An Autumn By The Sea

So last Thursday The Beach hosted An Autumn By The Sea. As executed the event was a total sell out and made for a beautiful evening.

As well as the exciting menu from Head Chef David Roy, the front of house team created a small but fitting drinks menu to complement the night.

Exceptional sparkling and a still white from Davenport, local sussex pale ales and a selection of sexy seasonal cocktails.

Hot spiced apple that promised to warm you to the core. Winter berry fizz, with blueberries, pears and Champagne and the classic Riddling Raspberry.

Thanks to everyone who was involved, already starting planning for our winter wonderland in January.

'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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