The Grand Hotel has welcomed its new head chef.

Alex Burtenshaw has been appointed at the Eastbourne hotel’s Mirabelle Restaurant.

He joins from the nearby Port Hotel.

The Argus: Alex BurtenshawAlex Burtenshaw (Image: The Grand Hotel)

Alex has been a chef for 14 years and has held head and sous chef positions at award-winning hotel restaurants across Sussex, including Brighton’s Harbour Hotel and Spa and Hotel Du Vin in the same city.

Mirabelle Restaurant – one of two at the hotel – has a reputation for quality dining menus and has won a number of awards including being named in the top 50 best restaurants in the UK in the Independent.

It serves a modern European menu of seasonal specialities including local Sussex food and the drinks menu offers a range of Sussex wines too.

The Argus: The Grand Hotel was named best large business

Alex has brought a signature style of classic British with a modern European twist to the Mirabelle, taking influence from cuisines all over and adding his own unique spin. His inspiration came from childhood, seeing his father watching big chefs such as Keith Floyd and Rick Stein on the television.

The Argus: Food at The Grand HotelFood at The Grand Hotel (Image: The Grand Hotel)

He said: “I’m delighted to be joining this iconic seaside hotel, which has been serving exceptional cuisine to the residents of Eastbourne and visitors from around the world since 1875.

“It has a distinguished history as one of the finest hotels on the south coast, hosting world famous musicians and thespians over the decades and even hosting live on the BBC weekly in the 1920s and 30s, and I’m thrilled to be joining this historic British institution. I’m excited to be championing some of the excellent local suppliers we have on our doorstep.”