insideSUSSEX Magazine Issue 16 - June 2016 | Page 51

FOOD+DRINK

New beginnings at Maxine’s
Restaurant, Bannatyne Spa
Hotel, Hastings
Summer doesn’t just see a seasonal menu change at Maxine’s - the fantastic restaurant at the
Bannatyne Spa Hotel, Hastings – but, also means a shift in the ranks as they welcome new head
chef, Chris Mouyassi. We had a chat with Chris and the hotel’s general manager, James Mackay,
to find out what we can expect from the new menu and fresh flavours at Maxine’s.

Hi Chris, tell us a bit about your
background?
I began my career at the Redworth Hall Hotel in
County Durham, where I did my apprenticeship.
I then moved to the Intercontinental on Hyde
Park Corner in London, working in the Le Souffle
Restaurant alongside Peter Kromberg, who is
widely renowned as one of the greats and who
was a brilliant role model. I’ve since had the
privilege of working at some of the London’s
best known and respected restaurants. 
What made you want to work at Maxine’s?
I had previously enjoyed over two years
working with new general manager, James
Mackay, at The Grove in Hertfordshire. When
he told me about his move to the Bannatyne, it
made me curious, so I came down to visit him.
Once I'd seen the property and what it had to
offer, I instantly saw a great opportunity for us
to build the business and to further enhance
the great reputation that it already has.
How would you describe yourself as a
chef and how will diners at Maxine’s see
this reflected in the food?
Put simply, I love my job and this love and care
shines through in the food I create. I also enjoy
being given total autonomy and freedom with
the restaurant menus; this allows me to be
what most chefs enjoy the most and that is
being creative. The guests will see seasonal,

consistently excellent food with the majority of
produce used being sourced from local farms
within a 20-mile radius.

but it allows us to use products that are at their
prime rather than being flown in from halfway
across the globe.

Can you tell us about he changes you’re
making to the menu? And why?
Previously, the food offering at Maxine’s was
somewhat limited and I feel we can deliver a
much better dining experience and great food
at a reasonable price. We’ve reintroduced an
a la carte menu, so our guests can come and
dine well in fantastic surroundings. I think in
the past people had the opinion that we only
catered to hotel residents, which isn’t the case;
we welcome non-residents whether that’s for a
light bar snack, afternoon tea, or a meal.

Hi James, what vision do you and Chris
have for Maxine’s going into the future?
Chris and I work really well together and both
agree that it’s important for us to be using local
produce from local suppliers with whom we
can build a firm relationship. Initially, we are
aiming for a 20-mile radius for our sources, but
hope to be able to reduce this to just 10-15
miles around the hotel. There are so many
amazing suppliers of food in the local area that
there is no reason for us to look further. At the
moment, the asparagus we’re using can’t be
beaten – it’s perfectly in season and is grown
just around the corner. Other than that, I’m a
meat lover, so the ham knuckle on the new
menu is a firm favourite.

Do you have a signature dish?
Yes, a 14-hour, stout-braised short rib of
beef, which is served with parsley creamed
potatoes, charred onions and pickled Kohlrabi.
It’s delicious.
Will you be making the most of Hastings’
seaside location in the ingredients you
choose to cook with?
Absolutely! Being new to the area, I love
walking around the harbour and chatting with
the local fisherman. In time, the fish menu will
be purely sourced from the day boats. I think
using seasonal, local produce is imperative.
Not only does it support the local community,

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Maxine’s Restaurant
Bannatyne Spa Hotel
Battle Rd
Hastings
St Leonards-on-Sea
TN38 8EA
0844 248 3836
www.bannatyne.co.uk/hotel/hastings
/bannatynespahotel