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Top Award for Birmingham’s Saffron Restaurant Chef

Left to right; winner Mr Sudha Shankar Saha, Group Executive Chef, Saffron Restaurant with Andrew Brown, Alaska Seafood

Left to right; winner Mr Sudha Shankar Saha, Group Executive Chef, Saffron Restaurant with Andrew Brown, Alaska Seafood

One of Birmingham’s top chefs has beaten off competition from Gordon Ramsay’s restaurant at Claridge’s to win a prestigious seafood recipe award.
Sudha Shankar Saha, Executive Chef at the leading Indian restaurant Saffron on Wolverhampton Road, triumphed in the Alaska Seafood Recipe Challenge, organised in association with The Craft Guild of Chefs, and held at the M&J Seafood development kitchen in London’s Covent Garden.
He was rewarded with a trophy, voucher for a set of professional knives and a day’s work experience in a top restaurant kitchen. He has also been invited to cook and present his winning dish at the Craft Guild of Chefs skillery at Hotel Olympia in London on March 1st.
The competition invited professional chefs to devise new and innovative recipes for sustainable and wild Alaskan seafood.
Three chosen finalists cooked their recipes live in front of the judges (Martin Bates, Craft Guild of Chefs; Steve Munkley, Royal Garden Hotel; Christopher Basten, Marriott County Hall Hotel) who assessed them on techniques, presentation and taste.
Saha’s winning dish featured pan-fried spice-scented Alaska Salmon, Kasoori Methi-flavoured baby spinach, and assorted mushroom Bhaji, tomato Achar and Moilee sauce.
In second place was Neil Snowball, Jnr, sous chef of six months for Gordon Ramsay at Claridge’s, followed by Robert Stordy, chef lecturer in Culinary Arts and International and specialist cuisine at the University of Derby.
Sudha, who has worked in restaurants across the world and is passionate about cooking, said; “My style is more of a modern approach to traditional Indian cooking. I try to break conventional boundaries, opening our eyes to multicultural cuisine. I prefer to use local and seasonal produce, flavoured with authentic spices and give a Western presentation.”
Aklasul Momin, Director of the award winning restaurant, said; “The judges seemed to really enjoy Sudha’s dish, and were very complimentary.”
Saffron restaurant, which offers an exquisite menu of Asian food featuring the freshest ingredients and the finest seafood, was listed in the 2010 Good Food Guide.

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