Chris, who trained at River Cottage, has a clear vision for the food he wants his customers to enjoy. “For me, it is all about taking the best of what we have around us, whether it’s fresh fish and seafood from the Sussex Coast or our local meat, and showing it off at its best.” Customer favourites such as Chris’ slow roast pork belly, the Beef Wellington – cooked for precisely 19 minutes to get it just so – or the locally caught fish specials such as scallops or sea bass all underline his idea of a great meal.

And the food is complemented by the atmosphere created by Amanda and her team. When you first walk through the front door, the warmth of the open fire is matched by the warmth of the greeting. Amanda, who has not only run the Baloos at Goring but also restaurants in Europe and the US, believes that eating out should be a fun and relaxing experience. “I want people to feel comfortable at Baloos but still feel like they are special by giving them service with that personal touch.”