A recent addition to the delights of St Leonards, one of those ever so slightly old fashioned towns on the south coast, owned and run by Nick Hales, with 16 years experience in London including Le Caprice, who eventually saw the light after day trips to Hastings had convinced him there was more to life than working in London.

An attractive waterfront setting greets the customers on arrival who, as soon as they have settled down to the menu realise that seafood is never far from Nick's mind. Starters of a plate of local smoked fish, potted shrimps with sourdough bread, and Hastings fishcakes set the scene, though smoked breast of duck, parma ham and mozzarella, and field mushrooms also make appearances.

Main courses field sirloin steak, slow roasted belly of pork, mixed grill fish, a whole lemon sole with caper and parsley butter, or smoked haddock with Jersey Royals, a poached egg and mustard dressing. Puddings of chocolate truffle cake, sticky toffee pudding with vanilla ice cream, or some truly delicious bramley apple and cinnamon crumble.

At lunchtime special offers operate which given their generous price structure anyway is incredible value. In the evenings a set price menu is offered - where else can you find cooking of this quality served in such luscious surroundings with three courses for £17?

St Clement's is the sort of restaurant that gives eating out a good name and does more to encourage appreciation of decent food than any number of campaigns and lobby groups.