The Lodge at Winchelsea
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Our restaurant is open 7 days a week serving a wide range of deliciously appetising dishes.

Breakfast can be cooked or chosen from our continental table. Lunch offers tasty cooked and quick meals. Dinner consists of a full evening á la carte menu with a wide selection of hand-picked wines. Snacks and light bites are also available at the Bar. Mouth-watering desserts are on offer all day and an excellent Carvery is available throughout the day every Sunday. Children get their own, fun-style Kiddie Menu.

Light Bites
à la carte
Lunch Menu
Meet the Chef
Prawn Cocktail
Fish n chips
Desert Medly

Jacket Potatoes £6.50

Served with your choice of filling & salad:
Tuna Mayonnaise / Cheese & Coleslaw or Beans (v)/Cheese & Bacon / Homemade Chilli
Prawn Marie Rose (£1 Supplement) /

Sandwiches £5.25 – Baguettes £5.75

Choose your style & filling & enjoy with a salad garnish:
Tuna & Cucumber / Classic BLT / Home-Cooked Ham / Bacon and Egg Mayonnaise / Cheese & Pickle /
Prawn & Mayonnaise (£1 Supplement) /

Hot Baguettes £6.95

Minute Steak, Onions & Dijon Mustard (£1 Supplement) / Bacon & Brie / V Mozzarella, Sun – Dried Tomatoes and Salad Leaves /

Tuna & Cheddar Melt / Sausage & Caramelised Onion

Nachos £5.50

Topped with Salsa,  Jalapenos & Cheese (v)

Nachos Grande £5.95

Topped with Salsa,  Jalapenos & Cheese plus Homemade Chilli


 * Vegetarian only menu also available *

Book Now   Download Menu

Prawn Cocktail
Fish n chips
Desert Medly

Soup of the Day with Crusty Baguette £4.75

Romany Mushrooms. Pan fried button mushrooms, onions, bacon and finished with brandy and cream. £5.95

Chicken Caesar Salad £5.95

Avocado and Prawn Salad £5.95

Chicken Liver Pate with Chutney, Toast & Salad Garnish £5.75

Fan of Galia Melon with Parma Ham and Wild Berries £5.95

Sweet Chilli Tiger Prawns or Chicken Strips on a bed of Buttered Noodles with Soy Sauce £6.25

Book Now   Download Menu

Prawn Cocktail
Fish n chips
Desert Medly

Meat Dishes

8oz Sirloin Steak £15.95

Served with Chips, Grilled Tomato, Onion Rings & Peas*

Roast Breast of Barbary Duck £15.95

with Cranberry/Orange Sauce. Served with potato & leek rosti and vegetables

Butterflied Chicken Breast £9.95

Gently pan fried with a Diane or creamy peppercorn sauce, served with sauté potatoes and vegetables

Braised Lamb Shank £13.95

in a mint gravy. Served on a bed of creamy mash potatoes with roasted root vegetables

Roast of the Day £9.95

with all the trimmings

Home-made Pie of the Day £8.50

Served with new potatoes and seasonal vegetables

Home-made Meat Lasagne £8.95

served with Garlic Bread and Salad


Ollie Burger with Bacon & Cheese £9.75

served in a gourmet bun with chips

Double Ollie Burger £11.75

Chicken Breast Burger £9.75

with onion rings and BBQ sauce in a gourmet bun with chips

Vegetarian Burger £8.50

with cheese, in a gourmet bun with chips


Grilled Wing of Skate £12.95

with a lemon and black pepper butter.

Pan – Fried Swordfish £11.95

With a sweet chilli and lime sauce.

Both of the above served with a choice of sauté or new potatoes and vegetables

Beer Battered Cod  £9.95

10oz filet serve with chips, peas and tartar sauce

Catch of the Day

Fresh from Hastings Fish Market


Warm Chicken, Bacon & Avocado Salad £9.95

Chicken Caesar Salad £8.95

with Creamy Dressing on Cos Lettuce

Seared Salmon Salad £9.95

with Sliced New Potatoes, Olives, Capers and Tomatoes

Prawn Salad Marie Rose £9.25

Ploughman’s (Cheddar, Ham or Pate) £8.95

Served with baguette, Salad and Pickled Onion, Gherkin, Coleslaw and sliced Apple

*Additional vegetarian menu also available*


Wild Mushroom and Red Pepper Stroganoff £8.95

served with rice

Mediterranean Vegetable Lasagne £8.95

served with garlic bread and salad

Kids Menu

Garlic Bread Starter/with Cheese £0.99/£1.50

3 Chicken Goujons £4.00

with chips and peas or beans

3 Fish Fingers £4.00

with chips and peas or beans

Macaroni Cheese £4.00

Margarita Pizza with chips £4.00

Cheeseburger with chips £4.00

Roast of the Day £4.00

Chocolate Brownie with Ice Cream £2.50

2 Scoops of Ice Cream £1.50

Chocolate, Vanilla or Strawberry


Book Now   Download Menu

Roast Pork
roast beef

Carvery £10.95

The Lodge at Winchelsea offers a delicious carvery every Sunday for only £10.95 with a choice of 3 meats and all the trimmings or tasty vegetarian, fish and summer salad alternatives. It is very popular with locals and guests so it is always advisable to book in advance to avoid disappointment. Tables are available from 12noon to 7pm in the summer and until 6pm in the winter months.

Book Now

Monday to Saturday 12noon – 5pm

(not available Sunday or Bank Holidays)

1 Course  £7.95,      2 Courses  £9.95,      3 Courses  £11.95


Homemade soup of the day served with baguette
Filo prawns with sweet chilli dip and salad garnish
Homemade Chicken Liver & Pork Pate with chutney & toast
Breaded mushrooms with garlic mayonnaise and salad garnish
Calamari with lemon and garlic mayonnaise


Duo of Sausages served with mash potato, peas and onion gravy
Roast of the day
Seafood Platter, chips and peas
Liver & Bacon
Ham, egg and chips
Vegetarian Dish of the day (see board for specials)
Homemade cheeseburger with chips
(Double Burger +£1.50)


Chocolate brownie with ice cream
Eton mess 
Crumble and custard 
Ice cream and sorbet


Tony McDonald is Head Chef at The Lodge at Winchelsea and has built a formidable reputation, in the local area, over the past 35 years for his great food and love of his trade. He strongly believes in creating delicious dishes from fresh, seasonal produce and is a staunch supporter of local businesses and suppliers. We caught up with Tony during one of his busy shifts in his well-organised and well regimented kitchen.

Born in Dumfries in Scotland, Tony attended Dumfries Technical College where he studied catering and also worked with his uncle, in the kitchens at the Cairndale Hotel. It was here that he decided that catering was the career that he wanted to pursue.

In 1973, Tony moved to Hastings with his parents and joined the Hickmott Hotels Group as Breakfast Chef and quickly worked his way up in the ranks to 2nd Chef. Shortly after this he was offered his own kitchen at The Yelton Hotel (now The White Rock) as Head Chef. After a further 2 years’ of cultivating his skills, Tony joined Trust House Forte as Relief Head Chef and spent the next 9 years’ trouble-shooting in their kitchens around the South of England. After leaving THF, he spent the next 10 years as Head Chef at the famous Rainbow Trout Restaurant in Brede and finally joined The Lodge at Winchelsea in January 2000.

“But I always really wanted my own restaurant” said Tony. “I spent 4 or 5 months looking for suitable premises and eventually found the perfect location on the seafront in the Old Town in Hastings. After an arduous few months’ refurbishing the 3 floors, putting in a brand new kitchen and new decorations and furnishings, I opened Rosemary & Thyme in March 2003. It was hard work but the final result made it all worthwhile and so began my new career as Head Chef/Proprietor of my own business. As well as many new customers, I was pleased to see many of my old customers from other establishments I had worked in. However, I found that running a business as well as cooking and managing a kitchen was too hard for me. The business side of things took me away from the thing I really loved doing, which was cooking. So after 4 years, I reluctantly sold the business and was lucky enough to be able to re-establish myself as Head Chef at The Lodge at Winchelsea, where I have been ever since. I love working at The Lodge, I am able to run the kitchen in my own way. We have lots of special occasions like weddings and private functions as well as distinct, local events like Wild Boar Week and Rye Bay Scallop Festival which allow me to invent my own individual dishes and be creative with local, fresh produce. I am delighted to say that many of my old and valued customers have followed me here too. They particularly seem to enjoy our regular Sunday Carvery which offers 3 roasts, lashings of my famous roast potatoes, Yorkshire puds., veg and a rich gravy, as well as fish and vegetarian options. I work with a great team who all have the same goal – to offer our customers tasty, home-cooked food and outstanding service. I couldn’t be happier”

Carla Goldfinch, who recently took over the management of The Lodge at Winchelsea said “We are lucky to have Tony. He has an enviable work ethic and clearly loves to create the many mouth-watering dishes we serve. Largely due to his culinary skills The Lodge has won the Trip Advisor Award for excellence for the past 4 years. He is a valued member of the team.”