Jean Delport on Michelin Stars, Great British Menu, and the Future of British Cuisine
Jean Delport, Executive Chef at the Michelin-starred Restaurant Interlude in West Sussex, has quickly become a prominent figure in the UK culinary scene. Representing London and the South East on the 2025 season of the Great British Menu, Delport shared insights into the pressures of fine dining, the importance of hospitality, and his vision for the future of British food.
The All-Consuming Challenge of Great British Menu
Delport described the experience of preparing for Great British Menu as “completely all-consuming,” requiring extensive practice, sometimes late into the night, while simultaneously managing the demands of Restaurant Interlude. The 2025 series tasked chefs with creating dishes inspired by historical figures from their region. Delport’s menu included a canapé titled “back to my roots,” a starter called “A botanist’s life” inspired by botanist William Borrer, a fish course “An ode to Elizabeth…” honoring British cookery writer Elizabeth David, and a main course “There and Back Again” inspired by abolitionist Charles Ignatius Sancho. Restaurant Interlude notes that the winning dishes will be served at a banquet at Blenheim Palace.
The Pressure of a Michelin Star
Delport acknowledged the significant pressure that comes with earning and maintaining a Michelin star. He explained that receiving a star doesn’t mark an end goal, but rather the beginning of a “constant fear of not keeping it,” and a “relentless drive to maintain the standard.” The Staff Canteen reports that Delport is now aiming for a second Michelin star.
Hospitality and Guest Experience
Delport emphasized the importance of a positive guest experience, advocating for flexibility in tipping to allow guests to reward exceptional service. He also stressed the value of direct communication to resolve issues, stating that addressing concerns politely during the meal is the most effective approach. He cautioned against listing personal dislikes as allergies, as this can limit the kitchen’s ability to accommodate requests.
The Evolution of British Cuisine
Delport expressed optimism about the current state of British cuisine, noting its rise to prominence on the global stage. He highlighted the exciting developments within the industry and the blending of global influences with local ingredients. However, he cautioned against restaurants losing their individuality by simply following current trends, emphasizing the importance of a chef’s personal story and craft being reflected in their cooking.
Supporting the Hospitality Industry
If given the opportunity to serve as Prime Minister for a day, Delport stated he would prioritize support for the hospitality industry through financial incentives, such as reducing business VAT rates, and by implementing training programs focused on sustainability and innovation. He underscored the significant economic contribution of the hospitality sector and its frequent oversight by policymakers.
Personal Inspirations and Secret Ingredients
Delport cited Jamie Oliver’s early recipes as an initial inspiration for his culinary journey, praising their accessibility and encouraging aspiring chefs to practice consistently and learn from their mistakes. His secret ingredient is biltong, a nod to his South African heritage, which he uses both thinly sliced and as a seasoning to add unique depth to his dishes. He recommends making biltong at home, noting that homemade versions often surpass commercially available options.
Background and Career
Originally from South Africa, Jean Delport gained his first Michelin star in 2019 while at Restaurant Interlude. The BBC notes that he was the second South African chef to achieve this recognition. He trained at the Zevenwacht Chef School in South Africa and gained experience in various establishments, including a game lodge in Namibia and the Killeen House Hotel in Ireland, before establishing Restaurant Interlude on the Leonardslee Estate in West Sussex.