Spring Awakening at Restaurant Interlude

Spring arrives gently at Leonardslee Lakes & Gardens. The first signs appear in the woodland, where soft green shoots push through the forest floor and wild garlic begins to scent the air. As the landscape awakens so too does the kitchen at Restaurant Interlude. 

This is a time of quiet transformation. The shift in season brings new energy, new ingredients and a renewed sense of creativity. At Interlude the menu evolves in step with the land, guided by what is growing just beyond the restaurant doors. 

Led by the Landscape

Surrounded by 240 acres of gardens and lakes, the restaurant draws constant inspiration from its setting. For Chef Jean the environment is not simply influential, it is essential. 

The arrival of spring brings a lightness to the menu. Flavours become fresher, textures more delicate and each course reflects the quiet energy of the season as it unfolds across Leonardslee. 

Dining here becomes a sensory extension of the gardens themselves. 

Foraging with Purpose

Foraging at Interlude is both intuitive and precise. It requires patience, deep knowledge of the land and an understanding of timing. 

In early spring, ingredients appear in delicate waves. Wild garlic may be one of the first but it is soon joined by young nettle tips, prized for their soft, mineral richness once gently prepared. Wood sorrel brings a bright, almost citrus acidity while chickweed offers a clean, fresh note that lifts a dish without overpowering it. 

Birch sap is collected during a short seasonal window, valued for its subtle sweetness and clarity. Magnolia petals, when carefully prepared introduce gentle spice and fragrance. Even the smallest shoots and leaves, often missed by the untrained eye can add depth, texture or aroma. 

These ingredients are highly perishable and often used within hours of being gathered, preserving their integrity and capturing a true sense of the moment. 

Capturing the Ephemeral

One of the challenges of working so closely with nature is its unpredictability. Many spring ingredients exist only briefly, sometimes for just a few days. 

To honour this, the kitchen preserves elements of the season through careful techniques. Fermentation, curing and pickling allow flavours to evolve while extending their life. A short-lived herb may reappear later in the year in a different form, carrying with it a memory of spring. 

This approach creates a deeper layer within the menu where past and present seasons quietly intersect. 

A Story Rooted in Place

Every dish at Restaurant Interlude is a reflection of Leonardslee. The relationship between landscape and kitchen is constant, shaping not only flavour but also the rhythm of the dining experience. Learn more

It is not about showcasing ingredients in isolation but about creating a dialogue between them. Earth, woodland, water and garden all find their way onto the plate in subtle and considered ways. 

The result is a tasting menu that feels immersive and ever changing, offering guests something that cannot be replicated elsewhere. 

Experience Spring at Leonardslee

Spring is one of the most expressive times to dine at Interlude. The menu is in motion, the ingredients are at their most vibrant and each visit offers something slightly different. 

For those drawn to true seasonality and a deeper connection to food, this is where it begins. For a more immersive escape extend your visit and stay on the estate, allowing more time to experience both the landscape and the rhythm of the kitchen.