Surrounded by 93 acres of beautiful Sussex woodland, gardens and lakes, South Lodge Hotel is a gorgeous setting for a weekend retreat, elegant wedding or special occasion. Located within the hotel, The Camellia Restaurant exudes country charm and offers contemporary interpretations of traditional seasonal dishes. The restaurant is open to the public as well as hotel guests, and has an exceptional reputation, as well as two AA rosettes.
Laid out across three rooms, The Camellia has an intimate interior and a terrace with stunning views of the South Downs, which offers al fresco dining in the summer months. The Camellia’s brigade of talented chefs create unique and balanced dishes with skill and flair. Led by head chef Richard Mann, the kitchen sources the finest local ingredients as well as using fresh vegetables from the hotel’s walled Victorian kitchen garden. The menus change regularly, but you might find the likes of South Downs venison with baby parsnips, creamed Savoy cabbage, pomegranate, and chocolate oil to start. Choose from refined main courses such as Sussex beef fillet and cheek with horseradish, onion, watercress and red wine sauce, and pan-fried fillet of sea bream with pomegranate couscous, broccoli, roast almond purée and feta. Desserts here are a must, with indulgent options such as smoked beetroot with white chocolate and 80-per-cent cocoa dark chocolate crémeux. The à la carte menu is available every evening and for lunch, when you may also select from the market menu.