Madehurst, British, Modern Restaurant Guide

“Given the reputation of the chain of Pig Restaurants/Hotels, we were looking forward to a very enjoyable evening; and it was enjoyable… but not because of the food”. Too many reports this year had significant reservations about this branch of the famous shabby chic hotel chain, where “the conservatory restaurant is very pleasant on a sunny day with long views across wooded Sussex downland”. “Rammed and noisy, with a car park full of expensive motors, this beautiful spot in the South Downs (reached by a narrow lane)” can “ultimately seem more style than substance” for a number who comment. “The food is pleasant, nice, but nothing special… better than adequate but not worthy of their reputation”. “The menu focuses on sourcing ingredients from within 25 miles, including some zero-miles vegetables grown on site – but the cooking doesn’t justify the prices. It’s at the level you might expect in a pub that serves decent enough food but with no pretensions to being noted for its cooking”. “In other words, a restaurant in lovely surroundings living on their reputation not their quality”. “Service is satisfactory but a touch amateur at times” and at others “disengaged”.

It’s “always a pleasure to eat” at this “charming location with equally charming owners and staff” – chef-patron Lee Parsons and his wife Liz have clocked up ten years at this “absolute favourite family-run restaurant”, which is particularly notable for its “über-fresh and expertly cooked fish” among other “delicious and imaginative dishes”. There’s a “lovely, friendly atmosphere”, and you “leave with a feeling of money well spent (unusual these days!)”. Top Tip – “if you’re driving, allow 15 minutes to find somewhere to park”.

“The castle is situated in a picture postcard setting” – down a long drive through gardens with the portcullis still working – and “in the upstairs dining room of this luxury establishment you could imagine a long dining table and the nobles sitting round and having a feast”. No surprise that it always induces feedback, particularly as a “romantic choice”. But there’s general agreement that the “traditional British cuisine” is somewhere between OK and “nothing too special” (“The food doesn’t live up to the stunning setting and the predictability of the menu means we visit much less often these days”).