The Mirabelle Restaurant

The story

The Mirabelle Restaurant, Eastbourne | Modern British Dining at The Grand

The kitchen and its direction

The Mirabelle Restaurant in Eastbourne anchors its modern British menu within the Grand Hotel’s coastal setting. Executive head chef Keith Mitchell traces his culinary path to a foundational education in domestic science and a pivotal visit to the Salon Culinaire exhibition. That early inspiration shaped a kitchen built on classical technique and steady execution. His team applies those principles to contemporary British cooking, favouring reliable methods over temporary trends.

Seasonal produce and the herb garden

Fresh flavourings travel only a short distance from the hotel grounds. A dedicated kitchen garden supplies ingredients like lemon verbena, fennel, French tarragon, and rosemary throughout the growing season. These plants feed directly into house-made breads, delicate infusions, and classic emulsified sauces. This proximity to the soil keeps the British menu grounded in local rhythm.

The dining room and service standards

Guests sit in a refined space that overlooks the sunlit Mirabelle Garden. The floor team practices traditional silver service, moving through the room with measured steps. Every table is reset with exacting care between shifts, ensuring consistent presentation for each booking. This commitment to meticulous hospitality aligns with the restaurant’s recognition of two AA Rosettes for culinary excellence.