Inside The Mind of Michelin Chef Jean: Sussex Life Magazine’s Interview on His Inspirations, Techniques and Culinary Philosophy.   

An intimate conversation with Michelin chef, Jean Delport. Delve into his world-renowned techniques and delectable dishes in this exclusive interview, perfect for food lovers and enthusiasts alike. Discover the secrets behind his success and elevate your gastronomic journey with Jean Delport." 

What made you interested in cooking? 

What made me really interested is the fact it is constantly changing and evolving. Everyday seemed different and I could always better something every day. I wanted a job that would keep my hands and my mind constantly busy, and ever evolving. 

How did you get started in the culinary world? 

In the deep end! I enjoyed cooking while still at school, so decided early on it was what I wanted to pursue, and just jumped straight in. 

Which ingredients would you take with you to a desert island? 

Butter and Garlic! Makes everything better. 

Who is your food hero and why? 

While growing up in South Africa, Marco Pierre White was someone that I looked up to, followed intensively and made me really understand what food can really be. After understanding what he could do, how he accomplished it, it just changes your outlook on food and the hospitality industry. 

What is the secret - and the sacrifice - to get a Michelin star? 

For me it was hard work, putting the hours in and consistency. No day can be different to the last, it can be a massive sacrifice. It’s a lot of missing out on private and family events as work tends to be put first. 

If you were chosen to present King Charles with a Coronation dish, what would it be? 

Coming from South Africa it would be something I would have to consider in great depth as I wouldn’t want to disappoint. Off the cuff, I’m thinking a layered trifle type dessert using plums and traditional fruit cake. Something boozy with a local brandy would be great addition.   

Tell us your foodie goals – what do you hope to achieve with your career/restaurant? 

The initial dream was a star, and the team was able to realise my dream quite early on. The next goal is 2 stars and continue to create a restaurant that offers a truly unique dining experience that showcases our love for the area and local food. 

What impact have you made on the local culinary scene? 

I was very new to the area, having never cooked in the UK, so over the last few years it’s been great connecting with fellow chefs and hospitality personal. As for making an impact I’m not sure, but we have definitely strived to up the ante and have positively contributed to making Sussex a great foodie destination. 

Describe your style of cooking. 

 Traditional French and English cooking with flavours, influences and techniques from back home. It’s a modern take on things but keeping ethics and traditional techniques at heart. 

Your final meal would be.

Rib eye steak on the bone, béarnaise and frites. Must be cooked on the fire! 

What do you want people who eat your food to say about it? 

Ultimately enjoy it and remember their meal. We want to provide an experience that is talked about and fill our guests with love for our estate and food experience.