Michelin-Starred Chef Jean Delport Menu Inspirations on Great British Menu 2025
Executive Head Chef of Restaurant Interlude, Jean Delport, on Great British Menu
Restuarant Interlude's Executive Chef, Jean Delport, showcased his culinary creativity on this year's Great British Menu, representing London and the South East in the prestigious BBC Two competition. Now in its 20th anniversary year, the show invites the UK's top chefs to create dishes inspired by this year's theme: historical figures from the past of their region. The winning dishes will be served at a magnificent banquet at Blenheim Palace
Chef Jean Delport presents his main course on Great British Menu
Speaking about the brief, Jean said: “The brief was particularly exciting as it allowed me to draw on the rich history of London and the Southeast, while still staying true to my style of cooking, elevating ingredients from the land around us and telling a story through my dishes.”
Canape
“back to my roots”
Starter
“A botanist’s life”
Inspiration: William Borrer, a local botanist that was from around the corner from the restaurant. Playing directly onto his horticultural background, he was one of England’s leading botanists and noted for his extensive and accurate knowledge of the plants of the British Islands. He travelled extensively around Britain to see and collect plants and lichens.
Fish
“An ode to Elizabeth…”
Inspiration: Elizabeth David, British cookery writer. In the mid-20th century, she strongly influenced the revitalisation of home cookery in Britan and beyond with articles and books about European cuisines and traditional British dishes. She was my first head chefs go to inspiration, a household name that he was brough up with. One of the fist dishes I cooked alongside him was Sole Veronique, an inspiration that he took from Elizabeth David.
Main
“There and Back Again”
Inspiration: Charles Ignatius Sancho was a British abolitionist, writer and composer. As a symbol of African humanity, he has a story of true fortune and making the most of his life and what he was dealt. I want to celebrate a man with a truly diverse background that came on to make British history and honour it with a look at his traditional roots and where he truly came from. West African cuisine has a rich, vibrant and diverse background, using these flavours and methods, I will showcase Charles unique journey to Britan as a feast, as one can only experience in Africa.
Pre-Dessert
“an apple a day….”
Inspiration: Maria Ann Sherwood was born in England in 1799 to a farming family with an abundance of orchards. She had emigrated to Eastwood, New South Wales in Australia in 1830 and by chance cultivated the now known ‘granny Smith Apple’. Since her cultivation, the apple has gone on to be one of the worlds favourite cultivars of apple.
Dessert
“Advanced pudding making”
Inspiration: Alan Rickman played one of my favourite characters in one of my all-time favourite movie collections of Harry Potter. As professor Snape, potions were always a masterclass. I draw inspiration from Snape and his classroom and dive deep to make a dessert based on one of their text books “advanced potion making”. I will create a celebration of potions making and showcase Alan Rickman in what was one of his most famous roles as an actor.
Restaurant Interlude
Located in the historic Leonardslee Gardens estate in West Sussex, Restaurant Interlude offers a truly immersive dining experience, where guests enjoy a carefully curated tasting menu inspired by the landscape. Each dish tells a story of the estate, with foraged elements from the woodlands, lakes, and gardens appearing throughout the menu. The restaurant holds one Michelin star and a Green Michelin star, recognising its commitment to sustainability and local sourcing.