The scallops are coming (we hope) for Rye Bay Scallop Week from this Saturday, February 18, to Sunday week, February 26, and there will be menus and events to distract you from the remains of winter as the sun comes out (briefly), the temperatures start rising, the bulbs start flowering, and the daylight slowly gets a little bit longer.
Scallops (think shellfish and oysters) are a local delicacy and are around for much of the year – but this week is a time to celebrate them, and the ancient Cinque Port of Rye dating back to medieval times does its best to do just that. And if storms cause supply problems the scallops should still arrive !
So there should be growing piles of shells around the town (and nearby villages) as hotels, restaurants, cafes and pubs start “shucking” – the process of getting the scallop flesh out of their shells and on to your plates – and into your waiting mouths.
And you can see the process first hand at the “Talk and Taste” at Market Fisheries on Saturdays (February 18 and 25) down at the fish market alongside the River Rother quayside (pictured above) just off Fishmarket Road.
However “the week” actually starts the night before, Friday February 17, with two of the many musical events during Scallop Week. The Robert Reid Duo will perform at the Grapevine wine and champagne bar at the top of Conduit Hill, which runs between Cinque Ports Street and the High Street and which is rapidly getting a reputation for its jazz evenings.
Also this Friday “6Hr Stint” feature at the Ypres Castle Inn from 9:30pm, which can be reached either from Fishmarket Road (where there is a car park) or on foot from Church Square and taking the historic footpath between the Ypres Tower Museum and the Gun Garden.
And for those who want more history there are walks at midday on Saturday February 18, Wednesday February 22, and Saturday February 25, starting from the Mermaid Inn, a notorious smugglers haunt, in Mermaid Street.
But foodies may be more interested in the menus available at a large range of venues with full information available on the Week’s website. For example Webbes at the Fish Cafe in Tower Street, near the medieval Landgate, features a five course taster menu in the evenings in addition to an all day cookery school on two days, and scallop cookery demonstrations and luncheon on February 18, 19 and 25. Bookings are probably necessary.
Seared scallops with caramelised apple, black pudding and cider sauce sounds mouth wateringly tempting, but you could go for the simple life and just pick up scallops and chips at Marino’s in The Mint. Nearby the Standard Inn has five choices and I rather fancy the scallops with tiger prawns in a squid ink risotto.
King Charles the First allegedly said in 1628 that Rye was “the cheapest sea-town for the provision of fish for our house” and hopefully Scallop Week will live up to this compliment.
The “Wipers” (the Ypres Castle Inn) however has 14 choices (some starters, some main courses) and the scallop paella for two grabbed my eye – if only I can find A.N.Other. On Friday February 24, the Landgate Bistro has a Scallop Bash with a seven course menu (all scallops in various forms) and booking is essential.
The Queen’s Head in Landgate reminds us of Rye’s maritime past with evenings of scallops and shanties on February 18, 24 and 25 – with the shanties sung by the Rye Bay Crew which includes the town’s Mayor and two other councillors.
The Queen’s Head also hosts the Rye Ukulele Experiment on Tuesday February 21, the Standard has the Carry On Boys on the Wednesday, the Wipers has musicians both Sunday afternoons at 4pm and the Grapevine has musicians both Sunday evenings and Friday February 24 – so it is possible to combine scallops and music most nights. For more details visit www.scallop.org.uk
Photos from Rye News Library
Image Credits: Simon Kershaw .