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Surrounded by stately homes, museums, antique shops and the seventeenth century stone building which houses it The Grove Inn, Petworth may exude the sort of charm synonymous with ancient towns in England. The conservatory restaurant with a view over the beautiful gardens overlooking the South Downs and the cosy bar area with oak beams and inglenook fire place, all set the tone for a relaxed meal in idyllic surroundings.

The kitchen's focus on British and gastropub staples are evident in dishes such as homemade salmon fishcake with a dill sauce, and real ale battered fish and chips, as well as lobster and dressed crab salads. Mains take in baked chicken breast filled with a mushroom stuffing and wrapped in streaky bacon and natural smoked haddock topped with Welsh rarebit. Finish perhaps with banana fritters in toffee sauce and Devonshire ice cream or a choice of four cheese boards.

The keenly priced wine list at The Grove Inn is concise with bins from around the world.

One of those delightful sturdily built Sussex pubs that suddenly materialise round a bend in the road, demanding attention, and more often that not receiving it. This one has taken full advantage of the move towards dine and sleep, with luxurious suites and bedrooms that would charm most people out of any desire to move one inch further.

So whilst the 17th century still prevails it does so with deference to time moving on, most certainly as far as the restaurant is concerned, where a combination of the best of the London markets and sound local produce blend by means of an exciting menu.

Amongst the starters expect to finds sautéed pigeon breasts, smoked haddock with spinach and poached egg, or herb crusted sardines. West Sussex rack of lamb competes with grilled whole lemon sole or roasted quail, but my money goes on the homemade steak and kidney suet pudding with creamed potatoes and braised cabbage.

The desserts offer the customary range of temptations, including a simple baked rice pudding much enlivened by butterscotch sauce, which makes in an interesting variant on the customary raspberry jam, but keep an eye open also for the baked Camembert served with homemade sultana and almond bread, with red onion chutney. En passant they recommend a dessert wine from Sicily, Moscato de Pantellaria, which is seductive in the extreme.

A good wine list, excellent service and the distinct feeling that they are out to please for all the right reasons makes this a place not to miss.

Originally built in the 16th century and first named The Swan, the Inn was given on a lifetime lease to the well-known Sussex cricketer Jem Dean on his retirement. He re-named it "The Cricketers" in honour of his friends and drinking partners. "Joyous Jem", as he was known, was a celebrated all-rounder who played 112 times for Sussex between 1835 and 1860; he was a regular in John Wisden's United all England XI. Jem Dean was born in Duncton in 1816 and died there, in The Cricketers, on Christmas Day 1881.

The Cricketers has a bit of everything about it food-wise, it can truly be described as a bit of an all-rounder, from an excellent bar menu at sensible prices, through to the full 'a la carte' dining.

It offers choices like dolcelatte and red onion tarte with beetroot sorbet and honey cream or pan-fried chicken livers and crispy pancetta on watercress and spring onion salad, with roasted tomato mayonnaise, with mains such as roast loin of new season lamb with minted spinach and porcini canon and a woody herb and shiraz gravy, corn-fed chicken stuffed with parma ham, feta and purple basil with stir-fried summer greens, or grilled pork fillet on chorizo and apple frittata with blue cheese guacamole and home-made frites.

Tucked away in the village of Byworth, The Black Horse Inn is a 16th century free house that retains its character from a bygone era while at the same time serving food which is contemporary and diverse. Set in an old-world style ambience, the dining area is spacious and has a very rustic feel with massive oak beams, bare board flooring, long wooden tables, walls of old photographs and three roaring open fires which are a blessing in winters. Guests can either choose to have their meals in the upstairs dining rooms overlooking the beautiful valley in the South Downs or al fresco, while enjoying the view of the lush gardens; both have their own individual charm.

The menu serves up fresh and generous portions of Scottish smoked salmon slices with fresh cream, dill and lemon dressing; braised quarter lamb shoulder with mint; and honey gravy with fresh local vegetables and buttered new potatoes. This is followed by scrumptious desserts of home-made rhubarb, apple and raspberry crumble with cream.

The bar area serves a range of ales, including the award-winning Cheriton Pots, Ironside and King Alfred, all locally produced, alongside more modern choices.