Occupying an 18th-century manor house in 12 acres of landscaped grounds, Fallowfields in a country retreat with foodie aspirations and a dedication to home production – the owners have their own farm, orchards and kitchen gardens. Following chef Matt Weedon’s move to The Lamb Inn at Crawley, the cooking is in the hands of his sous-chef, who is taking a lighter approach to things gastronomic. The seasons rule on a menu that might run from lightly smoked Fallowfields quail with caramelised onion, girolles, carrots and summer truffle to roasted pollack with cockles, samphire, sea purslane, vermouth and cockle sauce. Dishes are matched with unusual wine pairings, while desserts might promise white chocolate mousse with strawberries, rhubarb, pistachio and almond granola. There are also plans to develop afternoon tea as a serious side-line – ideal if you’re chilling on the terrace overlooking the paddocks and croquet lawn.