Petworth restaurant The Leconfield has appointed new head chef David Craig Lewis.
Craig Lewis previously worked at two double-AA rosette-establishments: The Crab at Chieveley and The Fish House restaurant, hotel and bar in Chilgrove. He joined The Leconfield as senior sous chef shortly after the restaurant opened in April 2011 before his promotion to head chef.
Since his appointment, Craig Lewis has made some changes to the seasonal menu, incorporating seafood from the nearby Sussex coast including oysters, sea bass and turbot and lighter dishes such as home-smoked mackerel with watercress. His signature dishes include Selsey hand-picked crab with sweet liquid wasabi and fennel wafers and roasted turbot with wild mushroom and white onion lasagne and tarragon velouté.