Think of Brighton, and English's springs to mind, particularly if seafood is your weakness; owned by the Leigh-Jones family since 1945, English's has established itself as one of the most famous seafood restaurants in the South of England. Established by the Braziers during the last century, the restaurant is set within three fishermen's cottages dating back 400 years with wonderful al fresco dining. The three series of murals painted in 1996 by two local art students, Catarina Perestrello and Mark Davies feature Edwardian dinner scenes in the Spode Room. The Wedgwood Room has after dinner pleasures, and the Minton commemorates the handbag scene from 'The Importance of Being Ernest', with none other than the author himself casting a sardonic eye over proceedings. The menu includes a comprehensive array of seafood dishes with a particular emphasis on local and sustainable produce.

Head Chef Gavin Lee started his career about 19 years ago at The Savoy in London, his interest in food started from a very young age, and he was lucky to be offered an apprenticeship in this premier London hotel at the age of 16. He has not looked back since. Gavin draws his inspiration from the creative process; the way a dish starts out in his head and culminates in a delicious meal. It's really about how the journey evolves along the way. Being a chef has also given him the opportunity to travel, having worked in some of the best kitchens in America and New Zealand amongst others.

Due to the seasonality of the products, the menu changes regularly to take advantage of the best that the markets have to offer. Ingredients are, whenever possible sourced locally and an ever increasing emphasis is put on sustainable sources both locally and further afield. Oysters are particularly popular, with a selection of rock oysters available all year round and a selection of native oysters available from September till the end of April. All the oysters come from well respected suppliers who take the utmost care and attention to ensure a superior product for the customer.

Great care and attention is taken in the selection of wines making the List. Bringing you a variety of wines with interesting back stories as well as great tone, character and taste. A good deal of time and effort has been spent sourcing, tasting and compiling a carefully chosen mix of wines, champagnes, dessert wines and half bottles which means it goes beyond the examples widely available on the High Street. The list is tweaked and refreshed on an on-going basis, whilst retaining many of the firm favourites. You also cannot fail to be impressed with the selection available by the glass, which offers variety and flexibility to your choice.

Whether you choose to sit 'sur le terroir', at the famous Oyster Bar or in one of the Edwardian plush dining rooms you will experience a traditional and expertly executed service which has all but disappeared in the modern wave of the branded restaurants. Whether it's due to the notable volumes of regular guests or the confidence and surety throughout this establishment, there is a genuine and relaxed friendliness in the air. The stereotypical pretentious nature synonymous with celebrated restaurants certainly does not exist here.

It's hard to say anything more about this restaurant so just go there, sit outside on a good day and enjoy superb seafood with the salty breeze off the Channel; or nestle into the plush red velvet and gold décor for an evening of unbridled pleasure.