We are pleased to announce that the Head Chef for our 113 Restaurant & Bar at The Law Society has made it to the finals of the South Asian Chef Competition (SACC) for the second year running.
Chef Ranjit Salian will go on to compete in the finals at Bradford College on the 12th of October. He will be expected to create three main course dishes: a healthy seafood dish, a chicken dish displaying innovation, and a lamb or vegetable dish. Judging criteria includes an authentic sense of Asian cooking and flavours balanced with a showcase of innovation and creativity.
Ranjit has selected the following dishes for his menu:
Chicken innovative dish
Poussin, pickled girolles, potato dome , star anise jus
Seafood healthy dish
Coriander crusted monkfish, kalonji potatoes, kadhai spinach, beetroot raita, meen moily foam
Lamb main course dish
Rann masala lamb best end, Rajasthan shepherds pie, French bean poriyal, saffron sauce
We are very proud to see Ranjit make this prestigious shortlist and wish him all the best for the upcoming final.
"I am very excited and proud to be selected by an elite panel of judges for the final for SACC at Bradford. The menus, recipes, and method are all closely scrutinised by prestigious judges, who also head up the Craft Guild of Chefs.
My menu for the competition is a reflection of day-to-day home cooking in India (particularly my mum’s cooking), fused with inspiration of a modern revival of British classics and using local and seasonal ingredients. The monkfish dish on the menu is my favourite – it’s light and fresh and the delicate foam gives the dish an edge. Overall my aim is to keep things simple and look to a new chapter in modernisation of Indian cuisine.” Ranjit