avocado benedict or a full english. As you can see Lucky Beach was voted the people's favourite restaurant by the 'Food Made Good Awards' in 2017. This comes not only from the great service but also the real thought put into their produce. The menu boasts a range of organic produce and directly sourced coffee which is great to see.



For drinks I went for the Passionfruit fizz, which although beautiful I wished it had a strong taste of passionfruit. Henry went for the coffee which he said was great, a really lovely touch was that they had coconut palm sugar on their table.


The Food

I so often go for the same thing when I go out for breakfast, so when we headed to Lucky Beach I decided to go for the Crab and Avocado benedict. The dish was fresh crab and two organic eggs on top of smashed peas on toast, topped with lemon dill hollandaise, avocado mousse and a mango curd. Amongst all this was also a selection of seeds, leaves and a few edible petals. 


I loved the combination of textures and flavours of this dish, from the crunch of the seeds   to the sweet mango sauce and the fresh crab. My eggs were cooked perfectly and I loved the flavour of the hollandaise combined with the pea smash. The avocado mousse was beautifully smooth but I wish there was more of it. I was a little disappointed with the toast; I would have liked something a bit more like a sourdough to compliment the other strong flavours. 


Henry went for eggs benedict with ham; smashed peas served with apple cider vinegar hollandaise, pulled ham and two organic eggs. The dish came not only with this but also vinegar powder and apple sticks and was served on top of toast. 


Henry's verdict...
The eggs were very nice and the salty ham hock was really good with the slightly tangy hollandaise (would have had more) and vinegar powder. The smashed peas underneath the ham were great, making a kind of pea and ham soup taste. I thought that the apple sticks and the flowers (on breakfast) were a bit much, but it was a really tasty breakfast overall. The sea view was also quite a treat. 


The Service and Allergies

The service throughout the meal was great, our waitress was attentive without being overpowering. It couldn't have felt anymore 'Brighton' which is what I loved about it. For the allergies, not everything that you were served was on the menu so make sure to check allergies before you order. 
They put a clear disclaimer on the menu that, when busy, they do not offer substitutions on their dishes so that is worth considering. They also state that some food does come with nuts and seeds and to ask before ordering.  



Overall, it was a great new location for brunch. I was sceptical that it wouldn't be as nice on a miserable day, like the day we went, but the cosy seating and low level music made it really enjoyable. I loved the small touches of the help yourself tap water and the consistent decor and would definitely go back again- maybe this time for one of their renowned burgers!

Did you see my last post? I went along to the Circo (formally senor buddha) opening and wrote all about it here

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Wednesday, 11 April 2018

Circo (formally Señor Buddha)


Brighton really is the place to be a foodie right now, it feels like all of the restuarants in Brighton are either upping their game or just moving in! I have long walked past Senor Buddha and wanted to go in, but with their recent rebrand, I was so excited to be invited along to opening night. With the menu split into five and perfect drink pairings, it was an amazing evening. 

With their second venue coming soon, the rebrand has seen a new decor and a brand new name themed around their location. But what hasn’t changed, is the passion for food and the amazing meals...

The Pintxos 

To start, alongside a beautiful cava we had seared tuna served with wasabi and prosciutto, and it was stunning. A mix of flavours that I haven't tried before but a perfect representation of the combinations of flavours to expect from Circo.


We also tried an Ajo Blanco. I am not a huge fan of a cold soup however for something so small it was packed with flavours from almond to the black garlic oil on top. There was also a Branada de Bacalou served in a sesame tuile which was beautiful, but unfortunately I missed that shot!

The Planta

We were then onto the vegetable-based dishes. I often shy away from vegetarian dishes when out and worry that they lack flavour... this was not the case! The first of the vegetarian courses was a combination of tender stem broccoli, silken tofu sauce and a punch of pickled chilli and mushrooms. The dish was perfection, and with the addition of fruit and nuts (which I am usually not a fan of with savoury), it was perfectly balanced in texture and flavour too.

We were then treated to the pumpkin dish; pumpkin paired with deep fried kale, candied cashews and a Thai aioli it was brilliant.




The Pescados 

Next was the fish courses - an absolute favourite of mine. 
To start we had a calamari fritto served with squid ink and a pickled chilli. Too often a calarmi can be chewy or underseasoned but this was brilliant. I loved the combination of texture with the smoothness of the squid ink and the crispness of the squid. 

This was then followed by the Polpo a la Gallega. I know that many people are put off by food with tentacles but if I can recommend anything, it's this! This dish was gorgeous- the crunch of the tuile paired with the textures of the fennel and the octopus was, as expected, cooked perfectly. I will definitely be trying this again when I go back.



With all of the fish dishes, we were treated to a sherry. It wasn't for me but it did go very well with the fish to complement the strong flavours with its sweetness.

The Carne

We then moved into the meat courses and a stunning red wine which I will be sure to order again. First was an Iberico pork, a cut I had recently tried in the canary islands. Served with aubergine and a shrimp crumb, it was a great mix of flavours, and the smell filled the restaurant. 




Then we moved on to the lamb rump. Lamb is one of my guilty pleasures and this dish did not disappoint. A combination of lamb rump and lamb bacon was served with a plum sake chutney and the bittersweet brunch of fennel. The meat was cooked perfectly and the sauce alongside was a perfect match.


The Postre

To finish the meal we were treated to a lemon and almond tart with mascapone and a basil sherbert. Whilst this was being served we were also given a sake. I had never tried Sake before so must admit I was sceptical about the pairing...I was wrong. The combination of sweet and citrus from the pudding worked well with the sweet sake and was a perfect end to the meal.


Overall, as I am sure you can tell, the meal was delicious. Each dish summed up the restaurant brilliantly; a perfect blend of flavours. The drink pairings were well thought out and the atmosphere of the night was stand out. I cannot wait to head back. 

The Allergies


I also wanted to make a special nod to the allergies. The head chef Jon was amazingly accommodating and all of the staff were knowledgeable about the food and allergy concerns. The menu is not over complicated but has dishes for all dietary requirements.



Make sure to head to their website to book a table soon, and make sure to let me know what your favourite dish was.

Did you see my last review of L'Atelier Du Vin


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Monday, 9 April 2018

Eggtravagant rocky road


I come from a foodie family so there is always so much chocolate to eat, but this means there does come a time after every Easter sunday when I sit and just stare at it all. Don't get my wrong, I love chocolate but somtimes its nice to change it up and eat it in a different way- especially once you've ended up with a graveyard of easter eggs and a few stray mini eggs in a bowl. 
So, for when you get to that point, here is my eggtravagant rocky road.

150g melted unsalted butter
400g chocolate, mix of dark and milk (use your broken up easter eggs for this)
2 tbsp golden syrup
350g miniature eggs (I used mini eggs, mini creme egg,s mini daime egg, golden eggs for this but you can use whatever you can find left over)
100g marshmallow
100g broken digestive biscuits
2 large creme eggs
50g white chocolate

Start by melting the butter on a low heat until its almost all melted.
Then add in your chocolate, stirring continuously and adding in the golden syrup.
When completely melted, set aside to cool for around 10 minutes. Its torture to wait but this bit is important.





Once the melted chocolate is cooled; add in your marshmallows and left over miniature eggs, make sure to stir well so they distributed evenly. 
Then put in your crushed digestive (try and be delicate to prevent crumbs through the mix)
Transfer into a baking tin, making sure to push down so that it fills the tin fully.




Half the large creme eggs and push into the top of the mixture for decoration.
Melt your white chocolate either in a banmarie or in a microwave, being careful not to let it split- if your're microwaving then due it in short bursts and make sure to stir.

Use the handle end of a spoon to dip into the white chocolate and the splash over the top to decorate. You can also add some food colouring to this to make it a bit more fun and bright!


Refrigerate for 2 hours or until fully set
Serve cut into slices or squares with a large cup of tea and a good film on





Make sure to check my last recipe post out, A vegan Risotto 
Did you see my last post? I am still trying to keep on top of my craft resolution so I shared my March craft, My first Bullet Journal here




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Saturday, 7 April 2018

My first Bullet Journal


And so the crafting continues. As many of you will know one of the 8 resolutions I made for myself at the beginning of the year is to craft; to make something each month that I haven't tried before (and isn't a recipe). In March this was Bullet journalling.

I have loved the idea of bullet journaling for a long time, not just as someone who is a real lover of stationary but as someone in serious need of some help getting organised. For this, bullet journaling is perfect. 



After watching a lot of videos including Hello October's 2018 bullet journal set up and Lily Pebbles, my youtuber style bullet journal. I decided to go for a simple dotted notepad and keep it simple, focusing on getting organised in three areas; forward planning, blog organisation and fitness. This meant a couple of 'spreads' were out for me and a few were essential. One of which is the picture below; a monthly overview of the content I put up on my blog and a way of tracking what I have done; pictures, text, social media, published. 



I am not a particuarly arty person as I am sure you can tell from the few doodles in my pages. I love to watch planning videos and Amanda Rach Lee's ones are my favourite. I am under no illusion that I will ever be able to draw like her but the themes are a fun way to get inspired and to separate out the months. 



For my personal life, I love the monthly spread, as you can see I have done this in two ways so far and for April I am preferring the double page so that I can spread these out a bit more. I also have my yearly spread (below) this helps me to see what is going on each month, the things to plan for and things to save for. I really liked filling this out and although the dates on the left took a while I love the way it looks now.



Everyone's bullet journal is different and you can set it out in so many different ways. For me the contents page is going to help a lot; helping me to focus what I am doing but also be able to put in 'brain dump' pages and be able to find them throughout the notebook.

You can spend a lot of money on bullet journals, both on the notebook itself and the pens and accessories. For now, I am sticking to my simple pink dotted notebook and these gorgeous Stabilo pastel highlighters but who knows what I will add later on. 


Would you like to see more of my bullet journal as we go through the year? Let me know in the comments 


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Wednesday, 4 April 2018

Kari Club, The authentic Indian cooking club


I am an absolute sucker for a subscription box or food related delivery. So when I was offered the chance to try the Kari Club I was thrilled; a combination of great ingredients and clear instructions all delivered to my door. The idea is simple; an authentic home cooking guide delivered to your door, once a month. All boxes include ingredients including spices and fresh herbs and step-by-step instructions numbered to make it as simple as possible.


The recipe I tried was Mamaji's Chicken; a creamy chicken curry with chopped fresh vegetables and chicken thigh. Included, was not only this but three sides; sweet potato and carrot thoran, spiced basmati rice and homemade chapatis. 

The recipe itself was split depending on dishes and laid out clearly on the card you are provided with. I loved that each of the spices was numbered to coincide with the recipe and all of the instructions were clear- I honestly think this is a great idea for any foodies that don't have the knack of cooking. 




The recipe began with the curry, starting with onions and the dried chilli, then adding the spices by numbers and the diced fresh tomatoes. The recipe even comes with a garlic and ginger paste to save on that endless dicing. A great addition was the sauce made from cashew nuts. It added a depth of flavour I haven't had before and definitely made it healthier than a glug of cream. I left mine a little grainy which didn't make for a great picture, but I liked the texture.



Next was the thoran, chapati and rice. The thoran itself was delicious and we had plenty to spare for a meal the next day, in future I would probably make half the amount of this. 

Unfortuantely, the chapatis didnt work out for me. I wasnt sure if it was a lack of flour or my poor kneading skills, but I'll be needing to do a take two on that!



Overall the food was really good. Having never made an authentic curry it was great to learn some techniques and which spices are involved. I look forward to trying some of the other Kari Club recipes in future. The chapati situation was disappointing, but the main attraction (the curry) was lovely. I loved the well thought out recipes and the spicing by numbers so would recommend to anyone who doesn't cook that regularly, for me I like to freestyle a bit more than it allowed.   



Would you like to try and make your own version of Mamaji's curry, or maybe you'd rather try the vegetarian options? Use the code 'EASTER' to get 50% off until the 6th of April. Head over to their website to order your box and make sure to tag me in anything you make @brightonbbblog on twitter or instagram.
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