The Stag Inn, Hastings

Food

The Stag has gained a good local reputation for tasty home cooked food at affordable prices. Most dishes are cooked to order from fresh ingredients. The vast majority of the dishes on offer have been prepared from scratch in our kitchen by Alan. He's the chef as well as the landlord.

There is a plentiful menu which is dominated by local fish but also provides local meat and game when in season or available. The meat is sourced from local farms and the game is shot mainly in East Sussex or Kent. Where possible our fish is provided by local fishmongers or straight from the fishing boats. We also have a strong vegetarian menu which is mainly vegan. We enjoy a very good reputation for our vegan roasts on a Sunday.

We have a standard menu plus daily or weekly specials depending on what is available from our local sources. On Sundays we provide quality roasts which feature local well hung beef, local saddle back pork and Romney Marsh lamb when available. There is also a chicken and the aforementioned vegan option.
Dietary requirements can be met within reason on the day. Wheat and lactose intolerant diets are fairly regular requests.
Please contact Alan 01424 425734 for further details.

We can cater for large(ish) parties either buffet style or sit down. We are flexible with our pricing and with our menus. We aim to provide you with value for money and good quality food.
Our back bar can be set up with a 16 seater round table, see the photograph section, which can be laid informally or formerly depending on your wishes. So far we have catered for several birthday parties, a pre Raphaelite Dinner and a Steam Punk dinner. Fantasy Feasts. You come up with the theme we'll come up with the food to match.

* Summer brings visitors to the Stag and visitors love local fish. We source the vast majority of our fish from local sources and you can taste the freshness. 
Our fish platter consists of local fish fillets, dredged in seasones flour, shallow fried in  tarragon butter, and sprinkled with lemon juice and parsley. Currently we are using a combination of seabass, seatrout, herring or whiting. As the season moves on the available fish will change.
Keep coming back for updates.