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Syresham Gardens, Haywards Heath, 01444 459533
Open noon-3pm and 7pm-11pm daily
Review: August 10, 2007
Just days after Ruby Tate’s in Kemp Town was given the full Gordon Ramsay treatment, the charismatic chef returned to Sussex to tackle an entirely different Kitchen Nightmare – The Priory in Haywards Heath.
When co-owner Scott Aitchison bought the long-established carvery less than two months ago, he swiftly recognised drastic action needed to be taken if the business was to flourish. In a flash of inspiration, Scott thought to call Channel 4 and managed to persuade the producer of Gordon Ramsay’s Kitchen Nightmares to consider The Priory for the show.
“He wasn’t interested initially because I had only just come on board the business,” says Scott. “But I knew if he could just take a look at this place and see its potential, he wouldn’t be able to turn us down.”
A former convent, the Priory is indeed a formidable building. It was constructed at the turn of the 20th Century and was more recently converted into office space along with a bar called Bar Nun – and the restaurant itself, which is located in the chapel.
With its high, vaulted ceilings, dark wooden beams and stunning stained-glass windows, there is no doubt it makes an unusual and dramatic setting for a bite to eat.
Gordon Ramsay and his crew were impressed. “Ramsay said we had one of the most beautiful dining rooms in the UK,” says Scott. “He walked in the room and just went, ‘Wow!’”
Scott, still reeling from the extraordinary events of the past two weeks, is delighted with the changes which have been put in place.
First to go was the entire carvery concept, which Gordon dismissed as “tired, outdated and leftover from the Seventies”. He also pointed out the huge amount of waste it generated.
Encouraging Scott to capitalise on the fantastic availability of fresh produce in Sussex, Ramsay transformed The Priory Carvery into The Priory Grill – the only restaurant of its kind in the area.
“We were serving up packet stuff and frozen Yorkshires,” says Scott. “Ramsay insisted we focus wholeheartedly on simply cooked dishes made with local, raw ingredients. We are still tweaking the menu but now everything is made to order, from scratch. Meat comes from Chiddingly and organic cheeses come from the High Weald Dairy in Haywards Heath.”
Ramsay and his crew spent a week at The Priory, putting in 16-hour days every day. Incredibly, the company splurged £12,000 on new equipment and branding for the restaurant.
While the style team brightened up the dining room with fresh flowers, church candles and fairy lights, Ramsay redesigned the menu.
The Priory Grill now offers an appetising selection of dishes, from tender, ribeye steak served with freshly-cooked chips dipped in a ramekin of burnt tomato chutney to grilled tuna loin, smothered in an orange and olive relish.
“Ramsay is a charming man and an incredibly astute businessman,” says Scott. “He is so passionate, and so totally committed to everything he does, it is hugely inspiring. “He told me Kitchen Nightmares was his favourite show because he gets to put something back.”
Review by Xenia Gregoriadis
- If you are interested in restaurants in Brighton, Hove and Sussex, visit www.theargusfoodguide.co.uk
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