Just half an hour from Brighton,Jeremy’s unique selling point is its beautiful Borde Hill setting.

A converted stable block with a huge Victorian walled garden, the award-winning restaurant spills out on to a broad terrace, well-equipped with umbrellas and heaters, so you can enjoy your meal with a spectacular view whatever the weather.

Lush grapevines, honeysuckle and lavender grow alongside wild garlic and a vast selection of herbs, including sage, rosemary, thyme, fennel and mint – all of which are used in dishes on a menu worth shouting about.

For starters, you’ll find crispy deep-fried blue cheese goujons (£7.50), home-smoked Barbary duck breast (£9), and grilled red mullet with warm aubergine salad (£8.50), followed by mains including roast Balcombe partridge (£18), pan-fried linecaught sea bass (£19), and wild mushroom and goat’s cheese cannelloni (£13.50).

Among the desserts are sticky toffee pudding (£6), dry sherry-soaked sultanas poured over creme Catalan with apple and calvados sorbet (£6), and chocolate torte with marmalade ice cream (£6).

Inside, a comfortable, rustic-style dining room gives the impression of relaxed eating among friends. This is enhanced by the restaurant’s owners, Jeremy and Vera Ashpool, who emerge from the kitchen intheir aprons to have the occasional chat with their customers.

“The only reason we have survived 30 years in this business is because of our ability to multi-task,” reveals Jeremy.

Jeremy’s started in a pub kitchen in Cuckfield. “In some ways, I think we were the forerunners of the whole gastro pub revolution,” says Jeremy. “We wanted to get back to fine dining, so we bought the lease here in 1998.

“We have built up the business largely through word-of-mouth alone – nothing beats it. And we are lucky to have a very loyal customer base.”

A commitment to high standards of service and quality ingredients has much to do with their success. “You are only as good as the ingredients you have,” says Jeremy. “In summer, our organic vegetables are from Cuckfield, we grow herbs in the garden, and the fish is from Rye Bay, literally bought from the boat.”

An extensive wine list offers predominately European styles chosen from small, individual producers, and inspiration comes from regular trips abroad, resulting in an imaginative menu.