Sam Harrington-Lowe caught up with Alan White, executive chef at The Grand Brighton, to find out what ticks his food boxes… Title: Tell us what you like to eat when you’re off duty Alan: I’m a sausage and mash man actually. So if I cook at home, it’s sausage and mash. If I was cooking for a dinner party, I’d do a lobster, so maybe lobster thermidor, lobster linguine, something a bit different. T: What did you have for breakfast? A: Two Weetabix, marmite on bread and half a grapefruit. I have that every day. T: What’s the thing you’re most proud of? A: Well it’s not my cycling proficiency… it’s a difficult question that one. I think the thing I’m most proud of is just being a chef. About making memories for people who go out and dine, whether it’s a snack, a soup, a room service sandwich, a selection of shellfish or a banquet for 500. T: Did you always want to be a chef? A: Yes, right from an early age. At 14 when I needed to do my options, there was a TV show on Channel 4 called ‘Take Six Cooks’ and that was the inspiration [...]