Growing Leonardslee Podcast Episode 8
Restaurant Interlude at Leonardslee Lakes and Gardens: A Culinary Gem
In this new podcast interview, Adam Streeter, the general manager of Leonardslee, and chefs Jean Delport and Ruan Pretorius provide a glimpse into the philosophy, journey, and unique offerings of Michelin Star award-winning Restaurant Interlude.
With their passion, commitment to sustainability and dedication to creating a memorable experience, Jean and Ruan have elevated Interlude to become a gem in the vibrant British culinary scene, one that is increasingly attracting rave reviews in UK national media.
JEAN DELPORT EXECUTIVE CHEF
Jean Delport is the chef of Restaurant Interlude. Originally from South Africa, he embraces his culture past and present.
RUAN PRETORIUS SOUS CHEF
Ruan is a lover of discovering hidden gems believes a meal is nothing without the dream team behind it.
From the outset, it is evident that Interlude is more than just a restaurant - it is a destination. Jean and Ruan have crafted an immersive experience where guests are taken on a unique culinary journey within the historic Grade I Listed Garden estate. The chefs aim to create an atmosphere where guests can unwind, relax, and revel in the sensory delights of their meticulously prepared dishes. Interlude is not a place for a quick meal; it is a sanctuary where time slows down, and every moment is savoured.
Central to the success of Interlude is the estate’s unwavering commitment to sustainability and the preservation of the 240-acre estate. Jean and Ruan understand the importance of responsible sourcing and minimising the restaurant's ecological footprint. They have established strong relationships with local farmers and suppliers, ensuring that ingredients are sourced ethically and sustainably.
Jean and his team take pride in using seasonal produce from the Leonardslee estate, infusing their creations with more than a touch of the English countryside. By reducing plastic usage, conserving water, and implementing gradual changes towards sustainability, Interlude sets a shining example.
One of the most captivating aspects of Interlude is its emphasis on preserving techniques. Jean and Ruan have mastered the art of extending both the lifespan and the range of tastes of ingredients through various methods such as fermentation, smoking, and curing.
By thoughtfully processing and preserving ingredients, they can maintain a constant supply throughout the year, even during dormant periods. Their dedication to preserving allows them to create a menu that showcases the flavours of each season, ensuring a remarkable dining experience regardless of the time of year.
South African Influences
While Interlude takes inspiration from British ingredients and culinary traditions, it also pays homage to the chefs' South African roots. Jean and Ruan artfully infuse South African flavours and influences into select dishes, creating a unique fusion that surprises and delights diners.
One standout dish that exemplifies this harmonious blend is the "Fat Cook," a savoury doughnut served with potted lobster and wild garlic from the estate. This dish captures the essence of South African cuisine while using local ingredients, resulting in a truly memorable culinary experience.
Beyond its gastronomic offerings, Interlude has expanded its horizons with the addition of high-end rooms that complement the dining experience. Guests can now indulge in a complete weekend or mid-week getaway, immersing themselves in the tranquillity of Leonardslee Lakes and Gardens.
Whether strolling through the lush woodland gardens, enjoying a wine tasting session, or simply relishing the English countryside, Interlude provides a comprehensive experience that leaves a lasting impression on visitors. It is no wonder that Interlude has become a sought-after destination, drawing guests from far and wide who seek to escape the hustle and bustle of everyday life.
Jean has cultivated a team of talented individuals who share his vision and passion. The seamless coordination between the kitchen and service staff ensures that each guest is treated to an unforgettable dining experience.
Their commitment to consistency and attention to detail has earned them accolades, including the prestigious Michelin Star and The Times ‘100 Best Places to Stay’ award. This recognition serves as a testament to their unwavering pursuit of culinary excellence and the dedication of the entire Interlude team.
Launch of Leonardslee Sussex Wine in 2024
Looking ahead, Jean and Ruan have plans for the future of Interlude. As they embark on their fifth year, they aim to further enhance the guest experience and solidify their position as a culinary destination. The addition of the English sparkling wine from Leonardslee’s own vineyards, set to launch in a year's time, in 2024, will provide another unique element to the Interlude experience.
The vineyards, the gardens, and the restaurant will be seamlessly woven together, offering guests a comprehensive package combining nature, fine dining, luxury accommodation and exceptional wine.
Jean is expanding the reach of Interlude, sharing his culinary philosophy and experiences with a wide audience. He recognises the importance of gaining exposure and spreading this culinary prowess. He is determined to create a lasting impression on every guest, ensuring that they leave with memories that endure long after their visit.
Both word-of-mouth recommendations and outstanding press reviews in the media have been a powerful force in attracting patrons. This has included coverage in The Sunday Times, Daily Mail, RHS Magazine, Telegraph, Condé Nast, Daily Express and The Times ‘100 Best Places to Stay’.
Foraging is an area that Jean is particularly passionate about, and it is an aspect he would love to explore in more detail in future discussions, he tells Adam in the podcast. His acquired knowledge and expertise in finding and using wild ingredients set Restaurant Interlude apart.
It is a skill that requires a deep understanding of the land, the seasons, and the characteristics of various plants and fungi. By incorporating foraged elements into their dishes, Jean and Ruan aim to further elevate this dining experience that connects guests with the surrounding natural environment in the Grade I Listed garden estate.
Restaurant Interlude, Leonardslee Gardens, Brighton Road, Lower Beeding, Horsham, RH13 6PP.
Open for dinner Thursday to Sunday, from 18:00. One hour travel time from London by car or train.
Contact: 0871 8733 363 | info@restaurant-interlude.co.uk
