Rye Bay Scallop Week burst into life this weekend, 21 and 22 February, and it was an impressive start to what promises to be an amazing experience. The cobbled streets thrummed from morning onwards – doors open, menus prepped. There was a brightness in the air, that unmistakable lift when the town knows something special is happening. Rye was not merely busy; it was buzzing.
Three shanty groups set the tone for the day, each with its own timbre and character. Completely Scuppered from Hastings brought gusto and grit. Pett Slip Buoys, proudly linked to the Pett Level Independent Rescue Boat, sang with spirit and purpose in their hearts. And Rye Harbour Herrings, who found festive fame on the Mary Berry Christmas Show, drew crowds wherever they dropped anchor.
Shanties and sea songs were heard in pubs and bars across the town, raising funds for the lifeboats as they went – harmonies rising above the hum of conversation, choruses pulling strangers together.
Some revellers chose their berth and stayed loyal to one establishment, soaking in the atmosphere. Others embarked on what could only be described as a shanty pilgrimage, following the sound from door to door, pint in hand, voices joining in as the day rolled on.
In the kitchens, it was full steam ahead. At the iconic The Mermaid Inn, 25 kilograms of scallops were served over the first weekend alone — pan-seared, delicately dressed, plated with flair. Across town, other restaurants rose to the occasion, each offering its own interpretation of Rye Bay’s sweetest treasure.
At No.50, chef patron Matt Drinkwater spoke passionately to ITV Meridian about craft, seasonality and the joy of collaboration. At The Mermaid, chef Drew King shared his take on tradition and flavour, as cameras captured the heat, the sizzle, the concentration of his team.
Then came the world premiere of a new song by Martin Bruce — a ballad honouring The Mermaid and the notorious Hawkhurst Gang of smugglers. History, music and mischief entwined. The past felt present: the audience loved it.
From lunchtime to last orders, Rye hummed with scallops and song, with community and craft.
Image Credits: Kt bruce .