Category Archives: Musings
Late in 2009 I had the pleasure of visiting the pretty Suffolk seaside resort of Aldeburgh. The town is a very pleasant mix of quaint seaside village with London sophistication. Needless to say, the restaurants are pretty top-notch. We ate at two great establishments. Regatta and The Lighthouse.
Regatta is along the seafront and has a very contemporary design and a rather eclectic menu. I ate a very good sirloin steak there but was more taken by the starter of smoked prawns. These were served very simply in the shell with some rustic bread and butter but the flavour was extraordinary. Locally smoked they were absolutely delicious and one of the most memorable things I ate in 2009. The rest of my family had a delicious looking piece of belly pork with a delightful carapace of crisp crackling. Feeling a pang of jealousy I made a mental note to order when I next had the chance.
We ate at the Lighthouse on the Sunday afternoon. On a sidestreet a stroll away from the High Street I would imagine that this restaurant relies on its reputation rather than passing trade.
As the only diners we had the place to ourselves. A carefully placed Hardens guide to restaurants showed that its credentials to those who cared to look. The menu is nicely balanced between fish and meat so I started with Oysters which were well presented and flavorful. My niece had the scallops which were well cooked and tantalizingly presented. For my main course I siezed upon the chance to have belly pork which was served with risotto. The pork was delicious but the risotto slightly under in my view. Other main
courses including beautiful Fish and Chips which had bubbly golden batter and crisp hand cut chips. Choosing to skip desserts and coffee we instead headed back to the house for a self-satisfied nap.
77 High Street, Aldeburgh IP15 5AU
Tel: 01728 454477
Pretty gloomy day at work. Needed carbohydrates when I got home. Did baked potatoes the proper way, an hour and a half in a medium oven. Squeezed it and I thought it wasn’t done as it was rock hard but as the skin cracked I realised that it was just the crisp carapace that was hard, inside was poetically fluffy. Served it with butter and maldon salt. Cheered me up a bit…