The Countryside Annexe

Situated in an enviable location next to the South Downs, South Lodge is a beautiful country house hotel that thankfully has a restaurant to match. Ben Wilkinson is an intelligent and skilful chef who runs a calm, focused kitchen; sit at the high-topped tables to watch him and his young team use impeccable techniques to get the most out of exceptional produce, be it day-boat turbot or wild fallow deer. The flavours build as the menu progresses and the desserts are a real highlight. Dishes are delivered with real pride by the chefs.

The 240-acre Leonardslee Lakes and Gardens were first planted in 1801 and are famous today for their azaleas, rhododendrons and even a wallaby colony. Within the grounds sits an Italianate mansion housing elegant bedrooms and this intimate restaurant. The 'Estate Experience' tasting menu uses seasonal ingredients from their own land, with Chef Jean Delport's South African heritage shining through – such as in the carrot biltong forming part of the signature 'Rabbit Eats Carrot' dish. The wine list continues the South African trend, with choices from their own Benguela Cove estate.

The Knepp Estate is such a special place; from a dog walk around the gorgeous natural grounds to browsing produce in the farm shop, you could easily spend most of your day here. At the heart of it all is an ethos of rewilding, something which drives the menus at its restaurant housed inside an 18th-century barn. Here, the cooking is overtly seasonal and often uses ingredients from the Estate; try to kick off your meal with one of the fine flatbreads and punchy wild garlic butter. They are mostly open just for lunch, with some BBQ evenings in the summer.

Oak beams and brick walls abound in this former barn on the Wiston Estate winery, that now houses a smart restaurant. It’s named after the type of soil found in the area, which creates ideal growing conditions for the grapes and, as you would expect, you can accompany your meal with one of their own sparkling wines. The short, appealing menu changes with the seasons and offers fresh, straightforward flavours in harmonious combinations. Their generously sized house focaccia is a great way to start.

This cosy little restaurant is named after its owners – an experienced husband and wife team who run it with passion and pride – and it’s clearly a hit with the locals. Confidently prepared, flavoursome dishes are founded on the classics and have a subtle modern style and an honest feel.

Passionately run restaurant with exposed brick, wooden beams and a rustic feel. Boldly flavoured dishes are generously proportioned. Cooking is classically based but employs modern techniques. The regular gourmet evenings are a hit.