Independent Shopper: Jean Dalport, Restaurant Interlude

Michelin-starred Restaurant Interlude is set within the historic woodland gardens of Leonardslee Estate in Horsham. With a seasonally changing menu of up to 21 courses, Interlude is committed to providing guests with an opportunity to interact with nature and eat from the land resulting in a memorable gastronomic journey.

Our unique cuisine is built on a fusion of classic and modern techniques as well as a respect for our surroundings, local ingredients and flavours of our heritage that bring the gardens to life in every dish.

The set menus draw inspiration from the 240-acres of Grade I listed Leonardslee gardens, using foraged or purposefully grown produce and working with local farmers and producers that adhere to the same organic principles as us.

We strive to build our pantry through patient harvesting and preservation whilst taking food ‘back to basics’ to showcase authentic ingredients and respect their integrity.

As a chef, local produce will always inspire my work and has been a passion of mine from a young age; to see what’s grown around us, know its direct source and be able to form direct long-lasting relationships with the farmers and suppliers.

I want to be able to create exquisite food that has a story behind it, takes inspiration from where it comes from and provokes emotion for those that taste it.

We work with various producers, farmers and suppliers that contribute to our unique culinary journey. I’d like to highlight Trenchmore Farm, where Andrew Knowles and his team farm for flavour and do it sustainability. Better yet, they are located just a stone’s throw away from Leonardslee so naturally, we formed an instant connection and have worked well together since the opening of the restaurant.

Andrew and his team have a passion for harvesting produce in a virtuous circle, allowing them to improve the soils and continue to grow delicious food. They offer dry-aged beef from their slow-grown Sussex crossed Wagyu cattle, cider from their traditional cider apple orchard and heritage wheat.

Another supplier I’d like to spotlight is J Cocoa Chocolate Maker. James is a multi-award-winning chocolate maker, who ethically sources and sustainably crafts beans to bars in Hassocks, West Sussex, with a zero-waste policy.

The chocolate is made from the finest cocoa beans from around the world, as James trades directly with farmers to ensure they receive a true premium for their crops of heritage heirloom cocoa. Each variety is carefully crafted with its own individual production profile, giving them a distinctive and exceptional flavour. When we first opened Interlude, we wanted to find a supplier that created a product with the same vision as us, that also tastes exquisite.

We also work with Sussex Saffron farm in Mayfield. This is one of my newest suppliers and I am over the moon to be able to source saffron locally from a team dedicated to producing high-quality food rooted in natural, sustainable and ethical practices.

They have made a commitment to use organic and regenerative farming techniques to help restore and reinvigorate their land. They do not use pesticides, herbicides, artificial fertilizer or artificial irrigation systems, and the farm is in the process of converting to organic certification with the Soil Association for 2023.

Sussex Saffron provides us with delicate local flowers and saffron with an abundance of flavour, giving us something fun to play around with in the kitchen at Interlude.