The Heritage Team

Matt Gillan – Chef Director

Matt has lived and worked in rural Sussex for the last 10 years and he has previously opened two restaurants in the local area. He has held a Michelin star and four AA rosettes. He has appeared on Saturday Kitchen, Yes Chef and the Great British Menu, where he successfully managed to get his main course dish to the banquet.

He founded Random Precision Restaurants to create dining experiences that are conceived outside of the box, with creativity and ingenuity but delivered precisely and professionally. Under this umbrella, he operates a casual dining brand ‘Electro Pirate’ as well as his own private dining and events service. Heritage is the culmination of Matt’s many years of hard work and dedication towards perfecting his craft.

Hannah Bamford – General Manager

Hannah has been working in restaurants for over twelve years and has worked with Matt for the last three, 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 five 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 is known for big flavours, he doesn’t shy away from salt, butter and cheese. He is excited to work at Heritage and further refine his craft under Matt’s watchful eye.

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.

Georgie Walker – Assistant 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 joins us as Assistant Restaurant Manager, working alongside Hannah and the rest of the team 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, we are sure she’ll be a brilliant addition to our team.


Cory Vernon – Chef de Partie

Cory has been part of team Heritage since January 2020, joining us from another local restaurant, The Fig Tree. His career history spans over a number of local institutions such as the Salt Room in Brighton as well as the Ginger Fox and the Ginger Pig. He is an extremely talented young chef and hugely popular amongst the team.

He’s also the loudest – by some margin – and if you’re lucky you’ll be able to hear his laugh from the other side of the restaurant. Best known for cooking great food and ordering giant 6kg turbots by mistake.

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.

We have no doubt that Shauna will be a formidable force in the hospitality industry – she’s getting a lot of practice in already – as she can often be found bossing us all (Hannah & Matt included) around in the restaurant.


Joe Murphy – Chef de Partie

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. He currently works on Heritage’s pastry section, where he continues to work hard creating delicious desserts and intricate petit fours to finish off your meals.

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 responsible for not only the larder section but also for feeding the team, a job not for the faint hearted. He is responsible for 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.


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