Sussex


<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="667" src="https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2025/05/1-4-1000x667.jpg" alt="Jean Delpor" class="wp-image-72499" srcset="https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2025/05/1-4-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2025/05/1-4-800x533.jpg 800w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2025/05/1-4-768x512.jpg 768w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2025/05/1-4.jpg 1500w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>Just a year into his tenure at <a href="https://www.restaurant-interlude.co.uk/">Restaurant Interlude</a> Jean Delport won a Michelin star and then just four years later in 2023, he landed a Green Michelin star for the restaurant! This year, two of his dishes were selected to be served for the final banquet of BBC2’s The Great British Menu. If that isn’t an intro to impress, Muddy isn’t sure what is.</p>



<p>Born in Cape Town, Jean has a strong affinity with the Cape Winelands and a passion for rural viticultural estates. He has a skill for elevating wild and foraged local ingredients. He earned his chef stripes studying in Zevenwacht on the Stellenbosch wine route, from there he went onto Cassia on the Nitida wine farm under chef Dan Evans (who trained under Alistair Little). There was no stopping after that, and worked pretty much all of the top restaurants in South Africa under the gourmet guidance of Michael Broughton, John Shuttleworth and Henrico Grobbelaar before he landed the role of Sous Chef position at Equus, at Cavalli.</p>



<p>After meeting Adam and Penny Streeter OBE &#8211; who bought the Grade I listed Leonardslee Lakes &amp; Gardens estate in 2017, Jean graced Sussex with his skills. And boy are we and our stomachs grateful! Jean and his team prepare a menu at Restaurant Interlude which is sustainable, Sussex-foraged and South African-inspired. Hungry for more? Lets see what Jean has to say about things.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="667" src="https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2025/05/4-3-1000x667.jpg" alt="Jean Delpor" class="wp-image-72500" srcset="https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2025/05/4-3-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2025/05/4-3-800x533.jpg 800w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2025/05/4-3-768x512.jpg 768w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2025/05/4-3.jpg 1500w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h3 class="wp-block-heading" id="h-your-first-job"><strong>Your first job?</strong></h3>



<p>An internship at Cassia on the Nitida wine farm in Durbanville, South Africa, under chef Dan Evans. It was my first taste of working in a real kitchen and I loved it.</p>



<h3 class="wp-block-heading" id="h-career-highlight"><strong>Career highlight?</strong></h3>



<p>Winning a Michelin Star at Restaurant Interlude just one year after opening, and more recently earning a Michelin Green Star for sustainability, something I’m incredibly passionate about. I also recently appeared on The Great British Menu and took two courses to the final banquet at Blenheim Palace, that was a very special moment.</p>



<h3 class="wp-block-heading" id="h-sum-up-your-cooking-style-food-philosophy"><strong>Sum up your cooking style/food philosophy?</strong></h3>



<p>Rooted in nature. Wild, foraged, estate-grown and seasonal, with a South African soul. We cook with respect for ingredients and the land they come from.</p>



<h3 class="wp-block-heading" id="h-most-memorable-moment-at-work"><strong>Most memorable moment at work?</strong></h3>



<p>Our first Michelin inspection, without knowing it was happening! The adrenaline, the nerves, and then the joy when we got the star. Unforgettable.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="667" src="https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2025/05/5-1-1000x667.jpg" alt="Jean Delpor" class="wp-image-72501" srcset="https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2025/05/5-1-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2025/05/5-1-800x533.jpg 800w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2025/05/5-1-768x512.jpg 768w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2025/05/5-1.jpg 1500w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h3 class="wp-block-heading" id="h-ever-cooked-for-anyone-famous"><strong>Ever cooked for anyone famous?</strong></h3>



<p>Yes, but it’s always the guests who surprise you, sometimes the most interesting stories come from the quietest tables.</p>



<h3 class="wp-block-heading" id="h-your-biggest-mistake-at-work"><strong>Your biggest mistake at work?</strong></h3>



<p>Trying to do everything myself in the early years. I used to think that being a good chef meant taking everything on, but I’ve learned that building and trusting a strong team is far more powerful—and far more sustainable.</p>



<h3 class="wp-block-heading" id="h-you-re-tired-starving-and-impatient-what-do-you-cook-for-dinner"><strong>You’re tired, starving and impatient: what do you cook for dinner?</strong></h3>



<p>A proper South African boerewors roll on the braai with some tomato relish—simple, nostalgic, and packed with flavour.</p>



<h3 class="wp-block-heading" id="h-what-would-you-cook-to-impress-a-date"><strong>What would you cook to impress a date?</strong></h3>



<p>Something from the garden, maybe wood-fired estate venison with a garden herb crust, and a nostalgic dessert like koeksisters.</p>



<h3 class="wp-block-heading" id="h-favourite-chef"><strong>Favourite chef?</strong></h3>



<p>Dan Evans, my original mentor. He taught me refinement, restraint, and respect for produce.</p>



<h3 class="wp-block-heading" id="h-favourite-cookbook"><strong>Favourite cookbook?</strong></h3>



<p><em>White Heat</em> by Marco Pierre White, it’s a classic and still inspiring. Also, <em>The Forager Chef’s Book of Flora</em> for wild plant ideas.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="667" src="https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2025/05/2-6-1000x667.jpg" alt="Jean Delpor" class="wp-image-72502" srcset="https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2025/05/2-6-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2025/05/2-6-800x533.jpg 800w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2025/05/2-6-768x512.jpg 768w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2025/05/2-6.jpg 1500w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h3 class="wp-block-heading" id="h-favourite-type-of-cuisine"><strong>Favourite type of cuisine?</strong></h3>



<p>South African, of course. It’s bold, diverse, and full of heritage. But I have a soft spot for Japanese too, the precision is inspiring.</p>



<h3 class="wp-block-heading" id="h-favourite-kitchen-gadget"><strong>Favourite kitchen gadget?</strong></h3>



<p>A Japanese mandoline, it’s fast, sharp, and makes prep a dream.</p>



<h3 class="wp-block-heading" id="h-favourite-local-cafe-restaurant-hotel"><strong>Favourite local café? Restaurant? Hotel?</strong></h3>



<p>I love The Pass at South Lodge for a treat, or grabbing a coffee and cake at Horsham’s Artisan Bakehouse. And of course, staying overnight at Leonardslee House is hard to beat!</p>



<h3 class="wp-block-heading" id="h-your-three-favourite-local-markets-and-suppliers"><strong>Your three favourite local markets and suppliers?</strong></h3>



<p>We work closely with Trenchmore Farm (their Wagyu beef is excellent), Sussex Saffron for seasonal Sussex produce, and foraged ingredients straight from Leonardslee itself—our best supplier is our own back garden.</p>



<h3 class="wp-block-heading" id="h-favourite-things-to-eat-when-you-re-on-holiday"><strong>Favourite things to eat when you’re on holiday?</strong></h3>



<p>Fresh seafood, wherever I can get it, grilled prawns on a beach in Mozambique is hard to beat.</p>



<h3 class="wp-block-heading" id="h-what-mistake-do-inexperienced-cooks-tend-to-make"><strong>What mistake do inexperienced cooks tend to make?</strong></h3>



<p>Overcomplicating things. Simplicity, seasoning, and technique go much further than fancy ingredients.</p>



<h3 class="wp-block-heading" id="h-favourite-ingredient-and-why"><strong>Favourite ingredient and why?</strong></h3>



<p>Birch sap. We tap it from trees on the estate each spring. It’s delicate, slightly sweet, and really special to work with.</p>



<h3 class="wp-block-heading" id="h-most-over-rated-dish-ingredient"><strong>Most over-rated dish/ingredient?</strong></h3>



<p>Truffle oil. It’s overused and often synthetic, I&#8217;d rather use real, seasonal truffle or none at all.</p>



<h3 class="wp-block-heading" id="h-the-dish-you-re-most-proud-of-creating"><strong>The dish you’re most proud of creating?</strong></h3>



<p>A dish we call&nbsp;<strong>‘Rabbit Eats Carrot’</strong>. On my first spring at Leonardslee in 2018, I noticed rabbits burrowing and nesting all around the mossy gardens near the house. It felt only right that we honour that moment with a dish for our opening menu—rabbits from just outside the doorstep, served with and upon the wild herbs and grass where they matured. The classic (and slightly ironic) pairing of rabbit and carrot gave the dish its name, which has stuck ever since.</p>



<p>The dish itself has evolved over time but remains a favourite. Right now, it features a rabbit mousse sphere dipped in carrot, alongside confit rabbit to ensure the whole animal is used. It’s served with different preparations of carrot, a punchy charred chilli jam made from estate-grown chillies, and a mix of foraged herbs. Preserved carrots and egg yolk—also from the estate—finish the plate. It celebrates everything we’re about at Interlude: no waste, full flavour, and hyper-local ingredients, foraged and grown right here on the Leonardslee Estate.</p>



<h3 class="wp-block-heading" id="h-tell-us-your-best-ever-cooking-tip"><strong>Tell us your best ever cooking tip?</strong></h3>



<p>Let ingredients speak. Don’t fight to control everything—trust in the seasons and the quality of your produce.</p>



<h3 class="wp-block-heading" id="h-three-dishes-every-home-cook-should-master"><strong>Three dishes every home cook should master?</strong></h3>



<p>A good risotto (patience matters), roast chicken (simple but delicious), and a proper stock—because it’s the base of everything.</p>



<p><em><a href="https://www.restaurant-interlude.co.uk/">Restaurant Interlude</a>, Leonardslee Lakes &amp; Gardens, Brighton Road, Lower Beeding, Horsham, RH13 6PP</em></p>



<p><strong>READ MORE:</strong><br><a href="https://sussex.muddystilettos.co.uk/eat-out/michelin-star-restaurants-near-me/">Michelin Star restaurants near me in Sussex</a><br><a href="https://sussex.muddystilettos.co.uk/eat-out/local-farms-restaurants-farm-to-table-dinner/">Local farms offering delicious dining farm-to-table style</a><br><a href="https://sussex.muddystilettos.co.uk/eat-out/pubs-inns/local-pubs-where-celebrities-drink/">The local pubs where celebrities drink</a></p>



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What’s cooking? Jean Delport of Michelin starred Restaurant Interlude, Horsham

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