by Tony Flood

The appointment by The Grand Hotel in Eastbourne of Head Chef Alex Burtenshaw to their elegant Mirabelle Restaurant means extra culinary delights for diners.
After attending a lavish food tasting at the impressively refurbished Mirabelle on Tuesday, I can highly recommend several of his dishes – the smoked Barbary duck breast, beef fillet and delicious pan tried scallops! A dessert to die for, as my wife, and fellow author, Heather will confirm, is sorbet accompanied by lemon tart.
Alex joins from Port Hotel in Eastbourne, and in his 14-year career has held Head and Sous Chef positions at award-winning hotel restaurants in Brighton, including Brighton Harbour Hotel and Spa, The Restaurant at Drakes Hotel and Hotel Du Vin.
The Mirabelle – one of two very popular restaurants at The Grand – has won multiple plaudits and awards, including being named in the top 50 restaurants in the UK in the Independent, and featuring regularly in The Good Food Guide.

Alex’s first endeavour has been to launch a brand new lunchtime menu at Mirabelle – a selection of exquisite courses featuring local Sussex fish, seafood, game, and vegetables for £25 for two courses, or £30 for three courses. Dishes include Cured Chalk Stream Trout with Lime Caviar, Venison Fillet with Ragu of Braised Haunch, and Honey Cake with Blackberry Compote.
Alex will also oversee a series of special events in 2024 and 2025, including a Best of Sussex Dinner featuring excellent local cheeses, fish and meats, and paired with Sussex wines.

You can make reservations at The Grand by telephoning 01323 412345. Further details are available from grandeastbourne.com or, for events, speak to helpful Sales and Marketing Manager Billie-Jo Clarke at 07870 778984.

A full review will appear in March’s Bournefree

Picture: New Head Chef Alex Burtenshaw (left) at work with Executive Head Chef Hrvoje Loncarevic, Picture by Teri V Photography.