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Restaurateur dies after winning BCA award
Well known restaurateur and hote-
After 15 years he left to set up his own
lier, Vijay Bhagotra, tragically died
specialist cafe in the Welsh capital’s Enam Ali, founder of the British
the day after his restaurant Bokhara
Castle Street. The Celtic Cauldron Curry Awards, paid tribute to Mr
Brasserie was named the best in
served a traditional range of food for Bhagotra.“He was a wonderful man
Wales at the British Curry Awards
nearly two decades, before it closed in and was very well respected in the
2009.
2006. industry. We have lost one of our great-
est caterers and restaurateurs.”
Mr Bhagotra, who ran the Court
The businessman was however best-
Colman Manor near Bridgend,
known for the Grade II-listed manor
received his award from Sir Trevor
house he bought in 1999. Court Colman
McDonald and was clearly elated by
Manor was revitalised under the guid-
the achievement. Sadly he passed
ance of Mr Bhagotra, his French wife
away the following day, aged just 65.
Isabelle and their grown-up children
Roneeka and Sanjeev. The family will
Mr Bhagotra was born in Kashmir,
continue to keep the business open,
Pakistan, and came to the UK in 1970
promises Isabelle, his wife of 33 years.
when he enrolled on a hotel manage-
Mrs Bhagotra and Sanjeev will manage
ment course. He worked in Harrogate,
the award-winning complex with close
Sheffield and Manchester before set-
friend Michael Mitchell.
tling in Cardiff with Crest Hotels.
Restaurant show
challenge hots up
Saffron Blue from Leicestershire was named
as the winner of the first ever Indian Restaurant
Challenge at the Restaurant Show this October.
Competing in the Challenge alongside Saffron
Blue were teams from Andy Varma’s Vama, and
Memsaheb in London.
Organised by the Craft Guild of Chefs and the
Academy of Food & Wine, the competition was
supervised by an illustrious team of judges includ-
ing chef Cyrus Todiwala of Café Spice Namaste,
Michelin-starred chef Atul Kochar of Benares and
Humayun Hussain, editor of Tandoori magazine.
The criteria applied by the judges to mark the res-
taurant contenders included presentation, skills,
hygiene, taste and balance of menu.
“I am very proud with what my team and I achieved
in the Restaurant Challenge,” says Andy Varma.
“We had two hours in which to cook and serve the
dishes, and not only did we co-ordinate very well,
it was an honour to take part in the competition.
Spice Business Magazine 7 November | December 2009
spice_nov_dec.indd 7 05/12/2009 11:25
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