Boar's Head

Next door to the church in a Downland village of picture-book beauty, the Boar's Head has an enviable reputation for food under chef-proprietor Bruce Buchan. Three inter-connecting rooms are serviced from the same bar.Expect to find groups of Barbour-clad walkers wolfing down generous portions of steak, kidney and oyster pudding, calf’s liver with mash, or smoked salmon and scrambled eggs in the bar. Formally dressed diners enjoy turbot and mussels provencal, poached fillet of venison and sea bass with Champagne gratin from the exciting, and ever-changing menu in the non-smoking restaurant.