Our Ethos:
To serve excellent fresh food, with care and attention to detail, in a professional discreet manner, offering the very best of customer service and satisfaction, in a style unique to Webbe's.
Sussex by the Season® is the philosophy behind all of our food:
Each Webbe's restaurant is unique in design and the type of experience it offers, the pricing and menus which change throughout the year with the seasons, so you can enjoy trying every one!
Chef Owner Paul & his wife Rebecca Webbe:
Chef Owner Paul Webbe & Rebecca Webbe established The Wild Mushroom in 1998, inspired by our love of foraging.
Our collection of successful, individually stylish restaurants, and Cookery School grew entirely from our passion for the wonderful, wild & natural ingredients on our doorstep in Rye Bay & Westfield areas and Hastings Old Town with it's outstanding sustainable eco-friendly fishing.
In 2004 we opened Webbe's at the Fish Cafe in Rye, a family friendly restaurant offering the freshest local fish with an open plan kitchen so you can watch all of the action.
In 2009 we added Webbe's Rock-a-Nore to our family, situated opposite the net huts and small boats of the Hastings fishing fleet.
Family Forage:
We led the way in foraging and traceability in Sussex at The Wild Mushroom Restaurant in our farmhouse at Westfield near Hastings.
Our three sons have grown up foraging with us. Now, they tell us when they smell the first wild garlic and which mushrooms are in season.
Fish, Food and the Local Fleets:
True to our locality, Rebecca's father, Harry Howe, a local Fishmonger, sold fish from the fleets at Hastings, to the nearby villages and great grandfather John White had a fleet of 12 boats.
The Wild Mushroom, boasting monthly Gourmet and wine events.
Webbe's Fish Café in Rye delights in championing the renowned local scallops and fish varieties at the Rye Bay Scallop Festival (February)
Webbe's Rock-a-Nore in Hastings, supports the Local fishing community at the Stade in Hastings Old Town.
Also Learn How It's Done with Webbe's Cookery School:
Paul loves to share his knowledge gained, and the pleasure of cooking local food at source at our purpose built cookery school in Rye. We've had a variety of customers, students, domestic and professional cooks coming to appreciate the ingredients and learning to cook and discover that certain something that you can't get on a national scale - the marriage of regional food, water, wine, air and landscape in the right season. We lead wild food hunts, cookery demonstrations, hands-on days, corporate team building events and all manner of specialist courses. Our cookery school is based in Rye, and we hold Fish demo mornings at Hastings too. Please click here to see our Fish Policy.
