Cyan replaces GB1 at The Grand hotel, Brighton

The hotel yesterday lifted the curtain on Cyan, which features space for remote workers and serves an eclectic selection of small plates.

The kitchen is lead by head chef Kirk Johnson, who has 30 years’ experience working in country house hotels. He trained under Michael Caines MBE.
 
Johnson said: “The restaurant seats 80, and with 15 to 20 ever-changing dishes we certainly have an exciting challenge on our hands, but we’re looking forward to keeping things interesting for our diners with a variety of options for meat eaters, pescatarians, vegetarians and vegans.”

Small plates include crispy brassica stems, pomegranate and sweet chilli (£6), while large plates feature monk fish, baba ghanoush, pulled lamb leg and tabbouleh for two to share (£49).   

Local suppliers include Great British Charcuterie, B&N Fish and West Sussex's Trenchmore Farm.

The drinks line up features organic wine by the glass and a range of cocktails, while the bar has been reworked to provide an area for remote workers during the day or groups 'to be entertained with an interactive dining experience' in the evening.

“We want people to feel comfortable and relaxed, whether they are grabbing brunch, wanting a place to work with a coffee or a fun and vibrant atmosphere to share dinner and an organic glass of wine with friends,” said restaurant manager Pedro Watson.  

Cyan also features artwork made from recycled plastic waste by local artists, Weez & Merl.