Paul Skinner

General Manager

Started at Gravetye: March 2022

Paul Skinner has worked at an exceptional range of 5-star properties in London for the past two decades, most recently at Dukes as General Manager.

“It is a privilege to be heading up the team at Gravetye Manor, it is a wonderful country estate, located in an idyllic rural location steeped in over 400 years of history. Based on the legacy of William Robinson, the gardens are now considered one of the most important historical gardens in England. This coupled with one Michelin star dining, incorporating fresh ingredients from the kitchen gardens and the genuine, warm and personalised hospitality provided by the team make Gravetye Manor a very special place to work and I am proud to be a part of the next chapter in the history of the hotel”.

Emma Greenwood

Hotel Operations Manager

Started At Gravetye: 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."

Celine Leslie

Director of Sales & Marketing

Started At Gravetye: April 2010

I've been working in Sales, Marketing & PR for over 20 years, specialising in tourism, events and hospitality 14 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. Sharon 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 Gravetye: 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 5 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!"

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."

Adam Smith

Head Chef

Started at Gravetye: March 2020

I have always had a strong passion for cooking from an early age and studied at Stratford-upon-Avon College. I’ve been fortunate to work in some great restaurants, my most inspiring places have been Lords of the Manor with Richard Picard-Edwards and Le Champignon Sauvage with David Everett-Matthias; they both had a big role in shaping me as the chef I am today.

My job at Gravetye started a little bit differently to what I expected, arriving as we went into national lockdown, but I was privileged to spend this period working in the gardens. Developing a great relationship with Tom and his team, improving my understanding and seeing all of the hard work and dedication that goes into growing the amazing produce that comes from the kitchen garden. Their passion and knowledge is inspiring.

"Gravetye is one of the most unique restaurants in the country, the glass panelled doors looking into the flower garden that is constantly evolving and changing throughout the year is a perfect backdrop for the food that we serve. The staff here are what makes the hotel unique, each individual goes above and beyond to give each guest the most memorable experience possible and I feel privileged to be a part of the team here at Gravetye Manor."

Sharon Coote

Head Florist

Started at Gravetye: March 2023

Having been an Event florist in central London for over 30 years I have been designing and arranging flowers for some of the most prestigious buildings and venues in the capital. My passion and knowledge for flowers and the opportunity to work somewhere as renowned as Gravetye lead me to take on the role here. I feel privileged to have the opportunity to bring my creativity into such an amazing place.

"The first time I came to Gravetye it took my breath away. The joy of being able to work in such a beautiful environment and being able to work within the stunning historical gardens paired with growing and cutting our own flowers feels like a dream come true. I feel very lucky to be involved with all the amazing and talented people I have the pleasure to be working with."

Isabelle Ritchie

Reception Manager

Started at Gravetye: March 2022

Having studied Modern Languages at university, I soon discovered that tourism and hospitality was the industry in which I wanted to pursue my career. I joined Gravetye in March 2022 as a receptionist and quickly fell in love with the house and gardens. I am delighted to have the opportunity to continue my journey here as Reception Manager and helping to ensure each of our guests has the most magical stay possible.

'There is always something for everyone to enjoy at the Manor, whether it's exploring the grounds and kitchen garden which Tom and his team maintain so beautifully, enjoying tea in the flower garden in the summer, or cosying up by the log fires in the winter. Gravetye is truly an incredible place to come to work every day, and I feel privileged to be part of such a wonderful team. Each member of staff always strives to provide the best experience possible for our guests and to make their stay truly memorable.'

Karen Mitchell

Food and Beverage Manager

Started at Gravetye: August 2022

I have been in hospitality for over 20 years, and fortunate enough to work at some remarkable venues along the way. Now, I proudly serve as the Food and Beverage Manager at Gravetye Manor. I am honoured to be part of such a fantastic hotel, where my team and I share a passion and dedication for delivering the best customer service and experiences. My philosophy is simple yet powerful: every customer should leave Gravetye Manor with the most memorable experience.  

'One of my favorite things Gravetye Manor offers apart from the exceptional hospitality and Michelin star restaurant is the magical setting with acres of beautiful gardens.'

Federico Oddo

Head Sommelier

Started at Gravetye: May 2024

My career in hospitality, involving high end hotels in Italy and Switzerland, through to the English staple venues has allowed me to find my passion for customer service and especially wine.

Wine became the focus of my career from learning about the different grape varieties, style of wine and how they can be an asset to our guests experience to create remarkable memories.

'From being in the coast to come to Gravetye in the lovely English countryside, I have learned to appreciate even more what this amazing venue has to offer.

The beautiful garden, especially our kitchen garden, and how Gravetye Manor works with seasonal produce has allowed to reflect this in the very special wine list I am creating to offer our guests, so that they can embrace the season in every part of their experience with us.'

Silvia Perez Del Puerto

Event and Sales Coordinator

Started at Gravetye: April 2024

I came to England 11 years ago and after a few years working in Hospitality I was given my first opportunity to work at Gravetye Manor as a Chef de Rang in the Restaurant. Working for a Michelin Star Restaurant taught me a lot about work ethics, resilience and professionalism, as well as passion for food and wine - particularly English Sparkling Wine.   

'The Manor, the Gardens, The Meadow, The Restaurant, The Kitchen Garden… how can you choose one favourite thing? Gravetye has something special everywhere you look, the history, the elegance, the seasonality and how it’s approached and embraced by the team,  utilising what our surroundings offers for all our guests to become part of it'.