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Restaurant Interlude Horsham Reviews from The Last Year
A very considered production from arrival to departure
I do not know how many Michelin star restaurants I have eaten in- it must be at least 25 over the last 30 years. Interlude is on the way to joining two of my favourites Howard at the Square ( closed) and Ducasse at hotel de Paris.
Must visit!
What a truly magical dining experience. We celebrated a birthday at Interlude with family and from start to finish the experience was out of this world. This is a must visit for anyone who enjoys exquisite food and fine wine! Every single dish delivered the most amazing flavours and the way the dishes are presented and served along with the explanation of where the ingredients have been sourced made for an amazing dining experience. The staff were incredible from the moment we walked in. Even the chefs came out with the dishes to talk about what we were about to enjoy. Cannot recommend Interlude enough. Thank you for a fabulous evening.
A dinner to remember, for all the right reasons.
We have eaten in Michelin star restaurants before, but this was an experience to remember. There were 17 courses, each very different from the others, setting off superb tastes in the mouth. This was all the more amazing as a lot of the ingredients had been picked from the wild in the gardens. The presentation was superbly done. Well done Restaurant Interlude.
A country gem - sustainable and stunning cuisine!
What an amazing experience - stunning food in lovely surroundings with such a friendly team! Love the sustainability ethos and learning more about each ingredient, along with the merging of various styles to create some truly brilliant dishes. Loved having the chefs come out to introduce us to dishes, and giving their own stories about what the dishes mean to them. Overall service was out of this world - we were so well looked after!
Not your normal 1-star
“Interlude” is probably an inaccurate description. I wouldn’t say five hours is a ‘lull’ or a ‘breather.’ “Intense” is possibly more accurate. But even this doesn’t really capture the experience. Much of it is utterly brilliant, other parts utterly baffling, but nothing is so bad that it deserves knocking a star off the rating. 1. There is no menu. You start your experience in the bar - which feels a little behind the Leonardslee House rooms in decor (we also stayed) - and are asked to order a pre-dinner drink. Gin cocktails and sparkling options are there, but it’s quite a variety given you don’t know what your food is going to be. Your first course of “snacks” are brought there and you eat them with your drinks. So far, so typical 1-Michelin star, although this is where the familiarity with such an experience fades. You then are asked to proceed to the dining room and are given the wine list to choose your wine (remember, they have not told you what food is next). Disappointingly, when the waiter (it was not obvious they had any kind of sommelier here, strange for a Michelin restaurant) was asked whether there was a wine flight for the tasting menu, he said no. He also then asked “Well, do you prefer red or white?” To people accustomed to fine dining and to spending £195 a person on food alone, this is a bizarre question. I understand that not everyone is interested in the relationship between wine and food and some just want to focus on the latter, but come on. You have a brilliant kitchen team working away on an incredible food menu with subtle flavours and magical conception, hard at it from the morning hours till 6pm, and your response to wine suitability enquiries for such subtle concoctions is at the sophistication level of a gastro pub? In my opinion, it doesn’t work as a formula. You end up spending a lot of effort asking about what comes next and whether a Chardonnay or a Riesling might be best, or whether given the courses after that, maybe you could try a lighter red instead, as you don’t want to be left with a Riesling by course 12 as it’s completely unsuitable. The brain funk and aggravation this causes doesn’t help the experience at all. It’s hard work and it’s boring. However, the food is very, very good indeed. The chef has a great talent and his team are evidently brilliantly capable of consistently delivering attractive, wonderfully delicious courses throughout the experience. Little cards accompany each after it has been delivered, a gambit I have seen at Steirereck in Vienna as well (although they have a wine flight. And they show you the menu when you sit down. But I digress…). The style is small-bites for each course, except the bread course which comes - confusingly - halfway through. For me that doesn’t work. You’re already stuffed with such a rich variety of foods that the idea of pushing bread down your throat, however well done, just feels off. As soon as each course arrives, you’re polishing it off within 1-2 minutes. This creates a great and continuous anticipation for the next course, which is both exciting and daunting. By the 14th course, however, the food starts to become moderately irritating. Impressively made and beautiful to look at but rather like one of those excellent movies that goes on rather long, you desire the conclusion. No one could touch the 17th so stuffed we were. We had certainly been fed and fed well, that no one could argue. It’s probably a bit too long. Some of the courses you didn’t need. 11-12 courses is probably enough. The night before we had a 6 course tasting menu at 1-star The Pass by Ben Wilkinson (which Leonardslee House do not advertise in their “local restaurants” guide in the room. Meow.) This was filling but also not punishing. You didn’t feel like losing the will to live at course 16. The thing that kept us positive all evening long was respecting the incredible skill of the chef and his kitchen. There was a bit of a mismatch with the waiting staff and the food itself. Some of them were excellent and enthusiastic but others lacked sufficient interest in the experience. The music is, to put it politely, eclectic. And occasionally lacking in taste, lurching from forgettable soft rock to disco to 60s pop. And it’s also really sad that the only other music you could hear all weekend at the hotel was from a Bluetooth speaker under the grand piano - an absolute tragedy this instrument was never played. But Jean Delport takes all the glory of this review.
Serious stuff.
This is serious stuff. OK, 17 courses might be a little much (I had to ditch two) but this is perhaps the most technically perfect meal I've ever eaten. Hats off to the kitchen. Staff were a delight. The wine wonderful. Not cheap, but worth it.
Fabulous dinner
We had an exceptional dinner, the food was delicious and interesting, the team very welcoming and the gluten-free option outstanding. We look forward to returning!
Simply Sublime
A wonderful restaurant with sublime cuisine and excellent service. The setting is beautiful and overall would highly recommend.
Less is more?
The effort that has clearly gone into each course is exceptional. It’s seasonal and extremely local with genuinely great and knowledgeable service. However, while we enjoyed most dishes (the rabbit & carrot and the pumpkin seed miso were highlights), some were not all that nice to eat and it felt a bit like less could have been more - I think there are 18 courses. A couple of the dishes were genuinely hard to eat (e.g. a sauced dish in a deep bowl, finger food too big for one bite) and some simple plates would have been welcome. This is the second visit; we went when it first opened and felt the same but wanted to give it another try. We really enjoyed the meal, it was a good atmosphere, we’re happy we went but we’re unlikely to go again. It was expensive for an evening, but you’re there for a long time, and the per-course price is reasonable, especially considering the extraordinary amount of work.