It’s fair to say Worthing has never
been spoilt for choice when it comes
to seafood restaurants, especially
along the main promenade.
While bars, cafes and arcades have
thrived, it seemed odd no one had taken
advantage of the seafront location and
opened a fish restaurant, just metres away
from the sea and fishermen.
Attached to the Chatsworth Hotel,
Bryce’s was previously a piano bar.
The site is probably best remembered,
however, for The Inn on the Prom, a wellworn
but well-loved pub, which, at one
time, was one of Worthing’s main live
music venues and the setting for one of
The Ordinary Boys’ first gigs.
Anyone who remembers the posters,
pool table and pork scratchings probably
won’t recognise its new incarnation,
however. With pale walls, dark furniture,
wooden floors and low-hanging lights, the
decor of the classy seafood eatery has
been inspired by The Savoy’s brasserie,
London.
Owner is Surrey restaurateur William
Bryce, a Master Chef of Great Britain, who
has been in the industry for 40 years.
He had been looking for the perfect
location for his second business for some
time.
“He always wanted somewhere on the
South Coast, right in front of the sea,” says
William’s daughter and restaurant manager
Zoe Bryce. “He’s been looking for years.”
It is the restaurant’s aim to be flexible.
Nearly half the dishes can be ordered as a
starter or main course.
It includes simple grilled dishes and
more elaborate choices. The dish of the
day will usually feature something a bit
unusual, like shark or conga eel. There is
also a small choice for non-fish eaters,
including steak, lamb and pasta dishes.
“The menu is here for you to make your
own choice,” says Zoe.
“Everyone has their own experience.
People like the fact they can come and
have whatever they like – a selection of
starters, three, four or five courses, or just
six oysters and a glass of wine. You can
have a real feast or a light bite.”
Devised by executive chef Richard
Atkins, all dishes are cooked in an openplan
kitchen.
“Customers can go up and watch the
chefs cook. They like interacting with the
customers,” say Zoe. “If you’re not sure
about a certain fish, we are more than
happy to put a piece on a plate and show
you, or cook you a piece to sample.
“Although fish is becoming more
popular, some people are still a bit wary and
we want to show them that it’s not scary.”
Fresh produce comes from all over the
UK and Europe, from Worthing fishermen,
to Billingsgate fish market, Loch Fyne in
Scotland and suppliers in France.
A big draw for the summer is likely to
be the decked terrace, which sits about
40 people.
Review by Leilah Nicola
If you are interested in restaurants in Brighton, Hove and Sussex, visit www.theargusfoodguide.co.uk
