The Alfold Barn was built in 1590 and has many connections with the local area and Canadian Air Force during the World War II. It was a tea rooms in the 1940's and was a regular haunt of many airmen. It used to be known as 'Gibbs Hatch', and became the Barn in the 1970's. The beams are all original, and are thought to date back to the Armada. Things have moved on and the Barn has been under the watchful eyes of the Maguire family since 2000. Fran, the chef takes great pride in all the food and only uses the freshest ingredients, where possible using locally sourced produce. The cheese is produced by the Harrison family approximately 800 meters from the Barn, Fish is a major part of the daily changing menu, lobsters and crabs being especially popular with the finer weather. The meat comes from John Murray in Loxwood (voted the best butcher in Sussex), and is featured in the famous slow roasted shank of Lamb, a new 14 hour slow cooked Beef (which is amazing), or the succulent Fillet Steak or Steak and Kidney Pies. Desserts are made by Carolyn (a chocoholic in her own right) and Dave. From rich chocolate torte to bread and butter pudding to Eton Mess, you will be glad you left a little room.