About Us

Winners of the Sussex Life magazine award for Outstanding Customer Service in 2014 we take pride in serving carefully thought out dishes, using the freshest ingredients. Our front of house & kitchen teams work closely together to deliver a memorable dining experience from the moment you walk through the door to the moment you leave at the end of a meal.

David Lewis

Head Chef

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David Lewis

Head Chef

David, nicknamed “Taff” thanks to his Welsh roots has been with the restaurant since 2011, working his way up from sous chef to the head chef position in January 2012. David works closely with consultant chef Pascal Proyart developing the new menus for the restaurant. Like Pascal he is passionate about fish & his signature dish of crab ravioli is a firm favourite with diners at the restaurant.

When not working, David also likes to eat out and ventures to London to do so, Pollen Street Social being one of his favourite destinations.

Pascal Proyart

Consultant Chef

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Pascal Proyart

Consultant Chef

Pascal Proyart was appointed as consultant chef to The Leconfield in 2013. Pascal has held the position of Executive Chef at the award winning One O One restaurant in Knightsbridge for the last 20 years and brings with him a wealth of experience. Listed in the top 20 UK restaurants by the Sunday Times in 2014 we are very lucky to have his support.

When asked about his favourite dish at the restaurant he is quick to respond: “I love them all but it have to be my famous Brittany Cassoulet with coco beans de Paimpol, this beans grow just a few miles from my house in Brittany. Delicate and the best cassoulet ever and I have been brought up on it!”

Pascal has clearly loved food from a very young age, sharing with us stories from his childhood of hunting and fishing with his father rather than doing his homework “I would clean my catch and cook it myself but there was absolutely no way I would share it with anyone!” If I was not a professional chef, I would have become surely a game keeper or fisherman with a difference!

Richard Luna

Restaurant Manager

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Richard Luna

Restaurant Manager

Colombian born Richard Luna is a charismatic, energetic individual with a passion for good food, fine wine and delivering exceptional customer service. Prior to joining the restaurant in 2013 he managed restaurants in the UK and overseas.

More recently he has qualified as a professional sommelier following an intense course in London which covered the full range of skills required of a sommelier. Specialising in all aspects of wine service from history of the Old and New World wines, geography, economy, the impact of grape growing as well as food pairing, Richard has the expert knowledge to suggest wines that will best compliment your chosen dishes.

Hollie Temple

Assistant Manager

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Hollie Temple

Assistant Manager

Hollie has been with the restaurant since it opened back in March 2011 joining as a member of the front of house team before making the move to supervisor and now assistant manager. Hollie and Richard, our manager, work closely together to ensure the consistent first class service our reputation has grown on.

Her favourite dish is the Selsey Crab Raviolo starter, which also happens to be a particular favourite with our customers too. Outside of the restaurant, Hollie once had an acting lesson taught by Hugh Bonneville from Downton Abbey!

Lucien Selaru

Lucien Selaru

Senior Sous Chef
Millie

Millie

Front of House Supervisor
Claudia

Claudia

Front of House
Bibi

Bibi

Front of House
Kristine

Kristine

Front of House
Georgie

Georgie

Front of House
Ellie

Ellie

Front of House