The Place at The Beach occupies an impressive site on the beachfront and is a popular hotel amongst Londoners who long to leave the hustle and bustle of the city for a relaxed and peaceful weekend. The interior is kept contemporary with minimalist style in creams, fawns and browns creating a light and airy atmosphere.

Chef Austin Gould's cooking is delightfully simple and unpretentious yet flavoursome and well executed. Respecting seasonality and focusing on quality ingredients and high skill the kitchen presents interesting combinations such as mussels steamed in Biddenden cider with parsley and locally smoked haddock paired with spinach gratin. Amongst mains look for whole Rye Bay plaice grilled on the bone, competing for attention perhaps with The Place at the Beach's special fish pie.

Think of dark chocolate brownie with vanilla bean ice cream or apple cinnamon crumble coupled with custard to ring down the curtain.