Fletchers House. A wonderful restaurant that has just opened in an historic building in Rye. Let’s start with the building’s history. Back in 1579, John Fletcher was born here, right by the entrance to St Mary’s church. His father was an ambitious priest who went on to become bishop of London, chaplain to Queen Elizabeth, and was present at the execution of Mary, Queen of Scots. John Fletcher avoided the ministry and instead became a writer. He collaborated with Shakespeare on at least three plays and continued to write plays for the royal court until his life was cut short by bubonic plague.
Now, let's get back to the restaurant. Opened barely a month ago, it promises to be the restaurant we have all been waiting for in Rye - that special place to go with friends and family, or "Because you deserve it!", with exquisitely prepared, interesting food and lovely wines from all over the world.
As you enter Fletchers, it feels the royal connection in history has been mirrored in the interior – lots of gold leaf, including throne-chairs upstairs in the function rooms. You can book these rooms for private gatherings. The layout is tables of twos and fours, and then through an open doorway, one table for six, and a few more tables of two and four. Tables with quality tablecloth, gold napkin holders with thick linen, and rather comfortable velvet-upholstered chairs. It’s a place which invites you in to settle, to enjoy, and to celebrate. The interior feels luxurious - thick carpet, richly upholstered furniture - creating some glamour, as well as ensuring noise is muted and conversation at your table is possible. This is in contrast to the modern trend of wood and metal in open-plan restaurants leading to noise bouncing around. Crisp white table linen and lovely large wine glasses combine to create the atmosphere that this will be a memorable meal experience.
The menu speaks "refined British". Your table can choose a la carte or a full six-course tasting menu if your hunger is up to it. Starters range from light goats' cheese mousse to a variety of fish, duck or chicken. Mains lean towards fish and lovely-prepared meat dishes, but with a vegetarian option too. All dishes have little extras, which reflect the knowledge of a clearly thoughtful, experienced chef. For example, pork served with poached raisins and a tasty Spanish white wine sauce; lamb with anchovy croquettes; or duck with soy and star anise.
Before our meal began, we were treated to three charming one-bite morsels, as well as a miniature teacup of celeriac soup with hazelnuts. And I can’t forget the little, ever so light, loaves of bread with butter to enjoy with all our food, and very useful to mop up any remaining sauces.
I chose the mousse as a starter– delicately smooth - accompanied by little cubes of beetroot jelly. My main course- roast saddle of lamb – was tender as lamb can be. Soft, yet also moist and just the right sized plate of food. And yes, keep the bread for mopping – I didn’t and I regretted that…
My table decided to go straight to the cheese plate. Generous, and all from Kent and Sussex. Cheese came with the most impressive, crunchy, lovely crackers. I could have eaten all of them myself.
You can probably tell that I politely refused dessert but regret that decision. I missed out on poached peaches, white chocolate mousse with raspberry and pistachio… and other amazing-sounding choices. I will try them all when I return…
Congratulations to Fletchers. We so need a restaurant of this refinement in Rye. I can’t wait to go back, and I will make sure I am hungrier next time. I really want to try the tasting menu. And all those desserts…
