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Bayte

East Sussex, St Leonards-on-Sea - Modern European - Restaurant - ££

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

Opened rather hesitantly in a former antiques emporium on ever-fascinating Kings Road, Bayte has settled in with great charm, answering an unmet local need for negronis, seasonal pasta dishes and biodynamically farmed meat at out-of-London prices. Co-owner Ruby Boglione's parents founded Petersham Nurseries in Richmond and she hasn't strayed far from her family's nonchalant well-travelled style. The homely yet trendy interior mixes trees in pots and bacchanalian art with bare plaster walls and a parquet floor – a cool backdrop for chef Joshua Dickinson's ‘Britalian’ cooking. Seasonal small plates might bring anything from generous bites of cured sea bream trussed with pickled radish, silken beetroot and blackberry-spiked ricotta to a note-perfect bruschetta of green tomato and lardo. Fantastic produce is at the heart of Bayte's elevated offering, and there are some ‘great pasta skills’ on show too: the pumpkin agnolotti in chicken broth with shav...

Opened rather hesitantly in a former antiques emporium on ever-fascinating Kings Road, Bayte has settled in with great charm, answering an unmet local need for negronis, seasonal pasta dishes and biodynamically farmed meat at out-of-London prices. Co-owner Ruby Boglione's parents founded Petersham Nurseries in Richmond and she hasn't strayed far from her family's nonchalant well-travelled style. The homely yet trendy interior mixes trees in pots and bacchanalian art with bare plaster walls and a parquet floor – a cool backdrop for chef Joshua Dickinson's ‘Britalian’ cooking. Seasonal small plates might bring anything from generous bites of cured sea bream trussed with pickled radish, silken beetroot and blackberry-spiked ricotta to a note-perfect bruschetta of green tomato and lardo. Fantastic produce is at the heart of Bayte's elevated offering, and there are some ‘great pasta skills’ on show too: the pumpkin agnolotti in chicken broth with shaved fresh chestnut is a 'sublime' autumnal delight, according to one fan. You can make an affordable meal from one of the small plates and a dish of pasta, although that’s not to belittle the short selection of more substantial mains – perhaps brill with New Zealand spinach and beurre blanc, Ibérico pork or Haye Farm beef rib served the old way with bitter leaves and peppercorn sauce. The only disappointment for us was an apple and almond tart (a dessert in search of a pastry chef); alternatives such as semifreddo or whipped yoghurt with strawberries and hazelnut were more of a piece with the relaxed, deceptively simple cuisine. The wine list offers many thrilling regional Italians, a dozen by the glass (including skin-contact Sassocarlo from Tuscany) and a few French biggies, with nothing much over £100.

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VENUE DETAILS

45-46 Kings Road
St Leonards-on-Sea
East Sussex
TN37 6DYGB

01424 316721

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OTHER INFORMATION

Private dining room, Family friendly, Dog friendly, Deposit required

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