Please Note
In line with government legislation, our food and beverage outlets will be closed during the hours of 22:00 and 05:00 until further notice.  


Since the day it opened its doors, the Mirabelle Restaurant in Eastbourne has celebrated numerous awards, accolades and critical notices from the UK’s top food writers. As well as being considered one of the finest restaurants in Eastbourne, The Independent voted the Mirabelle in the top 50 best restaurants in the UK, and it has featured regularly in the Good Food Guide for many years. The Mirabelle serves an exquisite modern European menu of seasonal specialities that play creatively with flavours and textures, and which are complemented by an extremely well-chosen wine list.

Just as impressive is the elegant splendour of the beautifully furnished dining room itself, which you can enter either directly from the hotel or via its own discreet side entrance, and is a quiet haven that attracts romantic couples, small business groups and devotees of gourmet dining.

Together with The Garden Restaurant, they represent the finest dining to be found in East Sussex.

OPENING TIMES 

Lunch
Tuesday - Saturday inclusive   12.30pm - 2.00pm

Dinner
Tuesday, Wednesday & Thursday - 6.00pm - 9.00pm
Friday & Saturday - 6.00pm - 9.00pm

Whilst we do not operate a dress code, most of our guests choose smart casual or formal wear.  

For reservations please call 01323 412345 or for website direct bookings please see below...

Head Chef

Michael Sutherland

Chef Sutherland’s passion in cooking began from boyhood, moving swiftly to study food technology at just 14 years old with a work placement at local Herstmonceux Castle, through achieving his Master in Culinary Arts at college and then on to win Sussex Young Chef of the Year 2017.


Inspired not only by the cooking of chefs with whom Michael has previously worked, he is also enthused by the current generation of social media savvy chefs who share new techniques with their followers.  A thorough knowledge of the classics is quintessential, but Michael also enjoys using some Nordic styling with pickling and fermenting, with some Asian influences too. 


His dishes are beautifully crafted; never style over substance,  “The dishes I make are complete.  I don’t use a lot of starch elements – these are available in side dishes if guests wish to add more”.
Since Michael has taken over the reins, the Mirabelle’s garden is now in use too.  He has already begun planting herbs, moving towards a working garden to supply the kitchen - perhaps to add to his signature dish of South Down venison, celeriac fondant, braised haunch croquette, crispy kale, Roskoff onion, rosemary jus one day!

Restaurant Manager

Benjamin Warren

Mirabelle Restaurant Manager Benjamin Warren is in a unique position to help guests obtain the maximum pleasure from their dining experience.

Originally trained as a chef, Benjamin worked at a Swiss casino before joining the Grand Hotel as a commis chef in the Mirabelle. During a period of refurbishment, he moved to lounge service and enjoyed working ‘front of house’ and meeting the public so much that he made a career change and worked his way through the ranks to become Assistant Lounge Manager before rejoining the Mirabelle as Restaurant Manager.

Benjamin's knowledge as a chef and time spent in the Mirabelle kitchen enables him to provide expert advice on every aspect of the menu.

Treat your loved one to a dining experience for lunch or dinner as a gift for any occasion. 

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