The George in Rye

Eating

Although the head chef of George's restaurant is from the highly-rated Moro in London, the food served is all Sussex-sourced: shrimp from Camber Sands, scallops from Rye Bay, the famously tender lamb from the Romney Marshes. But Moro's Spanish seasonings still shine through – for dinner, starter scallops with chorizo and main roasted skate with crispy capers had a decidedly spicy dash (from £20 for starter + main).

The local leaning extends to the wine list and the quarter-litre servings meant we could sample various English wines. We had a flinty white from Ortega and a young Pinot Noir from Sandhurst, both south-east English vineyards and both surprisingly good, if a bit fresh.

The dining room's pine tables are re-laid for breakfast - though they are set a little too close together, the room felt a bit livelier in the morning. Substantial helpings of whatever you fancy are served swiftly and with a smile. Porridge with honey, scrambled eggs on toast, black pudding, and homemade yogurt, all washed down with a warmed pot of Earl Grey or a cafetiere of fresh coffee.

During the day, casual food like smoked salmon, steak sandwiches, terrines and salads are available in the dining room; afternoon tea is taken in the oak-panelled sitting room. The courtyard garden is for smokers and for those who like to eat al fresco (it has gas heaters). There are other good seafood restaurants in Rye - we had excellent crab bisque for lunch at the Fish Cafe.