-- OWNER/GENERAL MANAGER --
You can’t miss James, he’s 6 foot 6 inches tall and seems to be here 24/7.
Originally from Bermuda, James moved to England in 2008 to study Hospitality and Catering at Chichester College, before starting his full-time career at the local Ockenden Manor hotel, which held a Michelin star at the time. After enjoying a year in Canada Skiing alongside a position at the Fairmont Chateau Whistler, James returned to the local area to continue his career in some of the local fine dining restaurants, including Jeremy’s at Borde Hill.
James started at the the Rose and Crown in 2015 as the assistant manager, before taking over as manager 2 years later. A further 2 years later, the current owners decided to sell and James saw it as the perfect opportunity to fulfill a life long dream of owning his own restaurant and bar.
Unusually for front of house staff, he started his training in the kitchen. This experience has added to his understanding of food and menus when helping and guiding customers, as well as working with the chefs to develop new creations.
Passionate about the industry as well as the local community, James hopes to further develop the reputation that has been built here over the years while working with the community and supporting and showcasing some of the best of what Sussex has to offer.
-- HEAD CHEF --
Originally from Sussex, Simon trained at the Gable School of Cookery in Bristol before starting his career at Jack’s, also in Bristol. Positions at In Vino Veritas and Café Delice in Brighton followed, prior to returning to Bristol once more at The Glassboat.
Simon returned to Sussex in 2011 to take on the role as sous chef at Jeremy’s restaurant in Borde Hill, before opening his own restaurant here at the Rose and Crown with his father Mark in 2014. To which they later sold to James in 2019 when Mark retired, with Simon remaining as head chef.
Simon is passionate about produce and is happiest when putting together a plate that showcases seasonal and locally sourced ingredients. In addition to cooking full time, Simon also enjoys spending his spare time foraging for wild berries and unusual mushrooms.