The Black Lion pub is located on Black Lion Street, so you can assume it’s got somewhat of a reputation locally. The current iteration of The Black Lion was established in 1974, designed to mirror part of the brewery that was originally founded in 1546. Despite being a modern reconstruction, The Black Lion has successfully maintained a sense of its rich heritage, which is evident in its stone exterior, adorned with bright flowers.
With that said, the kitchen at The Black Lion is keeping up with the times and tastes of modern Brightonians. The continuously innovative menu features a mix of traditional pub fare as well as international favourites like patatas bravas and baked camembert. The atmosphere is kept lively by live music events, with regular DJ sets and garden parties to keep everyone entertained.
It’s just a short stroll from Brighton’s seafront, The Lanes, and the train station, so caters to a variety of Brighton visitors as well as locals. This pub not only boasts a convenient location but also offers an extensive range of food and drink options for every occasion, whether you’re in the mood for a Sunday lunch, tasty small plates, freshly pulled pints, or creative cocktails.
Starting strong with small plates
We treated the small plates menu like a starter menu, but they’re designed so you can fill the table with wings, halloumi fries, nachos and more if you’re opting for drinks and nibbles. For those who prefer a pre-selected spread, there are also excellent sharing platters loaded with popular choices such as padron peppers, chicken wings, and homemade hummus.
We began our meal with the Chorizo Vino Tinto to get things started, which meant high quality, salty chorizo served in a rich, moreish sauce of red onions, garlic and red wine.
Every mouthful, eaten on a sauce-soaked piece of fresh bread, was a melting pot of spice and smokey meatiness.
Back to basics: Pub classics
I usually gravitate toward the most unique items on a menu, firmly believing that dining out is an opportunity to explore new flavours. However, this time around, I figured: why not sample the classics?
I’m going on the assumption that this mouthwatering photo of a double decker burger speaks for itself, but I’ll attempt to tell you just how good it was anyway. Here, you’ll find a bacon cheese burger which is mostly a succulent beef patty, accompanied by tomato relish, garlic aioli, red onion, bacon chutney and smoked cheddar. Throw in the golden, crunchy curly fries and you have defined what is meant by “classic”: getting the basics right (juicy patty, oozing cheese, light and fluffy brioche bun), so the rest can just fall into place.
Now for a public service announcement – every Monday from 5-8 PM, The Black Lion offers a two-for-one deal on burgers. RUN DON’T WALK.
We’re in Brighton folks, and we’re talking pub classics: fish and chips is compulsory. Naturally, the expectations were high. Luckily, the expectations were also met. The Black Lion kitchen started off well with its impressive presentation, but this dish was by no means all flair and no substance. A batter is a thing of precision and is something I take pretty seriously. It should be light with air bubbles, there should be a thin layer of air between the batter and the fish, it should be golden-crusted and crispy, and it should not be too oily. This one ticked all the boxes for me.
Then there is the matter of the sides, which although seemingly simple, can easily be neglected. The chips were firm and chunky – personally, this is my preferred chip for fish and chips, but I’m aware that some prefer them softer. Perhaps doused in enough vinegar, such people would find a happy medium. I loved that the mushy peas were spread across the plate like an elegant sauce swipe – charming and actually very effective for ensuring every mouthful has a bit of everything. The tartar sauce was tangy and creamy and – all in all – I’m putting this up there as one of the best pub fish and chips I’ve had in ages.
Ending on a high note
The word “overload” is included in the title of the gooey chocolate brownie, so you know you’re in for some serious indulgence. This dessert was baked with mint Aero Bubbles and Chocolate Buttons, served with vanilla ice cream and chocolate sauce. It was, quite frankly, the only suitable way to end what was already a gloriously satisfying meal.
