The George in Rye

Press Reviews

The Guardian, January 2010
"Rooms at 16th-century coaching inn The George in Rye are panelled, snug and really rather fabulous. Long dark nights can be whiled away down in the bar, where low ceilings and twisted beams are the order of the day, or in an excellent restaurant serving fish freshly hauled in from the harbour. During the day, weather permitting, you can slip and slide your way around the antique shops and tea rooms that chocolate-boxey Rye specialises in."

The Times, May 2009
"Getting to the George in Rye was tricky. After negotiating a one-way system and bashing a hubcap on the high kerb outside this small, trendy, new-ish hotel, a charming receptionist gave me directions to a distant car park. “Turn right, then right, then left, then left,” she said.

Somehow I got this right, ending up by a rather nice antique and “high-class junk” shop that required walking back up a steep, cobbled lane. I checked in, and made my way past a cosy lounge with an open fire, and along creaky corridors to my room.

This was a revelation: big, with a four-poster bed, exposed beams, stylish ceramic lamps, flat-screen TV, magazines on coffee tables, and a large comfortable sofa. The sheets were high-quality linen.

For this rather nice room (everything seems rather nice in Rye) I had paid £99 after spotting a “Madness of King George” sale on the website. My only complaint was the creaking and clumping about upstairs. My upstairs neighbours were real clumpers. I half expected to see a foot shoot through the ceiling.

Downstairs, the George, which dates from the 16th century, was even better. There’s a terrific bar with low beams, nooks and crannies and a selection of bitters. A cheerful barman recommended a pint of Harveys Sussex Best Bitter, which I enjoyed while reading a novel in a corner booth with cushions. Regulars bought each other rounds. Jazzy music played. It was just how a local should be.

Dinner was in an adjoining restaurant. Charming waitresses (everyone seems charming in Rye) took my order of a fine pumpkin soup followed by slightly tough pheasant with broccoli and new potatoes, washed down with a carafe of claret.

This hotel’s motto is a quote from Henry James, who lived round the corner in Lamb House, now a National Trust property, from 1898-1916: “Experience is never limited and it is never complete.” But it felt pretty good by the fire in the bar of the George."

The Telegraph, February 2009
"In the centre of historic Rye, a short stroll from the shops and sights. Guests who arrive by car have to park in a public car park, five minutes' walk from the hotel, at a reasonable 50 pence a day. Reception staff will provide a charming hand-drawn map.

We like: This old coaching inn – dating from around 1575 – has been wonderfully transformed into an inviting and contemporary hotel while remaining sympathetic to the building's heritage. The cosy George Tap bar, with original fireplace and beamed ceilings, makes an ideal bolt-hole after a day spent exploring Romney Marsh.

Not so keen: Many an excellent hotel is unequal to the task of cooking a good breakfast, and the George is one of them. Horrendously undercooked eggs, and bacon burnt to a cinder should never have found their way out of the kitchen. A more satisfying alternative was found at the local bakery.

The rooms: Each of the 24 individually designed rooms has beautiful bespoke furnishings, from free-standing mirrors, roll-top bath tubs and retro digital radios to huge stainless steel lights and vast khaki-green corduroy sofas – but no minibar. Mustards and creams feature prominently, while technophiles will be satisfied by flat-screen televisions – with Freeview – and Wi-Fi access.

The other guests: Londoners escaping the city and weekending families fill the rooms, while the restaurant is popular with visiting couples and locals alike.

The food and drink: The Brazilian chef, Rod Grossmann (formerly of Moro in London), runs an excellent restaurant offering robust, simple flavours, focusing on regional produce with a Mediterranean influence – think monkfish with pancetta and wild mushroom risotto and Romney Marsh lamb with aubergine, chilli and garlic. Service is informal and friendly; the likeable sommelier deserves special mention. Prices are reasonable: expect to pay £30 a head, including wine. A lunchtime menu serves up traditional fare, sandwiches and snacks."

Living Etc, September 2008
"With its funky Bestlite lamps and padded headboards sitting comfortably alongside Frette bathrobes and fluffy sheepskin rugs, The George in Rye is like the love child of Jane Austin and Charles Eames. It's all the result of a thoughtful renovation by new owners, Alex and Katie Clarke, that's created a relaxed yet thoroughly modern retreat."

The Observer, August 2007
"[The George] has modern art, contemporary fabrics and comfortable armchairs; original beams, panelling and fireplaces remain. The overall effect is warm and welcoming - a nice contrast to the stark, over-stylised or self-consciously quirky look so many boutique hotels go for.

Everything oozes quality, from the Tivoli radios to the Aveda toiletries, and it doesn't surprise me to learn that the hotel gets dozens of emails every week from guests asking where they can buy the fabric/lamps/furniture in their bedroom. The welcoming bar and small dining room on the ground floor are designed to be attractive and welcoming to non-guests, and both were busy on the night we visited."

Conde Nast Traveller, July 2007
"A classic coaching inn on Rye's high street, straight out of the pages of Trollope. Past guests include three royal Georges, the The George had become a hotel of the 'stained bath and frayed carpet' variety by the time Alex and Katie Clarke bought it in 2004,. Both have boundless enthusiasm for what has become the best new small hotel on the south coast. Paintings were cleaned, wooden beams sandblasted, Farrow & Ball charts consulted... and The George in Rye opened in late 2006, with 24 bedrooms, a restaurant and bar. Katie was in charge of the decor, mixing restored period pieces and locally hand-crafted furniture with 1950s Danish chairs, Neisha Crosland wallpaper, Richard Avedon's solarised Beatles portraits and a scattering of vintage Penguin books. Everything is reassuringly to hand, be it the Tivoli radio by the bed or a pint of Gribble Bridge cider in the George Tap bar.

Brazilian chef Rod Grossman, formerly of London's Moro restaurant, has taken to Rye with gusto, featuring Rye Bay plaice and impeccably tender Romney Marsh lamb for dinner, and English Channel potten shrimps and razor-clam empanadilla among the lunch offerings. Each room was individually 'set designed' by Katie and there's not a bad one to be had, although 19 is a little small. The best are: spacious blue-and-silver Room 1, which has its own entrance off the courtyard garden; the attic-room 14, with its roll-top bath and views over Rye; and Room 8, which has windows either side and quirky, beach-scene toile wallpaper. Several bedrooms can be interconnected for families.

We Like: The 'can do' ethos, rather than the 'do not' attitude of some traditional pub-hotels: you can have fresh milk brought to your room; they can do most wines by the glass; and you can ge a drink in the bar anytime you like. The Georgian Ballroom, with its beautiful panels of handpainted silk wallpaper, will make you want to pop the question and get married here.

The Times, January 2007
"Until recently The George in Rye was the sort of hotel where your granny might have been a regular. A big coaching inn dating from 1575 in the high street of this slightly twee medieval town in East Sussex, it was much in need of a makeover. Now it has had one.

Family rooms have been sited across the inner courtyard - renovated with herringbone brick and decking, ideal for summer dining. All 24 rooms, individually designed by Katie, a former TV and film set designer, certainly produce the wow factor. There's nothing twee about plasma wall-mounted TV screens, Tivoli radios or a striking antique mirror. The neutral colour scheme is enlivened with touches of sky blue, elegant but funky lighting, embroidered silk cushions, and prints by local artists.

Local season produce features prominently including Romney Marsh lamb and Rye Bay plaice. The head chef used to work at the London restaurant, Moro. Deep chocolate walls and striking funnel-shaped lights create an intimate feel in the dining room, but there was something subdued about the atmosphere. For my money the bar's the place. With wooden beams fashioned from 16th-century ships' masts and handsome 1930s panelling, it has a life of its own with a great range of real ales, ciders and wines."

Guest Reviews

Reviews are only from people who have stayed there and booked through i-escape.

• “Service was excellent in all areas - staff were attentive and polite, and very helpful. Breakfast was excellent. The room was very comfortable; in particular the bed was one of the most comfortable I have ever stayed in, and the roll-top bath (with bath oil) very relaxing. Very close (5 minute walk) to Rye station. Local seafood features at most of the restaurants. Hotel situated just off the main high street of the quiet and picturesque local town that is easily explored on foot.”
  Amy, United Kingdom (17.04.12)

• “We had a fantastic stay in Rye. The bedroom and bathroom were fantastic. The shower was amazing as were the nice Ren products. Only downside was that the bed was so hard, we had dodgy backs after 2 nights!
  
  The hotel was very nice, great location. The food was average...nice but nothing to write home about and the only real downside was the surly staff. They were really disorganised and sometimes off hand. All in all it did not take away from a lovely weekend away. We would definitely stay again.”
  Faye, United Kingdom (06.08.11)

• “Overall a nice and welcoming place, with friendly staff. Because of popularity of restaurant/bar there was nowhere for hotel guests to sit or perch to have a drink. We were told there wasn't a table for dinner till 9pm, but the restaurant was largely empty till 9! Service at dinner/breakfast was a bit uneven and the T.V. in room wasn't working properly”
  Lee, United Kingdom (26.02.11)

• “We had a lovely time in Rye and at The George, only ate breakfast due to all the poor reviews on the restaurant service. The breakfast service was ok but a little erratic and not quite up to high standard you would expect from this type of hotel.”
  Dianna, United Kingdom (30.01.11)

• “The receptionist and overall welcome was excellent and the food was outstanding. The building is fantastic and atmosphere is good on the whole. Several people asked if they could help with recommendations. The restaurant service could have been more friendly and professional. The room was nice but I wouldn't call it a junior suite as it was very cramped.”
  Edward, United Kingdom (22.08.10)