-- EXECUTIVE CHEF/OWNER --
Originally from Sussex, Simon trained at the Gable School of Cookery in Bristol before starting his career at Jack’s in Bristol, where he met fellow chef Alan Doyle, now working with him in the kitchen at the Rose and Crown. Positions at In Vino Veritas and Café Delice in Brighton followed, prior to a return to Bristol to work with Alan once more at The Glassboat.
Simon returned to Sussex in 2011 to take a role as sous chef at Jeremy’s fine dining restaurant in Borde Hill, before finally opening the Rose and Crown with his dad Mark in 2014. Simon is passionate about produce and is never happier than when putting together a plate of food that showcases seasonal and locally sourced ingredients. In addition to cooking full time, Simon also teaches cookery at a local school and spends his spare time foraging for unusual mushrooms.
-- OWNER --
Former accountant and enthusiastic foodie Mark has a background in business development, running the family engineering company for many years before working as practice manager for various Sussex firms, most recently top 100 accountancy firm Hilton Sharp and Clarke.
His interest in all things food-related has led him to many Michelin starred restaurants, and he has long dreamt of turning his commercial experience to the restaurant business. On acquiring the Rose and Crown in 2014, he has engaged almost all of his family in the restaurant’s development, believing that a true family business is most likely to see success. A keen sailor, Mark is often found travelling to Chichester to spend a week sailing off the south coast.
-- GENERAL MANAGER --
You can’t miss James, he is 6 foot 6 inches tall. He does not only bring height to the team but experience from working in local fine dining establishments including the Michelin star Ockenden Manor.
Unusually for front of house staff he started his training in the kitchen and this experience has added to his understanding of food when helping and guiding customers. His experience in other establishments has been extremely useful and we welcome his input as we strive to improve.