The Town House
Finding a 16th century carved walnut Florentine ceiling in a converted Regency townhouse in West Sussex is a surprise. But you won't be distracted by it long once you tuck into chef Lee Williams's keenly priced menu of locally sourced ingredients. Well judged modern British dishes are prepared with skill and care and might include pancetta and broad bean risotto with pigeon breast, corn fed chicken supreme with foie gras boudin blanc and savoy cabbage and a classic chocolate Marquise with coffee sauce and praline. Service is as efficient as it is friendly and knowledgeable. If you're over enthusiastic in your appreciation of the well chosen wine list, you can always stay over in one of four spacious bedrooms.