Griffin Inn

Original beams, open fires & panelling strike an archaic note in this atmospheric 16th-century inn, but the menu is modern British to a T. The chalked-up slate in the bar offers simple food along the lines of gambas crostini, risotto cake with pepper sauce or braised wild boar sausages. Most produce is sourced locally from Fletching’s market gardens, the Rye day boats or neighbouring farms, & seasonal finds in the more formal, sophisticated restaurant might include scallops on parsnip purée with parsnip crisps or Ashdown Forest venison with juniper jus. Elsewhere, the terrace is a prime spot in fine weather – especially when the wood-burning grill is fired up. Wines are sympathetically chosen from small producers or less well-known global regions. Bedrooms in the main part of the inn are handy for a weekend break, while those in the Coach House are favoured in summer.