British Fine Dining is being reinvented by Restaurant Interlude
Tucking into something truly tantalizing in the heart of Sussex is no mere snack - it's a culinary adventure at Restaurant Interlude, nestled deep within the revamped Leonardslee Gardens. A far cry from the usual predictable country house eatery, this place boasts an drive to excel, a compelling narrative, and an insatiable lust for perfection. And voila! We have Restaurant Interlude at Leonardslee Gardens on our plates.
When businesswoman Penny Streeter OBE snatched up Leonardslee Gardens in 2017, it was a tattered husk, ignored and in desperate need of a facelift. Despite being a grade I listed site, most folks saw just another restoration project, but not Streeter. She envisioned more - a vineyard, a boutique hotel, and a restaurant that would leave the fine-dining scene reeling.
"When I first laid eyes on Leonardslee, I just knew that Jean Delport, chef extraordinaire from my Cape Town establishment, needed to grace the UK soil," Streeter recalls. "I had a dream for this place, and Delport was the golden key to making it a reality."
That dream came to fruition in late 2018, and despite being relatively unknown beyond South Africa, Delport and his predominantly South-African team took home a Michelin star just nine months later. Quite a feat, wouldn't you say?
"It was incredibly gratifying," Streeter says. "I detest predictability, and working with a chef so creatively-minded is pure gold when it comes to realizing my vision. We aren't trying to replicate a hotel feel here; we want to immerse guests in the food, wine, and the essence that is Leonardslee."
Restaurant Interlude sets itself apart by embracing its exceptional surroundings without clinging to France's classical gastronomy crutch. Where you might expect a run-of-the-mill wild garlic soup or a risotto made from sorrel, you'll find a vibrant South-African influence on the cooking instead.
"I'm incredibly proud of my culture, and I want to showcase it as much as possible," says Delport. "Leonardslee's unique 240-acre woodland estate and the flavors bursting from our abundance of magical gardens bring a distinct identity to our dishes that can't be found anywhere else this side of the equator."
Because the menu evolves with the landscape, ingredients come and go as fast as a lion on the prowl. Some may only last for a few weeks, while others may linger for a handful of services. But others continue to grow and change, a subtle evolution driven by a team constantly pushing for culinary innovation. "Rabbit eats carrot" isn't merely a signature dish—it's a statement, embodying the very essence of Restaurant Interlude's ethos: creative, deeply rooted in both place and passion, and simply scrumptious.
"It's been on our menu since day one, and I think we're on version seven now," Delport remarks. "I like to think it showcases our entire estate in a single dish: a delicate interplay between the garden's rabbits and our diverse selection of foraged herbs, all served up in an ode to the lovely terrain these bountiful creatures call home."
Planning can be tricky business for a restaurant so focused on seasonality and foraging, but Delport and his team face the challenge head-on. "If we miss an ingredient during its growing season, we've missed it until next year, so it's crucial we target what we need ahead of time," comments Delport. "We strive to stockpile ingredients throughout the year, ensuring we're always ready for the unexpected."
The estate's Leonardslee Family Vineyards provide some of the nectar-of-the-gods for Restaurant Interlude, ensuring that every sip complements the extraordinary flavors on the plate. Winemaker Johann Fourie oversees the production of wines made exclusively from the vineyard's estate-grown fruit. "We don't let just any old grapes into the mix," Fourie declares. "In the UK, there are many who purchase fruit to churn out mass quantities, but our aim has always been—and will always be—quality and elegance."
Success hasn't come easy, but it's clear that the hard work has paid off. Restuarant Interlude was inducted into Sustainable Wines of Great Britain and formed a partnership with Nicolas UK, making their sparkling wines available in prime London stores.
With the fifth year of rave reviews under its belt, Restaurant Interlude also added a coveted Michelin Green Star to its accolades in 2019. This eco-friendly acknowledgment recognizes restaurants that meet strict criteria for ingredient sourcing, waste management, and resource efficiency.
"It's a true honor to be the winemaker at an establishment bearing both a Michelin star and a Michelin Green Star restaurant," Fourie remarks. "We share a passion for excellence with the entire Leonardslee Gardens team, an enthusiasm that's reflected in every dish, every sip, and every experience at this enchanting place."
As for what's next, Delport is excited to share some "extra special collaborations" with the winemaking team, but one thing seems clear: whatever the future holds at Leonardslee Gardens, it's destined to redefine fine dining in the UK.
"Looking back, the restaurant and estate have come a long, long way," Delport admits, a gleam of determination shining in his eyes. "What's next? Two stars!"
- Jean Delport, a South African chef known for his Michelin starred restaurants in South Africa, is the driving force behind the culinary innovation at Restaurant Interlude in Leonardslee Gardens in Sussex, England.
- Deep within the gardens of Leonardslee, gastronomy is redefined, blurring the lines between classical French techniques and vibrant South African flavors, creating a unique dining experience that can't be found anywhere else this side of the equator.
- Restaurant Interlude's ethos is to constantly push for culinary innovation, with a menu that evolves with the landscape and ingredients sourced from the estate's 240-acre woodland, redefining the concept of fine dining in England.
