Chef Greg Clarke Heads to The Pass at South Lodge for a 6-Month Residency

Chef Greg Clarke Heads to The Pass at South Lodge for a 6-Month Residency

Chef Greg Clarke is set to join Exclusive Collection’s South Lodge for a six-month residency at The Pass from 9 September 2021. Greg’s residency follows Masterchef: The Professionals 2013 winner, Steven Edwards Summer takeover at The Pass.

Before embarking on his residency in The Pass, Wiltshire born Greg Clarke has worked in some of the best Michelin starred restaurants in the UK and Scandinavia. Notably, as the development chef for Daniel Clifford’s two Michelin starred Midsummer House, together with time spent at The Ledbury in Notting Hill, Restaurant Tom Aikens and more recently at Norway’s Maaemo.

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, a restaurant housed in one of the UK’s finest country house spa hotels.

Poached crab, pickled white aspargus & horseradish

Utilising the expansive kitchen garden at the hotel paired with sourcing the finest 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 will include:

  • Autumn mushroom tart, Baron Bigod & blackberry leaf.
  • Cornish poached crab, courgette & salted gooseberry.
  • Roast mallard, heart ragu, crapaudine beetroot & preserved elderberries.
  • Charentais melon, lavender sheep’s yoghurt & ‘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, as is a bespoke wine pairing.

A photo of Chef Greg Clarke

Greg Clarke said, “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.”

In response to the appointment, David Connell, General Manager at South Lodge Hotel, said, “We are very excited by having Greg join us for this latest in our guest residency series. Greg has an impressive background working at some of the country’s finest restaurants, and it is wonderful to be able to bring his incredible food to our guests and to continue our heritage of being one of the best food destinations around.”

Crab, salted gooseberry and courgette

Greg Clarke at The Pass joins South Lodge’s acclaimed Camellia Restaurant in the property’s main house and the casual Mediterranean inspired restaurant, Botanica located in The Spa. The Pass is a truly unique and immersive dining experience, offering 28 guests only front row seats to the chefs in action in the kitchen.

Greg Clarke at The Pass will launch on 9 September 2021 and run until 27 February 2022. Bookings are now live.

Read more restaurant news, features and reviews here.

Chef Greg Clarke Heads to The Pass at South Lodge for a 6-Month Residency 2


Editorial Team

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