The Pass - Horsham

Stefano L.

Our dinner at The Pass was enjoyable. Service was perfect and probably the best we have experienced. The staff really couldn’t have done anything more to make us feel comfortable and looked after.
The tasting menu was very nice. We particularly enjoyed the turbot dish and desserts, which were sublime. We did not enjoy the pigeon (which came with liver parfait). We found the consistency to be slimy and the taste to be off putting. It was a shame that the main protein course was not really to our taste, although I’m sure that others appreciate it more than us. The cheese course, which was an extra, could have been a little more generous in terms of portion size and presentation, considering its cost. We found it a little underwhelming.
The atmosphere is not great. They chose high chairs and high tables which are not that comfortable after 3 hours, and given the very small space available, tables are very close together, which doesn’t give you a high end restaurant feel, but more a pub feel.
The bill was aligned with expectations.

Jay N.

The food was fantastic with the turbot course my particular highlight. In general the service was great and the chefs delivering each course a nice touch; however we did find the sommelier a little disinterested and that he was just going through the motions at each wine pairing course. The other reason we didn’t score 5 stars was due to the sterile feel of the restaurant. Part of the experience is seeing the chefs in the kitchen which is great, but the tables being so close together with little or no ambient music made you feel every word you said was listened to by the table next to you. Some people don’t mind this I get, but not for us.
As you would expect this restaurant is exceedingly expensive, but the food just about justified the price.

Sam

This was the best meal I have ever eaten.

Firstly Ben Wilkinson at the pass is quite a new restaurant and a lot of these reviews are not reflective of this as I believe the restaurant has changed a lot since Covid. It has recently won a Michelin star and the current menu is deserving of this.

My wife and I had the 7 course tasting menu which was exquisite. The layout of the restaurant is also carefully thought out with glass surrounding an intimate setting so that you can watch the courses in the kitchen being prepared. Every course is completely unique and is delivered and explained to you by a different chef, who all rotate around the tables which I particularly liked.

The food speaks for itself. I won't list every course but the standout was the beef cheek and celeriac. Absolutely divine. The snacks which come before the first course were also out of this world.

We didn't opt for the wine pairing but enjoyed quite a few cocktails instead, all which were faultless.

The only downside to this is how full we both felt at the end; a very nice problem to have.

Having been to other Michelin star restaurants the Pass for me is the best so far, and the chilled out setting I actually prefer to something grander.

Overall an exceptional experience that I couldn't recommend highly enough.

Anne C.

The Pass is an event. It is the best food I have ever tasted and a visual feast in its own right. The service is wonderful but without pretension. It is what most of us would class as an expensive meal but less so if you view the gentle flow of wonderful dishes throughout the evening as more experience than food and a trip to somewhere special.

Philip A.

Shout out to the amazing service at The Pass at south lodge - absolutely faultless and so friendly and welcoming. Food is v good but at this price point and with a michie the bar is set quite high. Dishes were tasty (turbot and beef particularly stood out), but I guess overall less inventive than other restaurants in this league. It’s solid, high end cooking for sure, but want a bit more wow factor to keep me coming back. Please also dim the lighting and make it a bit more cosier as can feel a bit bright and sterile especially as you’re all on high tables anyway. 14/20

Gary D.

Simply a perfect evening! The food was on a different level as a Taster menu goes its covers everything beautifully and shows of what Ben and his fantastic team are achieving. Each plate is delivered to the table by one of the team, then explained in detail! It’s all in the detail! The service added to the experience. Monika leads the staff wonderfully answering as many questions as you ask with pleasure. The Sommelier was fabulous, the wine flights on offer were incredible. I went for the discovery, who knew I’d love warm Saka with Beef! The setting is incredible. A full glass wall gives you the feel of being in the heart of the kitchen with the chef’s. This is an experience, one to be savoured and enjoyed. Well done Ben and Monika!

Guys W. D.

The Pass is a small space, with a large glass wall that stands between the restaurant and the kitchen.
An intimate restaurant, offering a unique dining experience for up to 28 diners.
You sit at the high-topped tables to watch Ben and his young team prepare and then proudly serve a seven course tasting menu.

The meal starts with a complimentary glass of fizz and a selection of tasty snacks.
The first course is a scallop dish with hokkaido squash, espelette pepper,coppa ham-almond.
The next course was a show stopper of a Celeriac
dish like no other we have ever encountered.
Royale - beef cheek-hen of the woods - truffle with a beef fillet-smoked emulsion tartlet on the side.
As well as a glass of broth with fresh bread and cultured butter.
The rest of the courses arrive in quick succession, delivered by chefs who explain each component.
Day Boat Turbot,leeks- squid- dulse - white asparagus,
Ridgeview sparkling.
Venison,roast loin - liver dumpling - bitter leaves
hazelnut-artichoke-redwine.
A course of 3 cheeses.
Desserts were Rhubarb,ewe's milk curd - rose- yoghurt.
Chocolate Délice,caramel- hazelnut-raisin.
Just when you thought it was all over, there was a selection of Petit Fours with a sorbet on the side.

There's not many hotels that can boast three award winning restaurants, of which this is their flagship.
That has just retained its Michelin Star.
The food was faultless with staff, charming,and professional.

Phil A.

Brilliant meal at The Pass. Ben Wilkinson is a great addition to this fab hotel & spa. The menu was interesting without being too challenging and the cooking was top notch. He is happy to serve his food and interact which is great for us. Wine pairing was also definitely worth while. No hesitation in recommending and we will definitely be back.