Jean Delport Restaurant, Where Sussex Gardens and South African Soul Collide on a Plate

The development of Jean Delport’s culinary career is similar to a handwritten letter sent across continents. He has created a dining experience that is equal parts memory, accuracy, and poetry. He was raised along Cape Town’s Blaauwberg beachfront and is currently based in the foggy woodlands of West Sussex. His eatery, Interlude, which is located in the expansive Leonardslee Gardens, creates its own dishes in addition to serving them. Each dish offers a remarkably distinct vision of terroir-driven creativity, infused with wild herbs and estate-foraged ingredients.

Delport’s creation of a restaurant where the ingredients not only reflect the land but also echo the stories of migration, ambition, and artistry is remarkably effective, thanks to his menus that are anchored in seasonal rhythms and personal history. His method is remarkably similar to that of a painter who gathers his own pigments: touch, intuition, and care are the means by which each color and note is earned.

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Cooking Not Just Recipes But Through Landscapes

Delport’s decision to leave South Africa was motivated by resolve rather than discontent. He was aware that his country was not covered by the Michelin Guide in terms of international recognition. That fact turned into a trigger. He set his path to a dream by moving to Sussex and starting Interlude in 2018; a Michelin star appeared within ten months, which is an extremely uncommon and subtly astounding timeline.

His tasting menus resemble diaries of the seasons. A course could include wild mushrooms and a herb emulsion that was grown right next to the kitchen. Another might serve slow-cooked game, reminiscent of his childhood braais, with subtle smoked undertones that conjure up images of foggy nights and firelight. These dishes are not arbitrary; rather, they are expertly balanced, paying equal respect to nostalgia and the natural world.

A Culinary Statement, A Televised Triumph

When Delport appeared on the Great British Menu in 2025, he captivated as much as he cooked. He became only the second chef to win two dishes at the banquet, winning both the main course and fish categories. Cooking at Blenheim Palace held great personal significance for him, in addition to being a professional accomplishment. His homage to culinary icons such as Elizabeth David demonstrated a deep respect for the traditions that influenced British cuisine as well as a refined humility.

He demonstrated to both judges and viewers that exquisite dining can be as emotionally impactful as it is technically accurate by using thoughtful composition and deeply ingrained flavors. His performance, which combined traditional methods with sustainable British ingredients and South African storytelling, was especially inventive.

Soil and Soul Grow a Restaurant

The integration of nature, both aesthetically and functionally, is what sets Restaurant Interlude apart. Delport makes sure that every dish captures the rhythm of the land by working with regional farmers and foraging in the estate’s 240-acre gardens. This strategy has increased menu depth and dynamism while drastically lowering reliance on imported goods.

The flavor profiles, which range from the buttery softness of estate-grown greens to the sharp tang of pickled elderflowers, are the result of restraint rather than over-manipulation—a respect for what is already ideal. This philosophy has been especially helpful in promoting culinary sustainability and critical acclaim.

Fire Is Still Burning

Despite his rising fame, Delport maintains his groundedness. He frequently walks the estate, watches rugby, or talks with peers about hospitality trends when he’s not in Interlude. He is a chef who has created a legacy that is based on sincerity and purpose, and he has the English countryside in his stride and the bushveld in his bones.

Jean Delport’s vision provides a quiet alternative in the upcoming years as culinary trends strive for innovation at breakneck speed: grounded, introspective, and radiantly real. His food leaves a lasting impression. And long after the last bite, that memory stays with every diner who is fortunate enough to have them.