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This was the first Browns and opened in 1973 with one simple guiding belief, that classic food, well delivered in a stylish environment, would be a recipe for success. The only thing that has changed since then is the number of Browns, now running at fourteen, of which six are in London, all prospering with the same theme.

Some of their buildings are particularly legendary in style, sometimes listed and always interesting. Formerly a Building Society it is located in Duke Street, adjacent to the much-loved Lanes.

The main menu, available throughout the day, starts with appetisers, designed for sharing, with antipasti of Italian meat, vegetarian or seafood. Try also the flatbreads with a range of interesting toppings.

In amongst the thirteen starters expect to come across smoked duck, crisp noodle and cashew nut salad with red peppers, tumeric cauliflower, spring onions and a sherry vinaigrette. The fish and salad choices include fish and chips tempura battered cod with minted mushy peas and tartar sauce and pan-fried butterflied tiger prawns tossed with linguine in a tomato, coriander and chorizo sauce.

The same theme of comfortable food, well-cooked and presented, continues throughout the mains course with roast chicken breast in sour dough bread with baby spinach, tomato and mayonnaise, served with seasoned chips, and steak frites 6oz prime sirloin, served with a lemon, parsley and peppercorn butter.

Desserts include some indulgent Browns cheesecake with a selection of baked vanilla, blueberry and banoffee. By the way their breakfast and brunch menu is just one of the best as is the lunch and early menu. Little ones have their own dedicated menu where they can choose between tomato penne pasta and smoked fishcake with a hollandaise sauce and green salad.

The chalkboard carries a list of the day's specials, but every day except Sunday is Browns afternoon tea day, served from 2 to 5.30 pm.

Their breakfast and brunch menu is just one of the best. They also do a very slick prix fixe menu with two courses for £12.95.

The wine list is masterful and not over long, sometimes a great relief to those who find it difficult to navigate their way through an interesting list. Many bottles are available by the glass, very few cross the £20 mark. Helpfully each group of wines is classified under headings such as Old and New World, reserve selection and house recommendations.

Browns at Brighton are well able to deal with groups, and have special menus to look after their particular interests. Click on their excellent Website for further details and menu changes.

The Red Lion, in the picturesque Sussex village of Handcross, is the perfect blend of idyllic country retreat and contemporary gastro pub, and is ideal for a quick lunchtime bite, an intimate dinner or a leisurely Sunday lunch. Close to the well-heeled commuter towns of Haywards Heath and Horsham, between London and Brighton, it is no surprise to learn that the pub was once a coaching inn and has played host to Admiral Horatio Nelson himself.
 
Beautifully refurbished, the pub's striking interior continues the mélange of rustic and modern as original timber beams and wooden floors rub shoulders with banquette seating, faux animal skin barstools and framed modern art prints.

This unwavering attention to detail is also discernible in the Red Lion's modern British menu which offers a range of traditional pub favourites, freshly made pizzas and pasta dishes as well as daily specials which showcase the culinary passion of the kitchen team. This pursuit of excellence is a seam that runs through everything they do from the menu of seasonal dishes, made with market fresh locally sourced produce, to the drinks menu which boasts 'the best Gin and Tonic in the World' and tempting aperitivos such as a Flirtini or Frisky Bison.

Suitably enlivened diners can then head through to the light and airy restaurant area to enjoy starters that could include a mouth-watering button mushroom bourguignon with stirata Romana rustic bread or a homemade pork rilette with pear, balsamic and date chutney and toast also whets the appetite. Alternatively indulge in sharing plates such as a classic Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, taramasalata and flatbreads.

The Red Lion confounds expectations once more with a pizza range that sees tried and true classic stone-baked margheritas or Sicilianas sharing the page with more exotic toppings such as luganega sausage with spinach, goat's cheese and pine nuts; or luxurious smoked salmon and prawn with courgette, lemon crème fraiche, horseradish and rocket.

Comforting pub favourites include fillet steak garni, freshly battered fish and chips or classic burgers with a host of extras including chorizo, bacon or flat mushroom. But this is not standard pub grub and guests can also choose to go Mediterranean with gastronomic delights such as tiger prawn linguini with crab and chorizo or slow roasted pork lasagne. The international flavours don't end there either with globe-trotting dishes of chicken and chorizo in a piri piri sauce or crispy duck in a hoisin and plum sauce.

Desserts are some of the best you'll encounter with marmalade and orange blossom mascarpone; bourbon and raisin pudding with vanilla ice cream, banana cheesecake with toffee sauce and chocolate ice cream and warm brownie with vanilla ice cream and dark chocolate sauce. Alternatively there is a selection of local cheeses to set the buffs alight.

The Red Lion delights going over and above the standards you'd expect to find in your common or garden gastropub, yes you'll find locally sourced produce on the menu and dishes prepared with passion and attention to detail. But go beyond the admittedly excellent a la carte menu and the pub really shows its mettle.

Enjoy a whopping 50% off a bottle of red wine when you order a 21-day old steak as part of the weekly Steak and Wine Supper night every Wednesday. Sparkling Thursdays bring a discount on bubbly (and a complementary glass of Pimms Royale) and the Rothschild Supper Club offers two diners two courses and a bottle of prestigious Rothschild champagne for just £40.

More information can be found on their Website.

Think of Brighton, and English's springs to mind, particularly if seafood is your weakness; owned by the Leigh-Jones family since 1945, English's has established itself as one of the most famous seafood restaurants in the South of England. Established by the Braziers during the last century, the restaurant is set within three fishermen's cottages dating back 400 years with wonderful al fresco dining. The three series of murals painted in 1996 by two local art students, Catarina Perestrello and Mark Davies feature Edwardian dinner scenes in the Spode Room. The Wedgwood Room has after dinner pleasures, and the Minton commemorates the handbag scene from 'The Importance of Being Ernest', with none other than the author himself casting a sardonic eye over proceedings. The menu includes a comprehensive array of seafood dishes with a particular emphasis on local and sustainable produce.

Head Chef Gavin Lee started his career about 19 years ago at The Savoy in London, his interest in food started from a very young age, and he was lucky to be offered an apprenticeship in this premier London hotel at the age of 16. He has not looked back since. Gavin draws his inspiration from the creative process; the way a dish starts out in his head and culminates in a delicious meal. It's really about how the journey evolves along the way. Being a chef has also given him the opportunity to travel, having worked in some of the best kitchens in America and New Zealand amongst others.

Due to the seasonality of the products, the menu changes regularly to take advantage of the best that the markets have to offer. Ingredients are, whenever possible sourced locally and an ever increasing emphasis is put on sustainable sources both locally and further afield. Oysters are particularly popular, with a selection of rock oysters available all year round and a selection of native oysters available from September till the end of April. All the oysters come from well respected suppliers who take the utmost care and attention to ensure a superior product for the customer.

Great care and attention is taken in the selection of wines making the List. Bringing you a variety of wines with interesting back stories as well as great tone, character and taste. A good deal of time and effort has been spent sourcing, tasting and compiling a carefully chosen mix of wines, champagnes, dessert wines and half bottles which means it goes beyond the examples widely available on the High Street. The list is tweaked and refreshed on an on-going basis, whilst retaining many of the firm favourites. You also cannot fail to be impressed with the selection available by the glass, which offers variety and flexibility to your choice.

Whether you choose to sit 'sur le terroir', at the famous Oyster Bar or in one of the Edwardian plush dining rooms you will experience a traditional and expertly executed service which has all but disappeared in the modern wave of the branded restaurants. Whether it's due to the notable volumes of regular guests or the confidence and surety throughout this establishment, there is a genuine and relaxed friendliness in the air. The stereotypical pretentious nature synonymous with celebrated restaurants certainly does not exist here.

It's hard to say anything more about this restaurant so just go there, sit outside on a good day and enjoy superb seafood with the salty breeze off the Channel; or nestle into the plush red velvet and gold décor for an evening of unbridled pleasure.

For vastly more information about English's, a unique Brighton institution, their private dining and full menus, do visit their Website.

We hear a great deal about recycling these days - du Vin recycles attractive but un-loved buildings to restore real gems in the best tradition of British understated style.

Complement that with all that is best in the French bistro ethos, bars that reach out to please, and you have a setting that provides an inspirational background for people to meet, do business, get married, provide a base for golf or fishing, somewhere you can call your own for a private celebration, a spa or - most engagingly - a wine school that breaks the mould.

In Brighton, just a stone's throw from the seafront and the famous promenade, du Vin has taken on a gothic revival and mock Tudor building, the indulgence of a wine merchant who had clearly prospered or married well, or both. It occupies the site of an old inn and either copied the original or was designed by somebody who knew what he was about. Proximity to The Lanes means that parking can be tricky, but resort to Black Lion Street will yield an NCP.

A double height baronial hall houses the wine bar, overlooked by a gallery. There are 37 bedrooms including three loft suites, all with handsprung mattresses, fine Egyptian linen, deep baths and power showers. All rooms have high speed wireless internet access available. At weekends a 2 night minimum stay operates.

In the classy bistro head chef Rob Carr presides over a kitchen that produces a choice of six starters that could include "Springs" locally smoked salmon, feuilleté of wild mushroom and wild garlic leaves or a plate of teruel Serrano ham, Manchego cheese and roquette.

A crab crusted halibut with tagliatelle and chive velouté affords a real treat, or there's rump of lamb with braised red cabbage and madeira jus. Amongst the simple classics look for slow roasted pork belly with black olive crushed new potatoes.

Whilst one might argue that the whole point of being in a du Vin is to snuggle up to the wine list, this list is designed to march with the food and can only be described as superb, leaving no room for anything but the best. Service is telepathic in the best possible sense.

Click on their Website for full information and rates. Hotel du Vin, with fourteen options throughout Britain, awaits your call.

A cool contemporary Italian restaurant and venue with brown, red, and cream colour scheme, lots of exposed brickwork and sleek leather sofas in the bar area for drinks, lounging or coffee. Al Duomo is next door to the Royal Pavilion and close to the main shops, hotels, theatre and Dome complex.

The restaurant-venue is open all day is spread over five floors, and with a variety of separate eating and drinking areas, is ideal for both couples and groups. The ground floor consists of a restaurant area to the back, with a fantastic open oven where diners can watch their pizzas being cooked, offset by a mezzanine level with a conservatory-style glass ceiling above the main restaurant.

Three private rooms available for meetings and conferences can accommodate from 6 to 50 delegates and private dining area up to 120 guests for an intimate family occasion, corporate dining or a party celebration. The basement has a late licence and as such is the perfect party venue, with no need for guests to move on elsewhere once they have finished their meal.

There is also a large cordoned off patio to the front of the restaurant seating up to 60 people, a lovely spot to enjoy a bite to eat on a summer afternoon. Customers can take advantage of spectacular views of the Pavilion and the area enjoys full sunlight for most of the afternoon.

The setup of the restaurant means that there can be several parties going on at the same time, completely separately from each other, as well as a regular restaurant service on the ground floor, mezzanine and outside.

The extensive menu offers tempting Italian dishes, with a Neapolitan bias, plus a large selection of vegetarian dishes, meat and fresh fish. There are also daily specials such as fresh sea bass, sea bream and mussels, when in season, as well as the usual pizzas and pastas. All meals are cooked fresh on order and diners are free to enjoy their meal at leisure, rather than being hurried through.

Parties can choose one of the set menus, or Al Duomo can tailor create one to your exact wishes, depending on budgets and other requirements, and Alberto is happy to act as party planner, offering advice on how to throw the best bash for the occasion. A buffet and canapé menu is also available for a party or cocktail party, in one of the party rooms.

Whether it's an intimate meal, a quick spot of lunch or coffee or a full-on celebration you're after, Al Duomo offers a comfortable, stylish setting, a friendly atmosphere and a comprehensive, wide-ranging menu, for the real taste of Italy. Perfetto! To find out more, just visit their comprehensive Website.

Borde Hill Gardens are one of the great tourist attractions of Sussex, and, apart from being a wonderful dendrological experience, they also play host to Jeremy's Restaurant, benefiting from the classy modern European food that Jeremy's offers, while the restaurant gains with a dramatic setting. Described on their website as, 'its light and airy interior and expanse of outside terracing overlooking the Victorian walled garden, is a rare find' there are few who would disagree.

Jeremy and Vera Ashpool have gathered many thousands of loyal and appreciative customers over the years. The opening of Jeremy's at Borde Hill is an exciting step in their restaurant's evolution, which has led from a tiny bistro many years ago to today's national recognition and awards. Much of the success in the kitchen comes from the choice of produce and materials and the regular use of French and Spanish techniques keeps boredom at bay.

The food has a lot to recommend it, both in terms of range and quality, and typical starters could consist of cured mackerel with apple, smoked trout and horseradish salad; risotto of local game and mushrooms; tea smoked duck breast, plum relish and micro salad, and blue cheese mousse with walnut salad and garden grape dressing.

Their local signature dishes include roast loin of suet pudding of Balcombe venison with pomme Anna, hispy cabbage and red wine jus, and pan-fried rump of South Down lamb served alongside mini shepherd's pie, runner beans and rosemary jus.

Mains might well consist of roast South Coast sea bass, oyster beignet, homemade linguine, buttered spinach and a vanilla clam sauce; roast breast of ballotine of guinea fowl, organic kale, fondant potato and roasted plum sauce, or spiced roast pumpkin, split peas and sweet chilli dressing.

Outstanding amongst the array of puddings are blackcurrant and almond tart with blackcurrant and crème de cassis sorbet, and sticky toffee pudding with hot toffee sauce. House wines start from £16 for the white or red, and there is a good choice beyond in addition to a specially chosen selection each month to complement the seasonal dishes on the carte.

For more information, why not visit their Website for events and menus or even find details on planning your wedding at Jeremy's, a speciality of theirs.

An enjoyable evening in its comfortable, contemporary setting is full of pleasant surprises. While the umpteen benefits of a vegetarian diet have been loudly proclaimed for several years, Terre à Terre sets out to prove that it need not come at the expense of flavour or variety by indulging the palate with expertly blended ingredients to provide a culinary experience with a difference.

Terre à Terre's à la carte is as detailed as it is novel. Using seasonal vegetarian, vegan and organic products, including a host of locally sourced ingredients, it serves up piquant starters of  arepas chilli candy; deep fried corn cakes rolled in spice dust and served with chilli jelly, avocado and lime mayonnaise. While the wittily titled Peas Please turns out to be a delectable pea mousse served with a salad of broad beans, saffron new potatoes, white leeks and little gem hearts. For a sampling of dishes across the menu, why not try the Terre à tapas selection.

The unique combination of flavours continues with a host of sumptuous main course options. Crispy fried potato rösti comes with a buttered spinach topping and accompanied by a soft poached egg and melting cheese. Other choices include delectably soft buttermilk-soaked halloumi dipped in chip shop batter and served with chunky chips, vodka-spiked preserved plum tomatoes, bright fresh pea mint hash and pickled quails egg with a lemony Yemeni relish. There's also choice of shiitake, sake and kombu raman broth finished with courgette noodles, Chinese chives and soy; and red onion, mustard seed and cumin crumpets with ginger root chilli jam.

Delicious desserts such as the Middle Eastern inspired honey glazed pistachio and olive oil cake with velvety chocolate sorbet and a hot honeyed cardamom espresso shot, or sugar spice dusted doughnut straws served with sticky dipping chocolate and Rain Vodka sozzled cherries will satisfy even the sweetest tooth.

The same careful consideration extends to the organic and biodynamic wine list which sparkles with a variety of superb whites and reds from around the world including a Vega Lucia Blanco from Spain, Horsmonden Dry from East Sussex, Syrah from Chile and a Pinot Noir from New Zealand. Organic beers and ciders, aperitifs, cocktails and fruit juice will also quench the thirst.

More information can be found on their Website.

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.

A location on Eastbourne's Grand Parade and a menu boasting 50 ways to enjoy mussels, along with a selection of over 50 Belgian beers, makes The Belgian Café a popular hangout in this seaside town. Housed in a Georgian building, with panoramic seafront views out towards Beachy Head, the award-winning restaurant offers guests a lively ambience with the option of dining al fresco.
 
Freshly prepared seafood dominates the menu. You can choose to have your mussels on a platter, grilled, with a wide range of toppings; either goat's cheese and honey, bacon and cheese or tomatoes and garlic with olive oil and herbs, and served with bread, butter and frites with mayonnaise. There are also starters of deep fried whitebait with salad and tartare sauce; whole baby calamaris, pan fried with olive oil, garlic and a touch of chilli or deep fried in a light batter and served with tartare sauce. Other starters include seared scallops, cooked either with ginger and soy sauce or garlic and butter; and Scotch smoked salmon with salad, capers and lemon.

Your choice of mains could include salmon fishcakes served on a bed of pak choi with a lemon, cream and caper sauce and frites; sea bass fillets with Pont Neuf potatoes, a carrot purée and coulis of peppers; mixed fish brochette, a skewer of mixed fresh fish with peppers and onions served on a bed of rice with a champagne sauce or paupiette of plaice stuffed with a prawn mousseline and served with a cream and coriander sauce on a bed of rice. Alternatively, try the fisherman's pot, a mountain of mussels with mixed seafood in fish stock or a seafood pasta with mussels, gambas, scallops, cockles, squid and prawns cooked with olive oil, garlic and tomato sauce.
 
If you prefer meat for the main course, the menu offers wild boar and Leffe dark beer sausages; Belgian beef stew with traditional stoemp, a dish of mashed potatoes and carrots and other vegetables; chicken breast stuffed with brie and wrapped in Parma ham  served with salad and frites, or a gourmet lamb burger. A range of salads with mixed seafood, duck and chicken extends the menu's variety.
 
Vegetarians are also catered for with a choice of dishes including a Stilton, mushroom, cream and leek crêpe; chevre salad with warm goat's cheese, sesame seeds and mixed salad leaves or tagliatelle with courgette, fresh basil, garlic and sundried and fresh tomato. Children's tastes are catered to with a separate menu.
 
To conclude on a sweet note, choose from the ultimate Belgian chocolate mousse; Dame Blanche, vanilla ice cream with hot chocolate sauce and whipped Chantilly cream; Belgian waffle with a choice of toppings or rollo fondue with marshmallows and fruits.
 
The drinks list offers a variety of lagers and other beers ? white, blond, amber, dark, Trappist, Lambiek and fruit. Unusual beer cocktails offer more exciting options and include exotic combinations of chocolate beer, crème de menthe, passion fruit beer, Malibu, lemonade or coconut beer. In addition, guests can avail themselves of a choice of wines, champagne, spirits or soft drinks.

To gain further information, just visit their extremely comprehensive Website.

Set close to the bandstand on King Edward's Parade, The Mirabelle Restaurant at The Grand Hotel serves a fine modern European menu in its elegant dining room. A dining institution facing the picturesque seafront, The Grand Hotel is famed for its association with music, particularly the French composer Claude Debussy. The Mirabelle is perfect for a romantic dinner for two, or that special occasion with family and friends.
 
Showcasing seasonal classics, Head Chef Gerald Röser brings his vast experience and signature style to define The Mirabelle cuisine. Holding 2 AA Rosettes, The Mirabelle offers a variety of freshly prepared classics made using the best seasonal ingredients, which are locally sourced wherever possible.
 
Start with combinations like butter bean and oyster mushroom velouté with crisp chorizo topping, cassoulet salad with confit of duck leg and truffle dressing, or hand-carved Scottish smoked salmon, traditional blinis and chive crème fraîche.

Follow with the chef's delicious signature dishes of marinated rump of marsh lamb with rösti potatoes and red wine jus, roast goose breast with red cabbage, parsnip purée and parsnip crisp, French beans and Shiraz sauce, or fillet of sea bass with tomato and black olive salsa, saffron mash and baby spinach. Lunch and seasonal classics menus are also available.

Enjoy a selection of the best dishes from The Mirabelle's tasting menu, which offers seared diver scallops in truffle and champagne sauce, and Jerusalem artichoke soup with wild mushrooms. Meat dishes include squab pigeon breast winter salad with croutons, roast chestnuts and pumpkin, and roast loin of Sussex marsh lamb with minted pea purée, dauphinoise potatoes and garden vegetables. A carefully chosen glass of wine complements each dish.

A lunch menu could include starters of dolcelatte and green pea risotto with parmesan wafer, or pike soufflé with sea urchin and buttered lobster. Follow with a rich main course of pumpkin with chèvre and gratinated mushroom 'Wellington', or fillet of Scottish beef with leeks in Serrano ham and truffle jus.

The dessert selection offers tempting creations of passion fruit bavarois with red berry coulis, baked apple stuffed with spiced raisins and served with crumble mousse, and Madirofolo Madagascan chocolate fondant with Pain d'Epices au Miel ice cream. To finish on a lighter but no less satisfying note, try the chef's selection of fine British and continental cheeses, served on a slate plate.

In the period elegance of the adjoining Garden Restaurant, guests are offered equally sumptuous meals in a comfortably informal setting. For a delightful reprieve during the day, there is no better place than the Great Hall and its mouthwatering afternoon tea menu.

At the cocktail bar and lounge, unwind with a pre-dinner cocktail or relax with a selection of afters. An eclectic wine list offers connoisseurs the best examples from all round the world including, a Chateau Lamothe Cissac from France, and a Pinot Noir from New Zealand.

Throughout the year, The Mirabelle hosts a variety of gourmet dinners, as well as wine tastings.

To gain further information, just visit their extremely comprehensive Website.