HEAD CHEF AT CAMELLIA, SOUTH LODGE
- Within 8 months of Josh’s arrival, Camellia was awarded three AA Rosettes
- Josh’s core culinary focuses include sustainability, simplicity, and seasonality
- Camellia’s kitchen brigade is an aspiring team comprising of apprentices and Exclusive Chefs’ Academy students
April 2022: Camellia restaurant appointed new Head Chef, Josh Mann in June 2021. Bringing a wealth of culinary experience following years spent at Restaurant Tristan, Alexander House Hotel and Langshott Manor, Josh arrived at South Lodge with high ambitions for the restaurant. Only eight months after his arrival, Josh and the team were awarded three AA Rosettes in March 2022.
Josh was born and raised in the East Midlands, however, has spent much of his career working across the UK and overseas, nurturing his culinary skill set and developing a globally influenced palate. This includes working in some of the UK’s finest Michelin starred pubs and restaurants, as well as time spent in France and Portugal fully embracing their local cuisines. All of these experiences can now be seen in Josh’s cooking and menus at Camellia.
Inspired by the hotel’s incredible grounds and walled kitchen garden which supply as much of the restaurant as possible, Josh and his team’s menus reflect the seasons, featuring fresh, local produce and typically making the most of one single ingredient on each plate. A dish that truly showcases Josh’s ethos is South Downs venison loin featuring venison faggot with Medjool date, Choucroute and wild garlic.
Other highlights on the menu include Rabbitblack pudding-stuffed loin and buttermilk-fried leg with nettle and black garlicand Butter-poached squid with braised oxtail, smoked potato, and preserved lemon jam for starters. For mains, South coast brill with brassicas, crab ravioli and lime and Wild garlic gnocchi with braised chicory, smoked broccoli purée, pineapple and chamoy dressing. For dessert, Josh and the pastry team have created a Rhubarb Mille-Feuille with vanilla crème pâtissière, white chocolate crèmeux, orange and rhubarb sorbet; Chocolate and coffee delice with cocoa nib tuille and coffee ice cream; as well as Pear and limoncello tart with Mouneyrac pear, limoncello and pear ice cream.
When not in the kitchen, Josh can be found fly-fishing at Albury Estate, located in Guildford. A pastime that transcends into his ethos of farm to plate and zero waste, as well as bringing a simple, single ingredient to life and bursting with flavour.
The kitchen brigade is a young and aspiring team of predominately apprentices and Exclusive Chefs’ Academy students, Josh strives to encourage and train his talented chefs of the future to bring their own ideas to the table and help develop the menu.
Camellia is designed to have an intimate feel, enhanced by traditional country house features including wooden panelling and luxury statement furnishings. In the summer months, the restaurant is extended outside onto the beautiful terrace offering the perfect alfresco dining experience overlooking the South Downs.
Price: £60 per person for three courses at dinner and £42.50 per person for three courses at lunch. Bookings to be made online at camelliarestaurant.co.uk/or by contacting 01403 891711.
