Hotel Cateys 2025: Hotel Restaurant Team of the Year – Restaurant Interlude, Horsham

A top restaurant is nothing without its people, and Restaurant Interlude is proof that a united front between front and back of house can make all the difference.

The 26-cover, tasting menu-only dining room is set within the 240-acre Leonardslee Lakes and Gardens in Sussex, home to both a family vineyard and 10 overnight guest bedrooms.

The team, led by executive chef Jean Delport and Anya Vorster, aims to offer a warm and approachable style of service that still feels high-end and worthy of its Michelin star. From waiters to chefs, the whole team is involved in the experience, with kitchen and service staff cross-trained to ensure they can speak knowledgeably about the food, the wine and the story behind each dish.

This continuous drive for learning is key to Restaurant Interlude’s success and extends across the wider estate. Team members take part in immersive tours, work in the vineyards and regularly visit producers to ensure they are connected to the ingredients they are serving and can share their pride in the produce when speaking to guests.

It’s an approach that’s paying off financially. Despite operating a low-volume, high-dining model, the restaurant has delivered outstanding profit margins over the past year. By focusing on hyper-seasonal, foraged ingredients drawn from the wider estate, external sourcing costs are kept down, the restaurant can support local agriculture and guests keep returning for a unique experience.

One of the restaurant’s signature dishes, ‘Rabbit Eats Carrot’, has been on the menu since the very first service, but has evolved into multiple iterations since opening. The dish itself, including a rabbit mousse sphere, confit rabbit and different preparations of carrot grown on the estate, demonstrates the team’s approach to continually refining and innovating the menu. This technical approach, paired with a passion for terroir-driven cooking, allows the wider team to continually develop their product knowledge.

Over the past year Restaurant Interlude maintained its Michelin star for a fifth consecutive year and kept hold of its Michelin green star, which recognises venues with sustainable practices. The wider estate has also won awards for its wines, demonstrating how standards are high across the entire operation.

No part of Restaurant Interlude runs in isolation and the ambition of the venue and its team is clear to see. The kitchen, dining room, estate and vineyard all work together with the same focus to create a standout experience for guests. It proved so impressive that several judges said they wanted to book in to experience it for themselves.

What the judges said

“I love their commitment to local produce and sustainability. The wine list features estate-grown wines and they have a deep connection with their guests. The team knows the story behind every dish, from foraged herbs to the estate-grown wine pairings. The restaurant has won a series of awards and has a strong focus on the entire ecosystem.”

Knut Wylde

“Highly engaged team who truly live and breathe the restaurant’s values and vision, bringing the unique experience to each and every guest. It’s no wonder they are achieving outstanding results.”

Jennifer McCabe

“The team genuinely embodies the warmth of community, the richness of heritage and the true spirit of hospitality. Their passion for creating an authentic and meaningful experience for every guest shines through. They are incredibly deserving winners.”

Laura Sharpe

The shortlist

• Baba, Kimpton Charlotte Square hotel, Edinburgh
• The Cottage in the Wood, Keswick, Cumbria
• Mauro Colagreco, Raffles London at the OWO
• Mosaic and Hithe + Seek, Westin London City
• Restaurant Interlude, Leonardslee Gardens, Horsham

The judges

• Melissa Fergus, Mauro Colagreco at Raffles London at the OWO
• Simon Girling, the Ritz London
• Jennifer McCabe, art’otel London Battersea Power Station
• Laura Sharpe, Firmdale Hotels
• Knut Wylde, Wylde Hospitality