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Lunch at The George

Tuck into a second helping of Rye News’ ‘Lunch at The George’ interview series, this time with celebrated local author Alex Preston – whose historical novel, Winchelsea, includes an 18th Century visit to The George. Over a two-course lunch in The George Grill featuring steak and fresh fish, Susan Benn caught up with Alex to talk literary relatives, the upcoming TV adaption of Winchelsea, and why he’ll always be a night owl when it comes to writing…

Lunch at The George The George in Rye

I am excited to meet Alex Preston, whom local people may know as the historical novelist and author of Winchelsea, which, with 10,000 hardback copies sold to date, owes a vote of thanks in part to the Rye Book Shop for their enthusiastic and loyal support!

At forty-two, Alex has written three successful historical novels and a book of non-fiction. He’s also a regular contributor to The Telegraph, The Economist, and Harper’s Bazaar, as well as reviewing books for the Observer New Review, Financial Times and The Spectator.

Living in Kent with his wife and two children, their family currently hosts a Ukrainian mother with her small son and his grandmother. I feel very lucky to be able to explore his writing practice and influences over lunch at The George in the town he has loved since childhood.

Alex arrives bang on 12 noon and, as we decide on the menu, he apologises that in one hour, he will have to take a phone call which may take another hour out of our interview. I am fine with this, as the pause will give me time to begin writing my article. It seems Alex is familiar with the menu as he lunched recently at The George with his friend, Rupert Lord, to work together on a new Winchelsea TV series being developed by Hopscotch Films, who also have close connections in Rye. This exciting series is to be filmed here – and will hopefully appear on our screens in about eighteen months’ time.

Conscious of time, we order quickly…a chilli salt squid starter, followed by onglet steak and chimichurri sauce, sides of thin chips and braised baby gem lettuce for Alex. I opt for a whipped beetroot and feta starter, then the freshly caught local fish with chips.

Lunch at The George The George in Rye

Once that’s sorted we begin to unpick how and why Alex became a writer. I ask the classic question: ‘What is it that made you first believe you could be a writer?’

He replies: ‘Even very established writers struggle with this question. When I am talking to younger writers, I tell them you must believe in yourself because so much of writing is about practical challenges. So many great novels are simply not being written because writers are unable to carve out enough time in their lives to write them’.

A LITERARY FAMILY

Alex feels he is very fortunate to come from a family of writers of different sorts. His mother was an academic who wrote about learning difficulties and child psychology and his grandfather was an eminent literary critic.

When I ask about the books he read as a young boy, adventure stories were his favourites: ‘Johnny Tremain and Moonfleet were a big part of my life. I wanted to write a book that would update this tradition of British adventure. Maybe in my earlier books, I tried to be a bit profound and meaningful, so in this novel, I tapped into the joy of my childhood books to give myself the licence to write for pure pleasure.’

“The foundations of all my literary taste are entirely due to the influence of my literary grandfather….”

An Emeritus Professor at Princeton University in Massachusetts, Alex’s grandfather was a massive anglophile who wrote about Hardy and the Auden generation of poets. He also wrote regularly for the TLS and The New Yorker. Not surprisingly, Alex wanted to study literature. He went to Oxford and studied literature classes at Princeton during regular visits to Massachusetts to see his grandfather. ‘My two children even have Princeton T-shirts and baseball caps, and we are beginning to have family conversations about their university choices.’

After university, Alex had a variety of jobs, but ‘the idea of being a writer was always the end game. I didn’t write my first novel until I was 30. I worked in a bank during the financial crisis, a slightly shameful part of my history, but it inspired my first novel Bleeding City about a generation that had its moral crisis skewed by too much money and Fukuyama’s The End of History and The Last Man.’

ROUTINES AND DISCIPLINES

‘I start early before the kids wake up. I read what I wrote the day before, edit it, have breakfast and take the children to school, then do social media and other admin, have lunch, write from mid-afternoon for a stretch and then it’s the evening thing. My best writing time is between 9pm and midnight. I do this routine for two months, which results in a first draft which I then send to my agent, my editor, my sister-in-law, and, before he died, always to my grandfather. I was finishing the last chapters of my novel in my grandfather’s study while packing his things there just after he died’.

Our starters arrive promptly, looking delicious, and the conversation switches to the classic controversy between fact and fiction in adaptations of historical events into novels, television and film. Alex knows how some local historians find this problematic in his book, Winchelsea.

Lunch at The George The George in Rye

‘I am not a historian. I am telling a story set locally to try and express the reason why I love this area and the stories one discovers here so much. Stories are a good way to give visitors a strong flavour and deeper understanding of the richness of this place, and historians, unfortunately, are not always getting their knowledge across in a way that engages people in the same way a story can.’

Our main courses arrive, and I am shocked as Alex tells me publishers expect authors to do all their own social media these days to promote their work. I wonder how this particular contractual requirement for self-promotion affects a writer’s life?

‘I found it all a bit of a chore for a while. Twitter is exhausting, but I’ve found a way of managing it, and I tweet reviews. Twitter has unfortunately become a forum for identity politics now, and I don’t have enough time or inclination to want to fight about these issues in public.’

We lament the lack of serious debate in the media and could both become very depressed when authors we admire get sucked into toxic debates about transgender and women’s rights. But fortunately for Alex, most readers have understood his reasons for the portrayal of gender fluidity in Winchelsea.

‘I have tried to suggest that the heroine, Goody, is changing her identity, not for any reason other than to enter worlds that she would otherwise not have been able to enter to access power; power that, in her case, could result in life or death. Winchelsea is a book about identity. A tale told through a male writer and then through me, another male writer…based on the real-life adventures of a courageous woman, Hannah Snell, who in the 18th century, as a twenty-year-old orphan, enlisted in the British Army as a soldier dressed in male attire.’

Alex firmly believes writers should be able to write what they want. He looks to older writers for inspiration and wonders: ‘Why do older writers burn out? Why do publishers valorise younger writers, always seeking new young voices? The question of diversity in publishing is, I believe, nuanced. This desperate wish to find new voices means that some of the old voices, who have something valuable to say, slip by. Positive reviews of good work by proven older writers sadly don’t necessarily sell books. But movies and prizes do.’

It’s one o’clock, and Alex vanishes to take his call. I write my notes and take a few pictures of chefs hard at work in the sparkling new kitchen.

Lunch at The George The George in Rye

When Alex returns, we have a few remaining minutes before his parking meter expires to hear about the myriad of extra literary things he is doing alongside his daily writing routine.

THE CORFU LITERARY FESTIVAL

With two friends who love literature and cricket in Corfu, Alex created the Corfu Literary Festival, which happens annually in the last week of September. This five-day event features English and English-speaking Greek writers.

‘I went out there originally to play cricket with the Lord’s Taverners Charity Team in 2017. Corfu was an English protectorate, so it’s one of the few Mediterranean places with a strong cricket culture. We are delighted that the festival sold out in the first five days this year. It’s a source of pure joy for the writers and audiences who frequent local tavernas each evening enjoying retsina and stimulating conversation.’

ENCOURAGING LITERACY AND STORYTELLING WITH YOUNG PEOPLE

Alex gives his time and expertise generously to encourage storytelling and literacy in two local UK charities. Closest to home is Kent Kindness (www.kentkindness.org.uk) who currently support 470 asylum-seeking children and young adults in the care of Kent County Council. These young people arrive on the Kent coast after harrowing journeys to be housed temporarily in reception centres in Ashford and Cranbrook. Kent Kindness volunteers work with Kent County Council to support their activities and the facilities they provide. Alex works with these young people in Cranbrook.

‘I teach them English and life skills, making decisions and practical things like opening a bank account. And we play football and cricket. The kids are so optimistic. Many of them are orphans. It feels patriotic to make them welcome in the UK by telling them a history of Britain as a melting pot of cultures, so they know they are the latest to contribute to our cultural mix here in this country.’

First Story is a charity where professional writers empower students from under-resourced and under-represented communities in the UK to give them the confidence and skills to tell their own stories.

‘I try to help these young people recognise the power of storytelling so they can know the sense of agency which puts them at the centre of it with their own voice. I take a school of young people to the British Museum to choose an object they like, and then I help them to research it to write a story. I do wish more museums would put some of their objects outside of glass cases. I am a great fan of the Please Touch Museum for children in Philadelphia. Perhaps this is an idea for our museum on East Street?’

As we leave the restaurant, Alex reveals plans for his next two books: ‘I’m about to start writing my next novel, having almost finished the research, which is set in Corfu. It’s a kind of literary spy thriller. And my publisher, Cannongate, also wants a follow up to Winchelsea,’ he says. ‘I think it will be called Rye.’

I can’t wait to read it!

Image Credits: KT Bruce, Susan Benn

SUSTAINABLE BY DESIGN

Inhabiting a 16th Century building means reclamation and reuse are in our blood. Whether restoring salvaged materials or rescuing antique furniture, our ethos has always been to reduce waste and stop beautiful resources from ending up on the scrap heap.

SUSTAINABLE BY DESIGN The George in RyeBut our sustainable approach stretches beyond architecture and interior design. It shapes everything we do. As a hub for the Rye community, our hotel works hard to champion local makers, small suppliers and ethical producers. From our handcrafted signage to the seasonal veg on our menu and our support of local charities, we’re proud of our planet-and-people-friendly approach to the environment, sourcing and society.

Here’s how we’re running a hotel with purpose and principles…

FEELING FRUITY

Our menus are printed on eco-friendly, FSC-certified paper by Fenner – with each sheet made using by-products from fruits like kiwi, grapes, olives and cherries in the place of virgin tree pulp. These natural raw materials are saved from landfill and transformed into vibrantly coloured papers using a planet-conscious manufacturing process.

SUSTAINABLE BY DESIGN The George in Rye

DESIGN TO ENDURE

Our recent post-fire renovation of the hotel saw co-owner Katie Clarke revive her design partnership with Maria Speake of Retrouvius. Maria, House & Garden’s interior designer of the year 2019, has long set the pace for sustainable design with her creative use of salvaged materials. Her company, Retrouvius, is driven by the belief that good materials and well-made things are precious and deserve to be preserved.

SUSTAINABLE BY DESIGN The George in RyeSo, be it an old Bakelite phone or the enormous antique Thames Barge sail that graces the restaurant walls, guests of The George will find carefully sourced treasures and reclaimed finds at every turn. The reception desk is a reinvented church altar; the curtains are reimagined vintage textiles; reclaimed Iroko lab tops, cast iron tiles and pine cheeseboards add soul and warmth. Most of the hotel’s furniture and upholstery are antiques, restored by local artisans to bring out the individual charm of each room.

DRINKS MADE ON OUR DOORSTEP

The floral berry burst of Gusbourne Kent Rosé. The hint of caramel from the roasted malts in Romney Marsh Amber. The refreshing, clean finish of an ice-cold pint of Camber Lager.

From the vineyards of Kent to the Sussex Downs, we’re proud to showcase so many small, hyper-local producers on our drinks menu. With 11 local beers and real ales (all Kent or Sussex-made), hand-selected English wines served by the glass, and Biddenden draught cider, our drinks list champions fewer food miles with more flavour.

We carefully select our wines by the glass from vineyards that use kegs filled directly at the winery. A 20L keg means a 50% smaller storage footprint than bottled wine, saves 15kg of glass, and ensures the last sip is as fresh as the first. We’ll cheers to that.

SUSTAINABLE BY DESIGN The George in RyeGIVING BACK TO THE COMMUNITY

Taking responsibility within the local community and supporting great causes is a fundamental commitment of The George in Rye. We add an optional donation of £1 to our chosen local charity to every guest’s bill at check-out. We then match every £1 donated by our guests.

We also like to make our water work harder for our charities, so 100% of the £2 cost of a bottle of mineral water in our restaurants and bars goes to our nominated charitable causes.

Some of the brilliant charities we have supported so far include Prostate Cancer UK, RNLI Station at Rye HarbourNSPCC’s ChildlineSt Michael’s HospiceDemelza Hospice CareThe Oliver Curd Trust, Seaview Project and Kent Surrey & Sussex Air Ambulance.

SUSTAINABLE BY DESIGN The George in RyeSUPPORTING LOCAL, SELECTING HANDMADE

We’re proud to support local craftspeople, makers and suppliers – and we always favour handcrafted over factory-churned. This not only means our hotel is full of unique, traditionally-made objects, but that we are cutting down the carbon footprint that comes from mass production and air miles.

Our beautiful new exterior hanging sign was made by local blacksmiths Black Forge Art and hand-finished with a gold leaf logo by local signwriter, Nick.

Inside the hotel, local collaborations abound, from the end-grain floor from timber merchants Round Wood of Mayfield to alliances with High Street traders Hunter Jones, Rye Chocolates and fabrics from Merchant & Mills.

Meanwhile, an eclectic art collection adorns the hotel walls – the result of Katie’s work with Rye art maestros McCully and Crane.

SUSTAINABLE BY DESIGN The George in RyeGOOD TASTE

From our sustainable fisherman Paul Hodge’s daily catch to our fruit and veg guru Brett Johnson’s delicious greens, we source our food as locally and seasonally as possible. For us, field-grown is always better than flown, and many of our producers and growers are family-owned enterprises.

At our restaurant, the George Grill, we celebrate local delicacies like Rye Bay scallops and Romney Marsh lamb, helping us to support our community suppliers, minimise food miles and maximise quality, freshness and flavour.

SUSTAINABLE BY DESIGN The George in Rye

WASTE NOT WANT NOT

An ethos of ‘recycle and reuse’ sits at the heart of our hotel. Here’s some examples of the ways we’re cutting down waste:

  • After the 2019 fire, we carefully salvaged items for reuse wherever possible, such as the original ballroom floor that found a new home in the waiters’ station.
  • Our outdoor tables and benches were handcrafted by a local carpenter using recycled timber, salvaged from the old Hasting’s Pier after it was destroyed by a fire in 2010.
  • We work with suppliers to reuse all delivery boxes and cut out single-use packaging.
  • Our bill holders are made from off-cuts from the sail material that decorates the walls of our restaurant.
  • Our chocolate wrappers are printed onto our old letterhead paper.
  • The Dragon Bar coasters are made from recycled materials, and our pink room keycards are made from a sustainable wood pulp which is also recyclable.