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This 16th-century, tile-hung village pub certainly looks the part with its hop-strewn beams, wood floors & an open fire. Well-heeled locals also appreciate the Cat’s excellent value, informal
atmosphere & honest-to-goodness food – although the kitchen isn’t averse to fleshing out its run-of-the-mill offerings with some more interesting, contemporary ideas. Herb-crusted Sussex smokie
might sit alongside chicken liver parfait with onion marmalade, while mains could take in Rye Bay dabs served with brown shrimp & caper butter, beer-battered fish & chips or
anchovy-marinated South Downs lamb chops with dauphinoise potatoes. Orange, almond & ricotta cake served with rosemary syrup & Chantilly cream is a typically sweet ending.