New coastal restaurant to open at The Gallivant

A new restaurant called Harry’s will open within The Gallivant in early 2025, bringing relaxed coastal dining to the boutique Rye hotel. 

The hotel, founded by Harry and Sigrid Cragoe, was recently awarded a Michelin Key. Its new concept will celebrate British cooking, spearheaded by executive chef Matthew Harris, formerly of Bibendum.

Set behind the beach, Harry’s will blend vintage coastal nostalgia, inspired by the Cragoes' time in California during the 80s and 90s. By day, natural light will flood the space, while evenings will be transformed by candlelight into a space reminiscent of Camber Sands’ heyday.

The design will feature locally sourced furniture crafted from upcycled wood, with thoughtfully curated vintage swimwear adorning the walls. These pieces were collected from costume houses in Los Angeles and beyond during Sigrid’s film career. 

The venue will offer one of Britain’s largest selections of English wines, sourced directly from growers such as Gusbourne and Oxney Organic Estate.

Dining at Harry's

The menu will highlight local seafood and seasonal produce, inspired by Harris's career in classic French restaurants. Signature dishes will include freshly made terrines — crafted from local game, rare breed pork or foie gras — alongside local fish like hake and bass, caught from Rye Bay and Dungeness, served with wild-foraged mushrooms or locally sourced sea vegetables. Sharing plates for the table will include Basque chicken and tarragon, racks of Romney salt marsh lamb, whole roast plaice or turbot and tarte fine aux pommes flambéed with Calvados.

“The greatest thrill I derive from being here is the opportunity to cook what I love and to return to dishes I have cooked on and off throughout my life," says the chef. "These are dishes and ingredients that have stood the test of time and will, I hope, be enjoyed by many."

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