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Head Chef
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£18,000 – £30,000per annum
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at Najim's Kitchen
£10,000 – £20,000per annum
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at Sunnys Lounge
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at Kamran Spice
£22,000 – £32,000per annum
Latest from the Blog
Industry news, tips, and stories
Shorshe Ilish: The Bengali Art of Hilsa in Mustard Gravy
Shorshe ilish marries the oily, intensely flavoured hilsa fish with a sharp mustard gravy in a dish that sits at the very heart of Bengali identity. Here is how it is built, why the bones matter, and how to tame the bitterness of the mustard.
30 Jun 2026
Kosha Mangsho: How Bengalis Slow-Cook Mutton to Mahogany
Kosha mangsho is Bengal's deep, dark, celebratory mutton curry, coaxed to a mahogany sheen through slow reduction rather than added colour. This is the bhuna-style technique behind the wedding-and-festival classic, and how to serve it with luchi.
30 Jun 2026
Chingri Malai Curry: Bengal's Prawn and Coconut Showpiece
Chingri malai curry pairs plump prawns with a silky, gently spiced coconut gravy in one of Bengal's grandest dishes. We trace its possible Malay roots, explain how to pick the right prawns, and share the technique that keeps the coconut milk from splitting.
30 Jun 2026
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