One of the highlights of the culinary and social calendar in Rye is Scallop Week. It is an awesome event that gives local residents and visitors to the town something to look forward to in the cold months of winter.
This year the week seems to have got bigger, better and tastier than any other year before. There have been restaurant launches, new menus in old pubs and sea shanties to get the oak beams of each inn vibrating with the sound of What Shall We Do With The Drunken Sailor?
The great privilege of living and working in Rye, particularly as a chauffeur, is that I get to be part of many evenings out, hear the excited conversations as couples head for dinner, and stories to get the mouth watering with diners who ask me to take them home after a delicious lunch in one of Rye’s great restaurants.
The opening weekend got off to a great start with Sea Shanty Saturday – and the Pett Slip Buoys roused the crowds of a packed Waterworks. They were so good that they drew some hard core rugby fans away from an England v Ireland game – and England really did need the support! Other shanty groups were touring the inns of Rye and getting the town in the celebratory spirit; celebrating the harvest that is right at the bottom of our slipway and along the stunning East Sussex coast.
There have been many promotions on social media in the build up to this year’s festival. Menus have been trailed with snippets of pan seared scallops in short videos on Instagram and one that caught my eye was from The Mermaid Street Cafe. Scallops, bacon, black pudding and a soft floury bap. They coined their breakfast offering as The Billingsgate. Like Pavlov’s dog, the name alone got my taste buds watering. And it delivered.
The Mermaid Street Cafe were part of The Motoring Halls monthly Sunday social, that coincided with the opening weekend of Scallop Week. A community gathered around classic cars, the air was filled with the scent of smoked bacon and fresh local scallops. A marvellously tasty way to spend a wintry morning, warmed with coffee from Ground Up and hot chocolate from Cocoamore. There were dogs galore, all patiently waiting in vain hope for a scallop to fall their way. No chance!
Frances and Henry are local residents of Camber Sands, and opted to reserve a journey with The Rye Chauffeur to take them to their midweek lunch at The George on the High Street. Henry could not speak highly enough of the perfectly cooked scallops and chorizo dish. As I drove them home, he described how, “The knife dropped through the scallops like a hot knife through butter – they were a 12 out of 10.”
Gathering around a meal, with people who you know and with others who you have yet to become friends with, is one of the great pleasures in life; to be savoured and enjoyed as often as you get the chance to. We are very fortunate in Rye that the opportunity arises so frequently.
There are a few tote bags available here
Image Credits: Kt bruce , Davy Pitoors , The Rye Chauffeur .