David Moss - Owner & Chef David has worked in some top local establishments and has received many culinary accolades, he trained at Longueville Manor, which, at the time was the Channel Islands only Michelin Star restaurant. The Latest establishment David worked at was 'The Crab At Chieveley' whilst there the restaurant achieved two AA Rosettes and most importantly received AA Seafood Restaurant of the year award. David has very strong links to some of the countries premier independent fish suppliers, most of which he still uses on a daily basis.
Lewis Moss - Owner & DirectorLewis has been in local business for many years and this is his first outing into the world of hospitality. Lewis is very much in control of back of house matters and is very involved in the development of the restaurant and hotel, along with his wife Diane Moss you will spot them many times in the restaurant testing the food, wine and whisky, he assures us this is part of his job description but we are not too sure!!!!
Chris Edwards - General ManagerChris has spent most of his career making people happy, after running away with the circus when he was 8 he spent 10 years being a trapeze clown... On a more serious note Chris has worked in some of the North East's top restaurants, most recently he was an integral part of the management team at Asenby's 'Crab and Lobster'.
Elysa Moss - Exective Chef For Children's MenuElsya, at only 2 1/2 years old, already has food knowledge well beyond her years, partially down to the fact that all her bedtime stories are read from cookery books from her fathers extensive culinary library and partially down to the fact that she lunches at the heifer most days trying to perfect the children’s menu.On a recent research trip to Thailand she perfected the ‘Cod, Prawn and Coconut Thai curry’ that showcases on the Children’s menu.
Robert Lopata - ChefRobert has been with us at the Heifer since the day we opened and has been an integral part of the development of the kitchen and menus. Robert came to us after training at Poland’s premier five star hotel - The Sheraton in Krakow. He is in charge of a brigade of six chefs and also has to work vigorously to keep up with the demands of the constantly changing menus and the high standards that the Heifer demands of him and his team.
Carly Thompson - Restaurant ManagerCarly joined us early in 2008 and quickly found herself promoted to the position that she has excelled at over the last year. Carley runs a team of ten and is in charge of training and development to ensure the Heifer’s high standards are maintained on a daily basis. Carley is very passionate that every customer has the best dinning experience possible and the Heifer’s friendly but professional service can rival any restaurant in the country.