Lee and Liz met 20 years ago at Claridge’s Hotel, London, where Lee was a Sous Chef with a twinkle in his eye and Liz was newly arrived in London, undertaking a four-year apprenticeship through The Savoy Group hotels.

Since then they have led stellar careers in hotels in the UK and Canada. Liz in hotel management and then as an Event Planner for the internationally award-winning Culinary Capers Catering and Lee, further refining his skills at Raymond Blanc’s world-renowned Le Manoir aux Quat’ Saisons, before heading to North America.  Here he set up and ran kitchens at top hotels in the Niagara Peninsula and Vancouver, winning a slew of awards on the way and becoming a regular on Canadian TV.

Having started a young family with the arrival of twin girls, Lee and Liz decided that not only was it time to return to the UK, but also for Lee to pursue his lifelong ambition of owning his own restaurant.  With Liz’s family based in East Sussex and Lee’s in Wiltshire, they often drove past the turrets and spired of Arundel on their way between the two, entertaining romantic visions of living in this beautiful town in the heart of West Sussex.  Little did they know it would become a reality!

At the heart of The Parsons Table lies an utter dedication to local and seasonal ingredients, relaxed informal dining and impeccable service.  The restaurant reflects the immense experience of Lee’s journey as a Chef and the influence of the leading professionals he has worked with, enabling him to showcase the best in traditional techniques and add his own flair for contemporary takes on truly classical cooking.