A Week of Scallops

Rye Bay Scallop Week
Saturday 20 February – Sunday 28 February 2016

Over Twenty Restaurants to Serve Scallops!

Scallop Week 2016 is nearly here and a huge number of restaurants in and around Rye are eagerly looking forward to this year’s event!

The Kings Head Inn have their first Scallop Week this year with three delicious dishes; Pan-Seared Scallops with Lime, Chilli and Coriander, Scallop and Prawn Gratin and Pan-Seared Scallops with Lemon and Samphire!

The Mermaid Inn, Scallop Week veterans, have their usual high quality offerings; Red Wine and Port Glazed Scallops with Honey Roasted Parsnip, Black Pudding and Poached Pear, Pan Seared Rye Bay Scallops with Quinoire and Chive Risotto, Roasted Cauliflower and Pickled Raisins and Scallop and Brown Shrimp Ballotine with Smoked Mash Potato, Kale and Red Wine Jus … wow!

The menu from the Ypres Castle Inn is, as always, the largest scallop menu during the week with a dish for every scallop lover!

Tatner’s Catering and Events will be found around the town throughout the week serving their well presented street food at Simmon’s Quay behind Rye Bay Fish, at the Rye Farmers’ Market and at Olde Worlde Wines on Cinque Ports Street.

There are some great events already appearing too including the superb Kangeroo Juice playing at the Ypres Castle Inn on Friday the 19th February with Roger Carey, Andy Williams, Kyle and Moore playing later in the week.

Rye Ukulele Experiment
Rye Ukulele Experiment


Other live music includes The Rye Bay Crew, The Brillos, Black Sheep, Rye Ukulele Experiment, Phil Law, David Silk, Phil Beer, Rye Singers, Astral Valentine, Steve Stone and The Broadband; so there’s plenty of entertainment to look forward to!

Webbe’s have their Scallop cooking demonstration and luncheon as well as their Cookery School on various days throughout the week, neither of which should be missed (full details can be found on scallop.org.uk)!

For all the latest information regarding the menus and events for Rye Bay Scallop Week, visit scallop.org.uk

Rye’s Own Bulletin Thursday 20 February 2016