Home > Consumer > Double Award Nomination for Chessington’s Saffron Summer

Double Award Nomination for Chessington’s Saffron Summer

Added: (Mon Jun 03 2019)

Pressbox (Press Release) -
Double Award Nomination for Chessington’s Saffron Summer

Saffron Summer, the fine dining Indian restaurant in Chessington, has been short-listed for two prestigious awards, following public support from local spice lovers.

Ranked No 1 on TripAdvisor*, with over 400 top 5-star ratings; the winner of the Asian Curry Awards ‘Best Newcomer’ and recipient of a Cobra Good Curry Guide Excellence accolades in 2018, Saffron Summer has been shortlisted for the both the Asian Restaurant Awards and the London Curry Awards in June.

On Sunday 23rd June, Saffron Summer hopes to collect ‘Asian Restaurant of the Year’ at the prestigious Asian Restaurant of the Awards, hosted by the Asian Catering Federation at the Hilton in Manchester.

On 1st July, the London Curry Awards, a glamorous black-tie event, will be held at the Holiday Inn, Brentford – organised by Oceanic Events. Saffron Summer has been nominated for ’Restaurant of the Year’ in Oceanic’s Editor’s Choice category.

Saffron Summer, though technically in Surrey, Saffron Summer is eligible because Chessington is in Greater London, is within the jurisdiction of the London Borough of Kingston, wit an 0208 telephone number.

The restaurant is led by executive head chef Awanish Roy, who previously worked at London’s renowned Cinnamon Club.

“These nominations are testament to the skills and dedication and confirm that there is a public demand for authentic, regional Indian haute cuisine,” said Chef Awanish, who added, “I’m indebted to our customers who voted for us in such numbers.”

Further details at:

www.asianrestaurantawards.org www.oceanic-consulting.com

On Sunday 16th June, Saffron Summer will be serving a special gourmet Father's Day 3-course menu for £24.95 (£14.95) for children. www.saffronsummer.co.uk/fathers-day-menu

The legendary Pat Chapman, Editor of the Cobra Good Curry Guide, said when visiting Saffron Summer, “You won’t find better Indian food anywhere,” which is confirmed by its being ranked No. 1 Indian Restaurant on the TripAdvisor reviews website*.

Ralph Sousa – Restaurant Owner. Ralph has a general interest in the restaurant industry with a particular passion for Indian food. His vast experience spans over 20 years having owned several restaurants in Portugal and Goa. He divides his time between Goa, Portugal and Esher where he lives.

Awanish Roy – Executive Chef and Business Partner. He trained at the famous Oberoi Hotels in India, before moving to London to work in the Cinnamon Club, Roti Chai and Chai Ki kitchens in London.

Menus showcase the diverse ranged of foods from across the Indian sub-continent. These include game dishes from places like Coorg in Karnataka, seafood specialities from the coastal belt of Goa, Kerala and Malwan, and more traditional Moghulai, Awadhi, Rajasthani and Punjabi dishes. The short, seasonal menu also offers Indian street foods, Indian tapas for lunch and a special Sunday Indian roast lunch. The a la carte menu features Wild Boar Vindaloo - using owner Ralph Sousa’s mother-in-law’s recipe.

The restaurant has a 5-star ‘Scores on the Doors’ hygiene rating and a TripAdvisor Certificate of Excellence.

Opening Times

Monday to Wednesday: 6pm to 10.30pm Thursday to Saturday: 12 to 2.30pm & 6pm to 10.30pm Sunday: 12 to 3pm & 5.30pm to 10pm

Saffron Summer Indian Restaurant

4 Ace Parade, Hook Road, Chessington, Surrey KT9 1DR

T: 0208 391 4477 E: saffronsummer1@gmail.com

W: www.saffronsummer.co.uk

Photos and competition prizes available. To review please call

Media Contact: George Shaw, Avocado Media

T: 01892 750851 M: 07860 695555 E: geo@avocadomedia.co.uk

Editors’ Notes: *Correct at the time of writing

Submitted by:geo@avocadomedia.co.uk
Disclaimer: Pressbox disclaims any inaccuracies in the content contained in these releases. If you would like a release removed please send an email to remove@pressbox.com together with the url of the release.