Stepping into this historic building provides a feast for the senses: there is the pleasing aroma of burning woodchips, easy-on-the-eye antique furnishings and the gentle tinkling of a piano to be enjoyed.

But it is for its horticultural efforts that this comely old manor is most renowned. Former owner William Robertson – who owned and ran the property between 1884 and 1995 – was regarded as one of the pre-eminent gardeners of his era, and his (green) fingerprints are to be seen on a jaunt round Gravetye’s grounds.

Particularly impressive is the property’s acre-large kitchen garden, which supplies head chef George Blogg – once of Le Champignon Sauvage and Phil Howard's The Square – with a glut of princely produce.

George’s immaculate preparations – Partridge with black pudding, Brussels, savoy and quince; Glazed tart of pig’s cheek, roasted celeriac, pear sorbet and wild cress; Caramelised white chocolate mousse, variations of apple, muscavado and cinnamon – revel in Gravetye’s unique flora (both wild and cultivated) and perfectly echo the atmosphere of English quintessence which pervades.

Which isn’t to say the food is dull or antiquated; as George proves himself to be a master of rejigging classic formulations (think Acorn crème brulee). 'Gravetye has always been very pioneering – through the garden, through the hotel… you can almost use that as an argument to not completely modernise but add a newer twist to the food,' he explains.

Gravetye was AA’s Hotel of the Year in 2013/2014 and has seventeen sumptuous bedrooms and suites – each named after a species of tree found on the estate. It also underwent an extensive refurbishment at the beginning of 2018, introducing a light, natural and bright decor to match the beautiful gardens.