The are some incredibly talented people working at the George, a handsome old hotel and bar on the High St in Rye. Whoever designed the menu, for example, knows exactly what they're doing - it's a minor work of art, with a "Crustacea" section with oysters three ways, lobster, and 1/2 pint of prawns for very little money indeed. There are half a dozen starters, half a dozen mains, occasionally namechecking local suppliers and seasonal ingredients, and a "From our Josper charcoal oven" section with keenly-priced steaks from butcher Donald Russell, with chips and bearnaise included. So far, so good. And whoever's heading up the kitchen brigade, too, should be very pleased with themselves. Without exception, the food we ate, given the prices they charged, could hardly be faulted - good ingredients, treated well, honestly presented. No superfluous trills or frills, no sprigs of parsley finding their way into places they don't belong, just good, no-nonsense, grub. The problem, for the custom
Excellent food location and service in the centre of Rye.
I had a dinner with my girlfriend and I was pleasantly surprised how good the food and service was.
Fantastic service and the dining area is very stylish and has excellent design.
The menu is varied with so many choices for all different dietary requirements.
The surf and turf was the same price as the separate gambas and steak mains added together and only came with 3 (albeit delicious) prawns. I suspect you may get more prawns if you ordered then separately.
Great wine and cocktails as its part of the George In Rye which has a full bar. Highly recommended the Devon crab if its on the menu. Oysters are fresh and also delicious.
I would recommend making a reservation to ensure you get a table.
Beautiful interior and superb food accompanied by best local and international wines. We had some fresh oysters, 2 glasses of Chapel Down and Gusbourne sparkling wines than lamb accompanied by Primitivo and Tempranillo. Perfect evening, shame we had to rush to catch our train.
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