"There’s plenty of originality on offer in the selection of small plates at this simple yet admirably inventive bistro, nothing feels borrowed or copied from elsewhere with such uniquely put-together dishes. Blackboard menus give the place an intimate, welcoming feel, that is only enhanced by the knowledgeable and personable service team."

- Michelin guide

A chef in Dill Kitchen wearing a Dill t-shirt standing proudly

Want to book a table with us?

click here

: https://booking.resdiary.com/widget/Standard/Dill/68159

Or alternatively head to our Instagram page @_dill_sonofthesealtd

and click the link in the bio to make a booking!

We look forwards to seeing you!

customers of Dill arriving and being welcomed

Our Story

Dill is the brainchild of Chef Dan Cropper, celebrating casual dining with a focus on sharing dishes, seasonal ingredients and bold flavours. Our ever-changing menu highlights the best local produce in a relaxed and welcoming setting, complemented by an exceptional selection of wines and local brews.

wonderful potted plant arrangement made by the flower shop next door to Dill

Thank you to all of you who have welscomed us back this last week.
It's almost full for this weekend. We have two tables available for this evening and one for lunch tomorrow.
Bookings via www.dilllewes.co.uk
@restaurantsbrighton

Dill has retained its Michelin Bib Gourmand for another year.

Working in hospitality in the current climate is not without its challenges. We continue to cook and serve in the way we believe in, centred on seasonal food and shared tables.

Thank you to our team for the work in the kitchen and on the floor, and to everyone who continues to join us at 2 South Street.

We are now open for the year ahead, serving our seasonal menu from Thursday evening through to Sunday afternoon.

Bookings are available via www.dilllewes.co.uk

@restaurantsbrighton
@visit.lewes

Dill reopens on Thursday 5 February.

We return after a short winter break with a new seasonal menu and a refreshed restaurant. We are open from Thursday evening through to Sunday afternoon.

We are now nearly full for Friday and Saturday evening. A small number of tables remain.

Bookings via www.dilllewes.co.uk

@restaurantsbrighton
@visit.lewes

Christmas at Dill.

For the month of December we will be serving a special Christmas menu, available at every service throughout the festive period. The menu follows our usual format, with seasonal dishes that change with availability from our growers and suppliers.

If you are planning a meal with friends or family, bookings are open from Thursday to Sunday through our website.

www.Dilllewes.co.uk

#visitlewes

@restaurantsbrighton

Sunday at Dill.
As the days turn colder, join us for a long lunch. We are open from midday with our seasonal menu on the chalkboard as usual.

@restaurantsbrighton

Slow Sundays at Dill
Lunch from midday.
A few tables left for today.

www.Dilllewes.co.uk

#lewes #sussexfood #seasonalcooking #sundaylunch #lewesrestaurant #naturalwine @restaurantsbrighton

Dill Bonfire BBQ
Join us from 4pm tomorrow for Lewes Bonfire Night. We’ll be serving burgers, hot dogs, and jacket potatoes straight from the smoker, along with mulled cider.

There’ll be a couple of kegs from our friends at @abyssbrewing and hot chocolate for the little ones.

Come on down and warm up with us before the fireworks.

#lewesbonfire #lewes #eastbourne #lewesrestaurants #sussexfood #lewesfood #bbq #bonfirenight @restaurantsbrighton

Back open from 6pm tomorrow.

Christmas bookings are now live.
Our festive feasting menu runs from 20 November through December, available for groups of four or more.

Visit our website to view menus and private hire details.
Book via www.dilllewes.co.uk

#lewes #sussex #lewesfood #lewesrestaurants #englishfood #restaurantbrighton #seasonaleating #englishproduce @restaurantsbrighton

Christmas at Dill

Our festive feasting menu runs from Wednesday 20 November through December, available for groups of four or more.

Bookings for the whole of December open midday tomorrow.

Menus follow Dill’s usual format: shared, seasonal dishes served down the middle of the table. Visit our website to view menus and private hire details.

Book via www.dilllewes.co.uk

#lewes #sussex #lewesfood #lewesrestaurants #englishfood #restaurantbrighton #seasonaleating #englishproduce @restaurantsbrighton

We had a great time popping up at the Apairy this week with Ali and Neomi
Ifany of you are around Norfolk Sq in Brighton please go and check them out thay have created a beutiful space. Kepp an eye out on our social for more pop-ups coming soon!

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@restaurantsbrighton

Open from 6pm tonight.
We have a few spots left over the weekend. Head to www.dilllewes.co.uk
to book.

#lewesrestaurant #sussexrestaurant #farmtotable #seasonalcooking #naturalwine @restaurantsbrightonjobs

New wines have joined the list this week. One of them is Judith Beck’s Zweigelt, made in Burgenland, Austria. Beck farms biodynamically, working without pesticides or added yeast, producing wines that reflect both grape and place. On the board from this week. Book via www.dilllewes.co.uk

#lewes #lewesfood #sussexfood #sussexrestaurant #farmtotable #naturalwine #seasonalcooking #michelinbibgourmand #foodandwine @restaurantsbrighton

Apiary x Dill pop-up teaser

Our cross-pollination dinner with Apiary is coming up on Tuesday 7th October. Dill will be cooking, Apiary will be pouring the drinks. Tickets via www.dilllewes.co.uk/event-details/cross-pollination

#lewes #lewesfood #sussexfood #sussexrestaurant #farmtotable #naturalwine #seasonalcooking #michelinbibgourmand #foodandwine @restaurantsbrighton

Chicken Nuggets

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New on the board this week: chicken nuggets. Served with house-made sauces. From 6pm tonight. Book via www.dilllewes.co.uk

#lewes #lewesfood #sussexfood #sussexrestaurant #farmtotable #naturalwine #seasonalcooking #michelinbibgourmand #foodandwine @restaurantsbrighton

Dill is heading to Brighton.

On Tuesday 7 October we’ll be serving a menu of our classic sharing plates at Apiary in Norfolk Square. The Apiary team will be pouring drinks to match.

Expect oysters with tosazu and wasabi tobiko, Sichuan-cured sea trout, tiger prawn agua chilli, marmite-glazed ox tongue crumpet, duck heart mapo tofu, and seabuckthorn pannacotta to close.

£39 per head, designed for two to share.
Book via www.dilllewes.co.uk

#brightonrestaurant #sussexrestaurant #popupdinner #naturalwine #lewesrestaurant

@restaurantsbrighton

The Bradley smoker is fired up outside today. Smoked fish, meats, and vegetables often feature across our feasting menus.

Planning a gathering? Private hire and group bookings are available.
Book via www.dilllewes.co.uk

#seasonalcooking #smokedfood #sussexrestaurant #lewesrestaurant #farmtotable #naturalwine @restaurantsbrighton

X Pollination

Apiary Restaurant

For one night only, Dill comes to Brighton.
We’ll be joining Apiary for a collaborative pop up, bringing Dill’s signature set sharing menu to Norfolk Square. Plates will be served in the same style as always at Dill – generous, seasonal, and designed for the table – while Apiary look after the drinks.

This first edition of X Pollination is about collaboration, crossing paths, and celebrating what happens when two restaurants come together under one roof.

Tickets are super limited
https://www.dilllewes.co.uk/event-details/cross-pollination

@restaurantsbrighton
@visit.brighton
@apiary_uk

Open from midday today. We are fully booked for dinner, with just a couple of tables left for lunch. Book via www.dilllewes.co.uk

#lewes #lewesfood #sussexrestaurant #farmtotable #naturalwine @restaurantsbrighton

We reopen from 6pm tomorrow.
A new wine list and menu on the chalkboard awaits. Book via www.dilllewes.co.uk

#lewesrestaurant #sussexrestaurant #naturalwine #seasonalcooking #farmtotable @restaurantsbrighton

We’ve had a few requests recently for Dill merch.
If you’d like a T-shirt or similar, drop us an email.

Book via www.dilllewes.co.uk

#lewesrestaurant #sussexrestaurant #farmtotable #seasonalcooking #naturalwine #privatedining #feastingtable
@restaurantsbrighton

Open from Midday today

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Tarte tatins back on!

#lewesrestaurant #sussexrestaurant #farmtotable #seasonalcooking #naturalwine #privatedining #feastingtable

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@restaurantsbrighton

And we're back!

Sorry to everyone who could not dine with us this last week. Hopefully our technical issues are behind us!
This weekend we have lots of new dishes and couple of spots left for Sunday Lunch
Visit www.Dilllewes.co.uk for reservations.

Changing of the Seasons
Open for lunch from midday today, and dinner from 6pm. Our menu changes with the seasons, shaped by the produce arriving from our growers. Book via www.dilllewes.co.uk

#seasonalcooking #farmtotable #lewesrestaurant #sussexrestaurant #naturalwine @restaurantsbrighton

DILL

Cooking at Dill is founded in deep creativity. A place where ideas are drawn from kitchens, cultures, and traditions across the world, and reimagined here in Lewes.

Our cooking is ingredient-led, shaped by the work of local growers, farmers, and producers who bring us what the seasons provide. Each week, the menu changes to reflect their harvests.
At its heart, Dill is about bringing people together around the table, to eat, drink, and share in food and conversation.

#lewesrestaurant #sussexrestaurant #seasonalcooking #farmtotable #naturalwine @restaurantsbrighton

Open from 6pm tonight.
By the glass we are pouring this week wines from Natalia Harris. Made on a two-hectare organic vineyard planted in 2019 near Hastings. The family-run site grows Ortega, Bacchus, Chardonnay and Pinot Noir, with the wines produced alongside Will Davenport at Davenport Vineyards. Fermented with wild yeasts, aged on lees, and bottled without filtration, each release reflects both the site and its organic approach. Labels feature artwork by Quentin Blake, with a portion of sales supporting Survival International.

Book via www.dilllewes.co.uk

#naturalwine #englishwine #sussexwine #lewesrestaurant #sussexrestaurant @restaurantsbrighton

Open from 6pm tomorrow.
Dinner bookings available via www.dilllewes.co.uk
.

#lewesrestaurant #sussexrestaurant #naturalwine #farmtotable #seasonalcooking @restaurantsbrighton

These long, sweet Corno di Toro peppers come from Sicilian grower Tony who farms, just outside Arundel. He also grows the basil and a range of tomatoes you’ll see across our menu.

Big thanks to our friends at @chefs_farms for the great produce

Open for lunch today from midday, with dinner service running Thursday to Saturday evenings. Book via www.dilllewes.co.uk

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#seasonalcooking #farmtotable #lewesrestaurant #sussexrestaurant #naturalwine
@visit.lewes
@restaurantsbrighton

Open for lunch and dinner this bank holiday Saturday. Walk-ins welcome on the terrace, with bookings available inside via www.dilllewes.co.uk

#bankholidayweekend #lewesrestaurant #sussexrestaurant #seasonalcooking #naturalwine @restaurantsbrighton

Sunday on the terrace at Dill. We are running a lighter menu for the remaining weeks of summer, designed to be enjoyed outdoors. Walk-ins welcome on the terrace, bookings for inside via www.dilllewes.co.uk

#terracedining #sussexrestaurant #lewesrestaurant #seasonalcooking #naturalwine @restaurantsbrighton

Back open from 6pm
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We are nearly full for this evening and for the bank holiday weekend. Please head to www.dilllewes.co.uk
to check availability.

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#lewesrestaurant #sussexrestaurant #seasonalcooking #naturalwine #dillewes

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@restaurantsbrighton

Sunday Service

On Sundays we only offer a set menu, to be enjoyed with plenty of time and a glass or two. Today we have a couple of tables left for lunch. Serving from midday until 4pm. Please head to www.DillLewes.co.uk to reserve your spot. Walk-ins welcome on the terrace, subject to availability.

#sundaylunch #sussexrestaurant #lewesrestaurant #eastsussexfood #seasonalcooking #naturalwine #dillewes
@restaurantsbrighton

Culver Farm Sweetcorn

Nothing heralds the arrival of late Summer quite like the sweetcorn harvest. Grown at Culver Farm, just a few miles from Lewes, this season’s crop is now on the menu in our scamorza-stuffed courgette flower.

#seasonalcooking #sussexproduce #lewesrestaurant #eastsussexfood #naturalwine #sussexrestaurant #dillewes
@restaurantsbrighton

Lindisfarne Oysters

Oyster cultivation on Lindisfarne dates back to the late 19th century, with the cold, tidal waters around the island providing ideal conditions for plump, flavourful shellfish. At Dill, we serve them three ways: pickled, grilled, or raw. Open from 6pm tonight.

#oysters #sussexrestaurant #lewesrestaurant #eastsussexfood #naturalwine #seasonalcooking #dillewes
@restaurantsbrighton

Prepped and Ready, Almost!

It takes hours of work and preparation to produce our weekly changing menu. The kitchen opens at 6pm tomorrow. Book at www.DillLewes.co.uk.

#lewesrestaurant #sussexrestaurant #seasonalcooking #naturalwine #eastsussexfood #dillewes
@restaurantsbrighton

Polpette, orecchiette, kale, courgette and pecorino.
More often than not, it’s the simplest dishes that give the most reward.
Now on the board.

#pastadish #seasonalcooking #polpette #dillewes #eastsussexfood #naturalwine #sussexrestaurant @restaurantsbrighton

New arrivals from our friends at Pastore Brewing in Cambridgeshire

Established in 2019 by father and son duo Chris and Ben, Pastore combines Italian brewing tradition with modern mixed-fermentation techniques to craft balanced, bright, and complex beers.

Kamansi – Sour IPA
A tropical-leaning sour IPA made with kamansi (breadnut). Vivid acidity, soft body, and dry-hopped for citrus and pine aromas. Sharp, clean, and full of character.

Molto Dry – Japanese Rice Lager (5.2%)
Co-fermented with lager yeast and sake kasu (sake lees), then cold-conditioned for eight weeks. Crisp, ultra-dry, with gentle citrus, rice notes, and subtle bitterness.

Available by the glass this week.

#craftbeer #pastorebrewing #souripa #japanesericelager #seasonaldrinks #eastsussexfood #dillewes @restaurantsbrighton

New to the menu this week:
Chopped steak, tomato, elderflower and ox heart.

A late-summer take on steak tartare. Sharp, bright and layered with depth from the ox heart. Now on the board.

#seasonalcooking #dillewes #eastsussexfood #naturalwine #sussexrestaurant #tartare #britishbeef #chalkboardmenu @restaurantsbrighton

A note on the pickled walnut.
Once a staple of English larders, this curious preserve dates back to at least the 18th century, when green walnuts were picked young, soaked in brine, then steeped in spiced vinegar until blackened and tender. The result? Sharp, earthy, unmistakable.

Traditionally served with cold meats and pies, but we think the pickled walnut finds its finest moment alongside cheese. It's a small detail, but one that brings everything together on the plate.

Service starts for the week at 6pm. We have one table left for this evening. Head to www.Dilllewes.co.uk for reservations.

#pickledwalnut #englishcheese #preserves #traditionalenglishfood #cheeseboard #fermentation #seasonalcooking #dillewes #eastsussexfood #naturalwine #britishlarder @restaurantsbrighton

Two wines now on the list from Andreas & Elisabeth Tscheppe, one of the leading biodynamic producers in Styria Austria.

We’ve long admired Tscheppe for their precise, uncompromising approach to winemaking. Every new cuvée marks a moment worth paying attention to.

Both wines are from the 2023 vintage:

Green Dragonfly
Sauvignon Blanc from marl and limestone soils. The grapes are destemmed and fermented on skins for 6–8 days. Aged in old oak barrels for 18 months. Bottled without filtration or additions.

Salamander
Gelber Muskateller from high-altitude vines. Destemmed and macerated on skins for 5–7 days, fermented spontaneously. Aged in used wooden barrels on fine lees. No fining, filtration or added sulphur.

Limited bottles available by the glass this weekend.

#naturalwine #styrianwine #austriannaturalwine #dillewes #sussexrestaurant #skincontact #lowintervention #organicwine #biodynamic

@restaurantsbrighton
@lescavesdepyrene
@weingut_andreas_tscheppe

Back open from 6pm tonight. The board’s full, the wine list’s had a few quiet updates, and we’ve still got a little bit of July left to enjoy.
Walk-ins welcome on the terrace (weather permitting).

www.dilllewes.co.uk

#lewesrestaurant #sussexfood #naturalwine #eastsussex #terracedining #seasonalcooking #walkinonly #dillewes
@restaurantsbrighton

Last service of the week.
We have two tables left for lunch today. As ever, terrace seating is walk-in only if the weather holds!

To book, visit www.dilllewes.co.uk.

#lewesrestaurant #sussexfood #naturalwine #seasonalcooking #dillewes #eastsussexrestaurant #terracedining

Open from 6pm this evening.
We have one table still available — head to www.dilllewes.co.uk to book.

#dillewes #lewesrestaurant #eastsussexfood #sussexrestaurant #naturalwine #seasonalcooking

Pistachio, basil and strawberry trifle.
A green-tinted riff on a British classic, layered up and served last week as part of a special menu.
Not your average pudding — but no complaints.

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#dillewes #lewesrestaurant #eastsussexfood #seasonalcooking #englishdessert #naturalwine #modernbritishfood

Last service of the week today.

We have a two tables left for lunch

head to www.dilllewes.co.uk to book.

#sundaylunch #lewesrestaurant #sussexfood #naturalwine #dillewes #seasonalmenu #eastsussexfoodanddrink

This week’s menu.

written fresh each day.

Serving from 12pm, walk-ins welcome.

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#chalkboardmenu #lewesrestaurant #eastsussexfood #seasonalcooking #naturalwine #walkinswelcome #dillewes

SP68 Bianco from Arianna Occhipinti.
A blend of Zibibbo and Albanello grown organically in southern Sicily, made with skin contact and no additions.
Available by the glass from this evening.

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#naturalwine #ariannaocchipinti #skincontactwine #organicwine #winebar #lewesrestaurant #dillewes #sussexwinebar
@lescavesdepyrene
@ariannaocchipinti

Private hire at Dill

Dill will be open this evening for a private event.
If you’re interested in booking Dill for a private event, celebration or team dinner, please visit our website to find out more.

#privatehire #lewesrestaurant #sussexevents #teamdinner #celebrationdinner #dillewes #eastsussexfood

Suppliers

We work closely with small-scale growers, farmers and producers from across Sussex and beyond. Their work underpins everything we do in the kitchen, from fresh vegetables to sustainably caught seafood.
Open from Thursday at 6pm.

#lewesrestaurant #eastsussexfood #seasonalcooking #supportlocal #naturalwine #sussexrestaurant #chalkboardmenu #dillewes

@chefs_farms
@namayasaifarm

Temporary Closure – Sunday 13th July
Unfortunately, due to unexpected staff shortages, Dill will be closed today. We’re a small team, and on this occasion we’re unable to operate the restaurant to the standard we hold ourselves to.

We’re very sorry for any inconvenience this may cause and appreciate your understanding.

Bookings affected by this closure will be contacted directly.

Thank you,
The Dill Team

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