Chef Biswal to be honoured at House of Lords
Morocco Culinary Tour Announced
London: Dev Biswal, owner of The Cook’s Tale restaurant in Canterbury, will receive one of the hospitality industry’s most prestigious accolades, following a national cook off competition in London.
Competing in the Asian Oriental & Chef Awards at the University of West London on 20th May, Chef Biswal was named ‘Best Asian Chef – Outside London’, and second nationally, separated only by a single point, 753 versus 752, from Jiwal Lal, the executive chef of the Michelin-ranked Babur in south London.
Chef Biswal, who prepared exquisite offering of a starter comprising Kent mackerel with a crab brouiat/somosa and Moroccan seafood harira with a main of Bengali-style slow-cooked mutton on the bone with a cigar of burnt aubergine and saffron pilaf rice.
Biswal will be presented with his award at a special ceremony at the House of Lords on 4th July, hosted by Lord Kamall in conjunction with the Asian Catering Federation[ACF], who organised the event.
Rajesh Suri, who chaired the panel of judges at the cook off, described the cooking at this year’s event as, “On a different level compared to previous years with competing chefs raising the bar, showing great technical ability, combing fresh ingredients to create some amazing dishes.” He complemented Biswal and Lal as the two standout chefs on the day, picking out Dev’s fish tika served on a salt slab. for particular praise.
Third place was shared between Kas & Kin’s Jerome Jorda and Panas Gurka’s Saroj Thapaliya – both in London. The other finalists were Ajay Chaurasia of Bombay Delight; Wimbledon; Rafiqur Raza of Bangor Tandoori in north Wales; Vishal Verma in Windsor and Ameen Ainiyappillai, Sajee, in Lewisham.
Contestants were drawn from thousands of public nominations for their favourite chefs, who were then invited to submit recipe details and photos for a proposed two-course meal. These were whittled down to the finalists. The contestants then took part in a live cook-off event in the training kitchen at the Pillars Restaurant at the University of West London.
The Cook’s Tale has introduced Moroccan-influence dishes since employing the talented Hayat Kholti from Marrakech, two years ago.
Morocco Culinary Holiday
Dev is also hosting a 10-day culinary tour to Morocco (27th September to 6th October), following a highly successful trip last year. The tour costs £3250, with a nominal £200 additional charge for solo travellers, including flights ex Gatwick, wine tasting, cooking class, guided visits and 19 sumptuous meals. The trip comprises 4 nights in the vibrant city of Marrakesh, another 4 in the charming coastal town of Essaouira and a night in the magical Agafay Desert. Full itinerary details at www.thecookstale.co.uk/morocco
The Cook’s Tale’s customers have the opportunity to sample Biswal’s unique take on Moroccan food, with a special 8-course Moroccan Seafood Tasting Menu. Available until 31st May, the dishes highlight the commonality between Moroccan and Indian food, costing £70 or £100 with paired wines. Details at www.thecookstale.co.uk/moroccan-indian-cuisine.
“Visiting Morocco for the first time was a real eye-opener,” said Biswal ,who grew up in Kolkata, “I was amazed by the similarities in Moroccan and Indian cuisines, our food and cultures have more in common than I could have possibly imagined.”
The Cook’s Tale, 14-15 Beer Cart Lane, Canterbury, Kent CT1 2NY
T: 01227 200 777 www.thecookstale.co.uk
