Perfect for visitors to the South Downs National Park, within which The Bull stands, this cosy 450-year-old inn has been sympathetically restored with open fires, bare floorboards and candlelit scrubbed tables. With three bars and dining areas, locals and visitors alike settle comfortably in their chosen spot. Choices continue with The Bull’s drinks list: 13 craft beers and local ales include Bedlam from the pub’s own brewery, and there’s a London stout on draught too; ciders are well represented with the county’s own Silly Moo as well as those from the West Country; wines served by the glass exceed 20 in number; and there are even half a dozen house cocktails. If it’s good food you’re after, the friendly, knowledgeable staff will help you order from head chef Dion Scott’s AA-Rosette menu, which showcases local produce from Sussex farms and estates, as well as vegetables, fruit and herbs from the pub’s own abundant kitchen garden. Starters could include fig, goats’ cheese and rocket salad with pine nuts and port reduction; or cured salmon with dill potato pancake, fennel and beetroot salad. Roast partridge, served with Savoy cabbage, chestnuts, bacon and juniper is a warming winter main course. On Sundays the popular roasts come with all the trimmings; or try the smoked haddock chowder with poached duck egg for a change. Desserts are firm favourites along the lines of chocolate brownie with vanilla ice cream; and rice pudding with poached quince. You can walk it all off with a trek over the South Downs – routes recommended at the bar will take you beyond the village and up onto the hills of Ditchling Beacon.