Manor Farm Oast

The charming town of Rye is a destination in itself, and wandering through its steep cobbled streets, you will be happy to stumble upon this converted historic pub to recharge your batteries. Its refurbishment has left it more as a restaurant – one with a rustic, slightly bohemian style – but you can still smell the centuries of welcoming wood fires that have blazed in its antique fireplaces. The cooking casts an appealingly wide net, taking in influences from Cantonese (char siu monkfish skewers) to classical French (chocolate delice with boozy prunes).

Located inside boutique hotel The Gallivant, Harry’s bears all the same hallmarks of discrete seaside elegance. Think comfortable rattan armchairs, tables covered with fine linen and exotic plants giving a greenhouse vibe; guided by a charming team, you will instantly feel at ease here. The cooking is classically French through and through, from traditional terrine to rabbit with mustard sauce via beef Bourguignon – all underpinned by strong produce and textbook technique from an experienced chef.

Chef Jack Lury skilfully blends his British, European and Sri Lankan heritage at this personal little restaurant in the town centre. Look out for the discreet entrance, then head down to the relaxed dining room where Lury cooks alone for just 10 diners. His original tasting menu is filled with enticing, interesting dishes that enhance British ingredients with deft spicing. Stand-out dishes include the likes of puréed aubergine with mustard seeds, crunchy turnip and Brussels sprouts, or tender venison with a spiced garlic sauce.