Greg Clarke to start six-month residency at South Lodge
South Lodge, a country house hotel in West Sussex operated by Exclusive Collection, has appointed Greg Clarke as its new head chef for a six-month residency starting 9 September.
Clarke (pictured below) brings his passion for sourcing and foraging to the property's restaurant The Pass.
He has previously worked at Gleneagles Hotel, Michelin-starred Restaurant Martin Wishart in Edinburgh, two Michelin-starred Midsummer House, Typing Room, The Ledbury in Notting Hill, Restaurant Tom Aikens and more recently at Norway’s only three Michelin-starred restaurant Maaemo.
Due to an injury that nearly ended his career, Clarke has spent the last couple years menu consulting and working for 'ultra-high-network' clients as a private chef, cooking for a collection of high-profile celebrities and internationally known figures around the world.
The regularly changing menu at The Pass includes dishes such as autumn mushroom tart, baron bigod and blackberry leaf; Cornish poached crab, courgette and salted gooseberry; roast mallard, heart ragu, crapaudine beetroot and preserved elderberries; and Charentais melon, lavender sheep’s yoghurt and caramac.
Greg Clarke at The Pass at South Lodge opens 9 September 2021 and will run until 27 February 2022.