"Dinner at The Pass by Ben Wilkinson It is located in South Lodge, one of the finest country house hotels in Sussex. The kitchen is run by Ben and his partner Monika Zurawska, who leads the front of house team. The Pass is a small space, with a large glass wall that stands between the restaurant and the kitchen. An intimate restaurant, offering a unique dining experience for up to 28 diners. You sit at the high topped tables to watch Ben and his young team prepare and then proudly serve a seven course tasting menu. The meal starts with a complimentary glass of fizz and a selection of tasty snacks. The first course is a scallop dish with hokkaido squash, espelette pepper,coppa ham almond. The next course was a show stopper of a Celeriac dish like no other we have ever encountered. Royale beef cheek hen of the woods truffle with a beef fillet smoked emulsion tartlet on the side. As well as a glass of broth with fresh bread and cultured butter. The rest of the courses arrive in quick succession, delivered by chefs who explain each component. Day Boat Turbot,leeks squid dulse white asparagus, Ridgeview sparkling. Venison,roast loin liver dumpling bitter leaves hazelnut artichoke redwine. A course of 3 cheeses. Desserts were Rhubarb,ewe's milk curd rose yoghurt. Chocolate Délice,caramel hazelnut raisin. Just when you thought it was all over, there was a selection of Petit Fours with a sorbet on the side. There's not many hotels that can boast three award winning restaurants, of which this is their flagship. That has just retained its Michelin Star. The food was faultless with staff, charming,and professional."
