Behind the scenes of the Grand's fifth Spice Dinner with Cyrus Todiwala, OBE DL
On 7th September, we hosted our fifth Spice Dinner with celebrity chef Cyrus Todiwala, OBE DL, featuring an exciting fusion menu of Portuguese and Goan cuisine.
Chef proprietor of London restaurant Cafe Spice Namaste with his wife Pervin, Cyrus is well known for his television appearances on shows such as Saturday Kitchen and Market Kitchen and is widely regarded as having raised the bar in Indian cuisine in the UK.
We spoke to Cyrus after the event, to get a 'behind-the-scenes' view of one of our most popular events of the year.
'This was our fifth dinner in Eastbourne, and I think it has become very much part of the September timetable for us and The Grand', Cyrus said. It all started because of our friendship with Gerald, head chef of the Mirabelle restaurant. We had never visited The Grand before but when Gerald invited myself and Pervin to visit and cook with him, we were delighted.
'At the first event, we saw that people in Eastbourne, who had probably never been served that kind of Indian food before, really enjoyed it and had a great time. We were asked by Gerald to come back and the event has continued to be so popular that now it's not a question of if we'll come, just when.
'A lot of work goes into planning, preparing and executing the event, but its always a pleasure to return to The Grand. As soon as we arrive the staff at the entrance are brilliant, they make the hotel hotel smile. The team have been working there for years but they are at the top of their profession, always greeting with a smile and always ready to help.'
'We firstly unload the car by the delivery door then go to park up the car and check in. We stop by our room breifly, then head straight to the kitchen to get organised and start planning and the cooking. Crockery and table setting is all worked out and by then we are nearly at service time.
'Once we are organised and instructions have been given to the team, it's time to go and chat with the guests. The people who come to the dinner are always a friendly group and seem to be really looking forward to the dinner.
'Once the menu has been introduced we begin the service, then have a chance to mingle with the guests once it's all over.
'All in all it is an evening of great food served, in a great ambience in a grand hotel, to a group of well discerning palates. I love the appreciation we receive and the very friendly atmosphere, and we are already talking of next year'......