Meet the Chef - Gerald RÃ¶ser, Mirabelle Restaurant, Grand Hotel, Eastbourne
PUBLISHED: 12:11 19 July 2010 | UPDATED: 17:33 20 February 2013
What is your Signature Dish?<br/><br/>How long have you been a chef?<br/><br/>Where did you start your career? <br/><br/>Gerald RÃ¶ser answers all these questions and more
Meet the Chef - Gerald Rser of Mirabelle Restaurant, Grand Hotel, Eastbourne
What is your Signature Dish?
Marinated best end of Sussex salt marsh lamb. Over the years I have been perfecting a marinade for lamb consisting of olive oil and homegrown garden herbs and spices. I have become convinced that the lamb we have in Sussex just cant be beaten.
How long have you been a chef?
Where did you start your career?
An apprenticeship in a highly food-orientated hotel in Germany, followed by two years at the Hotel St Gotthard in Switzerland. Before coming to London in my Mini in 1971, I couldnt even speak the language!
Who has influenced you most?Probably my mother, who was passionate about food. Then Anton Mosiman at the Dorchester producing his Menu Surprise. I also greatly admire the Roux brothers, Pierre Koffman and Marco Pierre White.
What do you enjoy most about being a chef?
Seasonal changes of fruits, vegetables and game, and every day being a new challenge. It never gets boring.
Your top cookery tip for readers? Always keep it simple and use the best, freshest local ingredients.
Who would you like to cook for?
I would have liked to cook for Picasso. He had a great interest in food, often leaving his payment in the form of a drawing on the tablecloth!