Restaurant Interlude Wins First Michelin Green Star for Sustainability
Restaurant Interlude, located at the historic Leonardslee Lakes & Gardens in Horsham, West Sussex, has been awarded the prestigious Michelin Green Star, recognising its outstanding sustainable practices and ethically-sourced seasonal cuisine under talented South African chef, Jean Delport.
Restaurant Interlude recently introduced a lunchtime menu in addition to dining in the evening which is already highly popular with visitors to the estate.
Estate owner Penny Streeter OBE said, “We are delighted to have won the Michelin Green Star. Sustainability has been central to our work and the identity of the estate and Interlude from the very start. This award is tremendous validation of the hard work by Jean and his skilled team in providing unforgettable dining experiences that also care for the environment.”
This marks the fifth consecutive year that Restaurant Interlude has earned a Michelin Star since first opening its doors in 2018. To qualify for this prestigious sustainability designation, restaurants must satisfy strict criteria surrounding ingredients sourcing, waste management, resource efficiency, and communication of ecological efforts.
The Green Star specifically highlighted Interlude’s use of produce grown on the estate grounds and locally foraged seasonal ingredients, waste reduction initiatives, restored historic infrastructure, and promotion of sustainability principles. Chef Delport's seasonally-inspired tasting menus give guests an intimate connection with the spirit of the Leonardslee estate through the flavours and presentation of each artful dish.
Forage and Harvest
“Each week we forage our woods and gardens to see what’s ready to be harvested,” explained Delport.
“Guests can truly taste the seasons reflected on their plates, from sweet berries in summer, to earthy mushrooms in autumn, to preserved fruits and vegetables in winter.”
At just 31 years of age, Chef Delport was previously the second South African chef ever to earn the coveted Michelin Star. He leads a highly skilled seven-person kitchen team in preparing unique, multi-course dining experiences, such as braised rabbit and venison dishes utilising ingredients sourced directly from the estate. An onsite vegetable garden and beehives producing Leonardslee estate honey help supplement the foraged offerings. The restaurant also sources sustainable seafood, meats and other items from local producers and suppliers to ensure freshness and reduce emissions associated with long-distance transport.
The careful restoration of Grade I Listed Leonardslee House included luxury accommodation, with the design of ten luxury ensuite bedrooms, each showcasing the classic fabric and wallpaper styles of iconic British interior design houses, crafted with a strong commitment to sustainable and artisanal composition.
Penny Streeter and her creative team from Johnston Parke Interiors studio focused on partnering with British-based suppliers. They sourced antiques to reduce environmental impact and commissioned domestic manufacturers known for making their products locally in the UK. These included furnishings from acclaimed brands like David Seyfried, Hypnos, BTC Original, and Farrow and Ball.
Within the estate lies 38 acres of vineyards, which will start releasing Sussex wines in June 2024. The 73,000 vines have the capacity to eventually yield some 100,000 bottles per year focused on the sparkling wine varietals of Chardonnay, Pinot Noir and Pinot Meunier.
Wildlife
The estate features outstanding floral displays all year round. In the spring, this includes rhododendrons, azaleas, camellias, magnolias and bluebells. The collection is exceptional in its diversity and maturity, with several rare ‘champion’ trees, threatened in their natural habitat.
The gardens offer a protected ecosystem for rare wildlife such as Emperor Dragonflies and Damselflies, White Admiral and Purple Hairstreak butterflies and migratory and native birds - Kites, Great Tits, Tree Creepers, Nuthatches, Woodpeckers and Nightingales.
Experience
Dinner reservations at Restaurant Interlude are available Thursday to Sunday weekly and can be booked online through the restaurant’s website. Seatings commence at 6:00 pm inside the magnificent, restored mansion house, with sweeping vistas of the gardens and vineyards just beyond floor-to-ceiling glass doors and windows.
Restaurant Interlude presents a special opportunity for environmentally conscious diners to taste the purest expression of West Sussex's natural bounty.
