The Culinary Alchemists of Leonardslee: Chefs Delport and Pretorius
In Episode 9 of the Growing Leonardslee podcast, Adam Streeter, the General Manager of Leonardslee Lakes and Gardens, talks with chefs Jean Delport and Ruan Pretorius. They discuss the journey of Restaurant Interlude, a growing presence on the UK restaurant scene that earned its first Michelin Star within a year of opening. Now, with its luxury overnight accommodation, it has featured in The Times ‘100 Best Places to Stay’.
Foraging at Restaurant Interlude
Within the historic 240-acre Leonardslee estate, a culinary revolution is unfolding. Chefs Jean Delport and Ruan Pretorius, the dynamic pair steering Restaurant Interlude, are creating a gastronomic tempest. Their tale is not merely about Michelin stars and accolades; it's a narrative of passion, eco-friendly practices, and a profound reverence for Mother Nature.
These culinary maestros are more than just chefs. They're foragers, beekeepers, and chicken whisperers. Their philosophy is straightforward yet impactful. They forage locally, cook with heart, and serve dishes that each narrate a story. And what captivating stories they are! From the humble birch tree, they extract sap, transforming it into birch syrup, a versatile ingredient that adds a unique twist to many dishes.
Their philosophy of food is evident in their use of deer meat from the estate's responsibly managed herd. The meat graces their menu, symbolising their commitment to sustainability. But their love for animals extends beyond deer. They maintain a diverse flock of chickens on the estate, providing a daily supply of fresh eggs.
However, their journey is not without hurdles. The bird flu outbreak posed a significant challenge, forcing them to confine their chickens.
Their beekeeping venture is another testament to their dedication. They maintain several bee colonies on the estate, producing honey that's as local as it gets. It's a science, and the sweet reward of harvesting their own honey makes it all worthwhile.
Collaboration is key to their work. They work closely with the estate's gardening team, led by the green-thumbed Jamie Harris. Together, they've created a growing room for micro herbs and plants, ensuring a year-round supply of fresh ingredients.
They're also planning to plant an orchard, a project that promises to add a new dimension to their foraging efforts. Despite the challenges of maintaining a Grade I listed garden, they're determined to introduce more forageable plants into the estate.
Sussex Suppliers
Their commitment to local sourcing extends to their Sussex suppliers, who share their passion for quality and the natural environment. The chefs speak highly of their saffron supplier, located just an hour away from the estate. These partnerships are vital to their mission of showcasing the best of local produce.
Looking to the future, Jean says they have more plans. They're excited about the prospect of planting more trees, particularly nut trees, and expanding their nuttery. They're also planning to relocate their chickens to a new, more comfortable location, ensuring their welfare during the winter months.
Their work demonstrates their belief in the power of eco-friendly sourcing. Dishes from the multi-course tasting menus that Restaurant Interlude serves are not just meals, but stories of the land, the seasons, and the hard work that goes into every ingredient. Each plate served is a celebration of nature's bounty and a tribute to the local suppliers who share their vision.
Their approach is not without its challenges. Balancing their time between foraging, cooking, and managing their team is a constant juggling act.
So, next time you're dining at Restaurant Interlude, remember, you're not just enjoying a meal. You're joining in a story, a journey of sustainability and passion, a testament to the dedication of two chefs who are not just cooking food, but crafting a culinary experience that's as unique as it is delicious. And that is a taste worth savouring.
Restaurant with Rooms
After a meticulous restoration in 2021, Leonardslee House, a Grade II Listed Italianate mansion, opened its doors to overnight guests. And what a treat it is!
Each room, a masterpiece in its own right, is the brainchild of a top British designer. They radiate off the galleried landing, a spectacle of grandeur that basks in the natural light filtering through an original domed atrium. It's a sight to behold, a blend of history and modernity that leaves you in awe.
The whispers of praise from satisfied guests have travelled far and wide, creating a buzz that's hard to ignore.
The media too, have been singing its praises, their glowing reviews adding to the allure of this hidden gem. It's a place that's more than just a stay; it's an experience, a journey into a world where luxury, history, and gastronomy intertwine to create something truly unforgettable.
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’.
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
