Business stories

Behind the Counter in Hurstpierpoint

In 2007 Nicki Newson decided to take control of her own destiny. At the time she was a nurse working for the NHS, but things were tough. This is the story of how an osteopathy and complementary health clinic landed on the High Street, right where they used to sell combine harvesters!

By David Tingley

Nicki has always loved working with people. Her career started when she qualified as a nurse and has worked at various hospitals in Sussex, including Southlands in Shoreham. She has worked in some particularly challenging departments but none more so than Intensive Care. “The High Dependency Unit,” Nicki recalled, “was a place where things change so fast. Clearly some tragic events took place there, but also some amazing breakthrough moments too.”

We don’t just treat the symptom, we look at the person as a whole.
— Nicki Newson

The frustrations of the National Health Service were taking their toll on Nicki however, and she began to look for a way out. Nicki explained: “I’d always had an interest in complementary health, and I’d seen an osteopath myself over many years, so I took the decision to retrain.”

After deciding to retrain, Nicki moved to working in the Private sector, mainly in the High Dependency Unit at the Sussex Nuffield. It took four years full-time for her to gain a BSc degree in Osteopathy, during which time she continued to work as a nurse in HDU and latterly in Casualty in Ashford, Kent. “The course was a tough one, with evenings and holidays taken up in the student clinic from year two onwards. I graduated in 2003.” It was a very difficult course, both physically and academically, but when she graduated she was awarded Best Clinician of the year.

In the early 2000s, 135-137 High Street was a retail unit for agricultural machinery supplier Harper and Eede Limited. “It may seem unbelievable to some, but there was a yard at the back (now built on) with all sorts of massive farm equipment in! The High Street was very different, even only 11 years ago,” Nicki comments. Despite a lot of interest in the site in 2007, she managed to secure it for what she was planning.

The location was perfect, as she was living in Brighton at the time but was used to working around Lewes and Haywards Heath – so Nicki had plenty of contacts.

“It was always going to be a team business,” she explains. “One of the key enjoyable aspects of my nursing career was being part of a team, so I was keen to work with and alongside like-minded practitioners who could all work together.”

Bob Saunders, from Hampers: Village People interview

Bob Saunders, Hampers, Hurstpierpoint

By Michèle Copeland

Bob Saunders, from Hampers, is a well known figure in the village. When I go to meet him, he stands behind his counter which is laden with cheese, Italian salamis and olives.

“There’s nothing more challenging and enjoyable to me than to find an unknown cheese for one of my customers,” he says with a bright smile. 

Bob prides himself on buying and stocking as many locally sourced products as possible. “However, the produce must be good quality. I won’t buy it just because it is local.”

He caught the cooking bug at a young age from his mother and from one of his uncles, who became one of his mentors.

He worked as Head Chef at The Carlton in London and at The Royal Bath, among other places. “I was definitely inspired by my mum too, who did a lot of home cooking, so I come from a long line of chefs,” he continues.

How did it all start?

Bob was born in Yeovil. His dad worked for the Great Western Railway, on steam trains, but was posted to Brighton following closure of the Yeovil branch. Bob was still a lad when the family moved.

Bob, who went to Portslade Boys School before training at Brighton Technical College, worked at Vandenburgh’s in Burgess Hill for about ten years, moving up from third chef to second chef and then head chef in the late 1990s. He was then approached by his accountant to ask if he could help out Michèle Bole from time to time in her restaurant in Hurstpierpoint – which he agreed to do.

Shortly afterwards the delicatessen next door to Michèle’s restaurant came up for sale, and Bob decided to go into partnership with Michèle, running both the restaurant and delicatessen side by side.

[Full story on page 10 of March 2018 Hurst Life magazine]