Steven Edwards wins MasterChef: The PROFESSIONALS 2013!

We are delighted to announce that Steven Edwards, Head Chef of The Camellia has won MasterChef: The Professional 2013.

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Chef, Steven EdwardsThe ultimate challenge

Legendary double Michelin starred Michel Roux Jr, Chef Monica Galetti and veteran diner Gregg Wallace’s search for an exceptional culinary talent is over! This year the competition, the sixth series commissioned by the BBC, presented the toughest challenges yet.

Steven has met challenge after challenge and plate after plate head on. He has cooked for critics and top UK Chefs, visited internationally renowned restaurants and ultimately had to impress the judges in a final three-course meal cook off!

Steven comments:

"I am absolutely thrilled to be the winner of MasterChef: The Professionals. Being on the programme and working at some of the most prestigious restaurants in the world has been a life changing experience and I will remember this forever. I plan to take everything I have learned from the process back into the South Lodge kitchen and use it to drive the restaurant forward.”

Experience steven's menu in the camellia View steven's episodes

DuckSteven's journey

Over the last few years Steven Edwards has worked with dedication and focus to develop his skills and ultimately his career. He has been mentored and influenced by many talented chefs and of late he has very much come into his own.

The Camellia restaurant is now under his direction and thriving as a result...

Honey cakeHard work gets results

After leaving college and working at a variety of two and three rosette hotel restaurants, Steven joined South Lodge in 2008. Starting as a team member during the opening of The Pass restaurant under the guidance of Matt Gillan, Steven worked up through the brigade to become Junior Sous Chef in 2010. In this year he also entered and won the Sussex Young Chef of the Year competition.

Steven continued to go from strength to strength, moving to The Camellia, and becoming Head Chef in 2012.

He has developed his own unique style in creating balanced, contemporary, seasonal dishes with the focus on getting the most of each ingredient used. Signature dishes such as duck breast & leg with textures of broccoli and girroles use ingredients from the hotel’s kitchen garden.

Steven says that his philosophy is rooted in “Creating dishes around humble, seasonal, local produce  - using technique and creativity to bring the most flavour out of each ingredient I use.”

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