There are places where even the mention of their name induces a sigh of contentment as the eyes mist over with the recollections, and so it is with Gravetye; after all the name itself is evocative, like a favoured place from a Dornford Yates novel.

There is still no reason to change one word of those sentiments. To go to Gravetye is to make a journey as far back as 1598 when Richard Infield built the house for his wife, Katherine, so little has changed. Between 1884-1935 William Robinson, one of the great pioneering gardeners of all time created the English garden that still exists, surrounded by its 1000-acre ring of magnificent trees.

An imposing array of comments in the independent guides points the way to a hotel that delivers nothing but the best, with the Good Food Guide 2009, Good Hotel Guide, 2010, AA Guide 2010 and the Zagat Restaurant Hotel Survey 2010 all in very complimentary mood. It has also been listed in the Michelin Guide.

Their 17 bedrooms, all named after tree species to be found on the estate, are spacious and comfortable, providing guests with a relaxing, homely atmosphere, designed to suit all requirements, some with excellent views over the surrounding countryside. All rooms have en suite facilities. The hotel is well-equipped to handle business travellers with wireless internet facilities available throughout.

A compelling centrepiece of Gravetye is the oak-panelled dining room in which a seasonal à la carte menu of distinction is served from the kitchens of Chef Rupert Gleadow and his brigade. Described as "modern British", Rupert's dishes give more than a hint to his international experience and Scottish birth and he is fortunate to be able to call upon Gravetye's one acre walled kitchen garden, from which around 95% of all fruit and vegetables used in the kitchen come.

No dress code as such prevails, but there is a tendency, perhaps engendered by the history and style of this beautiful room which gives a sense of occasion, for men to resort to jacket and tie in the evenings. Foie gras parfait with roasted hazelnuts, pickled girolles and salted grapes gives an example of Rupert's talent in the culinary world, though the sweet and poached organic salmon with textures of garden beetroot and coriander yoghurt dressing can be equally commanding.

Fillet of wild sea bass with seared baby squid, squid ink ravioli and piquillo pepper salsa, and roasted breast of Gressingham duck is escorted by confit leg bon bons, curly kale, golden beetroot and lapsang souchong sauce. To round off this spring feast few things could be better than a fig custard tart with cinnamon marshmallow and flapjack ice cream.

An all day menu on Sundays, available from 10am to 10pm enables more casual eating, on the garden or in the other less formal rooms. Bearing a rather brasserie appeal it is designed to cater for those unencumbered by schedules who can wander in at any time during the day and have a thoroughly good meal of however many courses they choose.

Smoked chicken breast, pak choi and cashew salad with sweet chilli and ginger dressing sets the pace, and king prawns, seasonal fish and tomato offers a light snack. In a different league is the line caught fillet of wild sea bass with seared baby squid, poached fillet of South Coast brill, or poached and seared fillet of Hereford beef, followed by possibly the meringue of English raspberries with praline and milk chocolate mousse.

Afternoon tea at Gravetye is one of those happy experiences that one might reflect upon when languishing in some less than attractive part of a foreign land. Taken at the traditional leisurely pace guests will find a choice of tea, fruit and plain scones, a selection of traditional sandwiches, and Gravetye preserves lemon and thyme posset, and lemon crunchies, white chocolate and praline biscuits. For a consideration a glass of Tattinger champagne can be added.

There can be few things more quintessentially English than sitting in the shade of Gravetye's magnificent trees enjoying the view and this wonderful culinary idiosyncrasy called afternoon tea, for which we have to thank the 7th Duchess of Bedford whose hectic life style led to a 'sinking feeling' around 4pm that was best assuaged by some modest sustenance.

Like everything else at Gravetye, the wine list of some 500 bins displays the same care and attention. The qualified Sommelier will be pleased to offer advice if needed, and guests will find a range of wines that caters for all tastes and pockets.

There can be few better places in which to tie the knot, whether they be civil weddings, or partnerships, than Gravetye. Its ample acres, air of continuity and calm offer what so many seek for their special day. Arrange a meeting with Amy Gleadow, the general manager, to see what they can do for you.

Gravetye's attractive Website will keep you up to date, particularly with the seasonal menu changes.