Arundel Restaurant Guide

“Deservedly popular, local chef-run place in the middle of town” – a simply but effectively decorated operation run by Lee & Liz Parsons, which won very consistently high ratings all-round last year for its “thoughtful but relaxed service” and “wonderful” cooking that “makes brilliant use of local produce” to create “fantastic flavours”: “the bread alone tells you the place knows its stuff!” A meal comes “at a realistic price” too.

“Utterly consistent and fabulous” – chef Lee Williams “never lets you down” at his restaurant-with-rooms in a Regency house looking out over Arundel Castle. Its talking-point is the “beautiful gold-leaf ceiling” in the dining room, which was made in Florence in the sixteenth century. Local seafood is the star on a “delicious” menu (“especially when fresh lobster is in season”).

Chef-owner Michael Etherington’s “relaxed and good-value” operation has a double identity – by day, it’s a café serving breakfast, brunch and toasties, but on Wednesday to Saturday nights it looks south to serve “great tapas” and other Spanish/Moroccan dishes.

One of three new Pig hotels planned over the next few years (The Pig at Bridge Place and The Pig at Harlyn Bay open in 2019). The West Sussex hotel will be situated in Grade II-listed Madehurst Lodge. As with previous Pig properties, the restaurant will be supplied with locally sourced ingredients by farms within a 25 mile radius.