The coldest of the winter months is here!!! Although, I think March might be gunning for this position. How are we? I particularly like February not just because it is the shortest month of the year, but you feel like you are really getting into the new year and January blues are finally fading. More importantly it’s my birth month, yep! I turned xxxvii years young! Ever since my xxx birthday, I vowed to myself not to work on my birthday, it is the one day of the year dedicated to me you know? Besides It’s my prerogative and I am happy to say that I have kept that promise – mahabang buhay! (means long life in Tagalog[1]).
This year’s birthday is on a week day, Tuesday to be precise and I found myself in Brighton the weekend before. I know, I know, who goes to the seaside in the winter? Apparently, we DO! Ha ha! To celebrate making another trip round the sun, for pre – birthday shenanigans, we are in the restaurant at Drakes. A cosy restaurant located in the Drakes Boutique hotel on Brighton’s sea front with a fire playlist!
We tried the chef’s taster menu which was 7 courses paired with wine. If anyone ever said to me carrot and orange work together, I’d have been very doubtful. The carrot and orange soup with carrot pesto is the BUSINESS! It’s got the right balance of flavours to whet your appetite but not too much to deter you from eagerly anticipating what the chef will serve next. It could also be that it is winter, and this soup is probably the most delicious comfort food I have had, either way, the soup was lip-smacking delicious.
There is something, they say, about eating seafood in a restaurant by the sea; all the freshness of the ocean and saltiness in the air makes one feel happy. Presumably, this is best experienced in the summer. The scallops, served by head chef Andy Vitez gave me the same feeling – happiness. These scallops were no ordinary scallops, no sir! these were hand dived scallops. I am assuming these were tossed lightly in the pan since the outsides were brown giving it a ‘grilled taste’. These were served in a pink coloured shells accompanied with pancetta crisps, pea and mint purée. Lawwwwd, it was pretty. Having a bite and then a sip of Domaine du Tariguet wine brought out the freshness of the scallops *sigh*. yep, your girl was well happy!
We were not overly keen on the guinea fowl course which was guinea fowl breast, quinoa, root vegetables and chicken consommé. Overall the dish felt a little too dry for us. Might be because I didn’t like the cut of the guinea fowl – breast, I’d rather the thigh to be honest ha! That being said, the dessert made up for it – Hazelnut soufflé, dark chocolate and coffee sauce with ice cream washed down with Clos Dady Sauternes wine; delish! A perfect ending to this food adventure.
So yeah, if like me ever find yourself in Brighton, be sure to visit the good folk at Drakes. We are looking forward to living out that ‘eating sea food by the sea-side in the summer’ it will be a whole vibe!
Happy birthday to me
Cheers
Ndidi
[1] Tagalog – language spoken in the Philipines
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