Not only whites have mild foods, but almost all human societies except for
South east asia cuisine
and some places in africa like tunisia.
By the way, Didnt you notice how this retarded americans think spices are just whatever burns your tongue. fucking retards.
And by the way, no one cooks better than the meds.
10 Eats Under $10
Print Pork katsu over curry and rice with a side of shredded lettuce from Go! Go! Curry. (Staff photo by Arin Garland)
Each meal swipe is equivalent to about $10, but the lackluster dining hall food is often not enough to satisfy students’ hungry stomachs or cravings for real cuisine. There are restaurants all around New York City, and it can get expensive to eat out every night. Here are some of the best cheap eats for you to enjoy on the days when you are particularly tired of Kimmel sushi or Upstein Chick-Fil-A, in no particular order.
The Taco Shop 166 W. Fourth St. The Baja Fish tacos at this shop are some of the best tacos that Greenwich Village has to offer. The fish is soft inside a delicately fried batter that is crunchy, savory and dripping with fresh lemon juice. Tacos are all $4 each, soft shelled and about the size of your palm. They also offer tamales for $5 and quesadillas for $6.
Lahore Deli 132 Crosby St. This 24/7 deli in SoHo serves traditional Indian and Pakistani food that packs a punch. Everything on the menu is under $10 and with no elbow room and quick service, it is the very essence of a grab-and-go restaurant. Enjoy their filling Basmati Brown Rice Meal ($6) or flavorful samosas with a kick ($6) under their flickering fluorescent lights, or — our recommended option — take it to go and enjoy it in Washington Square Park.
Cafe Himalaya 78 E. First St. Cafe Himalaya is dedicated to serving traditional Tibetan and Nepali cuisine by combining the unique flavors from executive chef and owner Karma Dolma’s hometown in Darjeeling, India. They offer a lunch special with different Himalayan dumplings, noodles and curry dishes all for $8 from noon-4 p.m. on Tuesday-Friday. The Momo dumplings are particularly delicious, stuffed with seasonal vegetables and with the option to have them steamed or pan fried, for an extra crunch.
Go! Go! Curry 231 Thompson St. At Go! Go! Curry, you get what you pay for plus a little extra. The restaurant stays true to its name, whipping the dishes out with lightning speed. There is limited seating, but it’s the kind of place where you sit down to eat your meal and go. You can customize the size of your dish with portions ranging from small to extra large, all under $10. Crunchy on the outside and juicy on the inside, the breaded pork katsu blends well with the salty curry sauce and steamed rice. They also offer other meat options like chicken or shrimp and plain curry over rice.
The Halal Kitchen 14th Street and University Place When it comes to halal carts, not just any cart will do. The Halal Kitchen cart on the corner of 14th Street and University Place makes the street come alive as it is always bumping with reggaeton club music and flashing, blinking neon signs. They offer a selection of well-seasoned meats, ranging from chicken to fish, gyro or falafel for $6. Their tender chicken over a bed of fluffy rice hits the spot when you are looking for a hearty meal but don’t want to dole out the cash.
LoveMama 174 Second Ave. LoveMama began as a food cart but turned into a brick and mortar shop thanks to the popularity of their Malasian, Vietnamese and Thai inspired food on the streets. They offer a variety of rice bowls with toppings like chicken, vegetables, tofu and steak. Most of the rice bowls are all under $10. The shrimp dumplings are also delicious, and for $6 you can get six pieces.
Eva’s Kitchen 11 W. Eighth St. This is a great place for those looking for something filling but also healthy. They have low-fat and low-calorie options of soups, sandwiches and smoothies. The egg and tomato wrap is a great way to load up on protein as it comes with five egg whites, tomato and cheddar cheese enveloped by a well-toasted whole wheat wrap ($8.25). If you want something on the lighter side, their fruit or vegetable smoothies can also serve as a meal replacement, ranging from $5.95 to $7.65.
Num Pang 28 E. 12th St. This is a spot for those looking for a top quality sandwich on the cheaper side of all that New York City has to offer. The pulled pork sandwich at Num Pang is flavored with spiced honey, giving the sandwich a nice balance of sweet and salty for $9.50. Their vegetarian options include the organic tofu sandwich and roasted cauliflower sandwich, both healthy and under $10.
Niu Noodle House 15 Greenwich Ave. This noodle house doesn’t just serve noodles. It also offers a selection of authentic dumplings, rolls and wontons. Try the freshly made spicy wontons ($9.50) or the chicken dumplings made with minced chicken, carrots and ginger dipped in soy sauce ($7).
Mamoun’s Falafel 119 Macdougal St. A list of cheap eats for NYU students would be incomplete without the reliable Mamoun’s Falafel. This cash only restaurant is a staple for all students. They have a variety of cheap eats including bright green falafel, kebabs and shawarma served with lightning-fast speed. Try their vegetarian sandwiches with roasted eggplant or hummus ($4) or the same fillings in the form of a plate, which is twice the serving of a sandwich but over a bed of lettuce and with pita bread on the side ($7).
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Chef Prasad Offers Offers Fine Indian Cuisine, And Even Cooking Classes, In New Canaan
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Chef Prasad, located at 62 Main Street in New Canaan, has developed into an area staple that serves hot, fresh and authentic Indian fare.
Named after head Chef Prasad Chirnomula, the eatery specializes in crafting the subtle and delicate flavors that are so well known in the four culinary regions of India.
“Just as the United States is home to a melting pot of culinary traditions- so too is India, whose four regions each produce food distinct in its flavors and techniques. Chef Prasad has long hoped that eating at his restaurants will enlighten the palates of his guests to the subtleties and variations of flavor that India offers,” reads the restaurant’s website.
On the menu, you’ll find a glorious array of authentic Indian cuisine. From classic chicken entrees like tikka masala and vindaloo to tandoori kabobs and veggie options, it’s nearly impossible not to find something you’ll enjoy to the last bite.
Chef Prasad has earned 4.5/5 stars on Yelp , which is impressive considering the eatery was established just last year. Guests enjoy the food, the atmosphere and of course, the friendly service.
“I recently had lunch at Chef Prasad’s with my husband and another couple. The food was delicious! Everything was fresh, well spiced, served hot and beautifully presented. The service was knowledgeable, friendly and helpful in making food choices! I highly suggest you try lunch or dinner there,” wrote SuAnn D. in an April 11 Yelp review.
Chef Prasad also provides “consulting” services and cooking classes to aspiring restaurateurs to help them get their eateries up and running properly.
“Chef Prasad currently operates a small boutique restaurant ‘Chef Prasad” in New Canaan and focuses on high-quality fine dining and catering services. In addition to operating the current restaurant, he shares his passion while he conducts cooking classes and organizing his gourmet culinary tours to HIS native country India,” the website explains. Click here to learn more.
Chef Prasad is open for lunch Friday through Sunday from 12 p.m. and 2 p.m. with Tuesdays available by appointment only. Dinner is served Monday, Wednesday and Thursday from 5 p.m. to 9:30 p.m., Friday and Saturday from 5 p.m. to 10 p.m. and Sunday from 4 p.m. to 9 p.m. For more information, visit Chef Prasad’s website or Facebook page. Click here to sign up for Daily Voice’s free daily emails and news alerts. Share this story
Cruise Review: Enjoy the best of India on a luxury cruise from Mumbai to Goa
Connect You are here: Home / Travel / Cruises / Cruise Review: Enjoy the best of India on a luxury cruise from Mumbai to Goa Cruise Review: Enjoy the best of India on a luxury cruise from Mumbai to Goa By LLM Reporters on 1st May 2019
Travel writer Bindu Gopal Rao joins Jalesh Cruises first luxury ship to sail on Indian waters and discovers a wonderful way to experience the cruise life and the very best of Indian hospitality.
As I make my way from Mumbai airport to the Port Trust I cannot help but admire the many heritage buildings I sport on the way. As I alight at the port, there are many more buildings that are historic and architectural marvels and the Port Trust itself has been established in 1873. After a quick check-in process a bus takes us to the cruise liner that is ready to sail on its maiden voyage from Mumbai to Goa.
Jalesh Cruises that means ‘Lord of Water’ is designed to offer vibrant Indian culture, hospitality and food experiences and the ship Karnika has been refurbished recently. According to Jurgen Bailom, President and CEO, Jalesh Cruises: “Our premiere brand Jalesh Cruises believes in upholding the spirit, culture and values of ‘Incredible India’ by contributing to the growth of tourism and allied businesses in India. This is a cruise ship designed to explore 7600 km of coastline in India. I can guarantee that this ship has the finest and most friendly crew and we offer the best service with the best culinary experience.” Karnika offers a luxurious backdrop to the very best in Indian hospitality
The company has partnered with industry experts to offer varied services including Flamingo for its shopping experiences and Deltin to provide casino operations. The ship is completely Indian at heart and intends to give back to the local community by hiring locally. The ship is also eco-friendly and through its ‘Clean Waves’ program aims to be plastic free over the next 18 months.
The home port is in Mumbai and during the rainy season the ship will sail to Dubai. The 70,285 ton ship will undertake 15 sailings for Mumbai-Goa-Mumbai and Mumbai-High Seas-Mumbai between April and mid-May 2019. The first international sailing from Mumbai to Dubai will be in May 2019 where it will port until mid-September 2019 before returning to Mumbai.
The well-appointed ship has 14 decks and accommodation includes 36 mini suites with cabin sizes of 336 sq. ft and sleeps upto 3 people, 126 Balcony rooms with cabins of sq. ft, that sleeps upto 2 people, 430 ocean view rooms with cabins of 190 sq. ft and 209 interior rooms with cabins of 190 sq. ft. that sleeps upto 4 people each. There are over 600 crew members on board to take care of guests.
On board the ship are a plethora of food options that includes three fine dining restaurants. Waterfront serves Indian cuisine that includes a signature Indian thaali and a-la-carte menu for lunch. The comprehensive menu includes a host of both vegetarian and non-vegetarian options with a selection of alcoholic, non-alcoholic drinks and wines that can be purchased with your meal. Waterfront is one of three fine dining restaurants on board Karnika
The Chef’s Table is a private area for formal dining that also serves Chef special traditional food in a private room within the Waterfront restaurant. Chopstix is the restaurant that serves Thai, Malay, Korean, Mongolian, Taiwanese and Japanese cuisines and is the best place to take your taste buds on a culinary tour of the East and is open for dinner.
This apart the ship has an extensive nine buffet and food station that has a variety of delicacies ranging from street food, barbeque, international grill to patisserie and frozen desserts. The ship also has dedicated counter that serves food for Jain passengers. Also there are nine bars on board that have a gamut of international premium spirits as well.
Once you are on board Karnika, there are a variety of options to keep you entertained. In fact there is a sheet of paper with the entire schedule that is placed in your room each day so you can plan how you want to spend your time. The choice includes Broadway shows, extravaganza plays, breath-taking magic shows, live music concerts, dance shows, shopping and a host of other entertaining shows. The best part is that this is a ship for the entire family and there are enough options for children as well across varying age groups. Facilities include a large swimming pool, childrens pool and jacuzzis
The ship offers features that make it accessible for senior citizens and differently abled passengers. If you like retail therapy, the ship has free products from a host of prominent international brands. If you would rather relax head to Serena spa on Deck 14 that offers a host of aromatic and natural therapies for relaxation and rejuvenation. Health watchers can enjoy the state of the art gym facilities on board too. This apart there is a large swimming pool as well as kids pool and Jacuzzi’s on board. And when the ship docks you can also take shore excursions to Mormugoa at Goa.
In the course of time the ship hopes to sail across Indian port cities including Chennai, Kochi, , Mumbai, Vizag and international locations including Abu Dhabi, Colombo, Dubai, Muscat, Penang, Ras Al Khaimah and Singapore. Karnika is also equipped with state-of-the-art venue, modern technology and 24×7 Wi-Fi access which makes it ideal for corporate parties, off-sites and family celebrations.
“Our next goal is to visit Europe and also Alaska but in the Indian way and we believe this will be popular everywhere. Wherever we sail we will keep the Indian spirit at heart. We want to work with government tourism boards and port authority to grow the cruise business. We are also planning on river cruises in the near future,” says Bailom. If you are looking for a new way to see India, hop on to Karnika, it is a unique experience that will give you wonderful memories to last a lifetime.
Address: Zen Cruises Pvt. Ltd, GSA for Jalesh Cruises, 18th floor, A wing Marathon Futurex, N M Joshi Marg, Lower Parel, Mumbai 400 013. Phone: 1800 266 8927
Traditional Food and Drinks of Andaman Island:
Andaman Island is one of the top favourite destinations for travel lovers. This fascinating Island remained flocked with tourists especially from October to May as these months are considered the best time to visit Andaman.
Along with bewitching scenarios, this place also offers appetizing cuisines to satiate your food cravings. Yes, the authentic local dishes of Andaman have pledged to spice up your tour.
Seafood is the main element of Andaman cuisine, and you will find numerous new seafood dishes which you have never ever tried in your life! Already having a mouth-watering feeling? Let’s make it more intense by knowing about these local dishes and drinks of Andaman: Fish Curry:
Fish is the main ingredient of many local dishes in Andaman. Fish curry is one of the yummiest dishes that are prepared with fish. The Andamani Fish curry is marinated and blended with a variety of Indian spices while cooking. Locals serve it with rice to balance the tangy taste. Grilled Lobsters:
Seafood lovers should not miss the lobsters in Andaman. This special dish is prepared with fresh lobsters, garlic, butter, parsley and cloves. You will surely order more after having one plate of grilled lobsters. You can also try tandoori and stuffed lobsters in Andaman. Prawns:
Prawns can add a unique taste into any meal, be it your lunch or dinner. Foreigners love dishes made up of prawns, and there is a wide variety of such dishes in Andaman. You can have curried prawns, dry prawns or prawns with rice and noodles. Each dish will make your urge for more whether you are a seafood lover or trying it for the first time! Tandoori dishes:
If roasted dishes are the reason for your extra cheat days then, you are going to love food of Andaman. Yes, there are a plethora of roasted options ranging from chicken to fish, cottage cheese, crabs, prawns, lobsters and what not! Try as much as you can, and we bet you are going to have a burst of delicious tastes in your mouth. Squid fry:
The list of local food is incomplete without the popular marine species that is,squid. Try squid fry in any popular restaurant in Andaman. Squids are marinated with turmeric powder, chilli powder and pepper powder and then, fried until they become crispy in this dish. You will surely miss this spicy dish after returning back. Coconut Water:
Your dining experience wouldn’t be perfect without accompanying local dishes of Andaman with cool drinks. There is no dearth of coconut groves in Andaman that are the main source of fresh coconut water. You can get coconuts of all sizes and prices to quench your thirst. There are many bars and pubs that also offer coconut water-based drinks.
So, never miss a meal in the excitement of visiting the beautiful beaches of Andaman. Food is as important as the vistas in Andaman Island. Eat without any worries on your trip to Andaman. 2019-05-02
10 beautiful long-haul destinations you can fly to from Cardiff Airport with Qatar Airways
You could be in the Maldives sooner than you think Get the biggest daily stories by email Subscribe Thank you for subscribing We have more newsletters Show me See our privacy notice Could not subscribe, try again later Invalid Email
Are you ready for your next adventure?
If you love to daydream about golden sands, bright blue seas and exploring the many wonders of the world, it might be time to pack your bags.
Thankfully, Cardiff Airport has made it even easier to go travelling, as you can fly to an array of far-flung destinations from your doorstep via Qatar Airways.
Qatar Airways has been flying from Cardiff Airport to Doha, Qatar, for one year and so far thousands of people have taken advantage of the service. The flight lands at Hamad International Airport, which means you can connect to over 160 destinations worldwide.
If this has sparked your wanderlust, here are 10 destinations you can easily reach via a one stop connection in Doha. 1. Sydney
Have you always wanted to travel to the other side of the world? Now is your chance. Sydney is an incredible city and spoils visitors with its glorious weather and friendly locals.
Plus, the city is home to iconic attractions, from Sydney Opera House to Sydney Harbour Bridge. Oh, and did we mention it has some of the world’s best beaches? Read More 2. Perth
Sticking with Australia, maybe your next long-haul destination is Perth?
Perth is the capital of Western Australia and is a natural beauty, boasting stunning beaches and gorgeous botanical gardens. It is also the most isolated city in the world, with the Indian ocean on one side and the outback on the other, making it perfect for those seeking a real adventure. 3. Auckland
If you have always dreamed of backpacking around New Zealand,Qatar Airways’ service from Cardiff Airport can make it a reality.
You will land in Auckand, which is the perfect place to get your bearings before you explore what the rest of this incredible country has to offer. Auckland is based around two large harbours and has many attractions, including the breathtaking Sky Tower. 4. Kuala Lumpur
Kuala Lumpur is the capital of Malaysia and offers a myriad of attractions, keeping tourists busy for days, or even weeks. It is a shoppers paradise with its mighty malls, but it will equally please those seeking historic monuments or those that prefer being immersed in natural beauty.
In essence, Kuala Lumpur has everything you are looking for. 5. The Maldives
Think you can’t travel to a honeymoon destination from Cardiff Airport? Think again. By flying with Qatar Airways via Doha, honeymooners can reach destinations like the Maldives.
Lonely Planet describes the Maldives as ‘nature’s sunken garden’ and ‘a world in an island’, making it a location that is unlike any other. The Maldives has to be seen to be believed. 6. Bali
If would like to spend a few days in paradise, Bali needs to be your next destination. The island teaches its visitors to truly relax, with a variety of luxurious spas and yoga retreats on offer and sunshine all year round.
Plus, the island excels in activities like snorkeling, hiking and surfing, so you’ll never be bored. Ready to dive into those sparkling seas? 7. Cape Town
Cape Town is a bucket list destination for many people, and it’s no surprise why. Cape Town is the oldest city in South Africa and is commonly named the ‘Mother City.’
The list of things to do in Cape Town is endless, but start with the glorious Table Mountain and you’ll soon discover what this city has to offer. Just remember to take a camera to capture everything, as you’ll want to remember this holiday forever. 8. Bangkok
Bangkok is a backpackers paradise and provides a first taste of Thailand before many explore the rest of this beautiful country.
Exploring Bangkok can be overwhelming at times, with its steamy streets and unwaveringly busy metropolis, but once visitors embrace its lifestyle there is no looking back. From visiting The Grand Palace in the heart of the city to testing out the local cuisine, you’ll have stories from Bangkok to last a lifetime. 9. Beijing
Could your next adventure be in China’s capital? Beijing is the perfect example of when old meets new, as the city is home to historic attractions juxtaposed with modern architecture.
The unmissable Great Wall of China is also only a 90 minute drive away, so what are you waiting for? 10. Tokyo
Finally, if you are not sure what destination tick off your bucket list, how about Tokyo? Japan’s capital is packed with dazzling skyscapers, historic temples and gorgeous parks that decorate the city with cherry blossom in spring.
From the food to the shopping, Tokyo excels in everything it offers and promises to provide visitors with an unforgettable experience.
Qatar Airways offers regular flights from Cardiff Airport, including a daily service during the summer season, beginning on 30 Ma y . This means the rest of the world is within easy reach for honeymooners, backpackers and friends and family returning home.
Plus, Cardiff Airport has recently had a makeover, with a 51° Executive Lounge, extended seating area in departures, Costa Coffee outlets and Meet and Greet Parking.
For more information and to view flights , visit the website. Like us on Facebook
Food and Beverage Offers for May 2019 at Holiday Inn Dubai – Al Barsha
Home > Blog > Offers > Food and Beverage Offers for May 2019 at Holiday Inn Dubai – Al Barsha Food and Beverage Offers for May 2019 at Holiday Inn Dubai – Al Barsha (Regular Alcohol service is from 12noon – Closing)
Daily: Watch all sports activities live on large screens, the most popular leagues, English, Spanish, Italian, French and the champion’s league, Cricket matches, Formula1, Tennis and more
Brief Description : Special discounted rates on selected beverages Time :12pm to 09pm Event: Shooters of the day Brief Description : Ask for our shooter of the day and order for only AED 20/- Time : 12pm to 2am
Event : William Lawson Whisky Brief Description : Buy a single shot at AED 37 and upgrade to a double for AED 10 only. Time : 09pm to 2am Price : AED 37/- for a single shot and AED 47/- for a double.
Brief Description: Buy a double and get a single shot free. Time : 12pm to 2am
Event: Beer Bucket deal Brief Description: a bucket of 5 (Amstel, Amstel light OR Sol) beer bottles at AED 120/- Time: 12pm to 2am Event: Cocktail of the day Brief Description: Ask for our Cocktail of the day and order for only AED 35/- Time: 12pm to 2am
Event: Spirits Happy Hour Brief Description: Special rate of AED 27/- on spirits!!! & 25% discount on Food & beverages (Selected beverage list). Time: 09pm to 12 midnight
Event: Pint & Nachos Brief Description: Pint of beer & a plate of Nachos with your preferred dip @ AED 59/- only. Time: 12pm – 2am Brief Description: Pint of beer & a burger of your choice @ AED 69/- only Time: 12pm – 2am
Event: ICC Cricket World Cup Brief Description: Enjoy ICC Cricket World Cup and support your favorite team with our daily beverage deals and exotic cricket special menu Date: 30th May to o14th July Time: 12pm – 2am Description: An extensive Oriental & Continental Buffet Time: Sunset – 10pm Price: AED 109/- per person with specialty Ramadan’s beverages AED 89/- per person for groups of 10 and above Time: 12 midnight till 4am Price: AED 75/- per person Daily Event: Business Lunch Description: Selection of 3 Course menu with wide variety of choices from our Global Cuisine menu Time : 12pm to 4pm
Price : AED 69 net for a 3 course Set menu
Beverage : Happy hour (special discounted rates on selected beverages from 12pm to 4pm)
Venue : The Gem Garden, Lobby Level
(Dinner Alcohol Service is from 8pm – closing)
Daily: Dish of the week prepared by our Chefs who will be very pleased to prepare your favorite dishes too or you can simply take his recommendations from the A la carte menu.
Daily: Try our specialty Thai Beverages made out of fresh Thai ingredients.
Event: DIM SUM FRIDAY’S Description: Homemade Dim Sum served fresh from the trolley
Time : 12pm – 12midnight
Price: AED 78/- per person (all you can eat Dim Sum with unlimited specialty Tea) Beverage: Happy Hours (special discounted rates on selected beverages from 12pm to 6pm) (During Ramadan, 5th May – 4th June 2019, Alcohol service is from 12pm – 6pm) Saturday Lunch Description: Opens from 12pm to 12midnight on Saturday YOU choose the Thai Salad Ingredients, YOU choose the Thai Sauces, The Meats, The Fish & The Veg, YOU choose the Thai desserts from the weekend lunch menu
Time : 12pm to 12midnight
Price: AED 69 onwards & Ala Carte Beverage: Happy hour (special discounted rates on selected beverages from 12pm to 6pm) (During Ramadan, 5th May – 4th June 2019, Alcohol service is from 12pm – 6pm) Venue: The Royal Budha, Lobby level
(Alcohol service is from 8pm – closing)
Daily: Our talented Chef will be very pleased to prepare your favorite dishes.
Every Saturday Event: Saturday Desi Night Brief Description : Finest Indian Delicacies to order from the menu at a set price including chaat station Time : 6pm to 11:30pm Price : AED 95/- per person
(Discontinued during RAMADAN 5th May – 4th June 2019) Description: Discover your singing talent along with our resident singer Menu : A La Carte Beverage : Happy Hours (Special discounted rates on selected beverages from 7pm till closing) Time : 6pm to 11:30pm 5th May – 4th June 2019 Event: Break you Fast with Indian Iftar Sampler Description: Break you fast with Indian Iftar Sampler Price: AED 45pp Menu: Ramadan Snacks platter to break the fast. Beverage: Ramadan Juice Xennya Terrace Rooftop Bar & Lounge (Closed for SUMMER, 16th June –11th Sep 2019) Alcohol service from 12noon to closing (TBC) (OPEN FOR IN-HOUSE GUESTS USING THE POOL FROM 9AM – 9PM)
Daily Event: Shisha Brief Description: Unwind with a variety of Shisha flavors with selection of soft or hot beverage. Time: 6pm to 2am Venue: Roof top Lounge & Terrace Brief Description: Special discounted rates on selected beverages Time: 4pm to 8pm Daily Event: Beer Bucket deal Brief Description: A bucket of 5 (Amstel, Amstel light OR Sol) beer bottles at AED 120/- Time: 9pm to 12am Brief Description: Special discounted rates on selected beverages Time: 4pm to 8pm Event: Shooters of the day Brief Description: Ask for our shooter of the day and order for only AED 20/- Time: 8pm to 2am Every Sunday & Monday Event: Spirits Happy Hour Brief Description: Special rate of AED 25/- on spirits!!! & 25% discount on Food & beverages(Selected beverage list). Time: 9 pm – 12 midnight
Brief Description: 2 free drinks for the ladies & 25% discount on Food & beverages. Time: 9 pm – 12 midnight Opening hours: 3pm to 2am
Brief Description: Special discounted rates on selected beverages Time : 7pm to 10pm Opening Hours: 7pm to 3am Venue : Bodega Garage @ The Q Underground
Brief Description: 3 Complimentary selected drinks for ladies Time : 7pm to 11pm (Saturday to Wednesday) Opening Hours : 7pm to 3am Venue : Bodega Garage @ The Q Underground
Brief Description: Enjoy 5 drinks for AED 100/- from selected beverages. Time : 7pm to closing Opening Hours : 7pm to 3am Venue : Bodega Garage @ The Q Underground
Event: San Miguel Pitcher Promotion Brief Description : A Pitcher of San Miguel and fried Chicken in a basket. Price : AED 135/- per person Time : 7pm to closing Opening Hours: 7pm to 3am Venue : Bodega Garage @ The Q Underground
Brief Description : Score 91 and get a drink from the selected beverage list. Time : 7pm to 9.30pm Opening Hours : 7pm to 3am Venue : Bodega Garage @ The Q Underground
Brief Description : 25% discount on selected beverages Time: 7pm to closing Opening Hours : 7pm to 3am
Monday: Teachers Night Brief Description: Buy 1 Get 1 from selected Beverages 20% Discount Food & Regular Beverages, 15% on food. Time: (7: 00pm till closing) Opening Hours : 7pm to 3am
Brief Description : Buy one get one free for ladies only on selected beverages Time: 7: 00pm till closing Opening Hours : 7pm to 3am
Brief Description : 50% discount all night long on selected beverages Time: (7pm to closing) Opening Hours : 7pm to 3am
Daily: Meeting rooms summer special Event: Summer special DDR Description: Two Coffee/Tea Breaks and International Buffet Lunch Period : from 5th May to August 31, 2019
Time : 9am to 5pm
Price : AED 130/- “Offer is valid for booking of a minimum 10 guests & above”
Venue : Meeting rooms Brief Description: Book your Iftar Catering for your private starting AED 95 pp Period : Ramadan Daily
ALLOW US TO TAKE AWAY YOUR HEADACHE IF YOU CAN’T COME TO US … WE’LL COME TO YOU!
Holiday Inn Dubai – Al Barsha is HACCP certified, capable of handling any event no matter how large or small. The catering division at Holiday Inn Dubai – Al Barsha is managed by a team of highly skilled professionals with great experience in hospitality, Hygiene, food safety, quality and presentation are highly followed by the team.
We undertake catering on any scale, corporate clients, high-end house parties, get together, weddings and concerts etc… An experienced team who carries valid occupational health cards, basic food hygiene certificate and trained on HACCP standards. We offer multi cuisines to suit all requirements be it Indian, Thai, Arabic, Italian, Mexican, Spanish etc… and the option of a customized menu
Need a buffet for your monthly meeting, get together, product launch? Require catering services for an educational institution? Daily meal/meals to your staff at the office? Require a hassle free birthday party at your house? Invited friends and families and need to offer them their favorite dishes?
Let us take care of your catering requirements
Price : As per menu selected Time : 24 hours Venue : If you can’t come to us…we’ll come to you!
10 of the Best Street Food Stalls for Hire
10 of the Best Street Food Stalls for Hire Posted on 30th April 2019 Tagged Outdoors
With the street food trend showing no signs of abating, why not hire a top notch street food stall for your next event? Feast It , the UK’s largest street food booking platform, has shared their top 10 street food traders available for hire, from wood-fired pizzas at your wedding reception to tasty tacos at the office summer soiree…
Lead image: The Green Grill
1 The Pizza One – Dough & Deer Some of the freshest and most authentic Italian wood-fired pizza we’ve had the pleasure of tasting, Dough & Deer provide dinner and a show, by cooking 10-inch pizzas at 600 degrees in just 90 seconds, from a pizza oven built into the side of their military green Land Rover Defender. They rescued their vehicle from an airfield in Somerset and turning it into a mobile pizzeria seemed like the obvious option! We love their signature pizza, topped with San Marzano tomatoes, venison salami, stilton crumble, roasted beets and fresh rocket, drizzled with olive oil. doughanddeer.co.uk
2 The Dessert One – Blu Top Ice Cream If homemade artisan ice cream sandwiched between two soft, gooey cookies sounds like your cup of tea, then check out Blu Top Ice Cream! This USA-inspired dessert is the ultimate treat for your party guests, served from an adorable blue Piaggio van, called Barbara. Many claim that Blu Top create London’s best ice cream sandwiches, and we’re inclined to agree. They make absolutely everything from scratch, exclusively using free range eggs and sourcing their cream and milk from Lancashire’s Lune Valley. We love ‘The Southern’… raspberry shortcake ice cream, squidged between two double chocolate cookies and smothered in dark chocolate chips. blutopicecream.com
3 The Cheesy One – The Cheese Truck One of the capital’s most famous street food offerings for a good reason, the warm, gooey, stringy cheese toasties by The Cheese Truck will genuinely leave you speechless. A celebration of local produce, or the ‘British cheese revolution’ as they call it, these guys get all their cheese from UK farms to demonstrate to the public how delicious it is. The Telegraph awarded them the title, ‘The Best Grilled Cheese in Britain’ and the Metro claimed that they were the best street food truck ever. It’s hard to pick just one favourite from their menu, so we’ve picked two. The Keens cheddar, Ogleshield and mixed onion with extra bacon is the ultimate classic, but for something a little different, the Rosary Goats Cheese, honey, walnut and rosemary butter is truly mind blowing. thecheesetruck.co.uk
4 The Burger One – Rad Burger Aptly named, these are some of the most inventive, juicy and mouthwatering burgers in the street food scene – you can hear the sizzling and smell the irresistible smells a mile off. Rad Burger have been tantalising taste buds since 2014 with their incredible ingredients, free range meat, homemade sauces and toasted brioche buns. This is feel-good grub with a surprisingly sophisticated menu and we just love their classic ‘Rad Burger’, made with a 5oz chuck steak patty, smoky streaky bacon, gooey grilled halloumi, mango chutney, garlic mayo and fresh, peppery rocket. The burgers go excellently with their herby rosemary skin on fries, it’s a taste explosion. radburger.co.uk
5 The Asian One – Rainbo Classic Asian cuisine with an awesome modern twist, Rainbo serve Japanese soul food from a black 1948 Ford Pick Up, focusing on fresh and healthy cuisine with plenty of flavour and colour in every dish. The Evening Standard placed their speciality gyoza dumplings in the capital’s top 3 and they’ve catered for some impressive clients, including The North Face and Monocle Magazine. We love their Katsu Wrap, which comes with a choice of chicken or pumpkin, filled with sticky rice, house pickles, Asian slaw, and homemade chilli oil and katsu sauce. We’ll take some Okinawan purple sweet potato fries on the side, which are coated in crushed wasabi pea sprinkle and come with a homemade wasabi mayo for dipping! The Cheese Truck serves up excellent grilled cheese sandwiches ll the cheese! Rainbo serves Japanese soul food from a black 1948 Ford Pick Up Rad Burger serves some of the most inventive burgers on the street food scene Dough & Deer cook pizzas in just 90 seconds from an oven in a Land Rover Defender Blu Top’s ice cream sandwiches are served from an adorable blue Piaggio van
6 The Breakfast One – Le Swine There’s no doubt about it, Le Swine are the masters of the bacon butty. Their sandwiches are perfect for survivors breakfasts, late nights on the dance floor and keeping the crew happy on set, serving their food from a stunning 1960s Austin Morris ambulance. Everything is made from scratch, from the milk and onion bap and epic bacon butter, to the horseradish sauce and mushroom ketchup. Le Swine’s bacon and eggs are sourced from the finest suppliers, so you know you’re eating really honest food. We love ‘Le Bacon Butty & Fried Duck Egg’, which is smothered with bacon butter and contains sizzling bacon and an big drippy duck egg. leswine.co.uk
7 The Indian One – Motu Indian Kitchen A street food concept by the team behind the Michelin-starred Gymkhana restaurant, Trishna and Hoppers, Motu Indian Kitchen create some of the most ‘unashamedly indulgent’ Indian cuisine around. Motu means ‘Fat Man’ in Hindi, which makes us pretty happy, but not as happy as their menu, which consists of Indian classics with a British twist, like their stunning Kashmiri Lamb Shank Roganjosh. Their Feast Boxes are just perfect for party guests, inspired by traditional tiffin boxes used to feed workers across India. Our favourite combo has to be their Chicken Tikka Masala with a garlic naan, a typical choice but guaranteed to be absolutely delicious. motuindiankitchen.com
8 The Mexican One – The Horse Box Organic and lovingly handcrafted flatbread tacos served from a charming red equestrian trailer, The Horse Box make some of the best tacos we’ve ever tried. Their flatbreads are so rich and soft because they make them using organic yoghurt and their seasonal taco toppings are delicious and refined, a real exploration of world flavours. The Horse Box use local produce wherever they can, doing their bit to help British farmers. Our favourite meaty tacos on their menu are the Chicken Tacos, made with free-range buttermilk fried chicken, bean salsa, pickled radishes, chipotle aioli and fresh coriander. For the veggies, we love the Courgette Tacos, with griddled courgettes, shaved Kohlrabi, lemon and basil pesto, toasted pine nuts and pickles. wearehonestfood.com
9 The Middle Eastern One – The Wandering Yak Award-winning Middle Eastern cuisine based in Cambridge, The Wandering Yak focus on flavour and fresh and vibrant ingredients, inspired by the mouthwatering mosaic of Middle Eastern and Indian cooking. They are here to prove that healthy food should never compromise on taste and with little bites and easy to eat boxes on their menu, this is perfect party food. We love their ‘Coconut, Ginger and Chilli Lentil Dal’ with aubergines in a handmade pitta, but their ‘Mix & Match Mezze Box’ is a real show stealer, containing Egyptian falafel, halloumi with fresh lime, griddled Harissa tofu, butternut squash fritters with a herb and chilli pesto, roasted spiced cauliflower with tahini, baked feta and plenty more! wanderingyak.co.uk
10 The Vegan One – The Green Grill The most colourful and unique vegan burgers ever? We haven’t seen or tasted anything else quite like them. The Green Grill make decadent and delicious vegan burgers and sides in a range of the most stunning natural colours. Their ‘vegan junk food’ is 100% good for you and the planet, with absolutely everything on their menu being completely plant-based. Their ‘Red Devil’ contains a handmade kidney bean and sweet potato patty with a red beetroot bun and Peri Peri sauce, and the ‘Green Monster’ is made with sun dried tomatoes, peas, spinach, broccoli and garlic mayo and a green matcha bun. Try their vegan macaroni cheese on the side, made with creamy cashews, onions, carrots and potatoes. Le Swine are the masters of the bacon butty – all served from a 1960s Austin Morris ambulance The Wandering Yak serves vibrant Middle Eastern and Indian food Motu Indian Kitchen is a street food concept by the team behind Gymkhana restaurant The Horse Box make some of the best tacos we’ve ever tried The Green Grill crafts vegan junk food in a rainbow of colours
To book any of these street food traders for your next event visit feast-it.com , where you can browse more than 400 of the country’s best savoury and sweet caterers and mobile bars Read more
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Niall by mouth: how Whatley Manor’s executive chef is modernising country house hotel dining
Related tags: Fine dining , Restaurant , Chef , Michelin , Kitchen , Hotel Employed as executive chef at just 25, Niall Keating has had a job on his hands updating Whatley Manor’s classic country house hotel dining offer, but a special award from Michelin and a shiny new kitchen has helped keep this talented chef on track.
Niall Keating is the owner of a fingerstache; a tattoo of a moustache that allows him to simulate facial hair by placing his index finger between nose and lip.
About 20 minutes after getting it done he decided an explanation was required, so followed up with some more ink on his forearm, which reads: “the only restrictions we have in this life are the ones we impose upon ourselves”.
A decade or so on, he admits the drunkenly chosen inspirational quote falls short in explaining his finger tat, but he has followed the advice throughout his brief yet distinguished kitchen career.
Keating – who has a thickset, muscular build that’s reminiscent of his former employer Sat Bains – exhibits a quiet determination that’s seen him rocket through the kitchen ranks both in the UK and abroad. He took on his current position of executive chef at high-profile Cotswolds country house hotel Whatley Manor when he was just 25.
Older chefs often cite youngsters aspiring to run their own kitchens before fully mastering their craft as one of their principle headaches. While some will still say that’s too young to have taken on the hotel’s (then) two-Michelin-starred The Dining Room restaurant, Keating has proved a prodigious and unflinching talent. Updating Whatley Manor’s steadfastly classical dining offer has not been easy, but he has held his ground.
While the now 28-year-old was unable to hold onto the outgoing chef Martin Burge’s two Michelin stars in the 2018 guide – doing so would have been nothing short of a miracle – he did retain one star (depending on how you want to spin it, it would also be accurate to say he won one, or indeed lost one).
More impressively, a year or so later he achieved international recognition from the little red book, taking home the inaugural Michelin Young European Chef of the Year award. He beat four older and more established chefs at the ceremony, which took place in Budapest.
So what’s it like to become a poster boy for the respected restaurant guide in your mid-20s? “To be handed an award in front of pretty much every three-star chef in Europe was incredible. I’d only been a Whatley for a year and a bit. I didn’t think I had a chance. Then they called my name out, it was nuts. It was one of the best days of my life,” says Keating, who was also tasked with cooking a dish for attendees, although most present were apparently too busy necking champagne to eat it.
Keating certainly hasn’t let the award go to his head, and he also doesn’t think it is necessarily an indication that Michelin believes he has what it takes to win a second star.
“Of course I’d like to think that. But I suspect it’s more about promoting the next generation of chefs,” he says. “The most important thing about the award from my perspective is that it shows Michelin thinks we’re doing the right thing at Whatley. It’s been an amazing morale boost for the team, too.”
Though Keating’s rise through the ranks has been unusually swift, he doesn’t appear to be impatient for accolades. In fact, he even says that a large part of him was relieved when he didn’t retain the second star.
“I’m sure a lot of people were hoping I’d retain. But if I had people would have said ‘well, it had two stars anyway’. They wouldn’t have felt like mine. The way I see it, I won that star for my cooking. I’m 100% happy with how it turned out.” Honey with caramel and bamboo funghi A humble start
Born in Stoke, Keating didn’t do badly at school but eschewed academia in favour of a career that would give him instant access to cash. He started out as a kitchen porter at his local pub but – on the advice of his father – soon started to explore working in more top-end establishments.
“He sat me down and told me that if I wanted to be successful and be paid properly I needed to cook at a high level. That’s always stuck with me,” says Keating, who experienced his first Michelin-starred establishment when he was just 16, completing a two-week stage at Restaurant Martin Wishart in Edinburgh.
Intoxicated by the rigour and focus required by top kitchens, he took a job as a breakfast chef at The Bath Priory in Somerset under Sam Moody. This would prove a pivotal moment in his career. He went from making toast and slinging eggs to sous chef of a Michelin-starred restaurant in fewer than four years. It was here he also met high-profile general manager Sue Williams.
It’s unusual for the boss of a hotel with overall responsibility for 50 or so members of staff to take an interest in the career of a lowly commis chef, but that is exactly what happened at The Bath Priory.
“He was just 18 when I met him. Even as a very junior member of staff, there was something about his attitude that stood out. He was capable with a strong work ethic and very calm,” says Williams, who is now Keating’s boss again as general manager at Whatley Manor. Stepping up his game
When Keating had gone as far as he could go in Bath, he went to work at Restaurant Sat Bains (Williams recommended him to Bains). “It just felt like the place to be. He had two stars and his book had just come out (Too Many Chiefs Only One Indian). I’d done classic and was looking for something a bit more cutting edge and the opportunity to really challenge myself.”
Keating found the challenge he was looking for within Bains’ notoriously demanding kitchen, arriving as a sous chef from a Michelin-star restaurant and within just a few hours feeling like a commis chef again (he was recruited as a chef de partie).
“I lacked the creative and analytical skills required to cook at that level. I had a one dimensional approach to food. In a classic kitchen you fillet a mackerel and then pan-fry it. In Sat’s kitchen you need to understand ingredients and think about why they’re handled in a certain way. Sat and John (Freeman, head chef ) would often say ‘how would you cook it if you’d never seen it before?”
Keating describes the atmosphere in Bains’ kitchen as “intense”. “Sat is an intense guy and that rubs off on everything. There’s not much movement on anything. He likes things to be exactly as he wants them, and that’s fair enough. Some people enjoyed it more than others, but there was very little movement in the team in the two years I was there.” California dreaming
Bains arranged a stage for Keating at Daniel Patterson’s Coi in San Francisco. Upon finishing the stage – and again on Bains’ recommendation – Keating dined at Benu, which now has three Michelin stars. “The meal I had that night had such a powerful effect on me I knew I had to work there. At that point I thought I had a good understanding of cooking processes. But with every dish served at Benu I could not fathom how they got there,” says Keating, who after returning to the UK wrote to Benu’s Korean-American chef patron Corey Lee asking for a job.
Lee agreed, and within just a few months Keating was living out of a cheap hotel working in one of the most progressive kitchens in the US. The way he speaks about his time at Benu leaves little doubt as to which restaurant has left the biggest impression on him.
“I still miss that kitchen. I remember walking in there for the first time and seeing how clean and precise and organised it was. The level of professionalism was just incredible. It was one-of-a-kind food. Perfectly simple. There’s no other way I can describe it.”
He was especially taken by Lee himself who, prior to opening Benu, was chef de cuisine at Thomas Keller’s The French Laundry (also in Northern California). “To watch him demonstrate a technique is mesmerising. Even something as apparently simple as risotto. It’s flawless. You’ll think something he has made is perfect, and then he’ll adjust it and you’ll understand that it wasn’t. It’s almost like he has a sixth sense for food.”
Keating appears sad that his time there ended prematurely. Lee was keen for him to stay on but after his J-1 visa ran out was unable to continue to employ him (the US requires foreign chefs to have advanced cooking qualifications to apply for another visa, and Keating never went to college).
Perhaps another reason for what feels like an uncharacteristic display of emotion is that Keating also met his Danish-Indonesian wife Laetizia at Benu. She is also a chef and is currently employed by fishmonger and restaurateur Robin Moxon.
He followed her to Denmark, taking a job as chef de cuisine at Michelin-starred Copenhagen restaurant Kong Hans Kaelder. Despite his youth, he performed well but only stayed for a year after meeting with Williams in London and being offered the job at Whatley Manor (rumour has it that Corey Lee was also interested in employing Keating for a possible London opening). Bumpy beginnings
Though he appears unfazed by it, he hasn’t had an easy ride at Whatley Manor, which is located in the southern part of the Cotswolds, about 20 minutes from Chippenham.
Keating took over the kitchen from Burge at Christmas 2016. A new and largely unproven chef stepping into the shoes of an established two-Michelin star chef was always going to be tricky, but it was especially tough for Keating. “It’s the only time my age has been an issue,” he says of his first few months at the hotel. “They had no respect for me and could not understand why I was replacing Martin Burge. I do get it, but some of the behaviour was unacceptable.”
Burge loyalists were openly hostile , ignored his instructions and, Keating claims, some even attempted to sabotage the operation by ordering excessive amounts of perishable stock. All have now left, with a number now working with Burge at his new posting at the northern end of the Cotswolds in Farncombe Estate.
Keating has also encountered significant resistance from customers. He is one of a handful of chefs trying to bring country house hotel dining kicking and screaming into the present day by cooking modern food with Asian influences (his peers include Gareth Ward at Ynyshir in Powys and Tom Kemble at South Lodge in West Sussex).
TripAdvisor gives a good insight into the challenges he faced in the early days, with regulars penning long comments querying his appointment and approach. These earnestly typed missives – which must occasionally have made difficult reading for Keating and Williams – reveal a highly conservative attitude towards fine dining and bafflement at the introduction of stronger, less familiar flavours.
“There are lots of restaurants where you can have classic food and a very similar experience. Where’s the fun in that? I want people to think ‘wow, what are we eating now’. I want The Dining Room to be recognised as a restaurant that challenges its guests.”
Williams admits that some have questioned her decision to employ Keating and that The Dining Room is now a difficult sell for 15% to 20% of the hotel’s clientele. “Change is awkward and communications with guests can be difficult. This was a two-star property and Niall had never won a star, not even an AA Rosette. I question myself about plenty of things, but employing Niall is not one of them. As fantastic as Martin was, I didn’t want to put another classical chef in as that would have resulted in too many comparisons.” A significant investment
With the backing of Whatley Manor’s Swiss owners the Landolt family, Williams has doubled down on F&B since her appointment, making significant investments in the hotel’s restaurant spaces and –more recently – signing off on a refit that has given Keating a world-class kitchen.
Bringing in Keating – who also oversees Whatley Manor’s The Greys Brasserie and small plates restaurant The Green Room – is a play to attract the next generation of diners to the hotel.
Classic and excessively formal restaurants can be a turn-off to younger guests, and with just 23 bedrooms and three different food offers, Whatley Manor needs to appeal to the local market rather than just hotel guests (young Bristol and Bath foodies are a key target for Keating and Williams). Looking eastwards
Like most young chefs that have worked at very distinctive places, Keating admits it hasn’t been easy to find his own style but is now happy with his menu, which has heavy Asian influences.
“It’s funny because I’m kind of sick of seeing the word yuzu on other people’s menus. But I was immersed in Asian food at Benu, which is a modern American restaurant focused on Korean and Chinese ingredients and techniques. It was all new to me, but when you cook with these things every day you get an understanding of how and why they’re used. I’m hooked.”
Keating says it is inevitable that his cooking is influenced by the places he has worked and finds copycat accusations tedious. “How many country house hotels are cooking venison with braised red cabbage and chestnut puree? I can name a dozen. Nobody is calling them out.”
Keating offers a single £120 tasting menu in The Dining Room (although vegetarian and vegan options are available). The meal starts in Keating’s space age kitchen with a selection of snacks – pomelo marinated in chilli and lime, tempura eel with perilla, and a melon fresca dotted with caviar oil. Silken tofu with Exmoor caviar and chicken broth
Dishes served in the dining room include Perigord truffle custard garnished with gold leaf (a take on chawanmushi); a risotto laced with a powerful chorizo puree that’s topped with raw scallop; a xiaolongbao-like tortellini dish in pork fat sauce; and salmon paired with yeast buerre blanc.
The creative, finely-tuned cooking makes sense within the confines of the futuristic kitchen but feels a bit disconnected from The Dining Room, a small space with a traditional look and feel. The restaurant is only open four nights a week, which suggests demand may not be quite where Keating and Williams want it to be at the moment. He would almost certainly be having a smoother ride if he’d chosen to open in a city. Alongside a comparatively remote location and a conservative customer base, Keating also has to devote much of his bandwidth to the hotel’s two other restaurants as well as breakfasts and afternoon tea. So are they any regrets?
If anything, the challenges have given the 28-year-old experience beyond his years. “When I arrived here I felt like I had to have control over everything, but I soon realised that’s impossible,” he says. “I’ve had to get better at delegating.”
And, with his new kitchen, he’s here for the long haul he insists, paying back the trust that Williams put in him early on. “I’m here because of Sue. I accept that I’m young for the role, but I feel like I can make a difference here. With Sue’s help, we can get it to where we want it to be.” Keating’s kitchen: Whatley Manor’s state-of-the-art new kitchen is a statement of intent for Niall Keating and his team
Niall Keating compares his new kitchen to the bridge of a spaceship, and he isn’t too far off the mark. A brightly-lit mix of brilliant white and carefully buffed stainless steel, it contrasts with Whatley Manor’s relatively traditional look and feel.
The no-expense-spared space is a statement of intent: a world-class kitchen that – it is hoped – will allow the hotly-tipped young chef to take his food to the next level.
It’s certainly a step up from what was there before. “We limped into 2019 with the last kitchen, in fact we barely made it. Christmas was tough,” Keating recalls. “It was as if the kitchen could sense the end was close and started to give up. Everything was breaking down. At one point we had 17 chefs trying to cook with just one oven.”
The Cotswolds hotel has a curious back-of-house setup. There are two kitchens servicing three different restaurants: the main kitchen does Keating’s flagship The Dining Room and the main courses for The Grey’s Brasserie, while a smaller, fully open kitchen services the small plates-focused The Green Room and is where the starters and salads for The Grey’s Brasserie are prepared (it was refitted soon after Keating joined the hotel). The pastry section in the main kitchen does the desserts for all three restaurants.
While it might sound like a logistical nightmare, Keating says it works. “The Green Room kitchen keeps a lot of traffic out of the main kitchen, which is helpful when we need to concentrate on The Dining Room. I’ve no idea how the arrangement came about, space reasons I guess.”
Keating oversees a brigade of 17 chefs and four kitchen porters. The Dining Room is open four evenings a week. On Fridays and Saturdays the whole team works but in the week – which can be quiet – it varies.
While there’s no chef’s table in the main kitchen, all The Dining Room guests are given the option of having their snacks there. The prospect of a steady flow of guests into the space meant Keating had to think carefully about both the layout and the equipment (no areas of the kitchen are off-limits to guests).
Standing around a pair of high bar tables opposite the pass, diners have a theatre-style view into the kitchen with nearly every single section and member of staff on show.
An excessively hot environment wasn’t workable so the new kitchen is gas-free. Keating has also sought to reduce noise levels where possible. Eschewing gas means a quieter stove and more hushed ventilation because there’s less heat to take out of the kitchen.
The kitchen has an L-shaped pass; one side serves The Dining Room and the other is for The Grey’s Brasserie. Dishes are generally plated within each kitchen section and brought to the pass for inspection by Keating and his senior team by front-of-house staff.
Both of the passes back on to a French-made bespoke Athanor cooking suite finished in white enamel, which is unquestionably the kitchen’s most head-turning bit of kit.
The single biggest benefit of the new space is the instant boost in staff morale. “It’s undoubtedly changed the way we cook and allowed us to work at a much higher and more professional level. Refitting the kitchen has been a crucial part of developing our food outlets and has allowed us to increase efficiency and create a more memorable guest experience.” The cooking kit that makes Whatley Manor’s new kitchen tick
Athanor suite Keating’s beautiful French-made cooking suite comprises four induction hobs, two planchas, a pass-through-oven, heat draws, integrated water boiler and a rise-and-fall infrared salamander grill. He was so excited about the kit, he flew to France to watch the finishing touches being put to it.
Rational intelligent cooking kit To the rear of the kitchen are three units manufactured by Rational: two combi-ovens stacked on top of each other and a Rational VarioCooking Centre with pressure cooking function. Keating is especially taken with the latter. “It allows us to make better quality sauces and stocks, and because of the pressure cooker element we can do it in half the time,” he says. “It’s also extremely useful for staff food. We need to feed a whole hotel’s worth of personnel, up to 50 a day. It’s also very easy to clean because it has its own water and drainage system. All of the Rational kit is very high-tech, I can control all three from my phone if I like.”
Refrigeration Alongside a walk-in fridge, refrigeration is taken care of by Adande draws and precision reach-ins. The former offer flexibility – they can turn from fridge to freezer at the flick of a switch – while the latter can fit full-size gastronorm pans.
Pacojet The micro pureeing of frozen foods is a well-established technique in ambitious kitchens. Pacojets are convenient and allow chefs to create ultra-fine textures, but they are rather noisy. Keating’s solution is to place his in a specially commissioned sound-proofed cupboard. “They had one in Benu, although it was for the benefit of the staff rather than guests. It’s a noisy piece of kit but if you close the cupboard door you can’t hear it all,” he says. Copyright – Unless otherwise stated all contents of this web site are © 2019 – William Reed Business Media Ltd – All Rights Reserved – Full details for the use of materials on this site can be found in the Terms & Conditions Subscribe to our FREE newsletter Subscribe