Landgate Bistro

Martin Peacock spent twenty-seven years as a university lecturer before taking on Landgate Bistro, a pair of interconnecting Georgian cottages on Rye's Landgate street, where he now cooks British food built on classical French technique. The menu leans on Romney Marsh lamb, fish landed along Rye Bay, and free-range eggs, milk and cream sourced from farms nearby; bread and ice cream are made on the premises. Peacock has spoken of the restaurant as a kind of rebirth after a career change and, more recently, recovery from a stroke, and he still cooks most services himself. Dinner is served Wednesday to Saturday, with occasional Sunday openings around bank holidays. The dining rooms keep their cottage proportions, low beams and all, giving the food a setting closer to a private house than a formal restaurant.