Following last night’s highly anticipated Michelin Guide announcement, Exclusive Collection's The Pass at South Lodge has been awarded a Michelin star, less than one year after reopening with Ben Wilkinson at the helm.
In addition, Latymer at Pennyhill Park, and Bybrook at The Manor House, have both retained their coveted Michelin starred status for 2023.
Exclusive Collection boasts an array of award-winning dining experiences across the collection, with three Michelin stars adding to numerous AA Rosettes and even a top 50 gastropub.
From fine dining tasting menus, to woodfired cooking, dairy-free and hyper-local, each property’s talented team shares a passion for quality food, sustainability, and provenance, showcased by ever-evolving seasonal menus and dining concepts.
Danny Pecorelli, Managing Director, noted, “I am delighted to have a third star added to the collection. Food really does sit at the heart of Exclusive Collection and it’s great to see the talents of Ben Wilkinson and The Pass team recognised by the Michelin Guide, along with the continued exceptional offering delivered by Bybrook and Latymer.
'I’m extremely proud of all our restaurant teams in delivering progressive menus that have sustainability and food waste at the core of their design, as part of our commitment to B Corp standards.”
The Pass at South Lodge, West Sussex – One Michelin-Star (2023)
Reopened in 2022, The Pass is an intimate 28-cover restaurant led by Head Chef Ben Wilkinson (pictured), previously known for his work at The Cottage in the Wood, a Michelin starred restaurant in the Lake District.
Overlooking the kitchen, guests have the opportunity to truly experience the craft, with thoughtfully curated tasting menus coming to life before their eyes, featuring seasonal, British produce as the highlight of the plate.
Ben commented, “Since joining The Pass last year, we’ve been delivering a Michelin starred dining experience to all of our guests, so we are delighted to have been awarded with such a prestigious achievement which the team and I can all shout about.”
Latymer at Pennyhill Park, Surrey – One Michelin-Star (2021)
Awarded its Michelin star in 2021 following the appointment of Head Chef Steve Smith Pennyhill Park’s Latymer, offering the flavour of refinement, has retained its star for a third year running.
Renowned for his modern British cooking, founded on using the finest seasonal ingredients available to drive flavour and texture, Steve is widely regarded as one of the most inventive and talented chefs of his generation. Smith has held a Michelin star for the last twenty years and five AA Rosettes.
Steve said, “Myself and the team at Latymer are overjoyed to have retained the restaurant’s Michelin star status for the third year in a row. We work hard to find the very best flavours from seasonal and sustainable produce, delivered through our surprise discovery tasting menu – something we are so pleased to have been recognised by Michelin.”
Bybrook at The Manor House, The Cotswolds – One Michelin-Star (2017)
The fine-dining Bybrook restaurant, named after the river that runs through the grounds of The Manor House, received its coveted Michelin star in 2017 and has retained it ever since. It’s a British modern classic that never fails to delight.
Executive Chef Robert Potter has helped to build the restaurant’s status by serving simple yet consistently high-quality technical dishes over the years, showcasing the best of British produce and what’s grown within The Manor House’s grounds.
Following a refurbishment this year, the restaurant now brings a more visually fresh and modern feel, whilst remaining sympathetic to the history of the property and the heritage of the Cotswolds.
Robert shared, “I couldn’t be happier to retain our Michelin star status again. It’s now been six years, and each year it never gets old.
'The team here at Bybrook put all their energy into making sure each dish is perfect whilst ensuring sustainability and quality is our number one priority. The new refurbishment of Bybrook, means the guest experience is even more spectacular now too.”
