Hannah is the General Manager at Heritage. She 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 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.
Travis joins the team at Heritage as Deputy General Manager. He brings with him a wealth of knowledge and experience, having worked his way up through the ranks to Food & Beverage Manager in a number of prestigious venues throughout the South East.
His charming personality and infectious laugh reverberates throughout the restaurant everyday as he makes it his mission to create memorable experiences for each and every guest.
All the way from Manchester, camera-shy James brings his expertise to our bar with the creation of some fantastically unique cocktails. James has travelled the world, all the while working and developing his craft. Back in his hometown, he’s won a number of cocktail competitions and a few of his winning creations are showcased on our menu here at Heritage, including a spectacularly unusual cocktail featuring caramelised onion chutney and a fig foam.
In his spare time, James is studying for a degree in Environmental Science and his love for the outdoors is truly reflected in his work. The cocktail menu is largely designed using ingredients found in our garden but on his days off he takes long walks in the Sussex countryside, spending hours foraging and thinking up new ideas.
Joe began training as a young chef in 2016 at restaurant Tristan’s in Horsham. He completed his apprenticeship last year 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 is ready to bring his inventive and bold ideas to our kitchen and produce top quality dishes for each and every guest.
Anjela brings her expertise to the dining room as Chef de Rang, an integral part of the front of house team looking after guests and ensuring that service is always running smoothly. Her career history is detailed, having worked in bars and restaurants for the last ten years in the UK and in Australia.
More recently she spent time working in a two rosette restaurant in Surrey, so she brings with her a keen attention to detail and a love for service. She is one of the hardest working members of our team and is particularly passionate about fine food, although that wouldn’t stop her from enjoying a burger, which is one of her guilty pleasures!
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 garnish 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.
After starting his career working front of house in a patisserie, Harry realised his passion was in the kitchen with a particular interest in desserts and pastry. After training in a boutique hotel in the south of France, Harry returned to the UK this summer eager to learn from Matt. Harry is our commis chef but has quickly proven his talent and is looking after the pastry section under Matt’s direction, responsible for sending our guests off with lasting memories of delicious desserts.
Harry’s front of house skills still come in handy as he is often found in the restaurant talking to our guests about his desserts and introducing them to each course.