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Summary

The “very good standards of cooking” again win plaudits for this small dining room in a Kemptown boutique hotel, on the seafront. “Pity that it’s in the basement” – but on the plus side there’s a “nice cocktail bar upstairs with sea views”.

£69
Good
Exceptional
Good
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

Summary

In the basement of a Kemptown boutique hotel, on the seafront, this small dining room continues to garner very enthusiastic – if oddly limited – feedback, mostly for its exceptional cuisine, and “very knowledgeable and experienced” service.

£69
Very Good
Exceptional
Good
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

Summary

“A real find”, below a Kemp Town boutique hotel – a small (and perhaps “slightly disjointed”) basement dining room offering some “perfectly judged” dishes, and “excellent” service too.

£63
Very Good
Exceptional
Good
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

Summary

Very positive reviews of late for the “divine” food at this fine dining restaurant below a Kemptown boutique hotel, whose “very small basement” setting strikes most reporters as “very private” and “romantic”.

£60
Very Good
Very Good
Very Good
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

Have you eaten at Drakes of Brighton?

Restaurant details

Yes
No
Yes
9.45 pm

The chef

We are delighted to introduce our new Head Chef at The Restaurant at Drakes. Andy is not new to us as he has been deservedly promoted into the role after working with us as Senior Sous Chef for five years.


Andy was born and raised in Hungary and realised from a young age that he had a penchant for cooking. His chef training took him on exchange programs in both Italy and Sweden where he benefited from the experience of the different European cooking styles and practices. This resulted in further development of his skills and knowledge, ultimately attaining a full qualification.


He arrived in the UK ten years ago, initially settling in Yorkshire where he was employed as Chef de Partie at Raven Hall Hotel before making his way south to the warmer climes of Sussex. Brighton offered more opportunity to show his undeniable talent and Andy was quickly employed as Senior Chef de Partie at Hotel du Vin but soon came to work at Drakes. Within months, he was promoted to Sous Chef and now has earned his rightful place as Head Chef at the highly acclaimed Restaurant at Drakes.

43 - 44 Marine Parade, Brighton, BN2 1PE
Opening hours

noon - 2 pm, 6.30 pm - 9.45 pm
Last orders: 9.45 pm

The 2018 Harden's Guide

2018 Hardens Restaurant Guide

"User friendly in price, size and outlook"

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