Littlehampton, British, Modern Restaurant Guide

In a “great situation on the beach” and in an even greater, Heatherwick Studio-designed building – comprising long, undulating ribbons of raw steel that are akin to driftwood – this is “more of a hybrid” than your standard seaside caff: whether you want a snack or a three-course meal, “the menu always has something for everyone, with delicious fish dishes” a feature.

“This 1920s-recreation of a medieval country house scores highly on atmos’”, having been designed for a scion of the Guinness brewing family by antiquarian and architect Amyas Phillips. Feedback on the tapestry-clad dining room was up-and-down last year, but there was nothing but praise in this year’s poll for its “professional” cuisine and “superb” service, with the “good value set lunch” (two courses £33, three courses £38) excellent value given the setting. It’s particularly recommended as somewhere “good to impress the in-laws”, and if you’re ready to pull out all the stops, bag them a room in one of the hotel’s cottages or houses that wind down to the Climping Coast.

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”.

“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”.

“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”).

As it heads into third decade, Viv Casson’s “slightly dated but cosy” restaurant (rustic, with exposed brick and many a beam) has long been known in these parts for its “lovely food and service”, which extends to regular themed dinners, including eight- or nine-course tasting menu nights.

2022 Review: “The food is excellent, and you’re made to feel welcome” at this showcase for the produce of the Goodwood Estate, an early convert to organic farming (although Lord March, the Duke of Richmond, is better known as a petrol-head). “They’ve turned the courtyard into a lovely space”, and the highlight of the menu is the ‘butcher’s board’ sharing selection of various meat cuts.

2024 Review: This 200-year-old local pub at the foot of the South Downs is “well run and popular”, with a “well-executed and great-value menu” of superior gastropub fare.

2023 Review: With its “delightful setting looking out across the South Downs” – a view from the window said to have inspired William Blake’s anthem Jerusalem in 1803 – this eighteenth-century coaching inn is quite a draw, especially in summer when you can dine in the garden. The cooking is generally “creditable” (although both highs and lows were reported this year). The business has been owned since 2007 by Giles Thompson, formerly executive head chef at The Ritz. Jerusalem.

“A very welcoming home from home feeling” underpins the appeal of this characterful venue, cutely located amidst the antique shops of this civilised small town. An upscale bistro/brasserie menu “tastes delicious and is locally sourced” and there’s also “an extensive wine list and cocktail list to choose from”. Top Menu Tips – “Lovely tender and generous portion of Wagyu beef croquette to start. The lamb rump had some really creative vegetable choices with an eastern hint”.

“This old-fashioned hotel features two restaurants sharing a kitchen – the more upmarket Sea School and Marwick ’s Brasserie”. Set in three 17th-century cottages and a converted barn, the property has been owned by the Wild family for 50 years, with chef Neil Hiskey running the kitchen for half of that time. A classic afternoon tea is also offered in Markwick’s, so it’s very much “a place to take aged relatives”.

2022 Review: Current owners The Epicurean Collection – behind a string of boutique pubs and inns – have a hit on their hands with this award-winning venture: a “worthy addition to an area generously supplied with high-quality country pubs”. The rolling South Downs beyond the windows inform much of the “imaginative menu”, with a particular accent on introducing non-shooting folk to game (the latter courtesy of the local Goodwood Estate).

2024 Review: Four miles from Chichester, and bordering the South Downs National Park, this 200-year-old pub-with-rooms is part proper boozer (upfront) and part tastefully arty restaurant offering ambitious gastrofare. Reporters this year praised the “warm ambience” and a “treat” of a menu that features some “standout courses” such as scallops and venison.

2023 Review: This “excellent South Downs destination in a picture-perfect village” – “with fine, restaurant-quality cooking” from chef Jesse Bryson (ex-Noble Rot and Leroy) – “is flourishing for good reason”. The stone-built seventeenth-century pub was taken over in 2020 by Angus Davies, a former manager at Chez Bruce and Lorne.