The final scallop has been shucked, the last sea shanty sung, and the posters taken down — but what a week it has been.
Rye Bay Scallop Week 2026 was by every measure a resounding success. From the first sizzling pan to the final flourish of lemon, the town embraced the festival with its usual blend of culinary excellence, camaraderie and coastal pride. Over the course of the week at least 1447 kg of scallops were sold, cooked and eaten and this is quite some record.
Restaurants, pubs and cafés across Rye reported bustling services and full bookings, with scallops served in every imaginable style — pan-seared with black pudding, nestled in delicate Asian broths, folded into creamy pies, or simply offered in their purest form with butter and sea salt. The restaurants, pubs and pop-ups showcased the extraordinary versatility of Rye Bay’s most celebrated catch.
Louise Chapman from the Seafood Bar said, “It was an amazing week and certainly helped to sustain our local fishing industry through the winter months. It was wonderful to see the catches being landed and knowing that once again Rye Bay Scallops would take centre stage in the restaurants, pubs and bars in the town and local area. Craig made his debut as our chef which was a true test of skill and stamina. Rising to the challenge, he showcased a series of innovative dishes that drew in the endless queues and left guests eager for more.”
Behind the scenes, fishermen and fishmongers worked tirelessly to ensure supply met demand. The sight of fresh scallops landing at Rye remains one of the festival’s quiet triumphs — a reminder that this celebration is rooted not in spectacle, but in a living, working industry.
Martin Bruce, founder of local shanty group the Rye Harbour Herrings, explained how shanties and sea songs played their part: “Events like Scallop Week show off to advantage a town like Rye with a strong sense of local community and with such a rich heritage: it was wonderful to be able to support our restaurants and pubs with hearty singing and the tang of the sea. We enjoyed singing at all the venues including The George on Thursday evening.”
Local businesses beyond the hospitality trade felt the ripple effect, too. Shops reported increased footfall, galleries welcomed curious wanderers, and the town felt vibrantly alive in that way only Rye can manage – busy, yet intimate; lively, yet welcoming.
Olly Campion who promotes the week commented, “This year’s Scallop Week has been one of the best. I’m always happy when the weather holds off and anything barring a storm or snow apocalypse gives us a welcome green light! This year we even had some sunshine! Thank you to everyone who worked tirelessly to help us spread the word or cook and serve scallops! Roll on 2027!”
Organisers have confirmed that plans are already underway for 2027, building on this year’s momentum and listening carefully to feedback from venues, visitors and residents alike. If this year proved anything, it is that Scallop Week is not simply an event — it is a celebration.
Image Credits: Kt bruce , Andy McConnell .