No. 50 Rye

✨️The perfect supporting cast.

Our side dishes are designed to elevate every plate — fresh, vibrant, and full of flavour. Whether you’re building a feast or adding a little extra flourish, there’s something here for every mood

Triple Cooked Rosemary Potatoes — crisp, golden, and deeply aromatic.

New Potatoes with Salsa Verde — bright, herby, and full of summer energy.

Cabbage with Crispy Onions — soft, sweet cabbage topped with irresistible crunch.

Broccoli with Soy and Honey Dressing — a balance of savoury depth and gentle sweetness.

Beans and Peas with Garlic and Herb Oil — fresh, green, and beautifully fragrant.

Little Gem Caesar Salad — crisp leaves, bold dressing, and classic comfort.

Shaved Fennel, Roquette and Orange Salad — zesty, refreshing, and wonderfully aromatic.

Fresh. Seasonal. Made with care.

A starter that’s all about brightness and balance. The torched mackerel brings a smoky richness that melts into the crisp fennel and red onion salad, lifted by a citrus dressing that’s sharp, clean and irresistibly fresh. Light, vibrant and full of summer energy at No.50

Succulent Lamb Saddle paired with meltingly soft Rolled Lamb Belly, served over smoky Aubergine and sweet Tomato. Finished with a vibrant Mint Gremolata that cuts through the richness and brings the whole dish to life.

A beautifully balanced main that feels both comforting and fresh.

Rich, aromatic and beautifully balanced. Our Duck Breast is served with a crisp Confit Bonbon, sweet‑sharp Roast Pineapple, tender Bok Choi, and a glossy Star Anise Sauce that ties every flavour together.

A plate that’s equal parts comfort, craft and quiet indulgence.

Crisp English asparagus, sautéed mushrooms, wilted spinach and a silky bed of herb polenta, all lifted with a glossy balsamic dressing and a drizzle of herb oil. Fresh, earthy and beautifully balanced — a vegetarian main that still feels indulgent.

☀️ A little summer pause… ☀️

No.50 will be taking a short break from Monday 15th to Monday 22nd June.

We’ll be back with evening service on Tuesday 23rd June, refreshed and ready to welcome you.

Bookings for post‑break dates are open now via no50.uk — we can’t wait to see you soon.

A review like this reminds us why we do what we do.

From the relaxed atmosphere to the balance of service and the craft on every plate — it’s wonderful to know our guests feel it all.

Huge thanks to this diner for such generous words and for recognising the care Chef puts into every ingredient, flavour and detail.

We’re so glad you had a fantastic evening at No.50 and we look forward to welcoming you back soon.

Lemon sole, scallop mousse and a rich mussel butter sauce — coastal flavours, refined with a chef’s touch.

Our fillet steak is all about depth and decadence — tender beef, silky spinach, sweet roast shallot and the bold richness of black garlic, finished with a mushroom and tarragon sauce that brings everything together. A plate made for slow, satisfied pauses between bites.

Thirty degrees outside. Perfectly cool inside.

Join us at No.50 for beautifully crafted dishes in full air‑conditioned comfort.