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The Bull Inn, Sussex
February 2, 2016
Nestled in the foothills of the Sussex Downs, just a few miles from Brighton and the beautiful Sussex coast, is The Bull Inn – an idyllic country pub, bookable through the website Inn Places. It’s quintessentially cosy; everything you could want downstairs from a large log fire to comfy sofas and romantic nooks. The atmosphere is vibrant and welcoming yet unhurried. Dating back to the 16th century, the building is everything one expects from a Sussex inn – a hidden staircase leads you up to a series of rooms that despite being on the upper floors of the building, are spacious and light. Each room comes with a fully stocked mini bar, an entertainment system and sumptuous bathroom that is almost enough to keep you from exploring the surrounding countryside. Décor is countryside contemporary – an updated take on rural chic.
The drinks selection downstairs is a mix of craft and local beers, specially selected wines and classic cocktails, and the food menu is carefully curated selection of locally sourced ingredients – the local farmer brings in the lamb and stays for an ale. Menus change daily and the emphasis is on rustic comfort food with a gourmet twist.
The surrounding countryside offers a Sussex sparkling wine vineyard, an arts and crafts museum, several historic houses and areas of parkland, as well as being a short ride away from Brighton – it’s the sort of place that makes you promise yourself you will get away more – which thanks to InnPlaces is now possible.
Inn Places is a carefully selected list of the best inns up and down the country, with am emphasis on stylish accommodation, talented chefs and warm welcomes, all handpicked by industry expert and guide book writer David Hancock. Inns can be searched by proximity to London, proximity to water, allowing dogs, best for foodies and so on, and the website highlights local amenities such as foodie trails along with easily navigable rates, maps and booking forms – it takes the pain out of finding the perfect British mini break.
By Toby Mellors