Restaurant Interlude Opens

 
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Join us at Restaurant Interlude, our new restaurant at Leonardslee Lakes & Gardens. We offer a special dining experience, offering a wonderful tasting menu inspired by the woodland gardens, in the newly restored Mansion House.

The restaurant is open for dinner from Wednesday to Saturday weekly, with ten tables. Bookings are online at www.restaurant-interlude.co.uk.

“Interlude connects lovers of fine dining with the very spirit of Leonardslee, the finest woodland gardens in England, carefully curated for over 200 years. Every dish in each seasonal, multi-course tasting menu is designed to a hunter-gatherer farmer concept of food that’s foraged, cultivated and raised on the estate or nearby,” says owner Penny Streeter OBE.

“Dinner is savoured and enjoyed as an intimate dining experience; a small, exclusive dinner party within the estate’s Italianate mansion house.”

Diners can feast on the multiple courses that include: estate rabbit, winter purslane, hogweed cider and charcoal; also fallow deer with local braai and sour raspberry; and oyster, foraged greens and juniper.

Penny Streeter brought Executive Chef Jean Delport from his native South Africa eight months ago to plan and prepare for the opening - from recruiting his team, which includes Chef Ruan Pretorius, to designing new kitchens, creating original tasting menus and sourcing the finest ingredients from the estate and selected local farmers.

Restaurant Interlude

Chef Jean Delport has gained particular experience in South Africa of how to complement extraordinary tasting menus with fine wines. Guests at Interlude enjoy a selection of rare and much sought after wines from South Africa, including from the owner’s vineyard at Benguela Cove, Hermanus.

Guests arriving at the Mansion House, built in 1855, are greeted in the grand hallway with music from a self-playing piano and drinks in the bar. They are then invited to their seats in the restaurant at around 7pm.

Executive Chef Jean Delport has worked with owner Penny Streeter at her restaurant in Somerset West, Cape Town for several years. Jean trained and won awards at the prestigious Zevenwacht Chef School in South Africa. With a background in classical French and English cooking, including several seasons in Ireland, he is noted as an innovator, changing and improving upon his own menus and selection of ingredients regularly.

Chef Ruan Pretorius began his career, and became head chef at restaurant Terroir in the Cape winelands in South Africa. Terroir is one of South Africa’s most decorated restaurants, in the top 20 of the country for 19 years running. He decided to join Jean Delport in the UK to meet an exciting new challenge at Restaurant Interlude.

Emily Grey