We are proud to announce that our Benguela Collection sister property, Restaurant Interlude, received its first Michelin Star at the UK and Ireland 2020 Michelin Guide Awards on Monday 7 October 2019. 

The Benguela Collection comprises four restaurants in SA & the UK, including Restaurant Interlude at Leonardslee, The Vineyard Kitchen at Mannings Heath Golf & Wine Estate, Moody Lagoon at Benguela Cove Lagoon Wine Estate and the Benguela Brasserie at Lakeside Lodge & Spa. 

Owner, Penny Streeter OBE, is delighted by the accolade and says: "This award sets the benchmark for our steadfast dedication to quality and excellence, no matter in which establishment you dine with us, in the UK and South Africa.” 

According to the Michelin Inspectors; “The incredible produce from the gardens result in invigorating and original dishes, with balance and poise.”

Set within the historic Leonardslee Lakes & Gardens estate near Horsham in West Sussex, Restaurant Interlude is believed to be the first UK restaurant associated with its own vineyard to win a Michelin Star. It was the only Sussex restaurant to win its first star at the 2020 awards. This is an extraordinary achievement as we have only been open for a year. Also, our Executive Chef Jean Delport is one of the youngest ever winners of the award, aged 31. 

Jean Delport managers a team of seven kitchen staff and says: 

“We are delighted to receive this recognition by Michelin so soon after opening. Interlude connects lovers of fine dining with the very spirit of Leonardslee, perhaps the finest woodland gardens in England, unspoilt and carefully curated for over 200 years.”  

“Every dish in each seasonal, multi-course tasting menu is designed to a hunter-gatherer concept of food that’s foraged, cultivated and raised on the estate or close by. It is savoured and enjoyed as an intimate dining experience; a small, exclusive dinner party within the estate’s Italianate mansion house.” 

In just a short time, Jean has acquired extensive experience, having trained and won awards at the prestigious Zevenwacht Chef School in his native South Africa. Before going on to develop his skills for several seasons in Ireland. 

Jean Delport is fast developing a reputation, locally and nationally, as an innovator, continually refining his own original menus, personally selecting only the best local ingredients from suppliers he knows and visits regularly. 

So What Can Visitors Expect When They Dine At Interlude? 

On arrival, you are greeted by Anya or one of the other friendly staff, in the grand hallway of Leonardslee House, with music from a self-playing piano and drinks in the bar. Guests are then seated at around 7 pm in the restaurant. They enjoy multiple courses, with views across the gardens, down to the valley below, and over to the South Downs. 

Diners can feast on the seasonal menu that might include: estate rabbit, winter purslane, hogweed cider and charcoal; fallow deer with local braai and sour raspberry; or oyster, foraged greens and juniper. 

The restaurant’s tasting menu is inspired by the Grade I Listed woodland gardens with ingredients foraged or grown on the 240-acre estate, and other produce sourced from selected local farms. Restaurant Interlude is open for dinner from Wednesday to Saturday weekly, with ten tables. Bookings are online at https://www.restaurant-interlude.co.uk/reservations.