Restaurant Interlude Menu Inspired by Spring at Leonardslee Lakes and Gardens
Guests at Restaurant Interlude can enjoy the new spring-inspired menu that features foraged ingredients from Leonardslee Lakes and Gardens. This includes wild water mint, Japanese knotweed, dandelions, pine pollen and magnolia.
Awarded a coveted Michelin Star and recipient of Three Rosettes in the AA Awards last year, Restaurant Interlude in West Sussex reopened to the public on May 19th with a completely new tasting menu.
Executive Chef Jean Delport and his team have been busy over lockdown inventing new recipes in which to include the foraged ingredients, collected from the Grade I gardens, along with other locally sourced fresh produce.
‘Spring was our big inspiration when we opened up last month and with an abundance of fresh produce and colours to play with, these contemporary ingredients bring a whole new look to our menu. Being closed for so long gave us a revitalised perspective on continuing to provide the quality cuisine we are known for here at Restaurant Interlude.’ says Executive Chef Jean Delport.
Foraged ingredients in our new menu include -
Wild water mint, a type of herb most commonly used in salads, sauces and soups. It has a sweeter taste than peppermint and pairs best with foods that are light tasting such as fish, poultry, eggs and vegetables.
Japanese knotweed, often seen growing alongside wild water mint because it attracts pollinators like bees, is perfect for combining with sweet foods. It’s a great addition to desserts and baked goods, especially instead of other less healthy ingredients like sugar.
Dandelions, while seen as a menace in gardens across the UK, pair well with other vegetables such as carrots. Dandelion salad and bacon sees the saltiness of the bacon complemented by the bitter taste of the greens.
Pine Pollen, harvested by taking a small brush and brushing the pollen off each flower head and dried for about two weeks, is often added to tea because it can be beneficial for your immune system and respiratory health. Pine Pollen can be somewhat bitter and nutty, which goes well with the salty flavour of Feta or sweetened with leafy green vegetables.
Magnolia, one of the many floral delights on display at Leonardslee Gardens, is best enjoyed with light combinations that don’t overpower the flavour of the Magnolia leaves. This could include tomatoes, apricots or avocado.
Executive Chef Jean Delport says:
`We’ve had new and exciting ideas for our completely revamped menu. As well as experimenting with flavours foraged from the estate, we have been rethinking a few of our South African classics. Lockdown has given me time to rediscover some techniques and do lots of research, helping us to evolve our menu as we grow as a restaurant.’
Rated by many discerning diners as perhaps the best restaurant in West Sussex, Restaurant Interlude is open for dinner from Thursday to Sunday weekly, with ten tables.