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 the best in the world… with some truly exciting establishments that we’re lucky to have. It’s amazing to be part of it and watch it change and develop over the years. British cuisine has evolved tremendously, blending global influences with a celebration of local ingredients.
If I were prime minister for the day… I’d focus on supporting the hospitality industry through financial incentives, including reducing business VAT rates, as well as implementing training programmes and initiatives that promote sustainability and innovation. Hospitality is one of the biggest sectors in the UK and is often overlooked and under-supported.
More on cheap eats
Top chef on what Brexit has done for UK fishing
TV chef on his train station row over a toastie
‘I’m a head chef – this is what you should tip
A lot of high-end British restaurants start losing their personality… by calling their cooking style modern British, which can feel like an accumulation of current trends, and it’s sad to see. What I struggle with are restaurants that all start serving the same kind of food just because it’s what’s fashionable right now. When I eat out, I want to feel the chef’s personality on the plate – their story, their craft, what they genuinely love to cook, not what’s trending on social media.
The UK is packed with incredible places to eat… I love exploring regions like Cornwall, the Lake District and Edinburgh – each one is full of unique culinary gems.
Some of the books that really got me into cooking were from when Jamie Oliver first started… Easy, accessible recipes that don’t scare you off are the best type to begin with. Constant practice and tasting as you cook will make a huge difference, and don’t be afraid to make mistakes – they’re some of the best ways to learn. The more you understand the techniques and processes, the easier it becomes to create something truly exceptional.
My secret ingredient is biltong… It’s a nod to my heritage, and I absolutely love using it because it’s so versatile. At the restaurant, we make plenty of it ourselves using venison from the estate. I love it thinly sliced to really showcase its flavour, but I also use it as a seasoning in all sorts of dishes, as it adds a unique depth that’s hard to beat. The good stuff is hard to find and normally retails at around £50 a kg, but it’s best homemade with lots of love and sunshine involved. Get a home biltong-making box on Amazon and try your hand at making your own South African favourite – homemade always comes out better than what you can buy.
