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Sussex by the Season ®

About Us

Our Ethos:

To serve excellent, local, seasonal, fresh food, with care and attention to detail, in a professional discreet manner offering the very best of customer service and satisfaction, in a style unique to Webbe's.

Chef Owner Paul & his wife Rebecca Webbe:

Our collection of successful, individually stylish, modern restaurants, and Cookery School grew entirely from our passion for the wonderful, wild & natural ingredients of possibly the most exciting triangle of food flavour in the region - the Rye Bay area of Sussex between Rye, Westfield and Hastings Old Town with its outstanding eco-friendly fishing; woods, farms, gardens and vineyards.

Family Forage:

We led the way in foraging and trace-ability in Sussex over 20 years ago when we opened our Wild Mushroom restaurant combining modern, English cuisine with seasonally foraged, wild, fished and regional ingredients in our farmhouse at Westfield near Hastings.

Our three boys have grown up foraging with us. Now, they tell us when they smell the first wild garlic and love being able to recognise the mushrooms that Paul collects in woods and fields.

Fish, Festivals & Fleets:

True to our locality, Rebecca's father, Harry Howe, a local Fishmonger, sold fish from the fleets at Hastings, to the nearby villages and great grandfather John White had a fleet of 12 boats.

The Wild Mushroom, boasting monthly Gourmet and wine events.

Webbe's Fish Café in Rye delights in championing the renowned local scallops and fish varieties at the Rye Bay Scallop Festival (February) 

Webbes Rockanore, Hastings supports the Hastings Seafood Festivals in Hastings on the Stade in the Old Town.

Mid Summer Fish Festival, June/July

Seafood and Wine Festival, September and

Herring Festival, November

Learn How It's Done with Webbe's Cookery School:

Paul loves to share his knowledge gained, and the pleasure of cooking local food at source at our purpose built cookery school in Rye. We've had a variety of customers, students, domestic and professional cooks coming to appreciate the ingredients and learning to cook and discover that certain something that you can't get on a national scale - the marriage of regional food, water, wine, air and landscape in the right season. We lead wild food hunts, cookery demonstrations, hands-on days, corporate team building events and all manner of specialist courses. Our cookery school is based in Rye, and we hold Fish demo mornings at Hastings too. Please click here to see our Fish Policy

About Us