Pebbles on the Port, Brighton

Yachts in front of Pebbles' Pub & Restaurant, Southwick. Photo, VDuBourdieu©2011

Yachts in front of Pebbles' Pub & Restaurant, Southwick. Photo, VDuBourdieu©2011

Pebbles on the Port is not a nifty kind of drink, it’s a brilliant little pub and restaurant in Southwick – nearer Hove than Brighton – that I discovered today after a long dental treatment

Pebbles on the Port - pub & restaurant, Lady Bee Marina, Southwick. Photo, VDuBourdieu©2011

Pebbles on the Port - pub & restaurant, Lady Bee Marina, Southwick. Photo, VDuBourdieu©2011

They have been there for two years – smack on the edge of the Southwick Yachting Marina. It’s a very active boating community apparently, and they enjoy Pebbles’ musical nights.

Swiftly, I found myself with a glass of French chardonnay (Reserve St Roche) in hand, food at my finger tips, and the water at my feet.

When a swan curled its head up to view the watchers in the pub, I thought it might be a good time to move a little further back.  It was just a tad too breezy for my taste, anyhow.

To vary the scenery, which included a wide variety of yachts and occasional motor launches, there was a slightly rumpled looking musician clambering off an old-fashioned, wooden yacht clutching his guitar and amplifier.

Musician from the little wooden boat gets ready to go. Photo, VDuBourdieu©2011

Musician from the little wooden boat gets ready to go. Photo, VDuBourdieu©2011

It must be tough having to deal with an audience as soon as you put your head out of the galley.

I like trying out simple things when I first discover a new eating place.

Garlic Mushrooms, Pebbles. Photo, VDuBourdieu©2011

Garlic Mushrooms, Pebbles. Photo, VDuBourdieu©2011

My starter for lunch was garlic mushrooms, which came hot and with plenty of greenery.  The garlic mayonnaise was robustly good.

Fish &Chips, Pebbles. Photo, VDuBourdieu©2011

Fish &Chips, Pebbles. Photo, VDuBourdieu©2011

Excellent fish and big chunky chips complete with peas and more greenery followed the entree.  All that for £15.40, plus a smiling waitress!

Later, I asked what the fish was.  It turned out to be Pang, a Vietnamese river fish, so you’re not going to be eating fish from the harbour. That might be a good thing; I wouldn’t go swimming in there.

Better still, Pebbles must be one of the few places in Brighton where you can actually park free.  Keep a sharp look out on the left after passing Hove Lagoon, driving through Portslade on the A259 towards Shoreham.

Pebbles on the Port
Lady Bee Marina,
Southwick, Brighton BN42 4EG
Tel: 01273 257042

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Chicken Liver Pâté with Sloe Gin

Chicken Liver Pâté with Sloe Gin. VDuBourdieu©2010

Chicken Liver Pâté with Sloe Gin. VDuBourdieu©2010

Ingredients
1lb (450g*) organic chicken livers, trimmed and cleaned
2 shallots, finely chopped
1 teasp. fresh oregano leaves (or thyme)
2 teaspoons grainy mustard
2 tablespoons (60mls) Sloe Gin (or brandy)
2 cloves garlic, crushed
8 oz (225g) organic butter
1 teasp. (5g) allspice or mace
Sea Salt and freshly milled pepper

Utensils & kitchenware
Chopping board
3-4 buttered cocotte (mini soufflé) dishes
Food blender or hand blender with glass mixing jug
Wooden spoon, tablespoon, teaspoon, garlic crusher, sharp knife, salt and pepper grinders
Small stainless steel pot and pyrex bowl to fit inside or a bain marie
Stainless steel or iron frying pan/wok

Method

  1. Brown trimmed chicken livers in pan, using 1oz (25g) of butter, and cooking about 2 minutes on each side or until they are just pink inside. Transfer to food blender.
  2. Melt 5oz (150g) of butter and add to blender.
  3. Add chopped shallots and crushed garlic** to pan; cook until transparent. Pour alcohol on shallot mixture and stir any residue in the pan until you have a sauce. Pour over chicken livers.
  4. Now add mustard, allspice or mace, oregano or thyme, and blend until the mixture is as smooth as you like it. Divide between buttered pots.
  5. Melt remaining 2oz (300g) of butter in bain marie, and pour over pate in pots to seal. Decorate with oregano flowers or a sprig of leaves.
  6. Cover with film (or Gladwrap in NZ) and keep in fridge until required.
  7. Serve with a good wholegrain toast or, if you prefer, Melba or Sicilian toast.

*Conversion rounded up for grams

**Thanks to Maggie Moriarty for spotting that the garlic had not gone in with Version One.