The Gallivant

“We are obsessed with making people happy. We do this by treating our guests as if they are guests in our own home, providing beautiful, relaxing spaces and serving food that is delicious, beautiful and inspiring. Everything is homemade in the kitchen or supplied by local producers and artisans. We are huge supporters of the burgeoning English wine scene and believe we now have the largest English wine list in the country, as well as a large selection of British spirits – it grows by the month. We serve some of the freshest fish you are ever likely to eat, supplied directly by local fishermen, who might call us while out at sea when they find something notable in their nets.”

Hand-picked Dungeness crab with heritage tomato and fennel; Romney salt marsh lamb with confit potatoes and local broccoli; and line-caught Hastings cod with foraged sea vegetables, pickled tomatoes and garlic croutons.

This boutique hotel manages to be genuinely relaxed, thanks to its beachside vibes and the incredibly thoughtful way they look after their staff. Sure, the cooking is fantastic, the local sourcing is fanatical, and the work to involve local wineries is joyful. But clearly by looking after your own staff so well, employing the majority locally, paying a £9 minimum hourly wage, closing Mondays for training, and offering free yoga, you inspire them to pass on a lot of love to your guests.