Hastings Restaurant Guide

“Located in the historic fishing area of Hastings’ Old Town”, from which it sources its eco-friendly catch (the focus of the menu, which is split between à la carte options and the short, sampler-style ‘taster menu’), this venture (est. 2009) is part of an empire begun by wild food guru Paul Webbe with The Wild Mushroom in 1998. Added to the victuals, friendly staff and a good atmosphere make it a consistent scorer across the board and if you want to earn your supper, their fish cookery school also lets you visit the market opposite the restaurant and learn how to prepare it.

“Some of the best fish’n’chips I’ve tasted” are served in “plentiful portions” at this wooden shack “near the Hastings fishing fleet – that’s why the fish tastes so fresh”. A well-known destination in its third decade, it’s “good value”, too, and “very popular with visitors and locals” – so “avoid the busiest times”.

This “lovely little gem” in a converted fisherman’s hut “serves the freshest fish straight out of the boats opposite” on Hastings beach, which is said to have the biggest fleet of beach-launched day boats in Europe.

This “fantastic” renovated Victorian hotel opposite the station was re-launched six years ago and is now “excellent in every way”, with “exceptional” cooking – “as seasonal as food gets, simple but so much flavour” – while “the service is attentive without being intrusive”.

This fish-specialist in a townhouse, from former Le Caprice chef Nick Hales, celebrates its 20th anniversary this year, and although it is rated on limited feedback, such as we have remains very good. The changing menu is governed by the catch from day boats launched from the beach at Hastings.

“Paul Webbe’s original restaurant never fails to delight or impress”, and after 27 years is recording truly impressive ratings and accounting for a significant number of best meals of the year from those who visit it. Yes, “the menu these days could perhaps be called ‘old school’,” but its focus on ultra-fresh local produce – including ingredients foraged in the surrounding countryside – has always been ahead of trends, while the cooking is “consistently of a very high standard”, with “plenty of choice at each course” and it’s all delivered with “fantastic service – they remember you every time”. It’s now the flagship of a group with fish specialist venues and a cookery school in Hastings.

Former Gusbourne CEO Ben Walgate’s impressive farmhouse winery sits on a sweeping 70-acre estate, incorporating casual wood-fired pizza joint the ‘Dutch Barn’ and this “delightful dining room with views back to Rye”, where you pick between a two- or three-course lunch on Friday and Saturday, or tackle a five-course tasting menu by night. Zero-waste pioneer Brendan Eades of Silo fame oversees the Green Michelin Star field-to-fork cooking, which is “not fussy but simply super-tasty” (“wow…eaten with them three times in the last few months” and “every time it’s different”). They also have “very comfortable rooms” on site and you can do a “very enjoyable” wine tour and tasting too.

“Delicious local fish” – (“three fantastic plump Rye Bay scallops to start!”) – is served in “generous portions” at Paul Webbe’s “good-value” outfit. “Just a shame the dining room is rather stark”.

This quaint bistro in a row of Georgian shops has long been of note for its unpretentious, no-nonsense British cookery based on “local and interesting” ingredients sourced from fields, woodlands and waters. The menu may be a little “unchanging” for regulars, but then again they “know they are to be fed well” at this “always consistent” local gem.

This increasingly fashionable adults-only wellness retreat in a converted 1960s motel behind Camber Sands serves ambitious and “interesting” menus from MasterChef contestant Nico Fitzgerald, accompanied by what is said to be the biggest selection of English wines in the country.

“Still the only ‘fine-dining’ restaurant in Eastbourne”, the “lovely” and “smart” dining room of iconic seafront establishment the Grand Hotel is “five-star all the way”, say fans; on the service front, “the mostly long-serving team continue to deliver”, while chef Alex Burtenshaw, who joined the line-up in 2023, turns out modern European cooking that is “now never less than acceptable, and sometimes excellent”. That’s the upbeat view anyway. But a minority of diners find the whole performance “very, very disappointing”, and this view was more to the fore this year: they say “it’s very expensive”, that “the only pluspoint is the very large dining room”, and that “this place could only ever survive in Eastbourne”. Top Tip – for a cheaper option, the hotel’s other restaurant (the Garden Grill) is said to do “an excellent Sunday lunch” – and looks far swankier than one might expect from it being the hotel’s more casual option.

This black-painted wooden pub, reminiscent of one of the net huts in nearby Hastings, had lived many lives (cowshed, hotel, potential care home) before couple Olivia & Henry took it over in 2022. The kitchen turns out “lovely food that’s more than just pub grub”, taking the seasonal route and giving it a Sussex spin.

“Home-grown seasonal produce” means meals “as fresh as food can get” at this daytime café-restaurant (plus dinner on Friday & Saturday) at a long-term project, the restoration of a Victorian walled garden in the High Weald using organic no-dig methods. It makes a “super setting” for lunch or a “slice of lovely cake”.

Fans proclaim the “best food in Eastbourne”, at this “fun” and “buzzy” subterranean wine bar, restaurant and bottle shop, whose décor is enlivened by a pink neon Hunter S Thompson quote. On the food front, there’s “something for everyone” (namely small and large plates), while the “ever-changing, excellent wine list” features English bottles and rare wines by the glass.

Named after the coppiced woodland upon which it sits – Flimwell Park, an über-modern 46-acre sustainable community – this three-year-old is the third venture for Will Devlin, whose nearby The Small Holding holds a Michelin Green Star. “The standard bearer for excellent, locally sourced food” – small and large plates served in the “well-designed but canteen-style” interior or (preferably) on the stunning terrace overlooking the forest – it’s “pretty unbeatable for a fixed-price lunch”, though they’re also now open until 20.00 on Friday and Saturday night.