More than 80 people tucked into a good old-fashioned English brekkie at Upwaltham Barns to celebrate Farmhouse Breakfast Week.
The Countryside Alliance and the Royal Agricultural Benevolent Institute (RABI) joined forces once again this year and served up everything from bangers and bacon to marmalade and bread, all made in the surrounding area.
Sally Field, regional officer for RABI, told the Observer: "By holding this event, not only are we promoting our local suppliers, but bringing farmers and those who work in the rural community together.
"By serving all these breakfasts we have also raised more than 800 which is a great success and perhaps next year we can make this event even bigger."
Countryside Alliance regional director Michelle Nudds added: "Not only is breakfast important to the nation's physical health, it is important to the countryside's economic and social health, too.
"The farmers and producers who bring their produce from field to fork contribute their hard work and top-quality food and drink to the nation's breakfast tables.
"By supporting this initiative we are all supporting a chain of rural enterprise that ended with this delicious full English."
On the menu were sausages from Shiprods Farm near Billingshurst, bacon from Flint Acres Farm near Pulborough, eggs from Broadacre Farm in Steyning and black pudding courtesy of Rowland Kenny butchers at Petworth.
Southview Farm at Bury provided the milk, bread came from Slindon Bakery, mushrooms and tomatoes from Runcton Farm Shop, Ringden Farm in East Sussex provided the apple juice and Duncton's Judy Burden produced the marmalade.
The organisers thanked all those who had contributed to the menu and the Kersey family for the use of Upwaltham Barns.
Farmhouse Breakfast Week is an annual campaign that emphasises the importance of eating a healthy breakfast.
'Think Breakfast' is the theme of this year's celebration which encouraged everyone to wake up to breakfast as part of a healthy, balanced diet and active lifestyle.