Ambrette at Thanet College

The Ambrette’s Dev Biswal to host dinner at

Thanet College’s Bay View Restaurant

Dev Biswal, patron-chef of Margate’s highly acclaimed Ambrette Restaurant, is leading a team of students in serving a 6-course meal at Thanet College’s Bay View Restaurant in Broadstairs on Tuesday 18^th October.

Biswal and his chef Anil Kumar will be teaching college student spicing techniques and basic skills associated with Indian cuisine. The students’ team leaders will be briefed by The Ambrette chefs about the work plan, who will in turn, brief their sub-teams.

The Ambrette’s award-winning front of house team, headed by Nick McKenzie, have been training students in the art of service and recently invited them to experience The Ambrette at first-hand at a complimentary meal.

The Ambrette has also advised the college’s 70-seater restaurant on ambience enhancement with classical Indian music, the wearing of traditional uniforms and the addition of Indian tapestries and fabrics as wall pieces, with the placement of sculptures and artefacts.

Biswal hopes to help develop qualities of leadership amongst students in a commercial kitchen environment and establish a working synergy between the college as an educational institution and The Ambrette as a local business.

“The Bay View Restaurant used for training the college’s catering students, offers great value meals, as has helped produce two of the countries leading celebratory chefs, Gary Rhodes and Richard Phillips,” said Biswal who added, “It’s a myth that only Indian-born chefs can prepare authentic dishes from the sub-continent - we should be nurturing our home-grown talent to help tackle the shortage of chefs facing the industry,” said Biswal.

The 6-course menu will cost £18:

Gently Spiced Potato Dumplings
Served with a banana and orange chutney

Delicate fillet of Sea Bass
Spice crusted with sesame seeds, black pepper and coriander seeds then pan grilled. This prime fish is caught in the English Channel and we aim to procure the plumpest fillets to ensure that the meat is full and chunky.

Aromatic soup of Lentil with mustard and coriander
Served with succulent lamb mince kebabs

Breast of British chicken
Char-grilled and served in an aromatic North Indian style sauce flavoured with nutmeg, cloves and fresh coriander. We have drawn inspiration from the imperial kitchens of the Mughal Empire. It is predominant in parts of North India and has been strongly influenced by Persian and Turkic cuisines.

Accompanied by basmati rice and traditional Indian breads.

Mango grenita

Indian style cardamom and vanilla rice dessert with carpaccio of Gulab Jamun
and homemade coconut ice cream

Guests provide receive a recipe booklet of the dishes on the menu as a memento for the evening.

Thanet College’s Programme Area manager, Roger Phillips, a former chef, said, “This is a fantastic opportunity for students to work with such a talented and distinguished chef of Dev – and learn the art of producing high quality Indian cuisine.”

Dev Biswal will also be giving cookery classes at Ramsgate’s Chatham & Clarendon Grammar School Federation’s new purpose-built food technology room. 

Thanet College’s Programme Area manager, Roger Phillips, a former chef, said, “This is a fantastic opportunity for students to work with such a talented and distinguished chef of Dev – and learn the art of producing high quality Indian cuisine."