Need to know
11am, but flexible, subject to availability. Earliest check-in, 4pm.
All common areas are wheelchair accessible and there are a number of ground-floor rooms available on request.
At the hotel
Kitchen garden, vineyard, two treatment rooms, south-facing lawn terrace, free WiFi. In rooms: TV, larder stocked with locally sourced drinks and snacks, coffee and tea-making kit, air-conditioning and Bramley bath products.
Our favourite rooms
With a litter as good as this, it's hard to pick a favourite. In the main house, the roomy Room 2 (an Even Bigger Comfy Luxe) has unrivalled views over the vineyard, out by the stables the charming Chicken Shack had us clucking with delight and, for the ultimate romantic retreat, we'd be circling the Garden Wagons.
Tucked away at the back of the walled garden and through the old greenhouse are two Potting Shed treatment rooms. Naturally all treatments – mud wraps, revitalising facials and a range of restful rubs and scrubs – use only the most, well, natural products, with inspiration coming from the the soothing powers of the (nearby) sea.
Such are the restorative powers of the South Downs, the Bloomsbury Set would regularly decamp here in search of inspiration in the early 1900s, so some EM Forster or Virginia Woolf would make for fitting reading material.
The estate's original landowner Sir George Thomas lived in the main lodge while his architect, Joseph Bonomi, crafted something even grander. Such was Bonomi's local renown at the time, his name is even mentioned in Sense and Sensibility.
You're most welcome to bring dogs for walks around the grounds (avoiding the kitchen garden and other animal residents for obvious reasons) but they can't join human guests inside the hotel or restaurant. See more pet-friendly hotels in Arundel.
Very welcome. Kids portions are served in the restaurant, milk and baby food can be heated, extra beds can be added to rooms and there are some interconnecting options in some of the outer buildings.
The Pig group long ago raised the bar for environmentally responsible hospitality and this latest outpost continues the admirable work. Sporting one of their largest kitchen gardens yet means even more from the famed 25-mile menu travels mere metres, the on-site mushroom house uses waste coffee grounds as fertile fungus-growing soil, and free-roaming chickens provide the eggs. There are small touches like the recycled-paper menus being themselves repurposed as napkin rings and coasters, and big-picture projects running apprentice schemes, supporting Hospitality Action and local children's charities too.