TWO top chefs are going head to head as they both open new restaurants in Brighton and Hove next year.

Great British Menu finalist Matt Gillan has announced he will be taking on the Red Roaster in St James Street Kemp Town, where renovation work has already started.

It comes after former Masterchef The Professionals winner Steven Edwards, who was behind the menu for the i360 restaurant, announced he would be opening his new restaurant Etch in Church Road, Hove, in the spring.

Michelin-starred chef Matt told how during the day his new venture will stay as a coffee house but in the evenings it will be turned into his debut restaurant the Pike and Pine.

Both chefs have previously worked at The Pass restaurant at South Lodge Hotel in Horsham.

Matt spent ten years at The Pass restaurant at South Lodge Hotel in Horsham where he held a Michelin star for five years.

After leaving the restaurant he ran a series of pop-up restaurants on Brighton seafront.

He also came to national attention with his successful run on the BBC’s Great British Menu, where his main course of goat won its way through to the final banquet.

In a post on Facebook, Matt, who had been rumoured to be coming into the city for several months, said: “It is with huge excitement that I can finally reveal what I'm up to.

“Along with my business partner and team, we will be transforming this Brighton institution into a modern day interpretation of a coffee house.

“Red Roaster has served the community of Kemp Town and various establishments across the south coast for 16 years with some of the best coffee in the world.

“Our aim is to retain the passion, enthusiasm and knowledge of our coffee, but in addition, add an unbelievable world class food offer alongside it and transform Red Roaster into our modern day interpretation of a coffee shop.

In the evening, we move away from coffee and submerge ourselves fully into the food.

“At Pike and Pine the food will very much be along the lines of what I have been known for over the last few years, but still continuing on a journey of discovery and learning, delivering a truly unique food offer for the city.

Stay tuned for regular updates as and when they happen. This has been months and months of planning, design, meetings, more meetings and more planning.”