Rye is famous history as one of the Roman Cinque Ports, a string of ports that defended the British coastline and offered trading routes inland.
Our beautiful little town sits back from the sea, overlooking the salt marshes and stretching down to Rye Harbour beach to the right and Camber Sands to the left, with our church spire which sits tall above the town of Rye which in days gone by acted as a guide for sailors.
Despite Rye’s rich past, Rye continues to come up with new traditions,
Rye Bay scallop week 23rd February -3rd March.
This festival marks the peak of the scallop season – and thousands of scallops will be shucked and sold, from food trucks, market stalls and the many pubs and restaurants which serve Rye’s visitors, such as The Mermaid Inn which dates back to the 12th century.
Our taste for scallops has been increasing over the past decade,
You’ve probably seen or eaten the French dish Coquilles St Jacques, in which the scallops are baked in cream under a blanket of breadcrumbs and presented in their pretty, fan-shaped shells. As they thrive in all oceans, scallops are eaten across the globe and work just as well quickly fried with black pudding or even with a just little garlic and lemon.
Rye Bay scallops have been welcomed by the many shops and restaurants all over the country who sell our scallops, which include Raymond Blanc at Le Manoir aux Quat’Saisons, who once stayed here at the old Borough Arms!