Lury

United Kingdom

As the Normans discovered back in 1066, gain a foothold in Hastings and the nation is yours. Perhaps that was Jack Lury’s thinking when he chose to open his eponymous Lury restaurant in a tiny basement in the unprepossessing town centre. A Durham graduate with time spent in Michelin-starred kitchens and a stint as a private chef in London, Jack mixes intellect with instinct. His ten-course tasting menu applies classical French technique to a personal blend of Sri Lankan and British heritage. The result? Hastings meets Galle in a procession of elegant, unexpected dishes. On the summer menu, a tilt towards fish: fried cod with tamarind as a snack; John Dory steamed in banana leaves; and a standout buttermilk ice cream with passion fruit and crunchy spice. Even the arrack old fashioned landed well.

Words by Rod Mackenzie.

This article was taken from the August/September 2025 issue of Food and Travel. To subscribe today, click here.