23 carat Edible gold supplied by Connoisseur Gold coated mini samosa as amouse bouche

The concept of Ambrette was launched  in February 2010 in Margate, Kent. The menu is seasonal and features a mix of local and exotic ingredients. The cooking style is influenced by regional Indian cooking. Dev Biswal has an adventuress, artistic and open minded approach to creating dishes.

As a result, influences of other global cuisines such as French and South East Asian are reflected through the menu. The style of service is friendly and professional at the same time. The restaurant features unique foraged produce such as local sea weed and game along with traditional favourites such as lamb and chicken. Guests are treated to an array of pallet teasers and tasters throughout the meal.

DEV BISWAL

Dev was born in Orissa in Eastern India. He graduated from The Institute of Hotel Management, Catering Technology and Applied nutrition in Kolkata. Dev acquired an in depth knowledge of regional Indian cooking while working in various establishments in India. He strives to showcase the variety and complexity of regional Indian cooking in his dishes at The Ambrette.

Experience in top hotels in Dubai exposed Dev to classical French and other international cusines. He believes that food is more of an art form and a great source of an individuals expression. Dev nurtures and promotes chefs from multi cultural backgrounds