Recently named Hotel Restaurant of the Year at the 2026 Hotel Magazine Awards, Restaurant Interlude is showing no signs of slowing down. We caught up with Executive Chef, Jean Delport, to discuss the award-winning formula behind the success of Leonardslee House, from Michelin-starred dining and estate-grown produce to deeply personal hospitality.
Winning at this year’s Hotel Magazine Awards is a major achievement. What do you think set your property apart from the competition?
We believe what sets us apart is the complete, immersive experience we offer. Leonardslee House is not simply a place to stay or dine; it is a destination shaped by its landscape, heritage, and people. With just ten bespoke bedrooms, we are able to provide an exceptionally personal level of service, where every detail is carefully considered and tailored to each guest.
At the heart of the experience is Restaurant Interlude, holder of both a Michelin Star and a Michelin Green Star – recognition not only of culinary excellence, but also of our deep commitment to sustainability. With the Leonardslee Family Vineyard located on the estate and foraged ingredients incorporated into every menu, there is a genuine connection between place and plate.
Equally important is our front-of-house team, whose warmth, knowledge, and attention to detail elevate every guest interaction. That combination of intimate scale, exceptional dining, sustainability, and heartfelt hospitality is what truly defines us.
What does it mean to you, personally, to have secured this win amid such strong competition?
It is incredibly meaningful. The level of talent and innovation across the industry is extraordinary, so to be recognised among peers we hold in such high regard is both humbling and deeply rewarding.
On a personal level, this award reflects the passion and dedication of the entire team. From the kitchen to the vineyard, from housekeeping to front of house, every individual plays a role in creating something special. To see that collective effort acknowledged on such a respected platform is a proud moment for everyone involved.
Awards often reflect past performance. How are you planning to build on this momentum moving forward?
For us, this recognition is both a milestone and a source of motivation. We are continually refining every aspect of the experience – whether enhancing the stay within our ten individually designed bedrooms, further developing our estate-grown produce and vineyard offering, or continuing to push the boundaries at Restaurant Interlude.
While we are incredibly proud to hold both a Michelin Star and a Michelin Green Star, our ambition is to continue evolving, with the long-term goal of achieving a second Michelin Star. That journey is what drives us: constant improvement, creativity, and meticulous attention to detail across every part of the guest experience.
Sustainability will remain central to our vision, building on the principles that earned us the Michelin Green Star, while we continue to deepen the connection between the estate and the guest experience. Above all, we will continue investing in our team, because it is their passion and dedication that truly bring everything to life.
What would you say to anyone considering applying next year?
Go for it. Awards like these provide a valuable opportunity to reflect on what makes your property unique and to celebrate the people behind it. Be authentic in your story, focus on what you genuinely do well, and stay true to the values that underpin your offering.
Most importantly, involve your team throughout the process. Success in hospitality is never the result of one individual – it is always a collective effort.