The Seafood Bar will be open every day during the Rye Scallop festival for Lunch or Brunch (except Monday) - and look out for our Weekend very special visiting chefs…
Opening Times
Sat 17th February: Seafood Bar 10.30- 5pm Shop 8-5pm
Sunday 18th February: Seafood Bar 10.30- 5pm Shop 9-2pm
Monday closed
Tuesday - Friday: Seafood Bar 10.30- 5pm Shop 8-5pm
Sat 24th February: Seafood Bar 10.30- 5pm Shop 8-5pm
Sunday 25th February: Seafood Bar 10.30- 5pm Shop 9-2pm
Shucking Demonstrations
In the shop, we will be running scallop shucking demonstrations throughout the day, with informal talks and Q&A sessions. There will also be tastings available.No need to book for the demonstrations or talks as these will run throughout the day.
Special Chefs
Saturday 17th February - Local Chef Danny Benn cooking brioche, chorizo & scallop rolls and scallop ceviche with quails egg and wasabi dressing
Sunday 18th February - Renowned international chef Andy Roberts (Fish Union, J Sheekey, One Canada Square, Wright Brothers), cooking Rye Bay Scallops in the shell, garlic butter and samphire, and Rye scallop Ceviche, basil mayo and coriander cress
If you would like to join us for lunch or brunch at the Seafood Bar, we take bookings for groups of 6 or more. Otherwise, please just turn up!