Photographs by Orlando Gili & Words by Isabelle Hopewell

I always forget just how easy it is to get out of London. And while the English capital is an utter delight - a city well worth moving across the globe for - getting out every now and then is remarkably good for the soul.

Drive an hour and a bit from the bustle of Bermondsey, as I did one glorious September morning, and you’ll find yourself amongst the fields and forests of Sussex … the deliciously verdant county that is home to the dreamy/stately/divine Gravetye Manor. Flower bedecked, wondrously historic and with a flair for luxury, this country-manor-house-turned-17-bedroom-hotel boats 1,000 acres of lovingly-tended grounds, a Michelin-starred restaurant and opulence aplenty. It is a hideaway for all seasons, a bolthole with character, an ornate, brilliantly decorated secret you long to keep all to yourself.

While it’s difficult to pick a stand out feature, the gardens themselves are things of absolute beauty. The original landscaping was done by Gravetye’s once-owner William Robinson, hailed by many of one of England’s greatest gardeners. He pioneered the English natural garden style, working with rather than attempting to control the land’s natural splendour. Today the grounds are a wonderland. A wildflower meadow tumbles towards the manor’s Hammer Lake (a by-product of historic iron-smelting). Beyond this lies an inviting network of walking trails, many of which, after passing through woodlands and picturesque towns, lead you to local pubs, live the charming 16th century Cat Inn.

There is an orchard whose trees were laden with late-summer apples and pears (while peaches flourished in the nearby Peach House), a croquet lawn and an expansive kitchen garden, which grows fruit, herbs, vegetables and flowers used to supply the kitchen.

And on the subject of kitchens … when it comes to The Dining Room - oh my! Recently renovated, the space is a modern, light-bathed, gallery-esque space - all glass, stone, pastel flourishes and painted florals. It is glass fronted - an ingenious was of inviting the natural world in, a feature that is most captivating come breakfast (or lunch). When the sun descends and dinner is served - after some Sussex bubbles in the wood-panelled lounge, this is English wine country after all - it is the artwork adorning the walls and tableware, created by French artist Claire Basler, that will provide all the conversation fodder required - splendid and soothing in equal measure.

There is no better backdrop for the fare of Head Chef George Blogg - my seasonal feast a delectable medley of rich native lobster served with sunflower seeds, fennel and kumquat (my companion’s cured Isle of Gigha Halibut an equally piquant joy), followed by beautifully balanced local roe venison, made exquisite by leek, black garlic and hen of the wood - the combination so heavenly we both felt the need to order the same main! Out feast concluded with a glorious assortment of British cheeses and coffee beside one of the manor’s many fires - the experience timeless, refined and scrumptious.

Retiring to our converted attic bedroom - a homely, contemporary, flower-inspired space that managed to fuse country-chic with modern-luxury (each room in uniquely shaped and decorated, yet all have soothing palettes and plush fabrics that are inspired by the grounds) - I mused on my meal while soaking in the roll top tub before tumbling into a cloud-soft bed, so at ease I can’t quire remember if I dreamed.

What I do know is that Gravetye Manor is one of the most remarkable places to wake up. Beyond the window (and in our rather spacious room, there were many) the sky was the blue, the fields green and the gardens blissful. A final morning stroll through the last of summer’s blooms - thriving and resplendent - had me breathing deeper, moving slower, and just about ready to return to the modern world. For those seeking to daydream, dine and repose somewhere historic and wondrous, Gravetye really does tick all of the boxes.

To learn more about the property and book a meal or room, click here.