SPECIAL EVENTS COMING UP!
Thursday 30th November: Last “Bear and I” of the year!
See our events page for more details
Sunday December 17th will be our last Sunday lunch of the year. (And don’t forget we close for January!)
See below for our celebratory Christmas menu. Booking is essential on 01424 431305 or email email@example.com
The Beacon is a family home and business on the West Hill, with an eatery and a licensed bar, large, secluded gardens, and a sizeable allotment (fondly known as the Wilderness)… all just a short walk from Hastings Old Town.
During the season winter we are open for Sunday lunches 12-4pm, and at other times for special events (see our events page) and private hire. We are closed in January. The last roast dinner of the year will be on December 17th – look out for a special menu!
Aside from our main dining room and bar we have our Log Cabin in the garden, available for eating parties up to 12 people. Please let us know if you’d like to book in.
MEET THE FAMILY
Meet the team behind all that’s going on!
Sarah (Judy’s sister): illustrates and paints, sous-chef (makes cracking Yorkshire puds!) and is the glue that holds us all together.
Judy (lady of the House): paints, sews, gardens, grows, roasts all meats and creates stuffings. A force of energy, hatches most of our maddest plans and is the reason we are all here.
Mae (sister-in-law to Dora, daughter-in-law to Judy): resident green fingered wonder, Mae and family live so close that their garden is an extension of the Beacon’s. Mae, manager to our holiday-let chalet the Beech Hut, pops up behind the bar to serve drinks, gets stuck in on the Wilderness veg plots and is a general all round support.
WHERE ON EARTH
Come and find us in Hastings!
The crumbly track
The key to finding the Beacon is… ditch the Sat Nav! The Beacon is below St Mary’s Terrace (not in it) down a narrow, crumbly track.
Get to the top of the West Hill on Priory Road then turn into Plynlimmon Road, which very soon veers sharply to the right. Don’t turn the corner here – the crumbly track is directly in front of you.
Vehicular access is for turning only – the Beacon has very limited parking. Please don’t park on St Mary’s Terrace; there is plenty of free parking in surrounding streets.
Any mobility issues, let us know in advance so we keep you a parking space. We don’t claim to have easy disabled access – but access is possible via a ramp at the back of the house and through the garden to another ramp leading to the bar door. (Please note, the Beacon does not have wheelchair friendly toilets.)
Hire the Beacon: for larger gatherings like special events and parties of up to 60 guests, talks and workshops, meetings and supper clubs, you can hire whole of the gardens, bar and big room. Email us to find out more.
Stay at the Beacon in our beautiful garden, where an outbuilding has been lovingly converted into a private and self-contained one-bedroomed holiday let chalet, with a log burner to keep you cosy in winter and a sundeck with spectacular views for those summer breakfasts. Stay with us and explore Hastings from your doorstep.
The Bakehouse: here at the Beacon we can make and deliver (in and around Hastings) home made delicious cakes and treats straight to your door.
ABOUT THE HOUSE
Built in 1895 for Thomas Tassel, an enterprising local fishmonger and outdoor preacher, the Beacon perches on top of the West Hill in Hastings, a spectacular hidden venue for meals, drinks and get-togethers in the sunshine. Judy and her family have been here since 1992. Want to know more? Two books on the history of the Beacon are available to buy on request.
Our meat is ethically sourced from small, traditionally run Homestead Farm, near Battle, where we know good husbandry ensures that the animals are well cared for and range freely (low carbon footprint and high quality). Our chickens come from Appleyards in St Leonards, and any fruit and veg we can’t grow comes from Hastings market or Sussex Fruits in St Leonards. Our fish comes from Rock-a-Nore, our eggs from Hook Farm, our bread is baked in house and every dish is made from scratch; nothing is mass produced or processed.
Copyright the Beacon 2021.
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