Harry’s

What was once a motel-style building opposite Camber Sands' long ridge of high dunes is now a discreet hotel-cum-restaurant with a strong vintage seaside vibe – its appeal as a smart, endearing bolt hole with good intentions and a big heart is easy to understand once you cross the threshold. The kitchen is now overseen by former Bibendum head chef Matthew Harris, who has emphatically raised the bar and brings a keen eye for provenance to his French bistro-style menus. Come here for Maldon oysters with sauce mignonette, escargots de Bourgogne or Hastings blue lobster with mayo, followed by chicken Kyiv, skate with beurre blanc and brown shrimps or fillet steak anointed with Roquefort butter. On Sundays, a traditional English roast is added to the regular offer – perhaps hand-selected sirloin of Sussex beef with all the requisite accompaniments including ‘rich roast beef gravy’. To finish, consider chilled vanilla rice pudding with plum compôte or a refreshing blackcurrant sorbet. Service is polite and charming, the no-choice lunch is good value, and there's an interesting wine list with a strong showing of English bottles.