Winifred’s

The story

Winifred's Restaurant Hastings: Modern British Cooking in a Sunken Seafront Courtyard

Chef Benjamin and the kitchen

Winifred's brings Modern British cooking to a sunken, covered courtyard on Hastings seafront. Chef Benjamin Cumberpatch founded this intimate spot after eight years in the town, following training in Oxfordshire, Paris, and New Zealand. His first self-run venture builds on recognition earned at The Stag and popular salt beef sandwiches at Queens Deli. The menu draws heavily on local farmland and producers, offering casual dining where Ben crafts nostalgic dishes designed to satisfy without pretence.

Seasonal plates and English wine

A short menu changes regularly and centres on easy-to-like combinations meant for sharing. Ricotta dumplings appear as a signature element, accompanied by whatever the season provides. Fresh mackerel, tender hake, and lamb belly round out the offerings, each prepared to highlight ingredient quality over complexity. This straightforward approach to Modern British cuisine pairs naturally with a dedicated English wine list, allowing guests to explore domestic vintages alongside their meals. Please note the compact kitchen cannot accommodate severe food allergies.

A relaxed corner in the food hub

Visitors descend a short flight of stairs from the pavement to discover a charming space set apart from the surrounding pizza and sushi outlets. The room features just a handful of tables and a visible corner kitchen, creating an uncluttered environment where the focus stays on the food and conversation. What began as a playful pop-up has settled into this permanent location, run by Ben and his partner Jess with a commitment to warmth. The result feels less like a formal destination and more like a favourite neighbourhood table.