February is the
time of year to enjoy a local delicacy, Rye Bay scallops, and to celebrate this special time of year, The George in Rye is hosting our annual Scallops Tasting Menu for one night only. In this five course blowout created by our Head Chef Andy Billings, you'll experience the queen of seafood in all its glory, with every course matched with a glass of wine. Our fish supplier, Paul Hodges, will also say a few words to introduce the festival and his experiences of catching Scallops in Rye Bay in his own boat.
This evening will give you the opportunity to try some amazing food and wines all produced on our door step, and share your passion for gastronomy with other likeminded people in a relaxed and special environment. Or stay at the hotel and make a night of it!
The evening starts with a drink on arrival and then dinner is served. The food and the wine matches will be introduced for each course. We will charge £60 per head for the evening with no hidden costs (payable in advance or if you are a hotel resident, at check-out) - this price includes the food and drinks offered all throughout the evening, starting at 7.30 for 8pm. There are limited places available - to book please call 01797 222114 or email the hotel.
The proposed menu is as follows:
Rye bay scallops, Skorthalia & pickled cauliflour
Rye bay scallops, crispy seaweed & honey carrot puree
Rye bay Sea bass, braised chicory & fennel jam
Blood orange Pannacotta , Roast rhubarb