Michelin star Restaurant Interlude is set in the heart of 240-acre Grade I listed Leonardslee Lakes and Gardens. We met up with Executive Chef Jean Delport who took us on a foraging tour of the gardens. We then got a look behind the scenes in the Interlude kitchen as Jean prepared for us two ‘snacks’ from our foraged ingredients:
bracken fiddleheads, burnt butter and pine
foraged estate salad, charcoal, Exmoor caviar, beef lardo
#chef #interlude #restaurantsbrighton
