Spice King Cyrus serves up glowing praise for The Bournemouth & Poole College’s finest trainee chefs

Cyrus Todiwala working with our finest trainee chefs.

Renowned chef Cyrus Todiwala spiced things up in the kitchen on a visit to The Bournemouth & Poole College.

Cyrus, the BBC’s 2014 'Food Personality of the Year' and his wife Pervin, supervised and inspired Specialised Chef Scholarship students to create a mouth-watering seven course feast for around 60 diners at The College’s Escoffier Restaurant.

As well as members of the public, guests included restaurant supporters, Captain's Club of Christchurch and specialist food suppliers Coastline Produce also of Christchurch.

Cyrus, highly acclaimed for his unique style and widely acknowledged as the doyen of creative chefs working in Indian cuisine today, also found the time to speak to guests during the dinner.

He spent the whole day guiding the students in the art of blending spices and preparing a mouthwatering banquet. His verdict was simple: “The Bournemouth & Poole College students are among the best I have ever worked alongside.

“They began by showing me so much respect at the beginning of the day. Often when I’ve been on visits to other training centres, you don’t feel that respect.

“These students performed brilliantly in the kitchen and in the evening when they came out to serve the dishes. It was a real pleasure to be there. 

“They all have a great future ahead of them from what I saw, and I’m already looking forward to being invited back.”

One feature of the students’ performance was a flawless, cascade service where each guest on one table was served at the exact same time - as the Head Waiter announced the dish.

The seven-course banquet included prawn and crab masala omelette with salad followed by smoked duck Keralan style on seasoned glass noodles. All produce was sourced, where possible, from the UK. 

Trainee chef Anthony Kyriacou said:  “What an experience. It was all done with great humour and a sense of fun.

“To be working alongside Cyrus, who is such an amazing and knowledgeable chef, is a memory that will stay with me throughout my whole career.”

Christophe Baffos,  Head of Hospitality and Tourism at The College, said: “We’ve never had an event quite like this. It felt like a journey into another culture with Cyrus and Pervin as our guides. The reception by the diners to the food served said it all really. It was unforgettable.”

Cyrus is executive chef and proprietor, with Pervin, of Café Spice Namasté, renowned for its innovative and fresh approach to Indian cuisine, now in its 19th year.

The Todiwalas opened Mr Todiwala’s Kitchen, a 60-seater restaurant, at the Hilton London Heathrow T5 in 2011. Offering a number of the dishes available at Cafe Spice Namaste, it also offers diners brand new creations showcasing Cyrus and Pervin’s rich Parsee heritage. 

In 2013, together with their son, Jamsheed, they opened The Park Café in Victoria Park, East London, and in 2014 they opened a new Goan-Portuguese restaurant called Assado in London Waterloo by The Old Vic.