Fine dining at St Clement’s, St Leonards-on-Sea
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In this country, it's rare for a good chef to venture out of London, but Nick Hales, head of St Clement's Restaurant in Hastings, isn't just a good chef.
With more than two decades of experience under his belt and a star-studded CV featuring both Le Caprice and L'Odeon, this is a man who certainly knows his stuff when it comes to good food.
It was no surprise when Hales opened his own restaurant in 2005, but nobody was expecting him to do it in the seaside town of Hastings.
St Clement's is the result of his passion for food, though, and this bustling little eatery is proof that the gamble paid off.
Situated in the up-and-coming area of St Leonards, the restaurant is tucked away down a side street and comes complete with twinkling fairy lights outside.
The laid-back eatery is connected to the Horse and Groom - the oldest pub in Hastings - but with its trendy interior and magnificent menu, it's not hard to see why, or how, it has made it into the Michelin Guide.
Specialising in freshly caught fish such as Dover Sole, Skate and Sea Bass, St Clement's prides itself on using as much local produce as possible, but it's not all about the fish - classics such as Ribeye Steak and Slow Cooked Belly of Pork also sit comfortably on the menu.
Main courses weigh in at around £15 (great value for food of this quality), but make sure you don't overdo it and miss out on dessert - the Date and Fig Sticky Toffee Pudding is to die for.
Unlike many other award-winning restaurants, St Clement's is entirely unpretentious and its friendly staff will make you feel right at home without spoiling the fine dining experience.
The restaurant is open for lunch from 12-3pm, Tuesdays to Saturdays and has two sittings for dinner - at 7pm and 9pm. It is also open on Sundays from 12-3pm.
Contact tel: +44 (0)1424 200355, e-mail:
Cost 3 course a la carte: £35 - £50 per person
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St Clement`s Restaurant, Hastings
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