Ian Swainson named Head Chef at The Pass, South Lodge

The  Staff Canteen
Michelin star chef, Ian Swainson, is today announced as the new Head Chef at The Pass, South Lodge, an Exclusive Hotel near Horsham, West Sussex. Ian joins The Pass from luxury country house hotel, the Samling, in Cumbria where he earned the restaurant 3 AA Rosettes and a Michelin star which he has held for the last three years. Ian commented: “I am delighted to be joining The Pass and the wider team within the Exclusive Hotels and Venues group that share my creative vision and support my ambition to deliver the very best – I am really looking forward to developing my food within such an established restaurant and cannot wait to get started.” Cooking Michelin-starred cuisine for over 15 years in hotels and restaurants including l’ortolan in Reading, Seaham Hall in County Durham, Le Becasse in Ludlow and Chewton Glen in Hampshire, Ian’s food has been described as modern fine dining that packs real flavour. David Connell, General Manger at South Lodge commented, “We’re looking forward to welcoming Ian to The Pass, bringing his vision and creativity to our open-plan restaurant that puts diners right at the heart of the drama. Working within a few feet of our guests, Ian has a unique opportunity to showcase his culinary talent and engaging personality and offer diners a truly interactive and memorable dining experience.” Danny Pecorelli, Managing Director of Exclusive Hotels and Venues added, “We are delighted to welcome Ian to the Exclusive team.  Ian is a fantastic fresh talent so we are confident he will build on the solid foundations and reputation of The Pass and create delicious and ambitious food our diners will love.” The announcement follows confirmation that Matt Gillan will leave The Pass at the end of April following ten years at South Lodge.
In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 12th April 2016

Ian Swainson named Head Chef at The Pass, South Lodge