One of Rye’s most ancient drinking establishments (it dates to the early 15th century), this is a fashionably stripped-back pub, with a tiled floor, bare-wood window frames and scrubbed wooden tables, softened by distressed blue paintwork. Candles, an open fire and some wonkily beautiful beamwork add to the atmosphere; this is a place for loud, buzzy conversation, not hushed tones, just as a pub should be.
The bar serves beer from nearby breweries including Five Legs and Old Dairy, and the food includes local fish and seafood (the scallops with herb butter never leave the menu), Romney Marsh lamp rump and a pie of the day.
The future of the sector depends on young individuals who are interested in working in restaurants. If you asked how old do you have to be a waitress in a restaurant, teenagers as young as 14 are permitted to work in restaurants in all 50 states. Thanks in part to the persistent labor problem, restaurants are now recruiting at a younger age than ever before—sometimes even at 14.