Richard Mann has been appointed the new head chef at South Lodge in Horsham’s 2 AA Rosette restaurant, The Camellia.
The new head chef has now designed a new summer menu, taking advantage of local Sussex suppliers nearby and the vegetables, fruits and herbs from the hotel’s walled kitchen garden.
Mann assumes the role of head chef from his position as sous chef in The Camellia kitchen, having worked alongside former MasterChef The Professionals winner, Steven Edwards to develop the restaurants’ seasonal food.
He also boasts experience at The Pass, the hotel’s Michelin star restaurant and plays his part in nurturing and mentoring new young talent at South Lodge and the wider Exclusive Hotels and Venues family.
Richard comments, “I’m influenced by seasonality, using a combination of local and British produce, with a focus on familiar, but sometimes unexpected, flavour pairings. My aim is to deliver tasty, well balanced and satisfying food that’s exceptionally good value.”
The 89-bedroom South Lodge hotel in West Sussex has two restaurants, 2 AA Rosette The Camellia and Michelin-starred The Pass, as well as a cosy wine bar, The Cellar and casual dining lounge.