Field and Fork the name can't be a better indicator of the restaurant's dedication to sourcing locally and thoughtfully. Simple and sophisticated dining is what it's all about and the cooking of Roux brothers-trained Sam Mahoney is indeed notable, while Janet does a commendable job of flexing her customer service skills.

A choice of starters include Parmesan glazed poached egg tartlet with smoked pancetta and spinach, and Welsh rarebit glazed fillet of salmon, spiced apple and chicory. Main courses are well-handled with confit of rabbit with parsley and mustard, carrot puree and salsify, and poached breast of free range duck with purple sprouting broccoli and aromatic vegetable broth. Desserts of white and dark chocolate marquise and iced brown sugar and ginger parfait may not exactly conform to your new diet plans.

Those looking for art beyond the plate could head to the Pallant House Gallery - a perfect antidote for an art fixation.