Across Elite Hotels, seasonality plays a crucial role in how we experience food. The time of year dictates the quality and availability of ingredients and influences our chefs in their creation of rich and exciting menus that change with the season. When foods are grown locally and harvested in season, they are not only fresher but also more environmentally friendly. Head Chef of the Mirabelle Restaurant, here at The Grand, Nic Oarton applies this practice throughout his changing menus, allowing ingredients to shine at their peak.
Spring is an especially exciting time this year, as Nic is preparing to host his very first dining series at The Mirabelle. This new chapter offers a chance to go deeper into the storytelling of food, bringing guests closer to the ingredients, the producers and the inspiration behind each dish. As well as including bold and fresh spring flavours throughout the menu, Nic has collaborated with local supplier, High Weald Dairy, to offer a true taste of Sussex on the menu.
Based in the heart of the Sussex countryside, High Weald Dairy is known for its commitment to traditional cheesemaking and sustainable farming practices. Working closely with local farms, they produce a range of award-winning cheeses using sheep, cow and goat milk, with a strong focus on animal welfare and environmental responsibility. Their cheeses bring depth, character and a true sense of place to the menu, perfectly complementing Nic’s seasonal approach. Whether woven subtly into a dish or taking centre stage, each element reflects a shared philosophy: quality ingredients, handled with care.
Join Nic and the team from High Weald Dairy at our first Mirabelle Dining Series of 2026 on Thursday, 14th May. More information and tickets are available HERE