Neil Gooding, the man behind the food operation at Cyan restaurant at The Grand Brighton, on what we can expect on the menus this autumn
When did Cyan first open and how great is it to be based at The Grand Brighton?
Cyan, the destination restaurant at the Grand Brighton hotel, first opened its doors in November 2019 and since then has become a well-known part of Brighton’s foodie scene. We are so lucky to be based within such an iconic hotel as we have an incredible setting on the seafront and spectacular views that guests and diners can enjoy.
Do you think Brighton has a great foodie scene?
Absolutely, there are so many amazing restaurants in Brighton. Whether you’re having breakfast, brunch, lunch or dinner there is something for everyone, whatever your taste. It’s great to be part of such an exciting and vibrant foodie scene. In our opinion, it’s one of the best in the UK – but we may be biased!
I love the interiors – what was the idea behind the design?
The name Cyan originates from the green-blue colour which is featured throughout the restaurant. The design inspiration not only comes from the colour, but for us it is also where land meets sea with the combination of fresh local fish and seafood, and great meat dishes. Our artwork, which proves popular with guests, also makes a great visual statement.
What kind of experience are you looking to offer at Cyan?
Guests are guaranteed an indulgent dining experience no matter what they choose, with the combination of seafood, great meat, and vegetarian and vegan dishes. Alongside live cooking, this showcases the great talent we have and creates brilliant interaction with staff and guests. It is also important that we have a key focus on exciting seasonal menus and dishes which change frequently so diners can always try something new when visiting.
Who makes up your team of chefs?
At the moment, we have an exceptional team which consists of Head Chef, Antonios Markiou, Sous Chef Angel Roman and Darragh Whiting, William Pacey and Michael Rose.
Is it possible to summarise the cooking style we can expect at Cyan?
Our cooking style is a mix of modern European dishes, with some classics added in which continue to remain popular. We focus mainly on flavour combinations which is key to our success. It helps us create better seasonal offerings utilising local produce.
What do you look to offer on the menus?
Each of our menus offer a selection of dishes created to fulfil our guests’ needs, whilst giving our team of chefs an opportunity to create exciting new dishes, many which are inspired by our own favourites and places we’ve been.
As we head into autumn, anything new we can expect?
Our latest menu, which is set to launch this month, makes the most of seasonal produce and creates that fantastic combination of exciting food to go alongside an unsurpassed dining experience. I’m afraid I can’t say any more until the big reveal!
Are there some dishes that you are particularly excited about right now?
Always! Our new menu features some fantastic dishes, such as vegetarian starters which are popping with seasonal flavours. For example, warm maple glazed pumpkin and squash with chestnut puree, panko crumbed cheese, and micro salad from our herb grower.
There is also a new chicken dish, bursting with flavours which we predict will be really popular. This is a roasted chicken with crispy truffle and potato terrine, wild mushrooms, baked onion with parsnip puree, crispy kale, and chicken sauce.
Why did you launch a Fish Fridays menu and also a dedicated Sunday Lunch menu?
Fresh fish is one our unique selling points thanks to our great location and partnership with local suppliers, and has always proved really popular on Fridays, so Fish Fridays was a no brainer.
We put together a menu which celebrates the classics along with some exciting new plates created by our chefs from produce caught and available on the same day.
Sunday Lunch has been another popular dining experience, so we decided to run this throughout the day, which has had a great reaction from customers. We have many regulars who return simply for a Sunday roast, either for lunch or early dinner.
Do you look to use local suppliers? Could you give us some examples and why they are so great?
We have a big focus on local suppliers. Due to our location next to the sea we are not short on choice of fish suppliers. Brighton also has some fantastic artisan suppliers for meat and cheese. This is a real luxury on our doorstep and it’s vital that we help local businesses to thrive.
How does your takeaway service work?
Takeaways are available directly at the hotel, either online or through reservations. Our award-winning afternoon teas can be taken home as can our popular picnics. I would recommend enjoying a picnic at the beach, it’s a lovely treat or perfect for a celebration.
The festive season is around the corner – big plans for this period?
The Grand Brighton is the place to be at Christmas, we really get into the festive spirit and the decorations are something to see! This Christmas period is set to be another busy one, which is what we like to see. At Cyan, we are offering festive-themed menus for lunch and dinner, as well as our take on a Christmas afternoon tea which is served in our grand Victoria Terrace and Lounge. This is the perfect pre-Christmas treat and can be gifted to loved ones through gift vouchers.
This Christmas, we are also offering guests the chance to stay in the iconic seafront hotel to experience a truly magical festive getaway from Christmas Eve to Boxing Day.
Let The Grand take care of Christmas with sumptuous food, entertainment magical treats for the children. Stay in a beautiful bedroom with stunning sea views and enjoy a fun-filled itinerary of treats. There are lots of ways to enjoy the festivities at Cyan and Grand Brighton.