Chef Of
The Month

Hrvoje Loncarevic – The Grand, Eastbourne

Hrvoje Loncarevic lives in Eastbourne and is a national and international award-winning chef with 20 years of experience in five star hotels and fine dining restaurants.

He leads a team of 28 chefs and is passionate about coaching young chefs within hospitality. He is also very focused on using fresh, local produce and supporting the local community.
Sponsored By

The Grand, Eastbourne

The only 5* hotel by the sea in Sussex, The Grand is often referred to as the Palace by The Sea

Affectionately known as The White Palace, the Grand Hotel Eastbourne commands breathtaking views of the sea and the dramatic cliffs at Beachy Head. Grand by name but not by nature, The Grand Hotel in Eastbourne is not only the only 5 star luxury hotel to be found on the English seaside, we’re also one of the friendliest.

https://www.grandeastbourne.com/

The Grand, Eastbourne

The only 5* hotel by the sea in Sussex, The Grand is often referred to as the Palace by The Sea

Affectionately known as The White Palace, the Grand Hotel Eastbourne commands breathtaking views of the sea and the dramatic cliffs at Beachy Head. Grand by name but not by nature, The Grand Hotel in Eastbourne is not only the only 5 star luxury hotel to be found on the English seaside, we’re also one of the friendliest.https://www.grandeastbourne.com/
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Recipe Of
The Month

Serves: 4
Easy Sussex Apple Flan
Using delicious local apples, this easy recipe is one for all the family.
Ingredients

375g pack puff pastry

5 large Sussex eating apples

1 lemon juice

25g butter

1/2 teasp fresh vanilla essence

1 tbsp caster sugar

2 – 3 tablespoons apricot compote

Method
  • Heat oven to 220C/fan 200C/gas 7.
  • Roll out the pastry and trim to a round about 35cm across. Transfer to a baking sheet lined with parchment paper.
  • Peel, core and thinly slice the apples and toss in the lemon juice.
  • Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off.
  • Dot the top with the butter and sprinkle with vanilla and caster sugar.
  • Bake for 15-20 mins until the apples are tender and the pastry crisp.
  • Warm the conserve and brush over the apples and pastry edge.
  • Serve hot with Sussex vanilla ice cream or crème fraîche. Enjoy
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