Viva Lewes Issue #146 November 2018

FOOD
Edible updates
Good luck
to Max, until
recently the
manager of the
Lansdown,
who has moved
on to pastures
new (Ditchling
Road in Brighton, to be precise). Owner
Viv English has taken up the reins again,
and until 6.30pm you can eat food from
Caccia & Tails, next door, in the pub.
November being a quiet month for news,
I pop in there, too, to see how business
is going. Owner Elisa Furci assures me
that it’s all good, and reminds me that
her mother Danielle used to run Spaghetti
Junction up at the Bottleneck in the
eighties, and – with Elisa – in Hove in the
nineties, so the family’s not exactly new to
the business. They do a lot of gluten-free
options, too, Elisa tells me.
Talking Italian Baking, Dec from The
Black Horse tells me that new chef Pete
Murgan (ex Le Magasin) makes his own
bread, including focaccia for the sandwiches,
rolls for the soup, and all the burger
buns. He’s also increased the vegetarian
and vegan options on the menu. And we’ve
learnt that The Kings Head – now run by
Revived Inns – will soon reopen, offering
lunches, and steak in the evenings.
There are two workshops from
Community Chef this month: glutenfree
breads (November 7th) and Turkish
Vegetarian (24th, communitychef.org.uk).
And, finally, a heads-up for the latest Cook
the Books night at the Lewes Arms on
the 20th (7.30pm, bring a favourite recipe
book, and something you’ve cooked from
it, to share). The theme is: mellow.
Alex Leith
The Pelham arms
hIGh sT. leWes
CHRISTMAS
BOOKINGS
NOW BEING
TAKEN
Christmas parties
for up to 40 guests
Please email
manager@thepelhamarms.co.uk
to book your party
and to receive a copy of
this years festive menu
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