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It’s not surprising that this grand but lovely country house hotel – set within 93 acres of estate sprawling over the South Downs – has a restaurant that is up there ready to be counted with the best. The grounds incorporate a proper walled kitchen garden, which supplies chef Richard Mann with much of the produce and inspiration that he needs to produce seriously good modern British cooking. Fresh and therefore necessarily seasonal, his home-grown produce is supplemented by the very best that the Sussex farming community has to offer. Dine in the pretty restaurant where camellias blossom from the walls, or, if you want a more immersive experience, try The Pass: a chef’s table extraordinaire, where you can watch your tasting menu evolve before you. Oenophiles will be especially impressed by the Cellar, where private-dining is an option, and the sommelier is happy to conduct tastings.
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