As the fairy lights fade and Sussex settles into the quiet, if chilly glow of winter, Helen, co-owner of Tottington Manor, takes a breath. 2025, was, by any measure, a remarkable year for her and the team, one full of milestones and a few magical surprises.
A year of highs
“My highlights from 2025 have to start with getting our first AA Rosette,” Helen smiles. “That’s been our mission for at least four and a half years. When the inspector told us, I could have cried. Seeing the team’s faces when I shared the news, I’ll never forget it.”
The AA inspector’s feedback was glowing. “He particularly liked the layout of our menu, the descriptions, the authenticity of our produce and the map of our local suppliers at the front. He said the quality of ingredients really shone through. He also gave us great advice for next time because one rosette isn’t enough. We’re going for two!”
That wasn’t the only recognition Tottington earned in 2025. “We were absolutely thrilled to win Most Sustainable Restaurant in Sussex at the BRAVO Awards,” Helen says proudly. “That one’s really special because it recognises years of behind-the-scenes work from Steve, who’s championed sustainability here since day one, from getting rid of gas to installing renewable systems and reducing single-use plastics.”
Their sustainability efforts go far beyond buzzwords. “We really live it. Even our toiletries use refillable dispensers. We switched to eco crackers at Christmas, no plastic toys shipped halfway across the world. It’s about investing in the right things, even when they’re invisible.”
The third big moment came late in the year. “We received commendations from the Beautiful South Awards, for Best Boutique Hotel and Best Wedding Venue. And, even more exciting, we won Silver for Best Restaurant in the South of England and Amelia won Silver in the Unsung Hero category.”
Tottington also made it onto OpenTable’s list of the Top 50 Restaurants in the UK. “We thought there must’ve been a mistake,” Helen grins. “To see Tottington listed alongside places like the Shangri-La at The Shard and Gordon Ramsay’s restaurants, that’s surreal. But it’s based on real-time reviews and guest feedback, so it’s a huge compliment.”
Looking ahead: what’s cooking for 2026
The team are heading into 2026 with typical Tottington energy. “We’ve got something really big coming up, but I can’t tell you yet!” Helen teases. “Watch this space in March.” In January, though, it’s all about Burns Night. “We go big on Burns,” Helen laughs. “This year we’re planning a whole-building takeover: pipes, drums, poetry, the works.”
And in spring, a new outdoor space will debut. “We’re transforming our courtyard into a fully furnished, sail-covered terrace, the TERRA Courtyard. It’ll be the perfect spot for coffee, pastries or a light lunch under the blossom tree.”
Meet Jordan: the creative spark
Much of Tottington’s fresh energy comes from its new Creative Development Chef, Jordan, who joined in summer 2025.
“Jordan came to us from Pelham House and had also done a short stint at South Lodge,” Helen explains. “From the first day, he just blew me away. I found someone who spoke the same food language as me. I changed his role almost immediately, from Senior Sous to Creative Development Chef.”
Jordan now works alongside Executive Head Chef Chris Hilton and Head Chef Mark Tunmore, formerly of The Oak Barn. Together, they run the kitchen with structure and passion. “Jordan decides what goes on the menu every season, spring, summer, autumn, and winter, and he’s also created our new five- and seven-course tasting menus,” says Helen.
The first tasting event launched in November 2025, transforming the restaurant into an intimate tasting room for one night. “We had private chefs, restaurateurs, live music and champagne. It was magical,” Helen recalls. “And it’s here to stay. Demand has been incredible, mostly through word of mouth.”
What defines Jordan’s food? “Sussex,” Helen says simply. “It’s always seasonal, always Sussex. The core ingredients come from here, the South Downs, the coast, our farms, and the flavours are built around them. Authentic, local, beautiful.”
The secret to consistently good food
Helen doesn’t hesitate when asked what makes Tottington tick. “Good chefs, good ingredients and a good front-of-house team. One doesn’t work without the other. It’s all about communication. If our Sussex carrots don’t arrive and we’ve had to use ones from Dorset, our team tells guests honestly. Authenticity and transparency matter.”
She smiles. “We’re sometimes described as fine dining, and we can be, but what we really do is cook beautiful ingredients beautifully. We want food that excites you, that you want to dive into, but that isn’t pretentious.”
The Tottington ethos
Running a 24-hour hospitality business isn’t easy. “Costs keep rising, wages, VAT, energy, produce, but we pay above minimum wage and give our staff 100% of service charges,” Helen says. “They’re like family. We look after them and make sure they’re not overworked.”
That family feeling extends to guests. “We’re not perfect,” Helen admits, “but our hospitality starts with humanity. When something goes wrong, we own it and fix it. That’s what people remember.”
Seasonal Sussex favourites
Asked for her favourite winter ingredient, Helen doesn’t miss a beat. “Sprouts!” she laughs. “Love them or hate them, I love them.”
And her signature winter dish? “Our Sussex Grazing Boards. We do two — one seafood, one local. The Sussex board features local cheeses, charcuterie from Calcot Farm, maybe a little game pie, and our homemade honey and fennel-seed bread from a Sussex baker. After a walk on the Downs, that’s heaven — especially with a bowl of soup.”
Secrets, tunnels and a shoe in the chimney
For those who think they know everything about Tottington, Helen has a few surprises. “Most people don’t realise that we have underground tunnels from the Second World War,” she says. “Tottington was a base for the Auxiliary Army — they trained here, and the bunkers are still beneath us. We had a military historian give a talk last year, and it was fascinating.”
Then there’s the Victorian shoe found in one of the chimneys. “We put it back,” she laughs. “Apparently, it’s good luck.”
And the ghost? “Everyone says he’s here. I’ve been here four and a half years and haven’t met him yet — but plenty of guests claim they have!”
Keeping it fresh
Innovation is everything at Tottington. “You can’t do the same thing year after year,” Helen says. “We reinvent, we invest, and we learn. We send our team to dine at other top restaurants so they understand what good hospitality feels like. You can’t teach that from a textbook.”
That commitment shows. “When you walk in here, it’s warm, welcoming, real,” says Helen. “We’ve got familiar faces because people stay — they feel valued. That’s what makes Tottington different. We’re not just running a hotel. We’re building a community — and having a lot of fun along the way.”.
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Taste Testing at TERRA Restaurant, near Henfield, West Sussex
