It's a popular fish and in Spain the smoked roe is a delicacy.
couldn't be much fresher than this!
Tuesday, June 28, 2011
Monday evening - fish just caught!
Adam from Something Fishy in East Wittering, has just caught a lovely Ling fish (member of the cod family)so we've organised to have it on the menu today, Tuesday 28th June....
It's a popular fish and in Spain the smoked roe is a delicacy.
couldn't be much fresher than this!
It's a popular fish and in Spain the smoked roe is a delicacy.
couldn't be much fresher than this!
Thursday, June 23, 2011
Do you know what Samphire is?
Wikipedia says...Samphire is a name given to a number of very different edible plants that happen to grow in coastal areas.
Originally 'sampiere' a corruption of the French 'Saint Pierre' (St Peter), samphire was named for the patron saint of fishermen because all of the original plants with its name were grown in rocky salt-sprayed regions along the sea coast of northern Europe or in its coastal marsh areas. It is sometimes called sea asparagus or sea pickle.
All the plants bearing the name are annuals that begin growing in late autumn and vegetate throughout the winter until the first warm weather arrives. Then the first stems and internodes form, and by mid spring the plants measure 6 to 8 cm.
Marsh samphire ashes were used to make soap and glass (hence its other old English name, 'glasswort'. In the 14th century glassmakers located their workshops near regions where this plant grew, since it was so closely linked to their trade.
Samphire of all kinds have long been eaten in England. The leaves were gathered early in the year and pickled or eaten in salads with oil and vinegar. it is mentioned by Shakespeare in King Lear.
Marsh samphire genus salicornia bigelovii is being investigated as a potential biodiesel source that can be grown in coastal areas where conventional crops cannot be grown.
Though there are two types of samphire - marsh and rock - only marsh samphire is widely available. Marsh samphire has vibrant green stalks, similar to baby asparagus, with a distinctively crisp and salty taste. It can be used raw in salad, though it tends to be very salty so it is more often boiled or steamed for a few minutes. Occasionally you may also find jars of pickled samphire in gourmet shops.
Samphire is at its best in July and August. Buy bright, fresh looking plants with no signs of wilting and wash thoroughly under cold running water before eating. Buy samphire as you need it - it doesn't keep for long. To cook, steam over a pan of boiling water for a couple of minutes and serve with melted butter.
We also read that it was rich in vitamins and was given in the past to sailors to protect against scurvy. It also has excellent digestive and anti flatulence properties - thought you'd like to know this!
If you haven't yet tried it, why not take the opportunity now?
Originally 'sampiere' a corruption of the French 'Saint Pierre' (St Peter), samphire was named for the patron saint of fishermen because all of the original plants with its name were grown in rocky salt-sprayed regions along the sea coast of northern Europe or in its coastal marsh areas. It is sometimes called sea asparagus or sea pickle.
All the plants bearing the name are annuals that begin growing in late autumn and vegetate throughout the winter until the first warm weather arrives. Then the first stems and internodes form, and by mid spring the plants measure 6 to 8 cm.
Marsh samphire ashes were used to make soap and glass (hence its other old English name, 'glasswort'. In the 14th century glassmakers located their workshops near regions where this plant grew, since it was so closely linked to their trade.
Samphire of all kinds have long been eaten in England. The leaves were gathered early in the year and pickled or eaten in salads with oil and vinegar. it is mentioned by Shakespeare in King Lear.
Marsh samphire genus salicornia bigelovii is being investigated as a potential biodiesel source that can be grown in coastal areas where conventional crops cannot be grown.
Though there are two types of samphire - marsh and rock - only marsh samphire is widely available. Marsh samphire has vibrant green stalks, similar to baby asparagus, with a distinctively crisp and salty taste. It can be used raw in salad, though it tends to be very salty so it is more often boiled or steamed for a few minutes. Occasionally you may also find jars of pickled samphire in gourmet shops.
Samphire is at its best in July and August. Buy bright, fresh looking plants with no signs of wilting and wash thoroughly under cold running water before eating. Buy samphire as you need it - it doesn't keep for long. To cook, steam over a pan of boiling water for a couple of minutes and serve with melted butter.
We also read that it was rich in vitamins and was given in the past to sailors to protect against scurvy. It also has excellent digestive and anti flatulence properties - thought you'd like to know this!
If you haven't yet tried it, why not take the opportunity now?
It's time for samphire!
Been a busy week - lots of people around for Blues on the Farm and now there's Goodwood Festival of Speed coming up in about a weeks time.
We've chosen our new summer menu and there's quite a bit of samphire on it - we've used it as a vegetable, in a salad, beurre blanc and also in a pancake and Wallace the butchers in East Wittering has also made samphire sausages specially for us. At present it comes from France but we'll soon be able to buy English samphire.
It's also a beautiful time of the year for all the berries and Horrocks, the greengrocer, is full of local produce - so lots to choose from. There will be quite a few specials on the board each day as well as our summer menu.
So why not come down and try it out?
We've chosen our new summer menu and there's quite a bit of samphire on it - we've used it as a vegetable, in a salad, beurre blanc and also in a pancake and Wallace the butchers in East Wittering has also made samphire sausages specially for us. At present it comes from France but we'll soon be able to buy English samphire.
It's also a beautiful time of the year for all the berries and Horrocks, the greengrocer, is full of local produce - so lots to choose from. There will be quite a few specials on the board each day as well as our summer menu.
So why not come down and try it out?
Thursday, June 9, 2011
Making bread this morning and checking out the fishmonger!
If you have a look under Food, you can see more details and photos.
 |
| Sea Trout: the yellow tag denotes that it is from sustainable sources |
 |
| Harry in Something Fishy |
Also hoping to put sea trout on the menu tonight. Popped into Something Fishy in East Wittering to see what's available.
Not nearly so blowy down by the beach this morning but there are still some good waves: here's a photo from the bottom of the road where I nipped in to check on the Fish Shack too - no mackerel this morning on the board.
 |
| East Wittering beach |
Monday, June 6, 2011
Opening Hours
Mon-Sat 11am for tea/coffee and
12-2pm Lunch
6pm-9 (ish) Dinner
Sunday not at present but hoping to organise this soon
Open Sunday evenings during the summer
Closed in January for holidays
12-2pm Lunch
6pm-9 (ish) Dinner
Sunday not at present but hoping to organise this soon
Open Sunday evenings during the summer
Closed in January for holidays
Where can you find us?
Phone 01243 672 754
57 Shore Road
East Wittering, PO20 8DY
south of Chichester
email: enquiries@eatsamphire.co.uk
BOOKING
Please phone us to secure a booking but you can also send an enquiry by e-mail (but this will need confirmation from us that your table has been booked). We are very small and (hopefully) very busy especially at the weekend so please book to avoid disappointment. We'd also appreciate a quick call if you have to cancel so that we can then fill your table.
Samphire is a restaurant...
Samphire is a restaurant where we want the ingredients to speak for themselves.
We worked hard during July last year and opened Samphire in August. Since then we've been evolving and growing and now have a good following of loyal customers who like the way we do things!
In time for this summer, we've recently created outdoor seating from where you can spot the sea (especially if you're 6'5" tall) and watch the surfers heading for the water.
On the South Coast we're lucky to have a wealth of produce on our doorstep and aspire to buy the highest quality, together with as much locally sourced fish, meat, fruit and veg in order to make, quite simply delicious fresh food.
Our aim is for the produce to get from the gate to the plate as quickly and as efficiently as possible so our chef can create great dishes as you like it. We cook to order, so if it's in the kitchen - we can do it!
Our menu is inspired by the seasons and what the fisherman or farmer has brought in for us. So there are daily specials as well as a monthly menu.
We have a friendly and enthusiastic small team and hope to put a smile on everyone's face. We'd like to think you'll be planning your return visit very soon.
We worked hard during July last year and opened Samphire in August. Since then we've been evolving and growing and now have a good following of loyal customers who like the way we do things!
In time for this summer, we've recently created outdoor seating from where you can spot the sea (especially if you're 6'5" tall) and watch the surfers heading for the water.
On the South Coast we're lucky to have a wealth of produce on our doorstep and aspire to buy the highest quality, together with as much locally sourced fish, meat, fruit and veg in order to make, quite simply delicious fresh food.
Our aim is for the produce to get from the gate to the plate as quickly and as efficiently as possible so our chef can create great dishes as you like it. We cook to order, so if it's in the kitchen - we can do it!
Our menu is inspired by the seasons and what the fisherman or farmer has brought in for us. So there are daily specials as well as a monthly menu.
We have a friendly and enthusiastic small team and hope to put a smile on everyone's face. We'd like to think you'll be planning your return visit very soon.
Subscribe to:
Posts (Atom)