There is something decidedly different about this West Sussex restaurant. There are CCTV monitors at each table, a snaking dining room and a tasting menu full of intrigue.
It is fair to say that The Pass has taken the recent trend for Chef’s Tables a little further than most. Here, guests are treated to a conceptual dining experience, with the open plan layout placing diners right at the heart of the drama and workings of an award-winning kitchen and CCTV monitors offering a live feed for those with their back to the action. 11 chef’s tables and 22 covers is all the space allows.
The restaurant opened in 2008 with talented chef Matt Gillan at the helm from the start. It has since won a Michelin star, achieved 31st in the Good Food Guide and garnered 4 AA rosettes. Matt is competing in Great British Menu this week representing London & the South East.
The cuisine is full of surprising flavour and texture combinations, given a sense of coherence by Matt Gillan’s emphasis on seasonality. In winter there are dishes like duck breast, smoked eel, celeriac and confit potato, while in summer Gillan offers a pitch perfect menu of sprightly summer delights. Vegetarians are also well catered for; a lavish vegetable Wellington is served up with Savoy cabbage, blue cheese and Port.
The quirky, contemporary feel of the restaurant is offset by the ivy-clad and ornate country house hotel it is located within. If you fancy an overnight stay to complement a meal at The Pass prepare for some real luxury in the shape of wrought iron beds and individually designed suites looking out onto sweeping lawns.
Steamed duck leg with glazed carrots, lemon and turnip – Matt Gillan
Find out more about The Pass on Great British Chefs website, where you can also subscribe to Great British Chefs’ bi-monthly newsletter for competitions, recipes and more from Britain’s greatest chefs.
