MasterChef: The Professionals winner Steven Edwards has left the Camellia restaurant at South Lodge hotel to concentrate on his own venture, Etch, based in Brighton.
Edwards has been replaced by Richard Mann who was sous chef at the restaurant in Horsham, West Sussex, which is part of the Exclusive Hotels group.
Mann has designed a menu 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.
He said: "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 his 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 rhubarb with marzipan and tonka bean.
Edwards won MasterChef: The Professionals in 2013 and has remained in his role at Camellia since then. Recently he was brought on board by caterer Centerplate to develop the lunchtime and evening menus at the forthcoming visitor attraction, the Brighton i360.
The appointment came after Edwards set up a food company called Etch with business partner Josh Stanzl. The company offers masterclasses, demonstrations, product endorsement, recipe development, food writing, private dining and pop-up restaurants.