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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

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