Arundel House Restaurant and Rooms

Situated a short distance from the River Arun & the town’s 11th-century castle, this boutique hotel-cum-restaurant exudes stylish simplicity. Chef Luke Hackman delivers modern British dishes as layered as the chalk Downs – witness starters of chilled duck confit with Puy lentils & a potato ballottine or ham hock & leek soufflé. A main-course confit belly of Sussex pork could be robustly partnered by a butternut squash rösti, while more delicate layering continues in desserts such as rhubarb cheesecake with a blood orange granité or caramelised banana & rum bavarois with honeycomb crunch. Three local cheeses include the prize-winning Tunworth from Hampshire, & wines are sourced from Four Walls – one of the best independent merchants in the area. Personable service is overseen by co-owner Billy Lewis-Bowker.