Star Chef Recipe

Photos: Matt Ryan

Executive Chef Alan White has been at The Grand for years, creating beautiful food and totally revitalising the seafront eating experience most recently with the exquisite food in the hotel’s GB1 restaurant. The restaurant menu focuses largely on fish, so we thought we’d get some expert insight and tap him up for a fish recipe.

With the focus on many species being threatened by overfishing, we were keen to explore ways to make a delicious meal with a fish that isn’t on the danger list. And Alan came up trumps with this delicate and delicious way with the humble gurnard.

Fillet of local gurnard, parsnip puree, sauce vierge

Sauce vierge
– 1 beef tomatoes (skinned de-seeded and cut to concasse)
– 1 bunch of finely chopped chives
– 1bsp finely chopped coriander
– 1 tbsp finely chopped parsley
– 1/2 tbsp finely chopped mint
– 50ml olive oil
– 1/2 lemon juiced
– 1 shallots finely diced
– 1 tbsp baby capers
– Salt

Add together all ingredients and season to taste.


Main dish ingredients
140gm south coast gurnard fillet
– 1 courgette
– 100gm sun blushed tomatoes
– 200 gm parsnips
– 50 ml double cream
– Salt & pepper

– Slice the courgette, chargrill, seasoning with olive oil, salt and pepper.
– Blend the tomatoes to a purée.
– Boil the parsnips, drain and mix with double cream to make a purée, seasoning with salt and pepper.
– Cook fish, skin side down for 5 minutes, turn and cook for a further 2 minutes.
– Remove from the pan and rest.
– Construct plate as shown for final creative flourish!


If you fancy booking a table at GB1 please call 01273 224300 or go to

To follow chef Alan White on Twitter: @chef_alanwhite

About Sam Harrington-Lowe
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