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Unique setting, award-winning food

Open for breakfast, lunch and dinner, mid-morning coffee or a full afternoon tea. Led by Michelin-star Head Chef, Stephen Crane, the Restaurant serves some of the finest food in Sussex, and is a beautiful space with far-reaching views over Cuckfield Park. You may like to sit by the fire in our elegant drawing room and when the sun shines head outside to our terrace.

Weekday & Weekend Serving Times:

Breakfast: 7am to 10am / 8am to 10am

Lunch: 12pm to 2pm

Dinner: 7pm to 9pm / 6.30pm to 9pm

Please let us know if you would like to dine outside these hours and we will do our best to make arrangements for you.

Afternoon Tea

Ockenden Manor is perfect for afternoon tea, for a special occasion or just because you deserve a treat. Sink into a sofa by the fire or sit outside on our sun-soaked terrace and indulge.

We recommend booking in advance as it's extremely popular

Traditional Full Afternoon Tea - £25 per person

Selection of finger sandwiches, homemade scone with clotted cream and seasonal homemade jam with a selection of homemade cakes

Champagne Full Afternoon Tea - £80 for two people

Traditional Full Afternoon Tea served with 1/2 a bottle of Gosset Champagne

Cream Tea - £12.50 per person

Two homemade scones with clotted cream and seasonal homemade jam

Stephen Crane, Head Chef at Ockenden's Michelin-star restaurant

Stephen Crane is Head Chef at Ockenden Manor Hotel & Spa in Cuckfield, West Sussex. The hotel's restaurant is proud to be one of only four restaurants in the whole of Sussex to hold a Michelin star and has held the award for 13 years.

Stephen Crane was born in Sussex and lives in Balcombe, next to Cuckfield. He joined Ockenden Manor in 2001 having started at The Spread Eagle in 1997. Stephen's menu is classically French in style, with a strong loyalty to locally sourced Sussex produce from around Cuckfield and his own home village.

Flavours of Sussex

One of the key components of our success is that we use the finest, locally sourced ingredients

OUR INGREDIENTS