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).

February is special! First of course, comes Valentine's. This year we are serving a Valentine's 4 course Set Menu, see it here. As usual, we will also be participating in Rye Scallop Week 2015, 21st February – 1st of March, with a Scallop Bash (see menu here) on Friday 27/2, and Saturday 28/2. A Trio of Scallops (see it here), served with or without accompanying fortified wines, will be on offer every day of the festival.

We are proud to say that The Good Food Guide ranks us as the best restaurant in Rye for the fourth, consecutive year. 2013 we 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 Saturday (and Bank Holiday Sunday) from 7 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.