Michelin-Starred Chef Jean Delport Shares Insights on Great British Menu, Michelin Pressures, Customer Habits, and British Cuisine In a monthly Cheap Eats interview with Sky News, Michelin-starred chef Jean Delport of Restaurant Interlude in West Sussex discusses his experience competing on last year's Great British Menu. He describes the intense preparation, often practicing late into the night while managing his restaurant, calling it an all-consuming yet rewarding challenge. His strong performance on the show significantly boosted bookings and revitalized his team, putting the restaurant on the national map and attracting diners from across the UK. Delport reflects on the ongoing pressure of maintaining a Michelin star, describing it as both exhilarating and exhausting due to the constant need to uphold and exceed standards. He advises guests to adjust tips based on service quality and to voice complaints politely during the meal for immediate resolution, criticizing the habit of leaving without feedback as unhelpful. A major pet peeve is customers mislabeling personal dislikes as allergies, which restricts kitchen flexibility. He praises the evolution of British cuisine, now among the world's best, blending global influences with local ingredients. Delport expresses concern over high-end restaurants losing individuality by chasing trends under the 'modern British' label, preferring food that reflects a chef's personal story and passion. He credits early Jamie Oliver cookbooks for inspiring him with accessible recipes and emphasizes practice, tasting, and learning from mistakes. His secret ingredient is homemade biltong, a nod to his South African heritage, used innovatively in dishes. If prime minister, he would support hospitality with lower VAT, training, and sustainability initiatives.

Michelin-Starred Chef Jean Delport Shares Insights on Great British Menu, Michelin Pressures, Customer Habits, and British Cuisine

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