The story
The Union Rye serves modern British food at 8 East Street in Rye, in a 15th century building that earned a Michelin Recommended mention for 2026. The neighbourhood restaurant and bar builds its menu around the seasons, so it changes daily with what the kitchen can source.
The kitchen works mainly with British produce and local suppliers. The Good Food Guide rates it Good for 2026 and describes flavour-driven dishes that mix global influences, such as wild sea bass with pak choi, cuttlefish and a rich sobrasada sauce. Sharing plates arrive in escalating sizes, which keeps the meal relaxed.
Plank floors, exposed brick and timbers, and open fireplaces give the room a rough-hewn character. The dining space spans several levels. The wine list is short and sold by the glass or bottle, and reviewers have praised the blood orange Margarita.
Recognition
Ambience
Details
History
‘ I just love it here and feel so lucky to have such an exemplary spot as our local neighbourhood restaurant,’ sums up the many reports from l ocals and visitors who have been impressed by the Union's friendly, relaxed atmosphere – and by the cooking, which is both seasonal, current and fresh. And with a centuries-old rough-hewn interior, this former pub charms with its plank floors, exposed brick and timbers, open fireplaces and simple furnishings. Sharing plates of escalating size signal informality, too, and the oft-changing repertoire (strongly focused on local produce) encourages regular return visits. Dishes are flavour-driven – a mash-up of eclectic global flavours along the lines of wild sea bass with pak choi, cuttlefish and a rich sobrasada sauce. As for drinks, we’ve heard good things about the blood orange Margarita, and the short wine list has been carefully chosen. Ev erything is offered by the glass or bottle, so it’s tempting to experiment, though the very decent house selection is a perfectly good choice.
Location
Facebook
Instagram