We had a lovely chat with Hastings Fish people. Check out the full interview on their website - hastingsfish.org.uk.https://www.hastingsfish.org.uk/stories/...

September:We shall be closed for holidays Sunday 8th - Thursday 12th. We reopening Friday 13th for lunch at 12pm.November:We shall be closed Monday 4th until Tuesday 12th, reopening on Wednesday 13th for lunch at 12pm....

Our Christmas menu will be running from December 3 - December 22 and we are now taking bookings.Please find our Christmas Menu in the menu section.We will be closed December 23-27, re-opening on Saturday 28th for lunch....

Now taking bookings - menu will be published soon!...

St Clement's in The Daily Telegraph  We are immensely pleased to have been rated 8 out of 10 in Matthew Norman's review, published in the Weekend Supplement of the Telegraph on Saturday 26th July. Throughout our nine years of trading we have never commissioned any paid advertising campaigns; we...

"Make Haste to Hastings"Hastings and St Leonards has been getting some fantastic press lately. The massive improvement the area has undergone in recent years really is beginning to be noticed by people from outside the area, and it really is making a difference to how busy we are. It certainly feels...

Hastings, St Leonards & St. Clement's in Olive MagazineThere is a fabulous article about Hastings, St Leonards and it's abundance of eateries in June 2013's issue of Olive Magazine. You can take a look at the article here. ...

Chef Alliance & Slow Food Trust We are very proud to announce Nick has joined The Slow Food Trust's Chef Alliance!In the fast modern junk food environment, Slow Food is the voice of calm reason and quality. The Slow Food Trust works to promote the greater enjoyment of food through a better ...

Championing Hastings & St Leonards' Local businessesIt is always good to see our name in print or online with such high praise, but particularly satisfying when it is alongside our suppliers, who provide us with fantastic service and consistently high quality so that we can continue to source ou...