Ben Wilkinson at The Pass

Situated in an enviable location next to the South Downs, South Lodge is a beautiful country house hotel that thankfully has a restaurant to match. Ben Wilkinson is an intelligent and skilful chef who runs a calm, focused kitchen; sit at the high-topped tables to watch him and his young team use impeccable techniques to get the most out of exceptional produce, be it day boat turbot or wild fallow deer. The flavours build as the menu progresses and the desserts are a real highlight. Dishes are delivered with real pride by the chefs.

What sets it apart:

• A true chef’s table setup inside a hotel, you sit close enough to watch the brigade work and then have chefs deliver the plates.
• A modern British tasting menu built around standout fish and game, turbot, fallow deer, and a strong dessert finish.
• The Pass positions the meal as a long-form experience, roughly three hours, with an age minimum of 12 and limited ability to adapt complex dietary requirements.

Signature ingredients and anchors of the kitchen:

• Day-boat turbot, a recurring marker of the kitchen’s seafood standards.
• Wild fallow deer, used when in season as a centrepiece main course.
• Exceptional seasonal produce, treated with precise, technique-forward cooking.
• Desserts designed as a finale, not a formality, a consistent strength in the Michelin description.

A one-star chef’s table inside South Lodge, a country house hotel by the South Downs, built around high-topped tables facing a calm, focused kitchen. The Michelin description points to exceptional produce and classical technique handled with modern restraint, including day-boat turbot and wild fallow deer, with flavours that build as the courses progress and desserts that land as a highlight. Public listings commonly describe the set menu at around £145, with optional wine pairings priced separately. The restaurant notes the experience runs about three hours and is aimed at diners aged 12 and up.