Our in house smokery is proving a hit! Last week from the oak barrel came smoked kippers for our weekend brunch, smoked mackerel and smoked gurnard for the specials board. Also on the specials lately have been sea bream, mullet and sole from the boats at Rye, lamb and belly pork from Wickens in Winchelsea. It's good to see the cuttlefish back in season. You can try it 2 ways, slow cooked in a tomato based sauce, or pan fried quickly. For a lighter midweek bite, we have introduced a tapas menu, with smaller portions of several dishes on offer as well as some new tasters such as chilli beef, mussels with sherry & chorizo, or ice cream with Pedro Ximenez. With Jo at home feeding our baby it's up to me to keep the jolly people of Hastings well fed! I look forward to seeing you all over the summer – pop by for a meal, or a late night nibble and a refreshing corona with yours truly at the bar!
Jamie