Saffron Summer, the award-winning Indian fine dining restaurant based in Chessington, is to open a second restaurant in Surrey. Saffron Summer will open in Reigate on Tuesday 24th March.
The restaurant will occupy the former site of The Clove restaurant at 15 Church Street in Reigate.
The kitchen will be led by Executive Head Chef Awanish Roy, who trained at the internationally renowned Oberoi Hotels in India, before moving to London to work in the famous Cinnamon Club, Roti Chai and Chai Ki restaurants in London.
The menu will feature Saffron summer signature dishes such as its authentic Goan wild boar vindaloo – which bears no comparison to the fiery curry house staple – Chingri Malai from Calcutta, Keralan Cod Fish Moily, Indo-Chinese Curry Leaf Calamari and Street Food Jazz.
The kitchen will be led by Executive Head Chef Awanish Roy, who trained at the internationally renowned Oberoi Hotels in India, before moving to London to work in the famous Cinnamon Club in London.
At lunch times, the restaurant will serve an “office friendly,” Express Menu, of light Anglo-Asian set meals from £9.95
There will also be a Happy Hour between 17:30 and 18:30 with discounted drinks accompanied by an array of Indian street snacks.
Sundays will see the introduction of the Indian roast four-course feast, which has proved popular in Chessington.
The original Saffron Summer in Chessington, is ranked No.1 Indian Restaurant on Trip Advisor*. In 2018 it was named ‘Newcomer of the Year’ at the Asian Curry Awards, when chairman of judges Pat Chapman, Editor of the Cobra Good Curry Guide said of Saffron Summer, “You won’t find better Indian food anywhere.” It also won “Best Asian Restaurant in 2019″ – London Suburbs.
Listed among the Best UK Restaurants in the UK in the authoritative Harden’s Guide 2020, Saffron Summer top scored a 5 out of 5 for its “classic Indian dishes … with a modern fine dining twist … all at suburban prices.”
Owner Ralph Sousa, now lives in Surrey having owned restaurants and hotels in Portugal and Goa for 20 years, said: “Many Chessington customers travelling from Reigate have been imploring us to open in the town – even alerting us to possible sites.
“I came and researched the area, loved the vibe and am convinced the locals will appreciate our unique modern take on classic regional dishes from the Sub Continent,” he said.
Sousa, who hopes to open a third restaurant early next year, had been thwarted in his expansion plans by uncertainty surrounding post-Brexit immigration rules. He expressed guarded approval of the new points-based system which will see the salary cap on trained kitchen staff reduced from £29,570 to £25,500. But he has concerns that there the shortage of kitchen porters and front of house staff.
