| DATE | VENUE | DETAILS |
| Sat 20th Feb | Market Fisheries | For a demonstration of Scallop Cutting by Russell Drew, who appeared on the Hairy Bikers cookery programme last summer, and a chance to buy the freshest Rye Bay scallops then pop along to Market Fisheries, Rock Channel from 10am till 12 noon. Tel 01797 225175 for further details. This demonstration will be weather dependant.
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Sat 20th Feb | Taste a Scallop at Rye Bay Fish. Call in at the shop by the bridge in New Road to try your first scallop between 10am and 4pm. Watch us prepare and cook this delicious shellfish after which you will have a chance to taste them. Telephone 01797 222377 for further details. The event is weather dependant | |
| Sat 20th Feb | MYSTERY SCALLOP DISH - How good are your tastebuds? Try our mystery scallop dish and to win, tell us all the ingredients. Our prize is a 3 course meal for two with a bottle of red or white St Pierre Cuvee. The competition runs Lunches; Saturday 20th and 27th, Sunday 21st and 28th and Dinners Wednesday 24th and Thursday 25th. For full details of the competition and to book a table please call 01797 222829. | |
| Sat 20th - Sun 28th | Rye Lodge Special Scallop Week package. Why not stay the night in luxury at Rye Lodge, Rye's GOLD AWARD hotel. The special package costs £49.50 per person per night and includes full English breakfast and a complimentary glass of Champagne in our Champagne Bar on arrival. Please call 01797 223838 for full details and reservations. | |
| Sat 20th - Sun 28th | Strand House | A Scallop Themed Break. Strand House, famous for its 'Scallops for Breakfast' is offering a 2 night special break during Scallop Week. One night will include a 5 course scallop themed dinner and bed and breakfast and one other night just b&b - £115-£155 per person. Strand House, a 10 bedroom Tudor house 2 miles outside Rye, will be offering a special scallop breakfast as well as their regular award winning Sussex breakfast. Rye Bay scallop dinner dishes will feature: Scallops with fresh chilli, coriander, brandy & cream, Rye Bay scallops wrapped in parma ham, grilled and served with shaved local Duddleswell sheep's cheese on a bed of local leaves and Scallops with black pudding, poached apple and crispy Sussex smoked bacon. For reservations and full details please call 01797 226276. |
Sun 21st Feb | Taste a Scallop at Rye Bay Fish. Another chance to pop along to the shop by the bridge in New Road to try your first scallop between 10am and 4pm. Watch us prepare and cook this delicious shellfish after which you will have a chance to taste them. Telephone 01797 222377 for further details. This event is weather dependant. | |
Mon 22nd Feb | Webbes at the Fish Cafe | Rye Bay Scallop and Seafood Day, Webbe's Cookery School A fabulous opportunity to prepare and cook a specially designed lunch menu with Paul Webbe. The day is relaxed, informal and fun and finishes with you enjoying the sumptuous lunch you have created. Wines included. Book today - phone 01797 222226 or 01797 222210 |
Tues 23rd Feb | Webbes at the Fish Cafe | Webbe's Cookery School - Scallop and Seafood Day Due to enormous demand a second course will run today - see above for details. Paul Webbe's cookery class |
Tues 23rd Feb | Rye College | The 'Create a Sauce Competition' will take place during the morning. Paul Webbe of the Fish Cafe and Mayoress Rita Cox will have the enviable task of judging some delicious new sauces concocted by the pupils of Rye Community College. Matt and Paul of the Fish Cafe, who are sponsoring the event, will undertake a couple of demonstrations for the GCSE pupils in January so that they can design and produce their own scallop dishes during the scallop week. Unfortunately this event will not be open to the public, but the results and an interview with the chefs of the winning dishes will appear on the website in February. |
| Wed 24th Feb | Rye Farmers Market | Expect a scallop fuelled morning at Rye Farmers Market from 10am till 12 noon at Strand Quay. Have a go at the Lucky Scallop Dip to win a hamper of local goodies or visit Botterells Fresh Fish to see scallop cutting and cooking demos. Jeremy from Facing Heaven Chilli company loves scallops so much he persuaded us to give him a guest stall for Scallop Week. He will be making scallop paella using local Rye Bay scallops. Buy Sally Walton's local fish cookery book or try a little Sandhurst Dry White as the perfect accompaniment to the delicious shellfish. There will be lots of other goodies too including meat, fish, game, smoked goods, preserves and fruit and veg. See. www.ryemarket.org.uk Tel. 01797 222875 |
Wed 24th Feb | The Ship Inn | Scallops of the World Unite – A 6 course scallop and wine tasting menu with scallop dishes from Japan, America, Holland, France, Britain & Spain and the wine dude Alistair to take you on a journey through the evening and across the globe. Tel. 01797 222233 for further details and to book. |
| Wed 24th Feb | MYSTERY SCALLOP DISH - How good are your tastebuds? Try our mystery scallop dish and to win, tell us all the ingredients. Our prize is a 3 course meal for two with a bottle of red or white St Pierre Cuvee. The competition runs Lunches; Saturday 20th and 27th, Sunday 21st and 28th and Dinners Wednesday 24th and Thursday 25th. For full details of the competition and to book a table please call 01797 222829. | |
Thur 25th Feb
| The George | Gourmet Scallop Dinner at The George in Rye. See Restaurant section for the menu. There is also a Scallop Gourmet package available. Stay at the George in Rye in a deluxe room joining the Rye Bay scallop gourmet dinner in our ballroom on the night of 25th Feb. The one night package costs £115 per person and includes bed and full English breakfast and a seat at the Rye Bay scallop gourmet dinner. This is offered subject to availability, single supplement charge of £25, upgrade to Junior Suite for £25 per person. To book please call 01797 222114 or email stay@thegeorgeinrye.com
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| Fri 26th Feb | Rye College | The 'Create a Sauce' competition is repeated as Tuesday 23rd Rye College Students tasting scallops at Webbes at the Fish Cafe. |
| Fri 26th Feb | The New Inn | A Guided Wine and Scallop Tasting. An opportunity to taste both wines and scallop dishes guided by the master of wine and chef-patron Julian Briercliffe of the New Inn, Winchelsea. Highlights will include an exploratin of San Sebastian influences, and of course locally inspired vignettes. Special menu to include: Sashimi of Rye Bay scallops with lemongrass and fennel essence and Rye Bay scallop 'Wet Nellie' samphire tempura. Tel. 01797 226252 to book |
Fri 26th Feb | Rye College | 'For One Night Only - The Sequel' A marvellous opportunity to experience two very different Rye 'specialities' in one night. An evening of music and food the Rye Wurlitzer and Rye Bay scallops combine to great effect. A very different musical experience entwined with supper, good company and fun with a capital F. The menu of proceedings is as follows: 7pm - Guests arrive for welcome drinks and nibbles. 7.30pm - Supper is served - Coquille St Jacques on a scallop shell accompanied by cous cous and salad, served with a glass of wine and followed by gateaux and cream and coffee and mints. 8.40pm - Our entertainment commences with Len Rawle rising majestically on the Historic Rye Wurlitzer performing a mini concert/demonstration assisted by Richard Moore when required PLUS accompany two short silent movies. Len is an internationally acclaimed Theatre Organist. The finale has been produced at very little expense and will not only be different, memorable and quite unique to Rye but we hope highly amusing. 10pm - Carriages and other modes of transport. Tickets are £9.50 per person and in aid of Rye College. Tickets are available by telephoning 01797 222545 during college hours or evenings 01424 444058 or of course via email to r.fm@btopenworld.com. Cheques payable to Rye College.
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| Sat 27th Feb | Webbes at the Fish Cafe | Rye Bay Scallop Demonstration and Four Course Luncheon Paul Webbe will demonstrate the versatility of this prized mollusc including arrival cocktail. Tel 01797 222226 or 01797 222210 - £25 |
| Sat 27th Feb | Market Fisheries | Another chance to see Russell Drew's Scallop Cutting Demonstration - see details on Sat 20th Feb. |
| Sat 27th Feb | Taste a Scallop at Rye Bay Fish. Another chance to pop along to the shop by the bridge in New Road to try your first scallop between 10am and 4pm. Watch us prepare and cook this delicious shellfish after which you will have a chance to taste them. Telephone 01797 222377 for further details | |
| Sat 27th Feb | MYSTERY SCALLOP DISH - How good are your tastebuds? Try our mystery scallop dish and to win, tell us all the ingredients. Our prize is a 3 course meal for two with a bottle of red or white St Pierre Cuvee. The competition runs Lunches; Saturday 20th and 27th, Sunday 21st and 28th and Dinners Wednesday 24th and Thursday 25th. For full details of the competition and to book a table please call 01797 222829. | |
| Sun 28th Feb | Rye Bay Fish | Taste a Scallop at Rye Bay Fish. Another chance to pop along to the shop by the bridge in New Road to try your first scallop between 10am and 4pm. Watch us prepare and cook this delicious shellfish after which you will have a chance to taste them. Telephone 01797 222377 for further details |
| Sun 28th Feb | Webbes at the Fish Cafe | Rye Bay Scallop Demonstration and Four Course Luncheon Paul Webbe will demonstrate the versatility of this prized mollusc including arrival cocktail. Tel 01797 222226 or 01797 222210 - £25
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| Sun 28th Feb | The Ship Inn | THE WHAT A LOAD OF SCALLOPS RACE 2010. Year Two of the What a Load of Scallops Race will be taking place today with local hero, Thomas Jebb, looking to reclaim his title and win the prestigious What a Load of Scallops Plaque for the second year running. Some critics have suggested he got off lightly last year as not many people knew of the race, this time the competition will be stiff with teams already pledging their involvement with months left to go before the closing deadline for entries. For details visit www.theshipinnrye.co.uk/scallop_race.html
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