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Scallops Week

Rye Bay Scallops Week

Rye Bay Scallop Week (February 24 to March 4), offers the perfect opportunity to indulge in seafood delights from the Rye Bay!  Restaurants will be showcasing an array of different scallop dishes and this year there will be Scallop cookery schools and demonstrations, also quiz nights.

Scallop Taster Dinner, Webbe's in Rye

Throughout the festival, evenings only

Dinner Taster Menu £42 - alongside the regular a la carte menue, they are offering a scallop and Rye Bay taster menu.

Scallop Demo and Luncheon at Webbe's

Friday 23rd, Saturday 24 February and Saturday 3rd March, 11:30am to 3pm

Scallop Demonstration Menu - £60 - includes appetiser drink and two glasses of wine, lunch and cookery demonstration by Chef Paul Webbe

A Serving of Scallops and Shanties

Friday 23rd, Saturday 24 February and Friday 2nd and Saturday 3rd March, 7pm for 7.30pm start

Scallops, Shanties and Songs of the Sea

Rye Bay Crew present a medley of scallops and music of the sea; an evening of tastes and sounds of the sea at the Queen's Head.  An intimate soiree with seating limited to 30 guests each evening.

Tickets £25 each which includes food (two courses, scallop starter and a main) and entertainment, available from Rebekah on 07974 001818 or    The Queens Head Inn, 19 Landgate, Rye, TN31 7LH

Talk and Taste, Market Fisheries

Saturday 24 February and 3 Marsh, 10am-2pm

Come and join Russell Drew at Simmons Quay for a talk on Rye Bay Scallops.  There will also be shucking/cutting demonstrations (weather dependant) and taster samples of a Scallop dish.

Market Fisheries, Simmons Quay, Rye TN31 7HJ

Tatner's, Olde Worlde Wines

Saturday 24, Sunday 25 February and 3 March, from midday - 56 Cinque Ports St., Rye TN31 7AN

Kyle has gained a variety of cooking styles from travels around the globe, from French cuisine to Asian street food, and he is now stepping in the forefront of events catering to bring Tatner's.  Below is an example of what's on offer throughout the festival.

Aromatic Slow Cooked Pulled Pork Brioche Sub Sandwich with Rye Bay Scallops, Light Chilli and BBQ Sauce and crisp salad.

Smoked Rye Bay Fish Chowder with Pan Fried Scallops with Wild Herb Oil

Low and Slow Smoked Beef Brisket and Rye Bay Scallop Kebabs with crisp Asian Salad, Sesame and fresh Coriander.

Webbe's Scallop School

Monday 26, Tuesday 27 February and Monday 12 March - 9am-4.30pm

Rye Bay Scallop and Seafood Hands-On Cookery Day

Prepare and eat a seven course luncheon enjoying wines too!  Dishes include:  Carpaccio of Scallop, Scallop Cerviche, Scallop with Vietnamese Dressing, Pan Fried Pork Belly with Scallops and more...  all under the close supervision of Chef Paul Webbe.

Limited places available.  Price £105 per person (bring a guest for lunch from 1pm - +£40 each).

Winemaker's Dinner, The Ship Inn

Wednesday 28 February, 7pm  -  The Strand, Rye TN31 7DB  

5 course scallop tasting dinner for 30 people.  The meal will be hosted by Victoria Ash (head winemaker at the Hush Heath Winery) and she will talk you through the pairing of each course with a glass of wine.  £60 per head.

Big Scallop Quiz, The Queens Head Inn

Thursday 1 March, 7.30pm

£1 per person entry, teams of no more than six.  Winner takes all prize money, prizes each round from the mystery box for winners!

The Queens Head Inn, 19 Landgate, Rye, TN31 7LH

Scallop Bash, Landgate Bistro

Friday 2 March, 6.30pm  - 5/6 Landgate, Rye TN31 7LH

A 7 course scallop menu to include dessert course - set menu price (TBA) - booking essential.

For listings of live music events please visit Rye Bay Scallops



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