Well known British restaurant, Camellia, South Lodge in Sussex has appointed a new Head Chef, Josh Mann.
Bringing with him a wealth of culinary experience, Josh arrived with high ambitions leading to winning the restaurant three AA Rosettes within 8 months of his arrival. He has added even more ideas to South Lodge including training programmes, head to tail techniques and more to benefit the restaurant and dining guest.
Inspired by Locally Available Ingredients
Inspired by the hotel’s incredible grounds and walled kitchen garden which supply as much of the restaurant as possible, Josh and his team’s menus reflect the seasons, featuring fresh, local produce and typically making the most of one single ingredient on each plate. A dish that truly showcases Josh’s ethos is South Downs venison loin featuring venison faggot with Medjool date, Choucroute and wild garlic.
The Restaurant Ambience
Camellia is designed to have an intimate feel, enhanced by traditional country house features including wooden panelling and luxury statement furnishings. In the summer months, the restaurant is extended outside onto the beautiful terrace offering the perfect alfresco dining experience overlooking the South Downs.
About South Lodge
South Lodge is a beautiful country home hotel and spa in Sussex that offers luxurious overnight stays with amazing views of the South Downs. Award-winning restaurants, skilled meeting spaces, and the ability to organise extraordinary weddings and family gatherings are all available to guests. With tailored treatments, stunning facilities, and a Mediterranean-inspired restaurant, a newly opened state-of-the-art spa allows clients to genuinely relax and feel thoroughly revived.
Highlights of their menu include Rabbit black pudding-stuffed loin and buttermilk-fried leg with nettle and black garlic and Butter-poached squid with braised oxtail, smoked potato, and preserved lemon jam for starters. For main courses, South coast brill with brassicas, crab ravioli and lime and Wild garlic gnocchi with braised chicory, smoked broccoli purée, pineapple and chamoy dressing. For the dessert course, Josh and the pastry team have created a Rhubarb Mille-Feuille with vanilla crème pâtissière, white chocolate crèmeux, orange and rhubarb sorbet; Chocolate and coffee delice with cocoa nib tuille and coffee ice cream; as well as Pear and limoncello tart with Mouneyrac pear, limoncello and pear ice cream.
Contact and Booking
Price: £60 per person for three courses at dinner and £42.50 per person for three courses at lunch.
Bookings to be made online at camelliarestaurant.co.uk/or by contacting 01403 891711
Address: South Lodge, Brighton Road, Lower Beeding, Horsham, West Sussex, RH12 6PS