Moving on. This pub, perched in Steyne Road at the bottom of the Causeway, Seaford, is the only place I know in the area that will give you fresh olive oil and balsamic vinegar to dress your salad with. And it was a beautifully fresh spinach salad today.
|Baked Potato with Prawn Rosemarie|
Once, I would have looked rather critically at prosecco but it's a light and fresh replacement. What's more, it comes in glass - glass being the required container in these days of plastic pollution - and half the bottle now sits on my recently acquired glass desk. To be cooled as the sun sets because I like its dry, toasty flavour.
By the way, the desk came via the Seaford Recycling Group on Facebook, where people can put items ‘for sale’ that they no longer need. That means 'free to the collector'. No money exchanges hands. It's a great site for sharing both your needs and your disposable material goods.
Meanwhile, back to The Wellington and salad dressings. Sammy started the practice, from recall, and she's the person to ask if you want something sorted out in a hurry. She's slim, well- groomed and has sleekly coifed long dark hair; and she doesn't take any nonsense.
I’ve noticed that the Wellington is careful to choose personable and intelligent staff. They're all professional and friendly, without being in your face. As a manager of two restaurants in my early years, I really look out for that kind of thing - "the small things matter*.
Recently, a cousin from New Zealand who I had never met before planned to visit Seaford with her daughter so I suggested they book into the Wellington for the night. I had a look around beforehand, and particularly liked the biggest room, which looks down the Causeway to the sea. However, a double bed wasn't the right thing on this occasion.
They stayed in a room with two single beds, and a decent bathroom, and seemed happy with the choice, although, as strict vegetarians, they didn’t try the food because they were eating mine.
One particularly attractive facet of the accommodation at The Wellington is that it's entirely separated off from the ground floor bar and dining room areas. You get a key to the front door and one to your own floor, and there are a couple of sofas and armchairs on that level from recall.
Their stay in Seaford was a lot more comfortable than their next stop, the following day, when they arrived in New York with temperatures 20 below freezing. Some B&B person had forgotten they were arriving in NY on 6 January. It took several hours to sort out.
I received word later that they were glad of the sheepskin and ski jackets I had given them "just in case"...
Back to the Wellington. Although I haven't seen the kitchen, we eat here a lot when we want good, plain food (my cooking is too ‘cheffy’, to borrow a term from James Martin). It doesn't seem to be plucked from a bag and banged into a microwave, whilst calling it 'home-cooked'. Sometimes, there are special themes; and on Saturday, a meat raffle.
Their lamb shanks are extremely good; and there are different 'specials' and ‘themes’ daily. Our baked potatoes and salad today were £5.95 each. Dinner is starts about £12 a head, with specials from £10 for two, although going for glory with a sirloin steak will cost more.
*Here’s today’s website pick, ‘The Art of Stillness’
The Wellington Pub and Bed & Breakfast
33 Steyne Rd, Seaford BN25 1HT, Tel 01323 899517
Open: 12 noon to 12 am