Call us now on: 0800 731 5905 - Viva Lewes
Call us now on: 0800 731 5905 - Viva Lewes
Call us now on: 0800 731 5905 - Viva Lewes
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CAFÉ &<br />
POTTERY<br />
145 HIGH STREET<br />
LEWES<br />
BN7 1XT<br />
01273 483449<br />
OPEN NOW<br />
ELEGANT TARTS<br />
CLASSIC CROISSANTS &<br />
TRADITIONAL FRENCH BREAD<br />
FRENCH PATISSERIE<br />
light lunches, treats & afterno<strong>on</strong> tea<br />
eat in or take away<br />
COURTYARD GARDEN SEATING<br />
5 STATION STREET, LEWES<br />
TELEPHONE: 01273 483211<br />
celebrati<strong>on</strong> cakes made to order<br />
hours: m<strong>on</strong>-fri 8.00 - 5.30, sat 8.30 - 5.30<br />
( open sunday during artwave )<br />
photo: Chloë king<br />
BUTTercUP caFÉ<br />
I turn down Malling Street and <strong>on</strong>ly k<str<strong>on</strong>g>now</str<strong>on</strong>g> about<br />
Buttercup beca<str<strong>on</strong>g>us</str<strong>on</strong>g>e I see a headless shop mannequin<br />
wearing a tomato vine and a sandwich board. In<br />
<strong>Lewes</strong> this sign means “home-cooked local produce<br />
and Fairtrade coffee”.<br />
The sunny, inviting garden is already packed with<br />
hungry mums so I venture indoors. I find a cosy seat<br />
in what looks like a larder, and am served quickly<br />
and gracefully by not <strong>on</strong>e but three waiters.<br />
“We’re all sold out!” says the first. “My first<br />
restaurant review and there’s no food!” I think,<br />
bordering <strong>on</strong> angry, and order a coffee. “We have<br />
portobello m<str<strong>on</strong>g>us</str<strong>on</strong>g>hroom, <strong>on</strong>i<strong>on</strong> and cheese stuffed<br />
jackets left…” says the sec<strong>on</strong>d. “I’ll have that,” I<br />
reply, for fear of hunger. The third hands me a<br />
menu, but my food envy is waylaid when I see there<br />
were <strong>on</strong>ly ever two alternatives: a soup or chicken<br />
‘pot’ with puff pastry.<br />
My jacket arrives promptly and stops me thinking<br />
of pies. A crunchy, colourful salad takes up most of<br />
my plate, rendering the potato an aside. It’s tasty.<br />
Sweet carrots are mixed with nuts, which according<br />
to the blackboard, the Buttercup kitchen “is full of”.<br />
Pickled peppers, broccoli, humm<str<strong>on</strong>g>us</str<strong>on</strong>g>, mixed leaves<br />
and a slightly zingy dressing add interest to the<br />
spud, which although crisp but soft and earthy and<br />
filling, is still very much, a potato.<br />
“Is it alright back there?” I’m asked and I p<strong>on</strong>der a<br />
sec<strong>on</strong>d. I’m full and my coffee is j<str<strong>on</strong>g>us</str<strong>on</strong>g>t the right side<br />
of str<strong>on</strong>g, “Yes, thank you, it is.” Chloë King<br />
F o o D<br />
5 7