Originally from South Africa, Jean Delport embraces his culture, past and present. After training in some of the best restaurants in the Cape Winelands and Ireland, he moved to West Sussex to realise his dream of opening Interlude in the UK. British and French cooking alongside the seasons form the basis of his ideas. Dining at Interlude is like embarking on an unexpected journey through the woodland gardens of Leonardslee.

How did your early experiences in South Africa shape your approach as a chef?

Growing up in South Africa, we are naturally exposed to a variety of cultures, cuisines and ways of life within small communities. Growing up in a farming background, I found that from an early age I learned to appreciate food, where it comes from and how different cultures enjoy it. This gave me a clear mindset about what I loved about food and how I would choose to cook from a young age.

What type of cuisine inspires you?

My cooking style is traditional French and English with a natural modern feel. I use my heritage and memories of South Africa and childhood to create my current menu. We have also championed foraging in the local countryside and estates. I feel my cooking has become an expression of where we are, using what is around us to create complex simplicity.

What inspired you to move to West Sussex and open Interlude?

I always had this idea in my mind that I wanted to open a restaurant in the UK. In 2017, I was at the crossroads of fulfilling my dream of opening a restaurant in the UK and cooking long menus that I love to eat and have fun with—and, at the same time, try to win a Michelin star, which I had always thought was unattainable growing up in South Africa—or settling back home and getting involved in the food scene there. Luckily, Penny Streeter gave me the opportunity to do what we both saw would work in the UK and we landed in West Sussex and opened Interlude.

How do you deliver top-quality, locally sourced ingredients?

We try to work closely with as many local farmers as possible. I try to use as many local ingredients as possible, with pieces foraged/grown from our estate where possible. The story is important to us. The more relationships we build together, the better our food evolves.

How would you describe the dining experience you want to provide?

Without the pretentiousness and rigid feeling that accompanies old-fashioned fine dining, we try to provide more of a food journey throughout the evening. We try to create an experience rather than a night out with some food. We currently take our diners on a journey through the estate, showcasing our estate’s variety that has been grown/foraged in every course on our multi-course Secret Degustation menu. Our estate is dear to us and our goal is to tell its story and showcase the full beauty of Leonardslee Gardens.

In your opinion, how can nuts and dried fruit improve a dish? What value do they bring to a recipe?

Nuts and dried fruit have always been a big part of my cooking and heritage. What I love about it is how varied it all is, the clear unique flavours and textures they bring to any dish and they are strong enough to carry bold flavours with them. Nuts and dried fruit are invaluable to many of my dishes, where they make such a big difference in small details that many people don’t notice. I consider them as important as my spice cabinet.

What’s next for Chef Jean Delport?

As a team, we are always building and moving forward. We were lucky enough to win a Michelin Star only 10 months after opening and being in the country, which was a huge deal for us. We have truly created a destination in the countryside. Our vision is firmly set on making our experience as unforgettable as possible – and two Michelin stars is our ultimate dream.

Quick-fire rounds!

What do you enjoy most about being a chef?

I love that every day is different. We are constantly busy and constantly evolving.

What is your personal favorite recipe with nuts or dried fruit?

I love a great breakfast granola! Full of fruit, nuts, strained yogurt and honey.

What is the next big culinary trend?

It’s all about sustainability.

What nuts or dried fruit are always in your home kitchen?

For snacking and quick fuel, I always have a big container in which I mix dried mixed fruit (mango, banana chips, coconut shreds, raisins and sultanas) with cashews, walnuts, shelled almonds, Brazil nuts and peanuts.

Try Jean’s delicious recipe: Honey Stroopwafel with Sunflower, Marigold and Sultana Yogurt.