Blog

Four superfoods to tackle winter

Looking for natural remedies to boost your immune system? We’ve got you covered. To ensure you stay strong and healthy this winter, we’ve just introduced four wholesome new products on our webshop. Here, we tell you a little bit about...

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Five things to get you through lockdown 

In need of some lockdown-inspo? We have five brilliant recommendations for you. 

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A cheesy spread

From Lancashire Bomb Cheese to Wealden Goat Cheese, take a dip (with a slice of sourdough in hand) into The Sussex Kitchen’s world of delicious dairy products. 

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The year that was at The Sussex Kitchen

From milestones to anniversaries, difficult times and more optimistic ones, 2020 has been a roller coaster of a year for us at The Sussex Kitchen. Want a glimpse of what we’ve been up to?

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A brief history of the Sussex Kitchen

The past decade has flown by, and we can hardly believe we’re 10 today. It seems like only yesterday that Alex, our founder and head baker extraordinaire, got the keys for his first small bakery, a blink-it-and-you’ll-miss-it space in East...

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Festive treats at The Sussex Kitchen

One of our favourite things about Christmas has to be the plethora of treats and pastries we get to craft (and eat) at The Sussex Kitchen. 

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A Sussex Kitchen favourite: Shipton Mill

Shipton Mill provides us with all the different types of flour we use for our award-winning breads and melt-in-your-mouth pastries. Want to learn more about it? Read on.

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A Sussex Kitchen Christmas special: mince pies

Mince pies hold the essence of Christmas within them. The very best have pastry so fragile that it collapses in the palm of your hand, and a stuffing so rich with flavour, scents and spices that it’ll conjure memories of...

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Easy does it: Overnight Oats

Ready in less than five minutes  (no, really), healthy and virtuously filling, overnight oats are a quick and easy breakfast that’s great whether you have a hectic morning ahead or just want to sleep a little longer.

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Behind The Scenes

We are busy bakers at The Sussex Kitchen, working seven days a week and 24 hours a day.  Here’s a snapshot of how we do it. Our bottom line? Always making sure you get the freshest breads and pastries delivered...

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Bread three ways

Ordered too much bread from The Sussex Kitchen? We don’t blame you. Here are three recipes you can use it in -- easy, quick and delectable fixes to minimise food waste, and enjoy our loaves till the very last crumb....

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No-fuss scones

As quintessentially British as the Queen and Eastenders, scones are a must of afternoon tea. When baked at home, lightness is what you should be first aiming for, followed by a delicate, buttery flakiness and moist but crisp crumbly edges....

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Simple comforts: Avocado Toast

Creamy, crisp and oh-so moreish, avocado on toast is a simple but filling breakfast, not to mention a healthy option to start the day on the right foot. A classic of Australian mornings, make it to pretend you’re in Melbourne...

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The Big Breakfast Box

If you’ve always wanted to wake up to the whiff of freshly baked croissants and piping hot coffee waiting for you, you’re in luck. This autumn, The Sussex Kitchen is launching the Big Breakfast Box. 

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Hello, meet Matt N.2

⁣Born and raised in Kent, Matt lived in a few places in the UK before landing at The Sussex Kitchen, where he set out to become our second head baker. A very practical person, he’s a methodical bread maker who...

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A soothing supper: Mushroom risotto

Gorgeous flavours and a luxurious texture make this mushroom risotto a favourite of The Sussex Kitchen team. We use three kinds of  locally grown, organic mushrooms, for that extra indulgence and autumnal feel, and all-vegetarian friendly ingredients.

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A day at the Sussex Kitchen

We are busy bees at The Sussex Kitchen, working six days a week and 24 hours a day. Here’s a snapshot of how we do it. Our bottom line? Always making sure you get the freshest breads and pastries delivered...

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Back to School Edition: A veggie sandwich and a meaty one

Two sandwiches for you this week, because sometimes there’s nothing quite as satisfying as a quick, filling, hearty sarnie for lunch. Pick one, alternate, or, why not, make both: these are tough times, and we need all the comforting food...

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The Sussex Kitchen Supports: Plaw Hatch Farm

Sitting pretty on the edge of the Ashdown Forest near Sharpthorne, surrounded by verdant hills and vast expanses of green, Plaw Hatch Farm has been a biodynamic farm for forty years, and is owned by a charitable trust. 

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That perfect crunch: tomato passata bruschetta

A classic Italian antipasto, bruschetta is simplicity in a dish. All you need is great bread (check), a variety of condiments to go on top (tomatoes, in our recipe, but you could also add some butter beans, pesto, prosciutto or...

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Hello, meet Andreas!

Sveiki (hello in Latvian) from Andreas, our bearded bread maker! An essential member of The Sussex Kitchen, Andreas is the hands behind some of our most beloved loaves, from our prized sourdough to our nutritious ryes.

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An Easy Crowd-Pleaser: Yoghurt-Marinated Lamb Skewers

The ideal dish to make before autumn kicks in, these grilled skewers can be cooked on the grill in your backyard or, just as easily, in the kitchen, on a cast iron grill pan. Pair them with a simple salad...

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Hello, meet Alex!

As the founder and director of The Sussex Kitchen, Alex Jacobs is our number one supporter, taster, business brain and bread fanatic. He’s also a friend, and a pretty cool guy to kick back with after a long day at...

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Comfort in a Bowl: Spaghetti Carbonara

Pasta, eggs, cheese, and pancetta come together in this classic Italian favourite, which has all the marks of comfort cooking: creaminess, a handful of simple but highly satisfying ingredients, a combination of flavours so rich and luscious it’ll make your...

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