The National Lobster Hatchery

The National Lobster Hatchery


We are very excited to be the first Brighton restaurant to support the National Lobster Hatchery (NLH) charity. We are involved in the ‘Buy one, set one free’ scheme. This is where we ask you, our customers to donate £1.75, we will then match this. To release a baby lobster, it only costs £3.50 per lobster. 

The National Lobster Hatchery is a pioneering marine conservation, research and education charity that aims to help conserve native lobster populations, preserve marine biodiversity and ultimately help protect the long term future of our vulnerable marine resources and all who depend upon them. 

This is done via their education and research outputs, coupled with a unique and innovative lobster stock enhancement programme; this involves raising baby lobsters at the hatchery until they reach a life stage at which they are better able to survive in the wild. At this point they release them back into our waters with the help of local fishermen and dive schools, helping to replenish natural stocks. This innovative hatchery techniques help improve juvenile lobster survival rate by around 1,000 times, compared to those born naturally in the wild.

Clare Stanley, Business Development Officer for The NLH says:

 “We are extremely grateful to those members of the seafood industry that are helping to support the NLH charity’s work through ‘Buy one, set one free (BOSOF). Seafood suppliers, restaurateurs and their customers all have a pivotal role to play in helping to ensure a more sustainable future for our vulnerable marine resources and the many livelihoods they support.  The BOSOF scheme enables those in the seafood industry to literally help ‘put back and do their bit to towards protect a resource that is vital to both our environment and economy. BOSOF provides a unique ‘feel good’ customer experience and enables the restaurateur/supplier to communicate their responsible and forward thinking ethics in a very engaging way. In supporting the marine conservation, research and conservation work of the NLH, our BOSOF supporters are setting a fantastic example to all other seafood suppliers out there.


“We are incredibly grateful for the support of our ‘Buy one, set one free’ members. The charity’s work is incredibly important to our coastal communities; however it relies heavily on the support of forward thinking organisations and individuals that understand the need for a more sustainable approach to managing our vulnerable marine resources. We cannot thank all the staff and customers of our supporting businesses enough for their support through the ‘Buy one, set one free’ scheme’. It’s a great way for all levels of the seafood chain to help ‘put back’ and contribute to the charity’s work to help safeguard our seafood industry for our future generations”


 For more information, please visit


Please allow me to introduce to you..

Please allow me to introduce to you..

We are happy to announce our brand new caviar menu. With our new supplier, Exmoor Caviar, you now have the opportunity to taste the first and only caviar produced in the UK.

Coming from the lakes of Exmoor, at full maturity, each sturgeon is uniquely individually purged in the purest Devonian spring water, water that has been naturally filtered through the Exmoor National Park and runs through the kitchen taps of the farm managers house, literally. Unlike many closed recirculated farms in Europe, each and every day, over forty million litres of fresh spring water passed through the pools at the caviar farm. 

Once the caviar has been ethically extracted, it is then washed and cleaned, again in natural spring water straight from the ground, then hand-sieved and rested. 

The final step is the inclusion of fresh Cornish Sea Salt.

We have on offer Imperial Oscietra and Exmoor Cornish Salted Caviar.

'Tis The Season..

With summer well and truly over, (even if we are trying to hang on to the last few sunny days down on the beach!) it’s now time to put on our festive hats and start thinking about Christmas! 

This year we have two set menus to choose from, Magnum and Jeroboam. Each menu offers a selection of festive delights, with fresh ingredients sourced by our local suppliers. If you are looking to have a small gathering with close friends and family, or a large work party, we are able to cater for all occasions.  

Please click here to view both menus

For more details, please contact our Bookings Team on 01273 821218 #1 or email and they will be more than happy to help you with any requests.



'R' in the month

Yes it is that season again. The season all us oyster lovers long for. The one that only months with an 'R' in their spelling can be a part of. Native Oyster Season.

The rich, unique, delicious flavour of the Native oyster is one like no other. Juicy and plump they have a clean finish with a vibrant nutty, wood flavour.

At Riddles we prefer the Scottish variety from Loch Ryan and being the only surviving fishery in Scotland makes their oysters delectable.

Served totally natural as Mother Nature intended or with one of our many hot and cold sauces this season they are a culinary must on anyones foodie calendar.


Fish of the Month - May 2014

Fish of the Month - May 2014

It is important to be sustainable when eating in and out, and this is something close to our hearts at Riddle and Finns. This month we recommend eating Scallops - look for Scallops caught using traditional methods by MSC certified suppliers. Scallops are rich in Omega-3 and low in saturated fat and have a mild and sweat flavour and fleshy meat  - perfect fried, oven baked or grilled. Why not try our popular Pan fried Brighton Scallops with Lemon and Parley or Chorizo and chilli!

Riddle & Finns Recipe

Riddle & Finns Recipe

Squid, Chorizo and Chilli
Ingredients - serves 4

  • 1 tbsp olive oil
  • 200 g fresh squid (squid tubes)
  • 120 g chorizo sausage, skin removed and diced - use a good quality spicy chorizo
  • 1/2 a red chilli de-seeded and finely chopped
  • Salt and Pepper
  • Lemon wedge



1. Score the squid on the outside and cut into inch square pieces,

2. Heat oil in a large frying pan and sauté chorizo until crispy,

3. Add the finely sliced chilli and add the squid and sauté for 2 minutes,

4. Divide into 4 portions, add salt and pepper to taste and add a squeeze of fresh lemon to serve and Enjoy!

News from Riddle and Finns

News from Riddle and Finns

Riddle and Finns would like to welcome you to our first newsletter, each month we will keep you up to date with news, events, recipes and fish related updates that we think you'll be interested in! This month we have news on a recent TV appearance, a competition with a chance to win a champagne breakfast at The Beach and a recipe for one of our favourite squid dishes. If you are looking for the perfect location for your next private party or event our beachfront restaurant is also available for private hire - email us here for more details.

Riddle and Finns on Channel 4's Food Unwrapped 

Our knowledgeable Operations Manager Lucy Chilvers was recently featured on Channel 4's Food Unwrapped, where presenter Kate Quilton and Lucy discussed and tasted a range of caviars from our Lanes restaurant. Weighing up the differences between shop bought and high end caviars they explored quality, price and luxury. You can watch a short clip of Lucy on Food Unwrapped here and catch the full episode on Monday the 24th of February at 20:30 on Channel 4. *watch the clip and enter our competition below!

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