Binchotan Grilled Sea Trout, Fennel, Grapes, Almonds and Gem Lettuce Velouté |

On Saturday 27th April 2013, 14 year old Jordon Powell won the National Finals of the Rotary International in Great Britain & Ireland’s ‘Young Chef’ Competition held in Cheltenham.
South Lodge Executive Chef, Lewis Hamblet who had been mentoring Jordon during his work experience at the hotel said, “I had a very excited Jordon looking for my house and knocking on doors down my street trying to locate me on Saturday evening because he wanted to tell me in person that he’d won - to me, that really demonstrates his excitement and respect that he has.
I am personally very proud of Jordon and I’m sure that Forest school and the Horsham Rotary are delighted too. He is a very talented individual and will go far, I can assure you all that this is only the beginning as he has the full might of Exclusive Hotels behind him and he has a very bright future ahead.”
Jordon said, “Winning the competition has meant so much to me but it would not have been possible without the inspirational chefs at South Lodge. Being with them has changed the way I see and use food and I can’t wait to learn new things. I want to thank all of them!”
With a total of four Michelin stars and 19 AA Rosettes across the Exclusive Hotels Collection including 1 Michelin Star and 4 AA Rosettes for The Pass at South Lodge -as well as brimming kitchen gardens at all of the properties - food and fine dining are at the very heart of the hotel group.
South Lodge Hotel, Brighton Road, Nr. Horsham, West Sussex, RH13 6PS
www.exclusive.co.uk/south-lodge/
Watch The Pass Chef Jordan Powell prepare his Binchotan Grilled Sea Trout, Fennel, Grapes, Almonds and Gem Lettuce Velouté.
And don’t miss the short video at the end from Luke at the Horsham Cellar who will tell you all about the perfect wine to drink with this amazing dish.