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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.

Prezzo has been delighting diners for over eight years, and this Italian restaurant chain has since been able to expand throughout large parts of England and Scotland with some 141 outlets.

Interestingly, the company seeks to restore either impressive buildings or ones of local interest. The conversion of the Newbury library and other listed buildings, such as those in Salisbury, Romsey and Mayfair, are all welcome examples of 'new use'. Their trendy and sophisticated décor usually consists of tiled or wooden floors with delicate lights and colourful paintings, along with wooden furniture and sparkling cutlery, creating a setting that is suitable for a relaxed lunch, a family meal or an evening out with friends.

The restaurants are of particular appeal to those who like genuine Italian cuisine, and they use only the best seasonal products, many of which are imported directly from Italy. The menu includes pizza, pasta, risotto, grilled meats, fresh salads and frequently changing specials.

The freshly baked breads, like the garlic bread with mozzarella cheese, are perfect for sharing and give you adequate breathing space to order starters to follow. Crab cakes served with garlic mayonnaise or grilled goat's cheese with plum tomatoes and caramelised onions on foccacia bread with a balsamic glaze set the tone for a hearty meal. Best fun is to order an antipasto platter to share made up from seven well loved Italian nibbles.

Find pastas such as the unusual penne con salmone, with oak-roasted salmon, broccoli and fresh chillies in a red pesto and cream sauce, or firm favourites like spaghetti with meatballs, spaghetti Bolognese, and fusilli al pesto, asparagus spears with field mushrooms and roasted peppers in a basil pesto sauce.

Amongst the special pastas, the pollo mariano, seasoned chicken, pepperoni sausage, roasted peppers and fusilli in tomato sauce, is interesting and different. Italian menus would be incomplete without risotto, like tiger prawns with petits pois in a creamy saffron sauce.

Classic pizzas embrace, among a wide selection, the popular napoletana, topped with yellowfin tuna, tomato, white anchovies, capers, red onion, mozzarella and marinated olives, and the much loved quattro stagioni - pepperoni sausage, prosciutto ham, artichoke, field mushrooms, capers, marinated olives, mozzarella and tomato.

Specials could include the pollo Siciliana, char-grilled chicken breast, prosciutto ham and plum tomato slices, baked with their blend of cheese, only one example from the many tempting offerings that come out from the Prezzo kitchens.

You can accompany the food with a variety of tipples, though for many, Italian food requires Italian wines to be enjoyed to the full, ranging from house wine through Morellino di Scansano and Prosecco to liqueurs and beer, and there is espresso or fresh ground coffee to wind up an enjoyable meal, in company with a glass of grappa or sambuca.

This is Italian food at its attractive best, convincing and bringing together the traditional with the modern twist or two against a background of excellent value.

Prezzo is a lively group and opportunities to improve and update are never left on the table for long. Keep up to date with a quick click on their Website.

Pizza Express remains a hugely popular bedrock of casual eating. Its popularity is testimony to the fact that across the country, they have restaurants where you will always be guaranteed a good nosh, with children's tastes being well catered for.

Pizza Express has gone even more Roman, and following the success of that particular example of listening to their public have introduced Romana pizzas, including the scorching Etna and the hearty Siciliana.

These pizzas are now thinner, bigger and crispier, and if that sounds like a marketing line, it is. However, unlike many such lines, this one is true, and their quality is always consistent, though cleverly they have still managed to retain a homemade feel to their pizzas.

As an alternative to pizza, try their pollo pesto - cavatappi pasta with torn chicken breast, mushrooms, red onions and mozzarella in a creamy gruyere, parmesan and pesto sauce and finished with grana padano - or the niçoise salad with mixed leaves, yellowfin tuna, free range egg, green beans, potatoes and tomatoes with olives, anchovies, capers and house dressing.

Many of the big chains have come a long way, and Pizza Express is certainly amongst them. One of the first to be quoted on the Stock Exchange - in 1993 - Pizza Express is not a franchise operation and retains tight control through its own staff.

Their wine list - though short - contains some surprisingly good offerings, especially their intense Australian Chardonnay, and a big, full-bodied Merlot from Cusumano, Sicilia.

The Swan Mountain Range Restaurant and Bar, located in a timber framed house, aims to bring its own brand of hospitality to the lively Forest Row community through warm reception, chirpy ambience and excellent cuisine. The menu there is varied, utilizes the best local produce and keeps the changing seasons in mind.

Share a mountain range feast, nachos, sweet chilli wings, barbeque ribs, goats' cheese crostini and garlic bread with your companion before moving on to a swordfish steak, which arrives with red chilli butter sauce, wild rice and vegetable medley. You could also choose to build your own pizza from a selection of two toppings on offer. Main course includes char grilled beef fillet, wrapped in Parma ham and topped with a beure vin blanc sauce served with sauté potato, mushroom, tomato and onion relish. Those with a sweet tooth can feast on banoffi and mountain mess, a heap of strawberries, meringue and cream.

There are numerous places to dine in a fine fashion in Sussex, but not many better than the two AA rosetted Anise at The Felbridge Hotel and Spa. This elegant restaurant with modern décor provides their chef with an opportunity to show off his expertise in using fine ingredients to turn out delicious and imaginative dishes; each beautifully presented and well balanced with a combination of classical techniques and culinary flair.

Prepare to be thoroughly tempted by first courses like tian of Dorset crab with lime and avocado, plum tomato, roasted pepper and chervil jelly or oxtail and field mushroom tart, ratatouille stuffed courgette, horseradish and parsley cream, via mains such as pan roasted fillet of line caught bass, potato fondant, braised fennel, broccoli and sauce vierge or loin of Romney Marsh lamb rolled in summer herbs with rosemary dauphinoise, baby spinach, sweetbread fritters and sloe gin jus through to puddings that could include warm vanilla roasted peach, rice pudding ice cream, raspberries and crisp orange tuille or Victoria plum meringue pie with spiced plum ice cream.

Located in a 16th century Grade II listed building on High Street, Nizam Indian Restaurant and Tea lounge is conveniently open all day bringing together lovers of classic Indian food and one of the world's most popular drinks. Even the setting is just right, with original beams and traditional artwork adding a touch of authenticity.

Step in to the Nizam Tea Lounge for a tea tour across the world, and of course there's a selection of cakes, pastries, sandwiches and desserts, and something light at lunchtime.

Embark on an enjoyable dining experience at the restaurant in the evening with the kitchen emphasising on flavours as is evident in their special dishes such as murg khurchan - breast of chicken cooked with garlic pickle, spring onion and dried red chillies - the impact being slightly more than the spicy Madras curry. A duck biriyani rests in its mildness enhanced by butter and cream and those who vouch for healthy eating could choose chicken tikka or fillet of salmon in spices.

A fine dining Sussex restaurant, AG's Grill Room at Alexander House Hotel in Turners Hill offers an excellent modern European menu and service to match. Executive chef Paul Nixon complements traditional favourites with modern cooking methods for an imaginative and seasonally changing à la carte menu. The mellow ambience allows guests to unwind in comfort and enjoy the hotel in its acres of stunning gardens and parkland right in the heart of the southern English countryside.

The grill menu features specialties such as local Redland farm lamb and dry aged steaks plus daily seafood fresh from the South Coast. Diners can also choose from dishes such as marbled game terrine with red onion marmalade, braised oxtail with seared foie gras, pot roasted breast of pheasant and poached loin of venison. Native oysters 'au naturel', trio of rabbit and surf and turf offer more variety. Finish with delightful dessert of pistachio and olive cake with blood orange bavarois and yoghurt sorbet. An extensive wine list offers a tour of Old and New World vineyards without getting out of your chair.