Hannah Bamford – General Manager
Hannah has been working in restaurants for over twelve years and has worked with Matt for the last five, looking after his front of house operations. She spent her formative years training at boutique restaurants and hotels in rural Berkshire before moving to Sussex in 2016.
Hannah’s passion is wine and she has taken great care in curating a unique and interesting wine list to pair perfectly with your meal. She takes incredible pride in her restaurant and, working alongside her talented front of house team, she is determined to deliver a fantastic experience to each and every guest.
Jackson Heron – Sous Chef
Jackson started training as a chef seven years ago, working in busy restaurants in central London. On his days off, he worked at The Typing Room where he developed a love for fine cuisine, quality ingredients and excellent hospitality. He moved to the South East in 2016 and began working at 64 Degrees as their commis chef. Over the last three years he has worked hard and successfully progressed to Sous Chef, enjoying the creativity of their ever-changing menu.
Jackson has been part of team Heritage since day one and helps Matt with the day-to-day running of the kitchen. He’s also unofficial head-of-bins, but don’t tell him we said that.
Elysabeth – Deputy Manager
Elysabeth is our newest member of our senior team, joining us in November 2020. She brings with her a wealth of experience having trained at the Edge Hotel school in Essex. She has worked in numerous quality establishments around Sussex including a stint at South Lodge Hotel with Matt a few years back.
She has really hit the ground running here at Heritage and we envisage a bright future ahead of her here. She is focused, friendly and immensely passionate about food, drink & hospitality so a perfect addition to team H. She has even made it on to the small screens after challenging Heston Blumenthal in a roast potato cook off back in 2018.
These days Elysabeth spends her time organising the bar, so if you catch someone covered in beer after a keg-tap gone wrong, it’s probably her.
Georgie Walker – Restaurant Manager
Georgie joined team Heritage in December 2019 after returning from travelling in Australia. Whilst abroad, she honed her skills working at a number of highly rated restaurants. Georgie is passionate, enthusiastic and incredibly driven and has already proven to be a Front of House superstar. She joined us as Assistant Restaurant Manager, but has recently been promoted to Restaurant Manager after proving herself to be an exceptional member of the management team and showcasing her ability to deliver consistently excellent service.
Always with a smile on her face and with a love of red wine that may even rival Hannah’s, Georgie has recently started her formal wine training passing her WSET Level 2 with Merit. She is known for being the most clumsy member of staff – regularly falling over her own feet and sometimes even taking our coffee grinder down with her.
Joe Murphy – Junior Sous Chef
Joe began training as a young chef in 2016 at Restaurant Tristan’s in Horsham. He completed his apprenticeship and continued working for Tristan until early 2019. He created and designed innovative and quirky desserts with original ingredients.
After leaving Tristan’s, he completed a brief placement at Michelin starred ‘The Latymer’, where he worked alongside Matt Worswick. Joe brings his inventive and bold ideas to our kitchen and produces top quality dishes for each and every guest. He recently took part in the Sussex Young Chef of the Year competition and did very well. After two years of hard work and dedication, Joe was promoted to Junior Sous Chef in August.
Shauna Clarke – Reservations Manager
Shauna has been part of team Heritage since the opening in August 2019, after impressing Hannah & Matt with the incredible amount of homework she’d done to prepare for her interview. Since then she has gone from strength to strength and has recently been promoted to head waitress and reservations manager. She is responsible for managing reservations, group bookings and helps to look after and train our junior team members, to ensure everyone is working to her very high standards.
Shauna is a formidable force in the hospitality industry – she’s the most lovely member of staff but also the most terrifying and she can often be found bossing us all (Hannah & Matt included) around the restaurant.
Joel Pugh – Chef de Partie
Joel joins us at Heritage as Chef de Partie. Having worked in Michelin Starred kitchens previously, Joel comes to us with a passion for local, seasonal ingredients. He has a particular love for foraging in the woodland for ingredients that he can incorporate into his dishes. He is a big personality in the kitchen and is now responsible for the pastry section. He’s know for his incredible love for mayonnaise as well as a number of staff dinner masterpieces, with the pièce de résistance being a chicken nugget roast dinner with all the trimmings, of course.
In his spare time you can still find him cooking at home and he is always experimenting with new techniques and methods in order to further refine his cooking.
Emily Sampson – Chef de Partie
Emily joined team Heritage in August 2021 and is currently looking after the garnish section, which means rolling a lot of pasta and preparing all the vegetables that feature across our menu. Emily has worked in a couple of local restaurants and trained under chef Johnny Stanford, who is a great friend of Matt’s and who has taught her invaluable skills which she now brings to the Heritage kitchen.
Emily has quickly established herself within the team and she’s even replaced Joel as Shauna’s favourite breakfast chef – no easy feat!
Alex Bicknell – Chef de Partie
Alex also joined team Heritage in August 2021 having worked at Alexander House hotel for the last few years, where he trained in the hotel’s busy restaurant. He is currently looking after the larder section in our kitchen, so he’s now responsible for those delicate shortcrust tarts that you’ve seen on Matt’s instagram – no pressure Alex.
He wears arguably the best shoes in the building – his crocs have doughnuts on, so keep an eye out for those. Alex is known for never eating any vegetables, so Jackson tries his best to disguise them in staff lunch to keep him from getting scurvy.
Bobby Shepherd – Apprentice
Bobby was meant to join us last summer for a work experience placement as part of his final year at school, a plan that was unfortunately thwarted by the pandemic. Instead he joined us this summer as our apprentice before he heads off to culinary college in September. He’s learnt a lot since starting and now even takes some of the dishes out to tables to introduce them to our guests. During service Bobby, prepares all the snacks for the first course on our menus and its been amazing to watch how quickly he has improved over the last few months. His least favourite job is peeling tomatoes, but other than that he is enjoying his time in the kitchen!