The Jolly Sportsman is a rustic, country bed and breakfast located a stone's throw from Sussex's idyllic South Downs. Whether you plan on resting your head for the night in one of its cosy bedrooms, passing through on a dog walk or looking forward to a hearty Sunday lunch, the contemporary restaurant is a must.
With lots of natural light in the summer thanks to the huge patio doors that lead out to the garden, and atmospheric fireplaces and log burners in the winter, The Jolly Sportsman's dining room is a cosy spot. Decor feels modern but sympathetic featuring wood-panelled and exposed brick walls, next to deep crimson and aubergine paint shades and sumptuous leather chairs in autumnal tones.
The concept behind the menus revolves around traditional cooking techniques over a live fire and using the freshest, seasonal ingredients sourced from Sussex. While many restaurants make big claims about sourcing locally, The Jolly Sportsman packs quite the punch by only using daily caught fish and meat from farms within a strict 20 mile radius. Bread is made daily in-house, as are the delicious puddings.
While the menu changes regularly due to its seasonal nature, a flavour of what you can expect includes soy glazed pork belly, dukkah with olive oil and bread, as well as boquerones to nibble on, complemented by a range of aperetifs like a rhubarb martini and limoncello spritz. Current starters include gorgonzola and pancetta croquettes with celariac puree, as well as burrata with black olives, kiwi, tenderstem and pear, alongside citrus cured mullet with blood orange, garlic aioli and croutes.
The selection of main dishes offers a bit of something for everyone. For those craving gourmet pub grub, the fish and chips is a go-to, while the grilled aubergine, pomegranate, freekeh and quinoa salad or wild garlic risotto with courgette and pine nuts make for great veggie options. If you want to try the chef's speciality, though, allow them to indulge their love of flame cooking and choose the cuts from the grill with new potatoes, shallot and a caper salad, which has a smokey edge.