We had the privilege of being invited along to a Michelin starred experience at The Pass at South Lodge along with a night’s stay in their newly launched lakeside lodges, The Reeds. From the professional and friendly staff, the stunning location and the exquisite food it was a wonderful and relaxing experience. We were greeted by our host, Beth who transported us down to the lodges, nestled between their vineyards it was the most tranquil setting alongside their wild swimming lake.
Image: Michelin Star Food at The Pass
The lodges have been designed thoughtfully and sustainably with the use of natural, up cycled and locally sourced materials and blend naturally into the surrounding woodland creating a calm and peaceful atmosphere. On entering our lodge, we were presented with an open plan kitchen and living area looking out through floor to ceiling windows onto the balcony overhanging the lake. Waiting for our arrival was a bottle of ice-cold Ridgeview and a Cosmopolitan cocktail, that Beth expertly made for us as we were taking in the luxuriousness of the lodge. Every room was extremely well equipped and the attention to detail was obvious. From the cosy fireplace, the well-stocked minibar, the soft and fluffy bathrobes and slippers to the dyson hairdryer everything had been carefully thought through. We had a few hours to enjoy and take in the comfort of the lodge before getting ready for our tasting menu at The Pass.
We were collected from our lodge again by Beth and transported in their specifically designed golf buggies to the main building of the Hotel where The Pass was situated off to the left. Run by Ben Wilkinson, the Michelin starred head chef, who has created a fine dining experience using the very best of seasonal British and Sussex produce. As we entered, the atmosphere was calm, cosy and sophisticated with warm décor and mood lighting. The comfortable seating was set down one side overlooking the kitchen, where we were able to watch and enjoy Ben and his team of chefs working at their craft throughout the evening.
Image: The South Lodge, terraces
After being seated by our lovely host Monika we were presented with our initial ‘snacks’ which were a selection of mini canape style items! From a cured trout tartlet, to a lobster croustade, aged comte gougere and a braised pork fritter, each mouthful was a flavour explosion. The freshness of the trout complimented by the cucumber pearls and dill were devine and the crunchy exterior of the pork fritter perfectly contrasted with the soft melt in the mouth centre. This definitely had our tastebuds awakened and wanting more.
This was quickly followed by the first course of a sweet and soft Langoustine delicately placed on the smoothest and creamiest cauliflower puree, adorned with a spoonful of warm almond foam. Finely sliced grapes placed atop the langoustine added a crisp and fresh texture to this dish.
Image: The Pass
The second course consisted of 3 dishes in one; a canape sized beef fillet tartare that was so soft it melted in the mouth leaving a hint of citrus that balanced the flavours; a beef cheek and celeriac dish with crunchy toppings and a glass of delicious beef broth with a richness and depth of flavour that made it a standout dish on its own.
The fish course was a delicate fillet of turbot placed in a rich and flavourful roasted fish sauce, accompanied by a prawn mousse atop with sea herbs, saffron and N25 Oscietra caviar. The combination of flavour and textures was delightful. The fish course was followed by a roasted tender loin of wild fallow deer presented and served to the table by Head Chef Ben, himself. Accompanying the deer was a liver dumpling and sweet beetroot that balanced the richer flavours of the meat bringing it all together and rounding up the savoury elements of the menu.
The first of the desserts was a beautifully balanced blackberry sorbet placed upon a sweet yoghurt cream with a tartness that balanced out the dish. A crumble topping was placed delicately over the yoghurt which added a nice crunch to the dish with flavours of lemon and thyme.
Image: Head Chef, Ben Wilkinson, The Pass
The final (and my absolute favourite) course was a rich and smooth Chocolate Delice, carefully placed on a base of crunchy chocolate soil and adorned with the smoothest caramelised vanilla ice cream. Each mouthful was a flavour explosion!
One attention to detail that I felt made the evening even more special and interesting was that each dish was presented and served to the table by each of the team of chefs. A very unique experience where we were able to chat to them about the concept and execution behind each of their creations. It was wonderful to watch them at work in what I can only describe as the calmest, most organised and quietest commercial kitchen I have ever come across. It is not hard to see why Ben Wilkinson was awarded his Michelin Star.
The service team were wonderful, very attentive and friendly with a special mention of the sommelier who described in great detail each of the wines matched to each dish. They were professional and discrete in letting us savour each course before clearing and moving on to the next one.
Image: The South Lodge
We were then delivered back to our lodge where we relaxed before getting into the cosy and comfortable bed in the upstairs bedroom. This room had floor to ceiling windows where the following morning we enjoyed watching the sun rise over the lake whilst still in bed. Being autumn the view was stunning, the trees with their multicoloured leaves and a slight mist hanging across the lake made for a magical enchanted feel to our whole stay.
I would highly recommend this whole experience. We had the most wonderful evening and found ourselves telling all our friends over the next couple of weeks what an exquisite evening and stay we had.
Words by Anna Khalil.
South Lodge Hotel, Brighton Rd, Crabtree, Horsham RH13 6PS
www.exclusive.co.uk/the-pass / www.exclusive.co.uk/south-lodge
