Having visited Hastings & St Leonards on day trips from London, chef patron Nick Hales soon realised the local area's abundant harvest would provide a perfect foundation from which to build and stylise a modern restaurant.
With that original idea still at its heart, St Clement's seasonal menus are crafted to showcase the area’s best produce with fish from Hastings’ beach launched fleet at its heart. Produce is sourced from traditional butchers, rare-breed farms and non-intensive dairies, local farms, fishermen & grocers to name but a few. Nothing is over embellished, including the minimal restaurant interior, with the intention of maintaining a relaxed, informal atmosphere in which the standard of food can take center stage.
Formal recognition of the hard work it takes to maintain such a venture has come in the form of accolades from The Michelin Guide & Hardens Guide, along with fantastic reviews in The Guardian and The Telegraph, and a feature in the book 52 weekends By The Sea, a publication championed by Rick Stein. Last summer we were fortunate enough to be visited again by The Telegraph, this time by Matthew Norman, who wrote a lovely piece about the restaurant, despite having made some controversial observations of the local area.