“The best place of stay is The George in Rye….it’s a stylish contemporary boutique hotel and a great place to eat and drink – whether it’s a glass of local fizz in the cosy beamed bar or dinner in the George Grill, where local fish and meat are cooked in a charcoal-fired Josper oven.” To read Sally Robinson’s round-up of Rye in the March 2019 issue of National Geographic Traveller Food magazine click here.
The George in Rye is featured in Red Magazine’s 20th anniversary issue in October 2018.
“If the decor at The George is sensational, the food is something else. West Mersea Pacific Rock Oysters are served three ways here… and then there’s the charcoal fire Josper oven, on which steak and lobster are seared to perfection…” To read Sarah Tomczak’s review of The George please click here
“…. some of the finest dining to be had around these parts. Served in a pleasantly understated setting, the food is scrumptious without being overpriced. The menu is short; a good thing, seeing as it’s all so excellent, and choosing is hard enough as it is” – Time Out Weekend Breaks in Great Britain and Ireland
“S
uperb food in the restaurant – seared scallops, Romney Marsh lamb, Seville orange ice cream – can be washed down by local English wines. Exceptional” – Sawday’s Great British Hotel & Inn Guide
“My starter of dressed crab (from nearby Winchelsea) and a main course of grilled Romney Marsh lamb were spot on – as were the attentive and friendly service. But then, I sort of had a feeling they would be.” Follow link for full review
“Service is informal yet efficient and the snug bars with crackling fires tempt the traveller to linger. And why not? Rye has long been one of my favourite places, but I have struggled to find a restaurant that lived up to the town. Until now. Read Jasper Gerrard’s review of The Grill here
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