Blog
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.
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...
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.
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...
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...
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...
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...
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.
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.
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.
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.
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.
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.
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...
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...
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.
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...
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.
Don't be without your Parmigiano Reggiano cheese
The region of Emilia Romana in northern Italy is famous for its Parmesan cheese. Most of the Parmesan you buy doesn’t have the intense creamy flavour of this Parmigiano-Reggiano. - known as the ‘king of cheeses’.
Does organic food taste better?
The method of biodynamic food production is the world’s oldest system of Organic farming. We have the good fortune to have Plaw Hatch Biodynamic Farm - a two hundred acre community-owned farm, just a short distance away from us in...