Treating guests to fine dining brilliance from September onwards, chef Greg Clarke is set to join The Pass restaurant in picturesque West Sussex for a delicious six-month residency at South Lodge hotel
Calling all foodies! Chef Greg Clarke is set to join Exclusive Collection’s South Lodge for a six-month residency at The Pass from 9 September 2021 with a menu focusing on local produce and sustainable sourcing. Greg’s exciting residency follows Masterchef: The Professionals 2013 winner, Steven Edwards Summer takeover at The Pass.
Before embarking on his residency in The Pass, Wiltshire-born Greg Clarke has worked in some of the best Michelin starred restaurants in the UK and Scandinavia. Notably as development chef for Daniel Clifford’s two Michelin starred Midsummer House, together with time spent at The Ledbury in Notting Hill, Restaurant Tom Aikens and more recently at Norway’s Maaemo.
Clarke will combine his creativity and extensive experience with his passion for sourcing only the best ingredients. Utilising the expansive kitchen garden at the hotel, paired with sourcing the finest local produce from responsible and sustainable sources, the menus at The Pass will change regularly and be created around a single set menu format.
Dishes are set to feature the likes of Autumn mushroom tart, Baron Bigod & blackberry leaf; Cornish poached crab, courgette & salted gooseberry; Roast mallard, heart ragu, crapaudine beetroot & preserved elderberries; and Charentais melon, lavender sheep’s yoghurt & ‘caramac’.
A five-course menu will be available at lunch (£50pp) and eight courses will be on offer at dinner (£95pp). A vegetarian and pescatarian menu will be available on request, as is a bespoke wine pairing.
Greg Clarke commented, “I’m incredibly excited to have been presented with such a unique opportunity, together with my senior sous chef Joe Gray and a fantastic team behind us, along with the hotel’s unparalleled support, we believe we are going to bring something truly unique to the area and I’m delighted to help write this next chapter in such a renowned restaurant.”
In response to the appointment, David Connell, General Manager at South Lodge hotel said, “We are very excited by having Greg join us for this latest in our guest residency series. Greg has an impressive background working at some of the country’s finest restaurants, and it is wonderful to be able to bring his incredible food to our guests, and to continue our heritage of being one of the best food destinations around.”
Greg Clarke at The Pass joins South Lodge’s acclaimed Camellia Restaurant in the property’s main house and casual Mediterranean inspired restaurant, Botanica located in The Spa. The Pass is a truly unique and immersive dining experience, offering 28 guests only front row seats to the chefs in action in the kitchen.
Make it happen
When: Greg Clarke at The Pass will launch on 9 September 2021 and run until 27 February 2022.
How: To find out more and make a booking, please visit: www.thepassrestaurant.co.uk
Where: Brighton Road, Lower Beeding, Crabtree, Horsham RH13 6PS
