Rye's oldest coaching inn, established 1575 and added to until Regency times, has been given 'quirky' modern touches by owners Alex and Katie Clarke. A film set designer, she styled the bedrooms: there are tapestries, corduroy sofas, chaises longues, antique mirrors, roll-top baths, psychedelic prints, 'funky lighting'. 'Superb bed, nice sheets; cashmere-covered hot-water bottle.' Some rooms are in the main building, others across a courtyard. One has a shower stall in a former wig cupboard.
Original features, such as beams from an Elizabethan galley, are retained. In the rambling old building 'little courtyards are hidden behind unfrequented stairs; rooms tucked in behind gables'; 'creaky corridors'. There is a 'pleasant' terrace, a 'cosy' lounge with open fire. The lively, beamed bar (which serves Sussex wines) is frequented by locals (noise could be a problem for residents). In the bistro-style restaurant (brown walls, plain wooden tables), the cooking of the chef, Rod Grossman, who earlier worked at Moro in London, is modern British with Mediterranean influence, eg, scallops with quail's egg, chorizo and truffle oil; duck confit with marmalade sautéed potato. Service is by 'charming waitresses'.
There is free Wi-Fi, a DVD library, bike hire; picnics can be provided. Functions are held in the 'magnificent' ballroom with its minstrels' gallery. Oliver Richards is the manager. More reports, please.