About Us
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Our
Story
Having successfully managed and run a series of managed and lease pubs in Chelsea and Kensington, London including The Bell in Hampton which was on the brink of closure but now a multi-award winning establishment, Paul purchased The Fox in 2004 which was formerly known as The Vinol's Cross (built in 1890)
With 30 years in the pub and hospitality business, his primary focus is to give you a memorable experience so you want to come back time and time again - high quality food using local, seasonal produce as much as possible, good service and a relaxed, informal, comfortable surroundings both inside and out.
Local produce includes game from our local gamekeeper, local beers which of course, includes Harveys and sparking wines from the Ridgeview estate near Ditchling.
In addition, in the spring and summer months you can enjoy dining on the outside terrace and take in the amazing views over High Weald towards East Grinstead and beyond. Int the autumn and winter months enjoy a cozy, warm ambience with tables close to one of the 3 log fires.
Perfect location for meeting family or friends or a quiet dinner for 2.
An ideal stop-off point for walkers, ramblers, cyclists and campers to enjoy breakfast served Friday to Sunday mornings.
We welcome children accompanied by an adult and dogs are permitted in the pub area but are not permitted in the main dining area.
OUR CHEF
Our head chef, James Benson has recently joined us from The Perry Hill pub in Catford. He has been honing his skills for nearly 15 years only spent by days off in a restaurant to gain experience working under Michelin star chef, Tom Sellers.
His experience includes working in several prestigious venues in North East Scotland and the South of England, including opening the Alchemist restaurant and cocktail bar in Canary Wharf, working under Raymond Blanc at his restaurant The Victoria in Oxshott and as sous chef at Lore of the Land in Fitzrovia, owned by the film director Guy Ritchie, where he also developed his open fire cooking techniques.
James believes in using as many locally sourced, seasonal ingredients as possible for our delicious selection of 'specials' as well as the pub classics.
Now James has the chance to be head chef and bring his passion for cooking to the Fox