Andrew Thomason

Managing Director

Started At Gravteye: April 2012

I started out in hospitality by running my own restaurants in Surrey, before entering the hotel business. I then spent four years at Le Manoir aux Quat’saisons under Raymond Blanc as Resident Manager, which instilled a passion for luxury hotels and great hospitality. I then managed Lower Slaughter Manor and oversaw the opening of The Forbury in Reading and Hotel Verta. My heart however is in Country House hotels and I am immensely proud to now be managing Gravetye Manor.

"I got engaged at Gravetye in 1984, so the hotel has always had a special place in my heart. Building the new dining room in 2018 was a very exciting project, to be part of the design team in creating a new dining setting for the future. The end result exceeded all my expectations by far. We now have, in my opinion, the finest dining room in the country with unparalleled views of our famous garden.”

Emma Greenwood

Front of House Manager

Started At Gravteye: August 1995

After completing a degree in Catering and Hotel Management at Surrey University, I started at Gravetye as a receptionist. Having been at Gravetye for over twenty years I am now responsible for a team of twelve including reception, reservations and porters. In this time I have got married and had two children. I thoroughly enjoy the variety of my daily duties – no two days are ever the same!

"Gravetye is completely unique, sitting in a historical garden with a truly stunning new dining room. Arrive, completely relax, enjoy the log fires and tranquility of the garden. Twenty four hours can feel so much longer. For the more energetic, why not take one of our circular walks - my favourite incorporates Standen House with beautiful views over the Weirwood reservoir."

Peter Smith

Resident Manager

Started At Gravteye: May 2015

I have worked in hospitality for over ten years which has led me to develop a real passion for the industry. Over the last few years I have had the privilege of working at various luxury properties across England as part of a hospitality training programme before taking on the role at Gravetye. The programme allowed me to learn every aspect of hotel management and I have been very fortunate to have worked with some very influential people, Gravetye has enabled me to put all of these skills into practice. I enjoy fine dining and wines in my spare time and working in the industry has allowed me to have some fantastic dining experiences! I also enjoy cricket when I have time to play.

"I have to say my most favourite thing about Gravetye would have to be the stunning gardens that we are surrounded by and the fantastic team of staff who make Gravetye such a special place for the guests that visit."

Loic Puyraud

Deputy General Manager

Started At Gravteye: May 2016

I have always been attracted to the idea of creating unforgettable experiences and the hospitality industry seemed like a natural fit. I started at Gravetye Manor nearly seven years ago, seduced by its excellence and charm. I learnt so much at the time, working throughout the manor’s refurbishment, the re-opening and seeing it returned to its former glory. After two amazing years, I was given the opportunity to develop my career at other prestigious properties, both during and after my studies in hospitality management. I decided to come back to Gravetye Manor in Spring 2016 to support Andrew and the team in making this quintessential country house hotel the first place in everyone’s mind for a truly memorable stay.

"What I admire the most about Gravetye is its unpretentious beauty. Throughout the seasons, the manor and its gardens evoke truly special sensations, if one is attentive enough. The noise of a silver spoon hitting a china porcelain cup, the smell of log fires in its oak panelled lounges, the peaceful view of mist on the lake early in the morning; all of these things are for me the embodiment of British charm I could only dream of as a French child."

Celine Leslie

Director of Sales & Marketing

Started At Gravteye: April 2010

I've been working in Sales, Marketing & PR for over 20 years, specialising in tourism, events and hospitality 11 years ago. I was working in London when I was approached about the position at Gravetye and I jumped at the chance. I knew the moment I walked through the door that if I was lucky enough to be offered the job that I would take it! I am inspired on a daily basis by the commitment, talent and passion of all the incredible people I work with here in the Gravetye family. I learn from them all every day. It continues to be an immense privilege for me to be part of the journey to restore the magic of this incredible property and ensure its future as one of the leading country house hotels in the UK.

"I love watching Gravetye changing through the seasons. Tom and his team in the garden have restored and created a garden without equal, whatever the time of year. George’s food reflects that and continues to surprise me, even in the depths of winter with something he has pickled or preserved from the Summer. Sue and her team bring the flowers and foliage into the house. The list goes on... The beauty of Gravetye is the sum of all its parts.”

George Blogg

Executive Chef

Started At Gravteye: June 2014

I have always loved food and worked in kitchens since the age of 15. I only started a full-time career after finishing university, and 10 years later I arrived at Gravetye. My most formative years have been with Phillip Howard at the Square and David Everitt-Matthias at Le Champignon Sauvage, two formidable and brilliant English chefs. Other experiences at the Ledbury, Noma, In De Wulf and Le Manoir have also helped. I am fortunate to have received an Acorn Award in 2011, Editor’s Award for the Chef to Watch in 2014 from the Good Food Guide, a Michelin Star for 4 years in a row and more recently the first recipient of the Matt Campbell Extra Mile Award recognising my work helping young chefs to develop their careers.

"Gravetye is a special place, not just because of its beautiful surroundings, but because of the dedication of the owners and of all the staff. We work hard towards a common goal; to deliver the best experience possible for our guests, and it is a real privilege to be a part of that team. Having an amazing kitchen garden that delivers outstanding produce throughout the year comes pretty close behind!"

Charles Coulombeau

Head Chef

Started At Gravteye: October 2016

I started to cook at the age of 17 in Le Relais de la Poste, a 2 Michelin Star restaurant in South West France. I then completed a 2-year apprenticeship in Les Freres Ibarboure, a 1 Michelin Star restaurant in the Basque country. This was followed by 2 years in the 3 Michelin Star Michel Guerard’s restaurant and then 1 year in Lameloise Restaurant, a 3 star in Burgundy. Always accompanied by my lovely wife Roxane, who I met in the Basque country, and is now Assistant Restaurant Manager at Gravetye. We came to England to experience something different!

"The amazing opportunity of working with such an amazing garden. The aura of the place is awesome. We are also surrounded by a huge quantity of really nice suppliers and products."

Stefano Litti

Food and Beverage Manager

Started at Gravetye: June 2018

Born and raised in Italy, I came to the UK at the age of 19 to attend University in London. At that time, I was fortunate enough to join The Ritz Hotel as commis waiter and worked my way up to Assistant Restaurant Manager. During my time at The Ritz, my drive, determination and passion for the hospitality industry became my long-term career goal. I then managed the Wernher Restaurant at Luton Hoo, the Restaurant and Cocktail Bar at Sopwell House and the Food and Beverage outlets at Macdonald Bath Spa before joining Gravetye Manor and managing one of the most beautiful dining rooms in the UK.

"Gravetye Manor is a fairylike home: surrounded by enchanting gardens where peace and tranquillity prevail, combined with the Michelin Star cuisine and drinks reflecting the time and the place. Here is where you meet a team of professionals that go above and beyond by listening, caring and committing to providing the feeling of “home away from home” to every guest and colleague. Gravetye Manor is a destination that everyone should visit at least once in their life, and I am so proud that I have this possibility every day."

Tom Coward

Head Gardener

Started at Gravetye: May 2010

I have worked as a gardener from the age of 15 at various gardens, but it was at Great Dixter (as Fergus Garrett’s assistant) that I believe I really honed my horticultural skills and style. I joined Gravetye in 2010 and set about the restoration of the garden, a project that has been extremely rewarding for me as a gardener.

"My Favourite thing about Gravetye is the way it celebrates the simplest and most beautiful pleasures in life. Enjoying good food and drink in a charming old manor, surrounded by stunning gardens, set within a magical landscape. It creates a very special atmosphere, which is quite unique to Gravetye. I feel exceptionally privileged to be a gardener here and to see guests enjoying our work is especially rewarding."

Sue Flight

Head Florist

Started at Gravetye: August 1999

I first tried my hand at flower arranging soon after my marriage and before long, I was hooked! My passion really began once I had joined various flower clubs, and soon I was entering competitions and getting recognised for my arrangements. I was approached some years ago to do the flowers for Gravetye and between the school runs I managed to find some time, although this became too much. However, after 18 months I was back - I missed the enchanting hotel and wonderful kitchen garden flowers! More recently, I have won Gold at Chelsea Flower Show in 2014 depicting Derek Jarman’s garden and in 2017 for a contemporary piece of work. 20 years on you never know what treasures will be in the kitchen garden each morning to capture the imagination.

"It really is a pleasure to work with the flowers at Gravetye. The ability to have specially grown cut flowers is fantastic and I am able to recreate the garden inside! Gravetye has been an amazing place to work where you feel a sense of belonging to a special family; a family that works together to provide exceptional hospitality for our wonderful guests."

Brian Hunter

House Porter

Started at Gravetye: September 1988

I come from Liverpool, born and raised in Toxteth. I started work aged 16, in a factory and then selling fabric for re-upholstery. My friend Mark suggested a job as a porter at Gravetye. I didn’t know what a porter was or where Sussex was but here I am at Gravetye 30 years later.

"I love meeting our guests, from all walks of life and different nationalities, showing them around and giving them the history of the manor. I like to make them welcome. I kissed the blarney stone as a kid and I think it’s helped me over the years!"

Lucille Temple

Head Housekeeper

Started at Gravetye: July 2007

I have been working in the hotel industry all my working career. I started off as a casual chambermaid and have worked my way up through the ranks with dedication and lots of hard work to get where I am today. I started working at Gravetye 11 years ago as Head Housekeeper and I am really passionate about my job, extremely proud of my rooms and find it deeply satisfying to see guests enjoying the hotel. Guest comfort and attention to detail are my number one priorities and I make sure that each room includes all the little ‘extras’ to ensure each guest has the most comfortable stay.

"My favourite thing about Gravetye Manor is, firstly, my lovely bedrooms. The hotel feels like more of a private home than a hotel, helped by the magnificent team at Gravetye. Personally, I have formed myself some wonderful friendships over the years and it is also really lovely to get to know our regular guests on a personal level. There is so much see and do around Gravetye with lots of gardens and historical houses to visit close by."

Roxane Coulombeau

Restaurant Manager

Started at Gravetye: October 2016

I started my career in South West France in a Relais et Châteaux property called Le Parc Victoria and straight away I liked the environment and the philosophy of the group. I continued my career at Les Frères Ibarboure which was my first Michelin star experience, I learned a lot about rigour and excellence. After that I spent two and a half years at Michel Guérard's restaurant, Les Prés d’Eugènie, which holds 3 Michelin stars and where I worked as a chef de rang and then 1st chef de rang; it was an amazing experience working beside Christine Guérard who has become my mentor ever since. This was followed by a year in Burgundy at Lameloise, another 3 Michelin stars surrounded by some of the best vineyards in the world. As a travel lover, I then felt that it was time for me to work abroad so I picked one of the most beautiful places to work in the South of England, Gravetye Manor, where I am now Assistant Restaurant Manager. I brought with me my sense of detail and my love of the industry. I try and manage our team in a very positive way, centred on their well being and self-development with the view to improving their attitude and subsequently the guest experience.

'I have fallen in love with the gardens at Gravetye which are amazing.We feel so grateful to have the chance of working in such a beautiful place. It is a small hotel which allows us to create a very special relationship with the residents, guests and regulars.'

Lucas Kleinclauss

Assistant Restaurant Manager

Started at Gravetye: November 2018

I studied in Marseille at the Marseille Catering School specialising in wine. My first job was as a commis sommelier in Annecy in the Abbaye de Talloire where I was mentored by the Head Sommelier Charly. He taught me a lot and it was an amazing experience to work with him. Then I took my first position as a Head Sommelier in Courchevel at the restaurant Le Farçon. It was a superb experience to collaborate with the chef Julien Machet.

'Gravetye is an amazing spot hidden in the country side. The garden is superb and the architecture of the manor is splendid. Also the new dinning shows we can mix modernity with traditional English style.'