Blog

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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Hello, meet Matt!

Our head baker Matt has been with us from the start, and he’s basically family at The Sussex Kitchen. A master of all-things bread, he’s a big part of why our loaves, focaccias and bloomers are always on point, and...

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Sweet Delight: Lemon Yoghurt Cake

This is one of the easiest cakes you'll ever bake. It requires only a handful of ingredients, has no butter (which makes it vegetarian -friendly!) and it’s deliciously light and moist -- ideal for a hot summer day. 

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Hello, meet Gino!

Buongiorno from Gino! Our Italian baker is the wizard behind all our (and yours!)  favourite pastries at The Sussex Kitchen. A pro with the oven and a flour whisperer.

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The Sussex Kitchen Loyalty Program

We are excited to announce our first Loyalty Program. We want to reward our frequent customers with some lovely discounts. ⁣

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An Ode to Spain: Spanish Tortilla

Versatile and quick to whip up, Spanish tortilla tastes like a bright sunny day. It’s big on flavours yet delightfully light, can be served hot or cold, and welcomes any sort of alteration.

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Hello, meet Hinako!

Or, as everyone calls her, Koko. Born in Osaka, Japan, but raised in the UK, Koko has two big passions in life: food, and making others happy. 

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Summer in a Dish: How to Make Panzanella

A Tuscan-Style tomato-and-bread salad, panzanella is the perfect summer dish. It’s light and tangy but packed with flavours, easy to assemble and impossible to get wrong.

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Hello, Meet Tony!

A born-and-bred Londoner, Tony cut his teeth as a master baker and chef at a slew of gastro-pubs, brasseries and fine dining restaurants both in the capital and Oxfordshire. Never one to sit idle, he also worked in the events...

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A Brief History of Focaccia

Focaccia is the epitome of summer. The perfect one should be moist but airy, its crumb sandwiched between thin but ultra-crunchy top and bottom crusts, thanks to the generous amount of olive oil used in its making. Not unlike a...

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4 of The Sussex Kitchen's top organic cheeses

The Sussex Kitchen stock four of the High Weald Dairy’s fabulous award-winning cheeses. Slipcote and Medita cheeses are made with pure sheep’s milk - a brilliant alternative for those allergic to cow’s milk.   

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3 types of cured meat and what you might like to drink with them

Hathor Farm is based in Framfield, East Sussex. The farm there is run by Emile Webber who has developed a stock of his favourite rare breed Large Black pigs that provide the juicy tender pork and the best Charcuterie for...

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The Sussex Kitchen's Seasonal Organic Flavours

Brambletye Fruit Farm and Orchard Eggs - The Sussex Kitchen's seasonal organic flavours are partly made up of fruit, veg, and incredible Orchard eggs which come from Brambletye Biodynamic fruit farm.

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