When the Beach House Cafe first opened on Brighton’s seafront – first near the playground and then later by the Palace Pier – it was one of the only places in the area offering healthy and organic snacks for kids and their parents.

Now owner Kevin Whelan has “gone up a league” with his third enterprise: new, big premises in North Laine. Kevin has gone for a New England beach house look here, with stripped wooden floors, clean lines and simple, modern furnishings.

“I’ve bought a bit of the beach with me to North Laine,” he says.

With plenty of chilled and iced drinks on offer, the cafe has an open front so passers-by can “grab and go” a freshly-made smoothie, such as a Berry Blitz or a Mango Magic, a Green and Black’s ice cream, a frozen yoghurt or something more substantial such as a sandwich, salad box, home-made soup or jacket potato.These are all made from scratch on site every morning.

Or if you prefer to “grab and stay,” you can take a seat on one of two floors in the cafe.

“I don’t think there are many cafes in this area where you can eat in or take away a great selection of light bites like this,” says Kevin.

Boasting the same gourmet food supplier as the Real Eating Company, Terre a Terre, Bona Foodie and Hotel du Vin, Kevin says he is proud to be offering exceptionally good ingredients.

“To do this at my level we make less money, but I am in it for the passion,” he says.

Try a chunky Reuben Wrap with hot salt beef, sauerkraut, red pepper, mustard and Swedish Gruyere (£3.50), or a wholesome panini made with fresh focaccia bread from a local bakery, chicken breast, streaky bacon, tomatoes, rocket, mature cheddar and mayo (£3.50).

Describing Beach House Cafe as a “coffee boutique,” Kevin insists his company is serious about coffee and promises to please coffee lovers.

Staff are even set to be trained up by a professional barista who currently ranks fourth in the Barista World Championships.

“We are trying to tick all the boxes,” says Kevin. “Brighton is cafe central so we have got to keep up.”

Review by Xenia Gregoriadis