Located in the kitchen of South Lodge hotel, the 'chef's table' restaurant is currently being run by Steven Edwards on a temporary basis while his Hove restaurant Etch is overhauled and expanded.
Greg Clarke has an impressive cooking CV that includes working for a development chef at Daniel Clifford’s Midsummer House, together with time spent at The Ledbury in Notting Hill, Restaurant Tom Aikens and more recently at Norway’s Maaemo.
The hotel's owner Exclusive Hotels says that his background 'paired with his passion for sourcing and foraging the best of the British larder, gives him the creative direction needed to take over The Pass'.
Utilising the expansive kitchen garden at the hotel paired with 'sourcing local produce from responsible and sustainable sources', the menus at The Pass will change regularly and be created around a single set menu format.
Sample dishes include 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’.
A five-course menu will be available at lunch (£50pp) and eight courses will be on offer at dinner (£95pp). A vegetarian and pescatarian menu will be available on request.
“I’m incredibly excited to have been presented with such a unique opportunity, together with my senior sous chef Joe Gray and a fantastic team behind us, along with the hotel’s unparalleled support, we believe we are going to bring something truly unique to the area and I’m delighted to help write this next chapter in such a renowned restaurant,” says Clarke.
The Pass is billed as a 'truly unique and immersive dining experience', offering 28 guests only 'front row seats to the chefs in action in the kitchen'.
Other chefs to helm The Pass include Tom Kemble and Matt Gillan.
Greg Clarke at The Pass will launch on 9 September 2021 and run until 27 February 2022.