Over the years, this immensely likeable restaurant has established a reputation for honest, classy food based emphatically around local ingredients. Current incumbents Nilla Westin and Martin Peacock clearly enjoy procuring as much as they can from their home patch and beyond. Fish comes from the Rye Bay, wild blackberries from the hedgerows outside Rye, sea purslane from the marshes and classic English herbs are grown in their own back garden.
The result is a repertoire of classic and modern British food that could take in new season's garlic soup, filleted gurnard with herb sauce and baked salsify, and wild rabbit with sherry and shallots – not forgetting excellent Romney Marsh lamb (perhaps braised in red wine and balsamic).
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