A word from our Director, Marc Bolger
Circa launched in the year 2000, bringing to Lewes the concept of Asian Fusion Dining. We were soon listed in the Michelin Guide and reviewed in The Times & The Observer. Another restaurant, Circa Fish soon followed, then we took over the restaurant at Pelham House, Lewes. In 2008, we decided to expand the events side of the business. We opened here, in a former milking parlour on Bevendean Farm with a small office, then we built a kitchen and slowly progressed adding on more buildings and storage. In our 20th year of business, we’re lucky enough to include some gorgeous venues in our portfolio and work with some of the best suppliers in the South East.
Our team has grown to include talented Event Managers and Chefs who make it all come together for our clients. Each has their own talents and contribute to what we do here at Circa, using their experience, passion for food and events in their work. We’re still here on the farm, all these years later a little bigger but still holding true to our values from the restaurant days – our passion for good, locally sourced food, served with flair & creativity is and always will be, the driving force behind us all at Circa.
Founder
With more than 40 years in the hospitality and catering industry, Marc has spent a lifetime creating exceptional food experiences. Before founding Circa in 2000, he held Head Chef roles at St. Martins Hotel and Havana Restaurant before spending a year travelling Asia and Australia, where he discovered new flavours, techniques and inspiration that continue to influence his cooking today.
Marc’s passion for exceptional food is at the heart of everything we do. His commitment to quality ingredients, creative menus and outstanding hospitality has shaped Circa’s reputation for over two decades. Drawing inspiration from his travels, local producers and an ever-changing food scene, he’s always looking for the next great idea.
Known throughout the business as our resident foodie, Marc brings creativity, vision and endless enthusiasm to every project. Supportive, generous and full of ideas, he continues to inspire the team and drive Circa forward.
Outside of work Marc loves trying new local restaurants, walking his dog Ziggy, and going to yoga.
Favourite thing about Circa: Creating menus that get people talking
Fun fact: If there’s a great new restaurant in Sussex, Marc has probably already tried it
Head of Operations
Sara joined the team in 2021 and has been helping create unforgettable events ever since. Her passion for events began while studying an International Event Management Degree, followed by a placement at a wedding venue and hands-on experience running her own venue during three Great Escape Festivals. Since then, she spent three years working for an event design company in Brighton, developing the skills she learnt during her Degree. She then moved to Ashdown Park Hotel, Sussex, as a Senior Event Coordinator co-ordinating over 200 Weddings, Corporate and Private events per year.
Known as the Queen of Spreadsheets, Sara combines exceptional organisation with a calm, practical approach to problem-solving. She thrives on bringing clients’ ideas to life and believes if something can be done, it should be done! Her attention to detail, positive attitude and dedication ensure every event runs seamlessly from start to finish.
Outside of work, Sara spends time with her husband Matt and daughter Eliza, enjoys live theatre, netball, and can often be found with a cross-stitch project in hand or immersed in a good murder mystery.
Favourite thing about Circa: Turning ideas into unforgettable experiences
Fun fact: If there’s a mystery to solve, Sara is already one step ahead
Senior Event Coordinator
Yaz first joined the Circa family in 2016, starting at Circa Deli as a waitress and barista before moving on to Circa in the Park alongside working as event staff at Weddings and Events. After heading off to University to study Psychology, followed by a Master’s Degree in Marketing and Consumer Psychology, she continued returning to Circa during the holidays before joining the office team full-time in March 2025.
Since then, Yaz combines her love of food, people and events to help create exceptional experiences for clients across Sussex. From planning weddings and events behind the scenes to coordinating special days at our venues, she works closely with clients to bring their ideas to life and ensure every detail is just right. Having worked her way through multiple areas of the business, Yaz brings a unique understanding of Circa and a genuine passion for hospitality.
Outside of work, Yaz enjoys travelling, discovering new restaurants with family and friends, and taking long walks with her dog.
Favourite thing about Circa: Watching months of planning, creativity and collaboration come together on a couple’s special day
Fun fact: If there’s a trend on social media, Yaz already knows about it
Circa Deli & Circa in the Park Manager
Magnus joined Circa in 2026 and oversees the day-to-day operations of both Circa Deli and Circa in the Park. With over 10 years of experience in hospitality and management, he has worked with family-run businesses across Norway and the UK, developing a strong understanding of customer service, team leadership, and creating memorable guest experiences.
Bringing a wealth of knowledge and a passion for hospitality, Magnus is responsible for ensuring customers receive the warm welcome, great coffee and exceptional food that Circa is known for. His creative approach, attention to detail and positive attitude help keep our Deli and kiosk running smoothly, whilst continually looking for new ways to enhance the customer experience.
Originally from Norway, Magnus brings a fresh perspective and great enthusiasm to the team. He loves working in a fast-paced environment and enjoys seeing customers return time and time again.
Outside of work, Magnus enjoys keeping active at the gym, making music and taking long walks along the seafront.
Favourite thing about Circa: Creating delicious flavours that Circa is known for
Fun fact: If there’s a new item on the menu, Magnus is the first to try it
join us!
Many of our waiting team find their way back to us every year, whilst some stay with us all year round. With a number of venues, we’ve got around 30 staff working for us full and part time – staff our numbers soar to over 60 at peak times over the year. From students, to people that want to supplement their work with flexible shifts, we have a range of roles from waiting & front of staff at our events, to baristas in our kiosk in Stanmer Park and many more options in between.
Our team have the opportunity to be part of really fun events – we’re part of peoples special occasions and our staff are an integral part of making that happen!
We recruit from April each year, get in touch if you want to be part of our fun, hardworking team!
Like what you’ve seen? We’d be delighted to be part of your event. Get in touch with us now to find out more, ask questions, book a meeting or viewing and get plans underway!