[Rye, East Sussex] Standard Inn

Apparently the Standard dates back to the 15th century. Certainly the wooden beams looked genuine (unlike many you see in so called “Olde Worlde” pubs). It’s now effectively a restaurant, rather than a pub for drinking in. They’ve taken their Covid arrangements seriously – we were reminded to use santisier when we came in, tables have been distanced, windows were open.

As for the food, it’s a short menu of relatively straight-forward dishes. Plates of food that you really want to get stuck into, where they’ve taken ingredients and not mucked about with them too much. We like restaurants like that. So, a salad of watermelon, feta and mint was just that. It’s a modern classic by way of a flavour combination that just works. Across the table, crab from Dungeness had been bound with a little mayo, using both white and brown meat (I think) and served on toast. Both of these are as light and seasonal starters as you’d want for early autumn.

They have a “locally landed” fish dish of the day. This evening, it was seabass, simply pan fried (although no crispy skin). It came with green beans, crispy potatoes and confit tomatoes. It all works. Rump of local marsh lamb was served perfectly pink, along with the same green beans , fried courgettes and new potatoes. Everything was perked up by a drizzle of a tangy salsa verde.

Service was pleasant and “on the ball”. However, the frankly uncomfortable seats meant we decided not to linger for desserts or coffer. But, otherwise, this had been a thoroughly pleasant evening.

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“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold

Market stall in Lima
Credit: TXMX 2