Raising standards high

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The UK national newspaper “The Times” listed The Standard in The Mint as the seventh best place in the country to have Sunday lunch last weekend (Saturday, November 7) which came as no surprise to the Rye News crew who often meet there to settle differences.

It would have also interested film actor and director Orson Welles, were he still alive, who is reported to have said: “Ask not what you can do for your country. Ask what’s for lunch”.

In the case of this 15th century public house in The Mint, within the historic Citadel, it could include local delicacies like Rye Bay King Scallops, or the catch of the day from local fisherfolk, but on Sundays (with the emphasis on Sunday roasts) it could include tasty salt marsh lamb (from the nearby sheep coated Romney Marsh), roast rib of Sussex beef from the rolling Weald (an Area of Outstanding Natural Beauty), or Sussex pork with cracking crackling.

Adjectives tend to roll off the tongue in some restaurants, but are then unsupported by what actually arrives. However “The Times” clearly felt The Standard’s standards were high, and really delivered.

A majestic batter (of Yorkshire Pudding) towers over the plate as the waiter arrives at the table, set under beautifully carved beams and near an open fire (when temperatures justify this) in the historic building, recently restored with great affection.

Menus during the Wild Boar week over half term last month included wood pigeon, game terrine, and rabbit, mushroom and cider pie. But if you really want to make your mouth water, just think about apple and ginger crumble with ice cream.

As singer Dolly Parton once said : “My weaknesses have always been food and men – in that order” – and The Standard has clearly got its priorities in the right order.

Tables can not be booked, so arrive early, but there is a large back room (overlooking the walled enclosed garden – for warmer months) as well as the front bar where diners were photographed this Sunday past. For more information visit www.thestandardinnrye.co.uk.

Photo: John Minter

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