A review in the Telegraph Travel supplement said generosity was Rustington Manor’s only fault, which is impressive, coming from the paper’s harsh hotel critic Paddy Burt.

It’s even better when you consider owners Su and Jonathan Wadsworth used to work in the family greengrocers.

“We got a call from the Telegraph to say an inspector had been and their review was going in two days later,” says Su. “My mum went to the newsagents at 5.30am and dropped a copy round. We were so pleased – for them to find just one fault was pretty amazing.”

The reviewer had kind words to say about the rooms, the service and the food, and also praised the venue’s atmosphere and decor.

Su’s husband Jonathan is the restaurant’s head chef and has worked his way through kitchens in establishments including the Savoy and Crabwall Manor in Chester, before becoming head chef at the Moat House hotel in Harrogate at the tender age of 21.

Deciding they wanted a break from the hospitality business, the couple went to work for Jonathan’s dad at Barry Wadsworth Greengrocers, in Rustington, and the break turned into 15 years of hard graft.

But when Rustington Manor came on the market, they felt it was the perfect time to return to the industry.

“We wanted somewhere in Rustington. It’s nice to be able to bring something new to the area,” says Su. “The fact it was a B&B added an extra dimension to the business, which appealed to us.”

Also open to non-residents, the fine dining restaurant specializes in wholesome, English food with an a la carte menu. When he can, Jonathan sources game, meat, fish, fruit and vegetables from Sussex.

You’re likely to find such delights as crab, quail and venison on the menu, which includes starters such as cream of parsnip and chestnut soup, and Cornish crab gratin.

Main courses on offer include roast saddle of Sussex venison with roasted vegetables and cinnamon sauce, breast of Barbary duck served with plum sauce and roasted squash, and pan-fried local sea bass, while desserts range from lemon rice pudding with poached plums to mixed berry shortbread.

The menu changes seasonally and a separate lunch and garden menu is also available.