SEAN

Sean trained at Bournemouth Catering College and qualified in 1986 having been a Student of the Year Finalist. He then continued his training in France at Hôtel du Lion Delore, a Michelin two starred restaurant. 

 Returning to England, he pursued his career and gained experience at a number of prestigious establishments including The Sheraton Skyline Hotel, The Grand Hotel Brighton, where he was promoted to Chef de Partie and Wheeler's Restaurant Brighton, where he received his first promotion to Head Chef. 

 Moving on, he became Directors' Chef at British Telecom in Brighton, cooking on a daily basis for the directors and their guests and was subsequently promoted to Head Chef with overall responsibility for serving over five hundred meals every day.  After eight years of this, he was recruited by Ricardo Engineering in Shoreham to update and modernise a busy kitchen serving up to one thousand meals daily.  

Within our business, Sean is responsible for all our delicatessen and takeaway products and our outside catering operation. He is currently planning an exciting new menu for our forthcoming Coffee Shop.  Please contact Sean to discuss all your catering requirements, he will be pleased to advise you and help to plan a menu which will make your party the envy of all your friends.

PETER

Peter trained at the National Bakery School, London and qualified in 1970. He completed his training in Germany, firstly at Hofpfisterei Stocker, Munich's longest established bakery, founded in the sixteenth century and then at Bäckerei Ritschart, also in Munich.

 Upon his return to England, his first job was in the quality control department of Huntley and Palmer's the biscuit manufacturers in Reading. Feeling that he wanted a more 'hands on' approach, he then worked in a number of craft bakeries, hotels and restaurants in London, including the Dorchester and Langan's Brasserie, where he was Chef de Partie (pastry).  

Whilst working in London, he was recruited by the Mill Oven Storrington as Bakery Manager, where he spent five years working with George Charman, probably England's top confectioner at the time. Deciding that the time was right for a change, he then became Bakery Manager at Corn Dolly's in Worthing, where he stayed for ten years before establishing his own business, The Harvest Bakehouse which he ran for seven years.  

Peter believes that it doesn't cost any more to make a product well than it does to make it badly and is committed to producing a comprehensive range of traditional English and Continental breads and quality patisserie, all of which is made daily on the premises. If you have any questions about our products or methods, he will be pleased to talk to you and show you round the bakery.

MANDY

Mandy was born and educated locally and has worked in the catering industry in various capacities since leaving school. She is responsible for the day to day running of our shop and forthcoming café. She also does a large amount of the office work, drives the van and runs all sorts of errands necessary to the smooth running of the business.

If that wasn't enough, she is also a busy wife and mother, being married to Sean and bringing up two young children!