Raj Singhal,Executive Head Chef - My philosophy

My philosophy, Executive Head Chef, Raj Singhal.

Like most passionate chefs, I took a personal oath to cook to the highest possible standard, using the best ingredients from local suppliers and across our culinary globe.

My flair and passion for food has come from many people and many countries. If I were to describe my culinary style, I would say it was a fusion of western and eastern (namely Indian) cuisine. Travelling through India, I learnt the how the heart and soul of the people in each area created such a variety of different tastes. Arriving here in England and working in various five star hotels and restaurants, I have had the opportunity to work with world class chefs and create my unique style.

As you'll discover with my food, I like to use the freshest of ingredients at all times. To help achieve this we use locally sourced organic fruit and vegetables. I have searched the length of the British Isles and sourced the finest seafood caught off the coasts of Scotland and the best Norfolk lamb. Whether you taste fresh Scottish sea bass with curry leaves in a tomato and mustard sauce or Norfolk reared lamb shank cooked in a traditional Kashmiri onion and tomato Rogani sauce, you can be guaranteed a mouth watering dish.

It requires a special place to make all this possible. On arriving at the Auction House for the first time I stood in silence with my eyes shut and my imagination wide open - adrenaline pumping, excitement uncontrollable. Immediately I could begin to visualise where people were going to sit, stand and relax, what my kitchen would look like, and of course the food I would eventually create in this vessel of culinary dreams. I truly hope you see now what we envisaged then. For us, the Auction House is not just a venue for weddings, not just a conference facility, not just a meeting place - and not just a place to work. It is an inspiration to us all, every day.

So sit back and welcome to what I hope will be a truly memorable culinary journey.

Raj Singhal

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