Chef Charlie Simmonds is opening his debut venue called Ebb at the end of Worthing’s Victorian pier this month, replacing hit restaurant Tern which moved on to permanent premises on dry land in December.
Ebb occupies the upper storey of the pier’s Grade II listed Southern Pavilion – a space with stunning sea views known as ‘The Nest’ and operated as an incubator for up-coming kitchen talent.
Charlie, who has cooked at Wiston Estate and The Pass at South Lodge in West Sussex, has created a menu of sharing plates built around “exceptional” produce from local farms and day-boats, focusing on seasonality and clarity of flavour.
He says: “There’s a lot in my background, from French technique to modern British and global influences. But it always comes back to sourcing the best produce and treating it with respect.
“It’s about giving people a great experience without making it feel like it’s not for them – no one should ever feel like they don’t belong in a restaurant.”
Tern ran for two years at the venue under chef Johnny Stanford and his partner Sophie, earning rave reviews – and a 5/5 rating for its “fabulous” food in the 2025 Harden’s Guide – before graduating to crowdfunded new premises on Warwick Street in Worthing.
Nest is owned by the local Perch group, which renovated the Southern Pavilion in 2022 and operates Perch on the Pier on its lower floor. Founder Alex Coombes said he was proud of what Johnny had achieved at Tern
“Seeing him go on to open his own space in Worthing is exactly what The Nest was created for. We’re delighted to watch the Tern crowdfunder grow and grow, and the community Johnny and Sophie have built for ultra-fine dining in Worthing is fantastic.
“It’s a tough act to follow, but we’re thrilled to be championing a new direction and another phenomenal talent into the renovated space.
“Ebb is another milestone in that journey and a new step for dining on the pier. Relaxed, ingredient-led and quietly ambitious.”
Ebb is open to invited guests this month, with tables bookable from April 30. In the longer term it aims to be open for lunch and dinner from Wednesday to Sunday.
