I then went to work in Jersey for six months before being recommended by the head chef to a friend of his to work in a restaurant in Wales where I worked for four years under my new position as head chef . In 1994 , I went back home to Bangladesh for a break and on my return I went to work in an Indian restaurant in Orpington . I held my position there for a decade ; a dear colleague who is now one of my close friends holding the head chef position at Shampan Welling .
In 2006 , as head chef , I had the greatest opportunity to exhibit my culinary skills and showcase them in the opening of Shampan Welling and become an integral part in moving Shampan Group to greater vision .
Sufian Miah , the Shampan Group director , approached me with a proposal to become the executive chef of Shampan Group and lead the new flagship venture of Shampan at the Spinning Wheel . Upon visiting the property , I was blown away by the size of the kitchen alone ! It ’ s a dream for a chef to have such an astonishing kitchen and large space with state-of-the-art equipment . The challenge ahead was inspiring , and the vision of taking Indian hospitality to new heights was breathtaking .
Along with Sufian ’ s enthusiasm and charisma , I knew I would find a family and home within the Shampan Group . On Sunday 31 July 2011 , I became the executive chef and the doors of Shampan at the Spinning Wheel opened to the public with the continued journey setting a new direction .
Tell us about the dishes and menu you have created ?
We have many A-listers and famous celebrities walking through doors at Shampan , and with large parties and events taking place the expectations are high . Each bespoke dish that is created is carefully planned and prepared in unique methods using the finest and freshest ingredients blending in the authentic Indian spices .
To enhance my own knowledge and experience , my mentor has been celebrity chef Abdul Yaseen who is very well known within the Indian culinary industry . He has been my go-to person for bouncing ideas and seeking advice .
What is your signature / favourite dish ?
Flat-iron grilled breast of chicken with kaffir lime and coconut sauce . According to the ancient Vedic learnings , spices are considered as the nectar of the gods . Even small amounts can change the effect of food , make food tasty and have a healing effect on body and soul . Here at Shampan , we have classified spices according to Ayurvedic principles and turn our spice cupboard into your wellbeing cabinet . Utmost care has been taken to incorporate the finest Indian spices like cardamoms , bay leaf , black onion seeds and dried kaffir lime combined with the best of western produce , vine ripe tomatoes and free-range chicken to come up with a mouthwatering dish which not only tingles your taste buds but comforts your soul . The dish helps increase
your metabolism and in turn helps eliminate everyday ailments such as aches and pains . It also helps in muscle building and repair and is ideal for not just nutritional calorie diet seekers but for everyday gym goers .
What is your guilty pleasure ?
A guilty pleasure of mine is to sleep in late and have a lay in during my day off . This would also consist of ordering takeaway such as Turkish doner kebab and watching movies all day long . Unfortunately , every time this happens , I question whether I should be at the gym instead !
Shampan at the Spinning Wheel Grays Road Westerham Kent TN16 2HX shampangroup . co . uk
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