Dine in the AA 2 Rosette Linen Fold Panelled Restaurant, where you can enjoy the ambience of the large restaurant, the cosiness of The Dr Syn Dining Room or the privacy of the Boardroom for your evening meal, lunch and breakfast.Head Chef Drew King is focused on using quality, seasonal, local ingredients and cooking them perfectly. He has a broad range of experience having worked in Michelin Star restaurants. and is able to adapt to the requirements of the guest and the occasion.Please note dogs are not allowed in the Restaurant. Bookings are for the Restaurant only. We do not reserve for The Bar and outside seating areas.
The Plough is a cosy country pub, just outside Rye, with a beer garden offering picturesque views of the Brede valley. Our food offer is pub classics made incredibly as well as creative cooking, whilst being ingredient led. We primarily use British produce and work with local suppliers to ensure we always source the very best ingredients we can get our hands on. Inside we have a warm atmosphere with log fires and friendly service.
The Two Sawyers is a 16th Century Inn recently refurbished and under family ownership. We pride ourselves on serving excellent beer and food. We have a large beer garden to the rear of the pub with over 30 tables for our guests to use for both drinking and dining. A character bar with log fires serving guest ales, beers, and wines. The restaurant serves traditional pub food twice both lunch and evening and all day on both Saturday and Sunday.
Located right in the heart of the town's High Street and Citadel, The George Grill is the restaurant of The George in Rye, one of the finest hotels on the South coast. Our head chef, Oscar, offers you a classic British Grill menu combining his love of charcoal cooking with a Latin twist. The Grill is a firm local favourite and celebrates the best of ingredients and suppliers in the area. At the heart of the kitchen is a wood-charcoal grill, where our kitchen team roast seafood landed that day from fishermen based in Rye Harbour. We also serve Romney Marsh lamb, Aberdeen Angus grass-fed beef and seasonal vegetables from our farmer based in Boughton Monchelsea. Lovingly restored and renovated, this Grade II listed bolt-hole offers a welcoming retreat for design lovers and foodies alike.
The Union is a modern British restaurant, cocktail and wine bar set in a beautiful 15th century building in the heart of Rye. Our menu is made up of small and large plates which we recommend sharing across the table. Our team will be on hand to guide you through your visit.Our food is guided by the seasons and our menu is ingredient led so changes based on what we have available to us. We primarily use British produce and work with local suppliers to ensure we always source the very best ingredients we can get our hands on.
In sleepy Fairlight, on the edge of the Firehills, The Cove is an independently run freehouse serving locals, wanderers and gastronauts alike. Halfway between Hastings and Rye, The Cove is the perfect stop after a walk across the local beaches and coastal paths of East Sussex. We have a fire for the winter nights, a garden for summer days, and a friendly bar waiting to welcome you. Originally a hotel, the building sat empty for several years until 2022, when the Cove was renovated, restored and reopened with a new lease of life. It has quickly gained a reputation for excellent, elevated pub food with local chef and restauranteur Nick Hales leading the kitchen.In 2023 it was featured on The Times 50 Best Summer Pubs, and given a glowing review by Grace Dent in The Guardian Observer.
A unique dining experience located in Rye, East Sussex. We specialize in serving an array of authentic and delicious Mediterranean and Greek inspired dishes, as well as expertly crafted cocktails. Our menu is filled with a variety of fresh seafood, grilled meats, flavorful vegetarian options, and delightful drinks that are sure to tantalize your taste buds. Come and join us for a satisfying meal and discover the diverse flavors of the Mediterranean and Greece, all while sipping on one of our signature cocktails. Book your table today and let us take you on a culinary journey.
Water Lane is a restaurant based within a working market garden in the High Weald of Kent. Guided by the seasons, our menu reflects its sense of place in the English countryside where we grow our own vegetables and use local suppliers. Our ever changing menu is simple but prepared with imagination and care by our Head Chef Jed Wrobel and his team.The Good Food Guide 2023 describes us as 'A contender for one of the most charming eateries in Kent, it's pretty much impossible to resist the lure of this rural restaurant tucked away in a delightful walled garden...' We are open Friday to Sunday 10am - 4.30pm, serving breakfast 10am to 11.30am and lunch 12pm - 3pm. We serve dinner on Friday and Saturday evenings between 6pm - 8.30pm. Our restaurant is currently located in the Carnation House glasshouse. We welcome well behaved dogs on a leash in our garden.
The First In Last Out (FILO), is a family run free-house in the Old Town of Hastings. Alongside our award winning beer, we serve quality food prepared from scratch. We offer lunch and dinner everyday, including our ever popular Tapas night (Monday), Indian Thali (Thursday) and Sunday roasts.The brewery is located just two minutes away from the pub, where we produce five regular ales using a full mash-tun process. We love live music and host regular Sunday evening gigs, of which details can be found on our website.The pub is popular with locals and tourists alike, who love to get cosy in our booth seating or warm up on cold winters' days around our unique central fireplace.Dogs and children are most welcome.
Inspired by the diversity of Colombo and England, Colombo 16 brings the essence of modern Sri Lanka to Marine Court, the historic Grade II-listed Art Deco building on the shores of St Leonards-On-Sea. By day we offer fusion lunch with some traditional Sri Lankan options, by night contemporary curries, short eats and desserts intended for sharing. Our dishes are based on family recipes, modernised with an ingredient-led approach sourcing locally and importing weekly from Sri Lanka.
