In the spring the Duke looks divine, its cottage walls engulfed by flowering wisteria. Beyond is the tiered garden, with babbling pools and huge Weald views. Latch doors lead to two tiny bars that creak with character – well-worn tongue-and-groove walls, low ceilings, scrubbed tables, log fires in the grate. Choose a pint of Hip Hop or Goodwood Organic Blonde from the cask. Rescued from closure by a local a few years back, the Duke has Simon Goodman as chef-landlord (2010 Pub Chef of the Year), and the new dining room, a light, modern, country confection with a big fire, is a show-stopper. And there’s a terrace with a marvellous view. Daily menus rely on fresh local produce, including Goodwood organic rib-eye steak, estate venison and South Downs lamb; Sunday roasts are brought as a joint to the table and the fresh Irish oyster platter is a treasure.