The Buxted Inn

There’s plenty of originality on offer in the selection of small plates at this simple yet admirably inventive bistro. The menu adopts a global approach and wide-ranging influences, but nothing feels borrowed or copied from elsewhere with such uniquely put-together dishes – if it's on the menu, don't miss the Marmite-glazed ox tongue crumpet. A rustic interior and quirkily shaped dining room combine with the blackboard menus to give the place an intimate, welcoming feel, that is only enhanced by the knowledgeable and personable service team.

This long-standing inn is an understandably popular local haunt that has retained the feel of a proper village pub, and its interior is packed with character thanks to its beamed ceilings, pewter tankards, open fires and plenty of cosy corners. The good value cooking focuses on hearty pub classics such as a well-baked, immensely satisfying pie of the steak, mushroom and ale variety, accompanied by triple-cooked chips. The service team are sweet and friendly, while four tastefully decorated bedrooms complete the picture.

A softly illuminated clapboard house; the oldest in town and once home to the eponymous author. Classic dishes have modern elements and feature lots of different ingredients. The moody first floor private rooms showcase local art.

Considering its name, it may come as a surprise to learn that there are actually only four counter seats at this dark and moody restaurant on a leafy street. Those spots are very much the prized tickets however, as they give you a great view of the action and you'll be served by the eponymous chef himself. His cooking is rooted in local suppliers (and some produce from the kitchen garden), resulting in dishes that shine a spotlight on top-quality central ingredients like succulent Sussex chicken – even the wine list features some nearby growers. The service is personable and pleasingly relaxed