The picturesque Noel Arms Hotel in Chipping Campden is one of the oldest Cotswold inns and is steeped in history, having been part of the landscape since the 1700’s. These days the hotel is not only famous for its relaxed atmosphere but also for the culinary delights of Head Chef, Indunil Sanchi’s award winning curries.
Sri Lanka born Indunil, who has been at the Noel Arms Hotel for over nine years, has plenty of experience having started cooking at the age of just 17. With a menu that mixes brassiere, bar and café style cooking, it is his award winning curries, which make up a whopping 25% of the business, that the talented head chef is most famous for.
Known for incorporating locally sourced ingredients with high quality products to create tantalising dishes, Indunil has one ingredient he wouldn’t do without.
“I have had the pleasure of using Tilda for 15 years throughout my career. It is a product I trust as I know it will give me the best results every time. I have to know that what I give my customers is of the highest quality and with Tilda there is no worry.”
With over 120 covers each day during the week and a further 160 covers over the weekend, it is clear to see that Indunil and his team are very busy. Using 20kg of Basmati rice a week it is certainly evident that Tilda is one of the kitchen’s staple products and one which Indunil feels very strongly about.
“With Tilda you can see the difference. It gives you what you need for your customers – a great taste, it’s easy to cook with and it handles and holds well. Tilda will always be in my kitchen.”
Having recently been honoured with the award of Best Pub Curry Chef at the Great British Pub Food Awards 2013, the buzz around Indunil’s culinary creations is only set to increase and is testament to his skill at providing exciting, delicious and inspirational dishes.
To find out how you can replicate Indunil’s mouth-watering King Prawn Biryani, watch the video below and get cooking!