Chef Steven Edwards to return to South Lodge for summer residency

Chef Steven Edwards will return to his former workplace South Lodge – a luxury hotel and spa in Sussex – for an eight-week summer residency – Steven Edwards at The Pass.

The MasterChef: The Professionals 2013 winner and his team from etch. will be taking over the restaurant from 2 July until 29 August.

The takeover comes as The Pass at South Lodge launches a series of guest chef residences and etch. closes for a major refurbishment.

Steven Edwards at The Pass will have the same tasting menu ethos as etch. with frequently changing dishes that celebrate the very best of Sussex produce and seasonal ingredients. Sample dishes will include broad bean, mint; black bream, globe artichoke; and duck egg, onion and pork, cucumber.

Edwards first started work at The Pass in 2008 when it was a newly opened restaurant. He began as a chef de partie under the guidance of renowned Michelin-starred chef Matt Gillan. He then progressed to sous chef before becoming head chef of the hotel’s second restaurant the Camellia.

Steven Edwards comments: “The South Lodge team were hugely supportive and inspirational to me in my early career and it will be so special to be back in the kitchen.”

Adding: “It’s a stunning hotel in a beautiful location and my team and I are really looking forward to cooking and serving the guests. As we look to an exciting new era at etch. it’s fantastic to be returning to a place so instrumental to my success to showcase my own cooking style.”

David Connell, General Manager at South Lodge hotel added: “We are delighted to be welcoming Steven Edwards back to take over The Pass on a short-term residency. Steven worked with us for a number of years, working alongside Matt Gillan when The Pass achieved its Michelin star, then taking over as head chef of the Camellia restaurant when he went on to win MasterChef: The Professionals.”

He adds: “Since then we have watched his career with interest and have been delighted to see the success, he has enjoyed with etch. He has developed his own style of food which fits The Pass concept perfectly and we are excited to be able to offer the experience to our guests, members and local residents.”