We are pleased to announce that Chef Anand George has teamed up with the Vale Resort to launch a specialist Indian wedding menu service at the Resort.
Through its new association, The Vale Resort aims to expand its current Indian Wedding offering, with the capacity to host celebrations for over 400 guests. A wide range of menus have been specially created by Chef George, including traditional and contemporary Indian cuisine as well as complete vegetarian menu option.
A launch event held at Hensol Castle at the Vale Resort and guests were treated to taster evening of Anand George’s latest Indian cuisine and wine from Allan Scott Wines.
Chef will also be hosting two dates for his pop-up-restaurant at La Cucina restaurant at The Vale Resort Golf Clubhouse on November 15th and December 7th.
Chef Anand George said “We are very excited to be working with a hotel of the quality and name of the Vale Resort. Having commenced my culinary career in many of the five star luxury hotels in India, I am confident that we can bring a higher level of cuisine to the traditional hotel-based Indian wedding.
The pop-up restaurant will also enable us to take our Nouvelle Indian Cuisine style of presentation literally out into the Vale of Glamorgan. I am looking forward to it.”
Paul Beddoe, Sales and Marketing Director of the Vale Resort said: “We have been delighted to have worked with Chef George in recent years, so bringing his wonderful cuisine into the Resort for Indian weddings as well as pop-up restaurants, was a natural progression for us.
We are delighted to be working with Anand, who is surely one of the brightest stars not only of the Welsh, but UK culinary scene. We believe the Vale Resort now offers a compelling case as one of the foremost Indian wedding hotel venues in the region.”
The Menu for Friday November 15th
– STARTERS –
Lapin Potli ~ Cubes of rabbit tossed with spices and encased in flaky pastry as a ‘potli’ bag
Oxtail Odyssey ~ Slow cooked with spices, hand pulled and stir fried with coconut
Bombay Chat ~Pop-in-the mouth semolina pastry snack filled with yogurt and homemade chutney, topped with gram flour vermicelli
– MAIN COURSE –
Kashmiri Roganjosh ~ A classic dish of slow cooked lamb in authentic Kashmiri style with onions and spices and finished with fennel seeds and saffron
Saag Murgh ~ Flavoursome chicken thigh cooked with onions, tomatoes and spices finished with baby spinach leaves and burnt garlic
Alleppey Swordfish ~ Gently poached swordfish in a in a tongue tickling raw mango,
ginger and coconut sauce
Thoran ~ Traditional Keralan dish of vegetables tempered with mustard
and curry leaves
Steamed Rice and Naan Bread
– DESSERT –
Chocomosa and Rose Crème Brûlée
Duo of chef’s signature dessert of a light crispy pastry parcel filled with a melted Belgian chocolate ganache and rose petal crème brûlée