CHRIS O'BRIEN

Having spent a number of years running various bars, restaurants and cafés in London, I moved to Brighton and decided to take knowledge of food to a higher level by retraining as a restaurant chef. Initially I worked at Terre A Terre, Brighton’s prestigious two rosette vegetarian restaurant. Not only did I want to learn about vegetables and seasonality, I also wanted to learn about textures and how a large kitchen worked. From there I moved to the Real Eating Company where after the sudden departure of the Head Chef I found myself running a small brigade of 7. Menus and dishes changed weekly, so my repertoire grew quickly. In the time I was there I collected three Michelin awarded Bib Gourmands and various accolades from the national press. At the Red Lion all the experience I had gained over the years has been invaluable. As a chef I have learned not to take myself too seriously. I want to deliver a fabulous piece of fish or meat without over complicating it and have it delivered by staff with a genuine smile on their faces- that simple!

KIM WOODS-O'BRIEN

Originally a bank manager based in Brighton I left the sane world of 9-5 and weekends off to join Chris at the Red Lion in July 2007. We have both worked extremely hard to bring the pub to its current status. I started off working front of house which I love- I enjoy a bit of chat and banter with the regulars and welcoming new people through the door. I also help out in the kitchen which I thoroughly enjoy. I have learned so many new skills since I have been here from running the cellar, managing a restaurant, writing rotas, filleting fish, making pies, working all three sections in the kitchen, making massive batches of desserts ( and sampling as I go!) I am also founder member of the “Old Birds” which is a club anyone over a certain age can join! Do I miss weekends off and being the other side of the bar- of course! Would I have missed the Red Lion experience- not for all the tea in China!

LISA MITTON

The youngest member of the “Old Birds” I have worked in the restaurant trade for over 20 years. Since working at the Red Lion as assistant manager I have made many friends both work colleagues and customers. It is a great place to work as there is a great team both front and back of house- we all work hard but there is always time for some fun as well! I love the busy shifts when the restaurant and bar are buzzing and all the staff are flying around to deliver great food and service! Fabulous! I love to eat out and enjoy a good book. I also love line dancing and crocheting!

JAMES SEARS

I have always enjoyed cooking, whether it be making jam roly-polys with my Mum as a kid or a mountain of tasty curry for the lads to munch on with a beer in front of the footie. So when the gloom of the credit crunch and redundancy from my job as a Mortgage Advisor fell upon me, I decided to look into a career change to turn a potentially bleak period in my life into a fresh new opportunity. Despite my working life being mainly spent in various office based positions, I have never been afraid of hard work or of getting my hands dirty (and clean again - obviously!!) so when I was given the chance to work with a successful Chef I had known for a few years came about, it seemed silly to say no. That was June 2008 and I have climbed the kitchen ladder to a stage where I can now comfortably cook to the high standards set by The Red Lion for 50+ people.

YUMIKO WOLD

I am originally from a small island on the other side of the world. I am still new to this country and working in a pub is a whole new experience for me. I am enjoying every opportunity to explore English culture as well as proper English food, here at the Red Lion.

IAN SHEPHERD

I have been at the Red Lion since May 2009. I want to be an architect in the future after uni, but my main aim at the moment is to gain enough knowledge to help run a successful ski chalet and cater for the guests. I have learned so much in the kitchen- I can work the starter section, season correctly, work the dessert section and help with plating. I am not afraid of hard work and long hours. At times the kitchen can be stressful and I have learned to perform and produce consistent quality under pressure. I have also been able to gain some experience by working front of house as well- which is great because it enables me to see where my beautifully seasoned starters go and what sort of reception they get!

GEMMA FIELD

I have been at the Red Lion since May. I started off doing waitressing but have progressed to running shifts and helping with the tills at the end of the evening. I am also learning how to work the bar and will soon move onto managing the cellar. Since I have been here my confidence has grown and I love chatting to our customers and finding out about them. I am not old enough yet to qualify as an “Old Bird”, but they are good fun to work with!

JULIE LEWIS

I am one of the “Old Birds” and work here three lunch times and a couple of evenings a week. I love working at the Red Lion as there is such a friendly feel to the place and the food is soooo good! Our menu is varied and always changing with new and sometimes unusual dishes coming on which keep our brains ticking! My main interests are food and wine. I have recently set up a book club as I love reading. We get together, eat, drink and talk about books- my perfect evening out. I have two boys aged 6 and 14 who keep me busy when I am not working. I have just joined the local gym to get fit ready for a 450km cycle ride in China next year!

HOWARD ATKINSON

A “semi retired” qualified accountant, I have spent most of my life in the hotel and catering industry. I enjoy reading and can very often be found discovering a country on foot. I live in the village and my real passion is meeting people. Working at the Red Lion fulfills this passion for me and I can often be heard saying “Old boy, why go anywhere else when we are the best?”

MICHELLE HOSKINS

I am part of the “Old Bird” team at the Red Lion and would like to think that I look the youngest of them all- they would disagree! I have worked here for over a year, mainly lunchtimes and the occasional evening. I thoroughly enjoy it. We serve excellent food, the atmosphere is always relaxed and welcoming and I work with a bunch of fun, lively people

JAMIE PERCIVAL

I started at the Red Lion washing dishes while I was still at school. I quickly became involved in making the desserts and various others tasks around the kitchen. I was about to leave school and was not sure what I wanted to do with my life. Chris approached me and asked me if I had considered training as a chef- I hadn’t! As I love food, needed to earn some money and did not have a clue what I wanted to do, I thought I would give it a go. 18 months later I have now reached chef de partie level in the kitchen which means I can run a section. I am starting to learn to cook on the stove and also have responsibility for organising the kitchen porters. I am, looking forward to developing my skills even further