Richard Mann is the new head chef at The Camellia, the 2 AA Rosette restaurant at South Lodge, an Exclusive Hotel in Horsham, West Sussex.
Taking the helm of a skilled brigade of chefs, Richard has designed an inspired menu of mouth-watering dishes using local Sussex suppliers and fresh vegetables, fruits and herbs from the hotel’s walled kitchen garden to create contemporary interpretations of traditional seasonal dishes reflective of The Camellia’s signature style.
Flavour pairings
Richard comments, “I’m influenced by seasonality, using a combination of local and British produce, with a focus on familiar, but sometimes unexpected, flavour pairings. My aim is to deliver tasty, well balanced and satisfying food that’s exceptionally good value.”
Dishes on Richard’s new Spring Market Menu include Blue Cheese Bon Bon with poached pear, toasted hazelnut and port reduction; Cod Fillet with confit potato, charred leek, iceberg and chorizo; and for dessert, Rhubarb with Marzipan and Tonka bean.
Richard assumes his role as Head Chef from his position as Sous Chef in The Camellia kitchen, having worked alongside former MasterChef The Professionals winner, Steven Edwards to develop the restaurant’s award-winning seasonal food. With additional experience at The Pass, the hotel’s 1-Michelin star restaurant from rising star Matt Gillan, Richard now plays his own vital role in nurturing and mentoring new chef talent at South Lodge and in the wider Exclusive Hotels and Venues’ family.
Recent accolades for the restaurant chefs at South Lodge include the winner of Springboard’s FutureChef 2015, Tom Hamblet and Sussex Young Chef of the Year 2015, Tim Sheed.
The Camellia offers an intimate and elegant dining experience in the country house charm of South Lodge Hotel. With beautiful views of the sprawling South Downs from the restaurant and its impressive alfresco dining terrace, The Camellia is a dining experience full of tradition yet contemporary in both service and style.
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