v THE HERALD - PART OF YOUR COMMUNITY v 9th May 2024 • The HERALD • Page 45 OPEN SUNDAYS & BANK HOLIDAYS • RINGWOOD ROAD, TOTTON • PLAZA PARADE, ROMSEY • THE PRECINCT, CHANDLERS FORD ALL DAY COD & CHIPS £1 OFF On presentation of this advertisement MONDAY, TUESDAY, WEDNESDAY, THURSDAY ONLY Not valid with any other offer. Valid until 29th May 2024 Thai Bluebird Street Food and English Cuisine Telephone: 07598 442718 www.thaibluebirdstreetfood.com ALL MAJOR CARDS EXCEPTED Opening Hours: Tuesday, Wednesday, Thursday, Friday and Saturday - 1pm - 9.30pm Monday/Sunday - Closed New Road, Blackfield, Southampton SO45 1WA Serving the True Taste of Thailand We also cater for Special Events FOOD FOR THOUGHT Bringing Indian Fusion Food To Hythe Marina e Brockenhurst Wine Club (BWC) meets monthly in Brockenhurst Village Hall, usually on the fourth Wednesday of each month at 7.30pm. Open to all, members explore a wide range of wines that people may not have come across, in a range of budgets and to learn something about how and where they are made, as well as getting to know other likeminded people. On Wednesday 22nd May for ‘Beaujolais – Masters of Gamay’ presented by Tor Reynolds AWE. Visit: www. brockenhurstwineclub. co.uk or to attend a session telephone John Harris on 07714 261251 or email: jharris.lydith@ btinternet.com FOR WINE LOVERS A new restaurant and bar has recently opened bringing Indian fusion food to Hythe Marina. e Indian Kitchen and Namaste Lounge are situated along the water’s edge of Hythe Marina, across from sister restaurant e Boat House. Inside e Indian Kitchen is very contemporary and beautifully decorated with vibrant teal and gold on the walls with hints of bright orange. e separate ‘Namaste Lounge’ bar area o ers a tranquil place to enjoy a drink. e Indian Kitchen was opened on 4th April by Sir Julian Lewis MP, who wished the restaurant the best of luck for the future as he cut the ribbon. e ribbon cutting was followed by a celebration for invited guests including family and friends, along with regular customers of e Boathouse. e guests were treated to celebratory prosecco and then served with a tempting array of delicious samples from the restaurants extensive menu, created by Head the restaurant. e menu has something for everyone with a wide range of both vegetable based and meat and sh based starters, curries and sides. e ali menu o ers the opportunity to try a range of dishes including a vegetable snack, salad, poppadum’s, 2 vegetable dishes, daal of the day, chutney, rice and naan and a choice of one or two curries from the menu, depending on the ali you choose. Speaking about the opening Raghu commented: “I’m very excited to be opening The Indian Kitchen here in Hythe Marina, it is such a beautiful location and I have met some lovely people in the three years I have been here.” e Indian Kitchen and Namaste Lounge can both be found in Hythe Marina, 17-18 Shamrock Way, to book a table please call: 023 8251 4322. Hospitality students from Brockenhurst College stormed the International Salon Culinaire restaurant competition at London’s ExCeL exhibition centre, winning eight Gold and ve Silver medals. Representing Brock were front-of-house competitors Rebecca Price and Daisy Boreham, and kitchen competitors Imogen Allan, Henry Gorrod, Mikeala Dowling and James Vane. Participants had to score an impressive 95% at least in order to take Gold in the nationwide competition. Brock International Salon Culinaire Lead, Cathy MacArthur, said: “To come out with so many Gold and Silver medals is a fantastic achievement, and I warmly congratulate all the students. This shows that there is something special going on here at Brock. We have the facilities and instructors to help learners go further and do better right across our Hospitality provision.” You can see the full breakdown of awards and winners here: Restaurant Class Rebecca Price: Table Lay-up; Cocktail; Crepe Suzette GOLD, GOLD, GOLD, Daisy Boreham: Crepe Suzette, Caesar Salad SILVER, GOLD Pastry Class: Mikaela Dowling: Gateaux GOLD Bread: Imogen Allan GOLD; Henry Gorrod SILVER; James Vane SILVER; Mikaela Dowling SILVER Kitchen: Imogen Allen GOLD Fish Prep: Henry Gorrod GOLD Filleting: James Vane SILVER Chef and Manager Raghu, who has worked as the chef of e Boathouse for the past three years. Following the success of many curry nights at e Boathouse and with the restaurant opposite vacant, the owners of The Boathouse and Raghu joined forces to create e Indian Kitchen. e extensive menu of Indian fusion style food is freshly cooked to order by Raghu and his team of chefs in the kitchen which is on view to the diners in Sir Julian Lewis MP opening The Indian Kitchen LARGE MEDAL HAUL FOR BROCK HOSPITALITY STUDENTS AT INTERNATIONAL SALON CULINAIRE RESTAURANT COMPETITION
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