There’s a real buzz in the air throughout Rye as Scallop Week edges closer, a sense of anticipation rolling in like a tide. Masterfully orchestrated by Olly Campion, it draws the town’s chefs and restaurants together in a shared celebration of craft, creativity and the sea itself. From pan to plate, scallops become the common language — interpreted, reimagined, and served in an enticing variety of finely-made dishes that reflect both individual flair and a collective love of place.
At the Rye Fish Market and Seafood Bar, the team are putting the finishing touches to their much-anticipated new restaurant space which will open later in the year. They are also gearing up to unveil an exciting new chapter in the kitchen with the arrival of chef Craig Stewart.
Craig brings serious culinary pedigree to the table. Having worked alongside top chefs, he has most recently been running a successful private dining and bespoke chef service, delivering refined, restaurant-level food in homes and at events across Rye and Sussex. His cooking balances precision, originality and an instinctive feel for flavour combinations. His thoughtfully designed menus champion seasonal produce, local suppliers and bold, confident flavours.
With Craig at the helm, Rye Seafood Bar isn’t just building a new restaurant — it’s shaping a fresh exciting dining destination. Watch this space: something genuinely special is simmering.
Craig’s new adventure starts with Scallop Week, a fitting stage for a chef ready to make his mark. His menu bears the unmistakable Craig Stewart hallmark – thoughtful twists, imaginative combinations and a quiet confidence that allows the scallop to shine whilst showcasing his culinary skills and creative flair.
When asked how he makes his dishes so special he replied, “Passion and love are woven into my dishes. I love working with fish, I think it has a lot more character than other ingredients. I have worked with many chefs and the ones that inspired me were the ones with passion and a total love of their craft. Louise and Keith have given me this unique opportunity to bring something different to Rye. What we will be offering is innovative and I can’t wait to get started. They too share my passion: a winning combination.
“On Sunday 1 February we did a cook-off and I had great feedback from the diners. My favourite dish was the skate wing dish: pan-seared skate wing with caramelised scallops finished with a bright herb-packed salsa verde.
“All the dishes are my own creation and during the process yesterday I worked alongside another talented chef, Paul, whose experience will be invaluable as he has been in the industry for many years now. We discussed amendments as we were prepping and it was good to work alongside someone who is as passionate as I am about food.
“It will be a great kitchen to work in with a state-of-the-art smoker which will add a new dimension to some of the dishes.”
Image Credits: Kt bruce , Louise Chapman .