The Strand House

Before the river silted up, these two Grade II listed buildings (one 13th-century, the other Tudor) stood on the quayside at Winchelsea harbour, below the lovely old town. They are now run as a small hotel by owners Hugh Davie and Mary Sullivan. 'She is a wonderful hostess,' said inspectors, 'full of energy, always friendly, around most of the day.' In the evening she dons chef's clothing, takes the orders and 'disappears into the kitchen' to produce 'honest, unpretentious' meals on a short daily-changing menu. She uses local produce in her dishes which might include salad of warm beetroot, black pudding and Sussex goat's cheese; organic Romney Marsh lamb cutlets, pork and herb sausage, red onion and mint sauce. Some of the bedrooms are up steep steps and many have low beams (which might 'leave an impression' on taller visitors). This year some rooms have been given a new bed and shower, and flat-screen TV. 'Our delightful room had flowery fabrics, a large inglenook fireplace, brass bedhead. Bags were carried and the room was serviced during breakfast', which has 'all manner of cooked dishes': 'they even make their own baked beans'. 'In the early morning we heard birds and pheasants.' (AR, and others)