Camellia, the restaurant located within South Lodge Hotel & Spa, Horsham, has been awarded its third AA Rosette, an impressive win for the team.
Talented Head Chef Josh Mann, alongside his experienced brigade of chefs and front of house team, takes pride in delivering a seasonal menu inspired by the fresh fruit and vegetables from the hotel’s walled garden and the finest local Sussex ingredients.
Before joining South Lodge, Mann previously worked at some of the best Michelin starred pubs and restaurants across the UK, France and Portugal - fully embracing the local cuisines.
His past culinary experience includes being Head Chef at Langshott Manor Hotel, Alexander House Hotel and Restaurant Tristan, where he trained under well-known chefs to learn the importance of local, British and sustainable cooking techniques.
Mann now heads up a young and aspiring team with a number of apprentices and Exclusive Chef's Academy students, often taking their ideas and working with them to create a dish to put on the menu together.
The menu has a modern, contemporary focus, with intense and bold flavours highlighting a handful of seasonal ingredients that are harvested from their very own kitchen grounds.
The menu offers Smoked Beetroot with ewes curd, cobnuts and horseradish snow; Tartare of beef with smoked egg yolk, oyster emulsion and winter truffle; South coast brill with brassicas, crab ravioli and lime; Sesame glazed celeriac with wild mushrooms, mushroom dashi and fermented celery.
For dessert, there's Mouneyrac pear, Limoncello tart with and pear ice cream and Chocolate and coffee delice with cocoa nib tuille with coffee ice cream.