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On the first Wednesday of every month, we interview top chefs from around the UK, hearing about their cheap food hacks, views on the industry and more.
This month, we speak to last year’s Great British Menu finalist Jean Delport, of the Michelin-starred Interlude in West Sussex.
I don’t think people realise just how much work goes into preparing for Great British Menu... I was practising every chance I got, sometimes until two or three in the morning. All this while still running the restaurant. It’s a completely all-consuming experience for a good part of four months. It’s challenging, exhausting, but incredibly rewarding. You really do have to dig deep if you want to come out on top.
Bookings went off the charts… Doing well on the show has really put Interlude on the map, attracting guests from all over the UK. The response has been overwhelmingly positive and it’s breathed new life into both the restaurant and the team.
The thing no one ever tells you about winning a Michelin star is that the moment you receive it… a new kind of pressure begins. It’s the constant fear of not keeping it, the relentless drive to maintain the standard and the push to be better every single day. It’s exhilarating, humbling and sometimes exhausting all at once.
Guests should feel empowered to adjust their tip… based on their experience, ensuring that exceptional service is recognised and rewarded.
The best way to complain… is to speak to the staff politely and constructively during the meal – most issues can be sorted out immediately. The worst is to leave without saying anything, because it not only removes the chance for the team to fix things, but it usually ends up escalating in ways that aren’t helpful for anyone.
One of our biggest pet peeves… is when guests list personal dislikes as allergies. While we love tailoring the experience for everyone, labelling something as an allergy can significantly limit our ability to do so.
British food now ranks among…
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