I feel truly honoured. To be awarded a Michelin star is a remarkable achievement. I am immensely proud of the team. It just goes to show that hard work does pay off!
(PRWEB UK) 12 October 2011
The Michelin Guide is arguably one of the most revered restaurant guides amongst chefs, restaurant critics and guests alike, and The Pass has recently announced the award of its very first Michelin Star. Located within the grounds of the magnificent South Lodge, a luxury country house hotel in West Sussex, The Pass opened its doors in November 2008 following a multi-million pound investment programme of the hotel’s grounds, and was awarded three AA Rosettes only three months after opening.
Having successfully retained the AA Rosette rating ever since, the newly Michelin Starred restaurant was also ranked as Number 29 of the Top 50 restaurants in the 2012 edition of the ‘Which? Good Food Guide’.
Having previously worked at Restaurant Gordon Ramsay in London and Midsummer House Restaurant in Cambridge, talented Head Chef Matt Gillan commented on the latest award win for the restaurant: “I feel truly honoured. To be awarded a Michelin star is a remarkable achievement. I am immensely proud of the team. It just goes to show that hard work does pay off!”
With the award-winning restaurant in Sussex aiming to provide guests with a unique dining experience rather than just a meal, The Pass has taken the Chef’s Table concept and transformed it into a 22-cover restaurant situated in the heart of the kitchen. Specialising in wonderfully inventive tasting menus, all dishes feature delicious seasonal produce from predominantly local suppliers - a fascinating journey of foods, flavours and textures. Guests are able to watch the chefs as they work, and LCD screens have been installed to ensure that they see their food prepared, cooked and presented.
The Pass currently offers a selection of four, five, six and eight course tasting menus to choose from, adapted for both lunch and dinner. Dishes include lamb, rhubarb and turnip; mackerel, smoked eel and onion; and cauliflower, risotto and chive. For dessert, diners can choose from options such as amedei chocolate, milk, pecan and coffee and meringue, lemon and tarragon.
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