Meet the Chefs

Meet the Chefs

Findon Mannor is not actually a manor house at all but an old Rectory with a

reputation for hospitality dating back to 1584. In 1605 one incumbent,

George Symson with a taste for fine food was caught stealing two of his

neighbour's fat chickens and he had to suffer the consequences. This is depicted

on the back of our menu. Today our chefs do not take such a cavalier attitude

to acquiring their raw materials but they do endeavour to use the best of the

available fresh local produce.

Our Chefs

Justin Lowe

Justin Lowe, head chef at the Manor, worked at the London Hilton, Park Lane and then spent over five years on the Cunard Flagship Queen Elizabeth II. On board he gained broad experience in the six restaurants, producing fine international cuisine. Following on from this he catered blue chip corporate events in Australia and headed a team, which secured a major catering contract for the 2000 Sydney Olympic Games.

Justin has a passion for traditional English and modern European food and draws on his enthusiastic team, worldwide experience and quality ingredients to produce the distinctive cuisine of The Findon Manor restaurant.

Stuart Warren

Stuart Warren, sous chef at the Manor, trained at Northbrook College and then worked for the Hilton group at The Avisford Park Arundel . He was then approached by Thistle Hotels where he worked a short while as sous chef before being promoted to senior sous chef and winning the prestigious group chef of the year award in 2005. He gained further experience at both the Tottington Manor near Henfield and the prestigious Amberley Castle, before moving to the manor.

Stuart’s move to the manor with it’s smaller close knit team has given him the opportunity to further his career by having considerable input in the sourcing of ingredients and the wide variety of dishes he produces.

Other members of our team also make valuable contributions.