懒洋洋小屋

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.

Village pubs don’t come much more inviting than this, an immaculate 14th-century inn offering layer upon layer of charm. First there’s the bucolic setting, a small village nestled among the natural beauty of the South Downs; enter inside and you’re greeted not just by the friendly team but the even friendlier pub dog. Once seated in the gorgeously refurbished interior, the high-quality cooking duly completes the package. Expect hearty, traditional British dishes bursting with flavour, like devilled kidneys on toast followed by a Barnsley chop.

Situated on the edge of the woods, this long-standing thatched pub is full of character and you can't help but be carried away by the team's cheerful energy. It's run by the Gingerman Group, primarily based in Brighton, with this acting as their country outpost hidden away in the South Downs. Pubby favourites like Welsh rarebit or prawns with Marie Rose sauce are all present and correct, as are dishes with a little more flair; whatever you choose, the kitchen will lavish the same care upon it. The wine list includes some locally grown options.