Chef Jean Delport and his team at Restaurant Interlude have received some excellent reviews of the venue from the media.
This follows two press events that we have held, inviting national and regional food writers to visit us and experience the wonderful dishes that Jean and his team have prepared for our visitors to experienced.
At Foodepedia reviewer Nick Harman concluded a long and detailed article with this:
“I think chef and the whole team deserve applause for the thoroughly inventive, but never insane cooking, the smooth service and the ethos of genuinely locally sourcing, and not simply paying lip service to the idea.
“As the seasons roll by the menu will always be changing to reflect what’s available, meaning that a return visit will be just as much fun as the first.
“I’ll be back for summer and walk around those gardens.”
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 close by. It is savoured and enjoyed as an intimate dining experience, a small, exclusive dinner party within the estate’s Italianate mansion house.
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 seated together at around 7pm in the restaurant, enjoying views across acres of gardens in the steep valley below, and east and south across to the South Downs.
This was the seasonal menu that the press enjoyed:-
Garden Experience Menu:
untraditional crackers, stones & smoked cream
local squash, pineapple weed, cornflour
crisp potato, osetra, ox-eye daisy
estate biltong, onion, chickweed
breads & butters
oyster, foraged greens, juniper
farmed egg 63°c, ham, emmental velouté
beef – marrow, heart, tongue - 32 day aged
fallow deer, local braai, sour raspberry
local blue, apple, honey, pain d’épices
spring violet, iced herbs
strawberry wall, pistachio, wasabi
cream of tonka bean
Our menus change based on fresh seasonal produce and the best ingredients we can source. Visit www.restaurant-interlude.co.uk