At the helm of the British Airways i360 kitchen is head chef Alan Parker, who was tutored by Michelin starred French chef Christian Tetedoie and has worked at top restaurants including The Mirabelle in Eastbourne and The Savoy in London.
Alan has a passion for working with local suppliers and enjoys delving into the towns, countryside and waterways of Sussex to seek out the finest ingredients which celebrate the seasons and minimise food miles. As a result, around 50% of the produce served at West Beach Bar & Kitchen is grown, reared, caught, produced or brewed within the South Downs region – the very landscape which is viewable from the British Airways i360 pod.
These include mussels caught off the Sussex coast, cheeses made with cow and sheep milk at High Weald Dairy near Haywards Heath and crusty bread from Brighton’s Flour Pot Bakery, among others. The catering team is also committed to cooking all dishes from scratch on the premises, so that the flavours and health benefits of the ingredients really shine through.
Alan says: “All our core ingredients, such as meat, fish, cheese and bread are sourced locally from the best farms and artisan makers, and we have our own pastry chef on site. Our goal is to create high quality food and drink that makes British Airways i360 as much a food destination as a magnificent tourist attraction.”
The restaurant is created by award-winning company Heritage Portfolio.