Two Sussex restaurants have been named among the Top 100 in the UK for 2024 as part of a national awards ceremony.

The National Restaurant Awards featured Interlude in Horsham and Etch in Hove within that Top 100.

Launched in 2007, the awards celebrate "the brilliance and vibrancy of the UK’s eating out scene, and reward the very best chefs, front of house staff and restaurants the country has to offer."

The website adds: "The awards are the largest annual gathering of top chefs and restaurateurs in the UK."

The full list of the Top 100 restaurants in the UK for 2024 can be found on the page here.

What was said about the Sussex restaurants?


Address: Brighton Road, Leonardslee Gardens, Lower Beeding, Horsham RH13 6PP

Tripadvisor rating: 4.5/5 (from 106 reviews)

Interlude was ranked in 83rd position on the list, and South African-born chef Jean Delport is said to be "cooking up a storm in Leonardslee Gardens".

His cuisine "is grounded in French technique but also explores his South African heritage".

Dishes include spiced vetkoek (a South African doughnut) served with a lobster and wild garlic parfait and a take on traditional Afrikaans onion salad with lamb and magnolia vinegar.

Much of the produce used in creating the menu is sourced from the restaurant's estate with Delport having drafted in foraging experts to help identify all manner of ingredients.


Address: 214 Church Road, Hove BN3 2DJ

Tripadvisor rating: 5/5 (from 87 reviews)

Etch in Hove was ranked in 91st position on the list and the efforts of chef-patron Steven Edwards were praised.

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It is described as an "ambitious tasting menu-only restaurant and one of the leading lights of Brighton and Hove’s increasingly vaunted food and drink scene".

The ambition of the venue was also noted, including how they decided to expand into a neighbouring building to create a much larger restaurant.

The profile adds: "Doubling the size of the kitchen allows Edwards to evolve his smart and modern style of cooking but the format of the various tasting menus – which are notable for their brief dish descriptions – remains unchanged, as is his commitment to local produce, with pretty much every named ingredient on his weekly-changing menu sourced from nearby."