Bryn, who will design and prepare the entire On Four menu and oversee the service delivery at a range of our matches next season, said: “It’s incredibly exciting to bring my signature dishes and Britain’s finest produce to the Club’s new stadium. In addition to the chefs now confirmed, at seven games each season the Club will offer emerging ‘Hero Chefs’ the opportunity to showcase their talent On Four. Chefs from the local area and entrants into competitions such as the Craft Guild of Chefs ‘National Chef of Year’ will be chosen to design the menu and host service On Four, following in the footsteps of the Roux family, Chris Galvin, Bryn Williams and Dipna Anand. I do love Indian food, there are always so many different levels of flavour that just makes it so tasty. To mark the announcement, new CGI images of the premium areas in the new stadium have been released, showcasing the exceptional surroundings guests will experience when the stadium opens in August 2018. I really think these bits of information really add to the recipes of the book as it helps you understand where the passion comes from, passion to me is very important when it comes to food and cooking. Its obvious that Dipna and the entire Brilliant family have a to of love for what they do and passion for Indian food.

Award-winning Williams and Anand join the illustrious Roux family and Chris Galvin in bringing their celebrated cuisine to the prestigious On Four lounges and suites at the venue as the Club aims to redefine the premium experience within football. Andy O’Sullivan, Director of Hospitality, Tottenham Hotspur, said: “Bryn and Dipna complete what is an outstanding line-up of acclaimed chefs that will further enhance the premium offering at our New Stadium. Its in this section that you learn a bit about basic preparation, how to make a green chilli paste, different ways of cutting/chopping an onion and then toasting and crushing spices.It’s one of the most rewarding and satisfying careers so long as you are passionate and have interest in it. You have to be a people’s person in this industry and have one mindset which is the harder you work, the better it gets. Work from your heart, keep smiling and keep your feet humbly on the ground. Being born and brought up in a family of chefs and restaurateurs and of course always being surrounded by so much food could only mean one thing right! At school I was never very academic and more of a vocational skilled type of student. My A* grades were always in sports and food technology so I knew towards the end of school where life was leading me and where my true passion was. I was destined to follow in my grandfathers and father’s footsteps and have no regrets whatsoever. Set to open in 2018, London’s largest capacity football club ground will feature a retractable grass field for our home fixtures with an artificial surface underneath that will be multi-use and capable of hosting NFL matches, concerts and other high-profile events.

The Players' Table experience where guests can dine alongside legendary former Tottenham Hotspur playersAs I don’t have any other Indian Cookbooks, I thought id buy it and try a few of the recipes myself. For such a beautiful and prestigious location, restaurants occupying Somerset House have expectations to fulfill. Chef Dipna Anand's restaurant and bar in the South Wing thus provides interesting colour and flavours to the space currently occupied by coffee shops and dinner spots.

Dipna said: “I have a love affair with Indian cooking and through this exciting collaboration with Tottenham Hotspur, I’m looking forward to bringing the fantastic Indian dishes I grew up with to a new audience. Club finalises unprecedented collection of internationally acclaimed chefs as part of premium offering at the new stadium, with Bryn Williams and Dipna Anand the final additions. Dipna Anand is the second restaurant from the chef of the same name, and it is clear that she has taken this opportunity to incorporate her personality into an environment rooted in tradition.

Beyond Brilliant gives a good introduction to the history of brilliant so you can earn how it got started in Kenya and how it became the great restaurant it is today. There is a section on Dipna being a student and then taking the role of a teacher, she does many lectures or food demonstrations. After interviewing Dipna Anand, I learnt that she had published Beyond Brilliant. A great book that features over 40 recipes from the actual kitchens of The Brilliant Restaurant. On Four, located on level four of the new stadium, will provide an unparalleled line-up of esteemed chefs within one sporting venue, allowing guests to enjoy a wide variety of signature dishes originating from all over the globe at matchdays throughout the season. Another thing I really like about this book is the focus on healthy options as well. More and more people are looking to go for more healthy options, in my house we tend to replace certain things with others so that it is more slimming and less syns 🙂

Williams and Anand join the Roux family and Chris Galvin in bringing their acclaimed cuisine to On Four – premium suites and lounges located on Level four of the stadium. The H Club closely resembles Michelin star restaurants across the globe in everything from the design and atmosphere, to the food that will be served. I’m looking forward to being part of something that takes the food offering at sports and entertainment facilities to another level.” On Four also includes Super Suites that can be fully customised by an interior designer to reflect an individual’s or brand’s values, and Super Loges, that offer the intimacy of a private dining experience and the atmosphere of a restaurant and bar.

We arrived for brunch around 12:30, and the atmosphere was muted but pleasant, eventually getting livelier later. The waitstaff were kind and knowledgeable, and were more than willing to give suggestions for dishes or drinks. I have never really tried to make any Indian myself, I was always a bit scared to do a curry as I thought they would be very complicated with the wide variety of spices. The book features a nice mixture of recipes ranging from starters, mains, sides and desserts. I love the fact that it features desserts as I personally haven’t seen many recipes for Indian desserts so it would be nice to try and make some. I had some Indian Desserts when I went in 2014 and they are very nice! Which colleague, mentor or employer has had the biggest influence on your approach to the hospitality business?​