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Set in a postcard-perfect historic Sussex backwater, this pretty 17th-century coaching inn has been revamped and reinvigorated under new owners – and the affluent locals clearly approve. Now
trading as a smart, contemporary Michelin-starred restaurant, The Curlew’s quirky, contemporary decor chimes well with a terse menu that presses all the in-vogue buttons. Chef Tony Parkin recently
arrived from Danesfield House in Marlow and he aims to raise the bar even further – witness a newly created dish of poached Skye
langoustines with baby beetroots, lardo and compressed apple. Other modish ideas might include venison tartare with horseradish, pine and wild herbs or pork fillet with salt-baked turnip and kale,
while desserts also set out to push the envelope – think salted chocolate with malt, burnt milk and granola. The food is matched by a stylish, hand-picked wine list.
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