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5–6 LANDGATE, RYE TN31 7LH, +44 (0)1797 222829

 

We make British food with a classic or modern slant and source our ingredients from the local fields, woodlands and waters. We use free range eggs, milk and cream from farms up the road. (The Gurnard, which tail is on our sign, was caught in Rye Bay).

Spring is here! On our plates, that means new season English Asparagus (we like it griddled with sea salt, balsamic, parmesan shavings and a poached egg), and wild greens like the coastal broccoli or the wild spinach and ransom (wild garlic). New season Camber rabbit is griddled and served with spring vegetables and creamed potato.

We are proud to say that The Good Food Guide ranks us as the best restaurant in Rye for the fourth, consecutive year. we have also found ourselves in the new guide Where Chefs Eat. Only 40 restaurants outside London are listed, and we are the only one in Sussex.

We are open for dinner, Wednesday to Friday from 7 pm, Saturdays (and Bank Holiday Sunday), from 6.30 pm. And for lunch, Saturday and Sunday from 12 pm. Please see 'visit us' for more details.

We offer a very good value set menu for lunch on Saturdays and Sundays, and dinner on Wednesday and Thursday. Please see 'menus' for options and prices.

Book a table by phone or online, via the link in the top right hand corner. Follow us on Facebook to get updates, special offers and behind-the-scene glimpses of food and cooking.