Chef Greg Clarke is set to join Exclusive Collection’s South Lodge for a six-month residency at The Pass from 9 September.

The chef’s residency follows Masterchef: The Professionals 2013 winner Steven Edwards summer takeover at The Pass.

Wiltshire-born Clarke has worked in several Michelin starred restaurants in the UK and Scandinavia. Notably as development chef for Daniel Clifford’s two Michelin starred Midsummer House, together with time spent at The Ledbury in Notting Hill, Restaurant Tom Aikens and more recently at Norway’s Maaemo.

His background paired with his passion for sourcing and foraging the best of the British larder, gives him the creative direction needed to take over The Pass, a restaurant housed in one of the UK’s very best country house spa hotels.

Utilising the kitchen garden at the hotel paired with sourcing the finest local produce from responsible and sustainable sources, the menus at The Pass will change regularly and be created around a single set menu format. Sample dishes will include autumn mushroom tart, baron bigod & blackberry leaf; Cornish poached crab, courgette & salted gooseberry; roast mallard, heart ragu, crapaudine beetroot & preserved elderberries; and Charentais melon, lavender sheep’s yoghurt & ‘caramac’.

“I’m incredibly excited to have been presented with such a unique opportunity, to gather with my senior sous chef Joe Gray and a fantastic team behind us, along with the hotel’s unparalleled support, we believe we are going to bring something truly unique to the area and I’m delighted to help write this next chapter in such a renowned restaurant,” comments Greg Clarke.

In response to the appointment, David Connell, General Manager at South Lodge hotel adds: “We are very excited by having Greg join us for this latest in our guest residency series. Greg has an impressive background working at some of the country’s finest restaurants, and it is wonderful to be able to bring his incredible food to our guests, and to continue our heritage of being one of the best food destinations around.”

Greg Clarke at The Pass joins South Lodge’s acclaimed Camellia Restaurant in the property’s main house and casual Mediterranean inspired restaurant, Botanica located in The Spa.