Barbeque Nation to partner with Pat Chapman
Pat Chapman’s effervescent 14 new marinades will get introduced across the country and mark the entry of a completely new genre of barbequed food.
Patrick Lawrence Chapman, who amongst other numerous titles, has been called 'The Ambassador of Indian Food' and the 'Curry Leader' by renowned food reviewers in Britain, has also been credited by Daily Mail for ‘Baltifying Britain’ for his bestseller cookbook – the first among 36 recipe books penned down by him with cumulative sales topping 1.5 million copies.
Pat was a regular guest chef on the QE2, the leading luxury liner, for many seasons, and the Hilton and the Taj.
During the festive month of October, Pat Chapman’s marinades promises to give a taste of grills to Indian customers as they are savored around the country.
Pat Chapman will be hosting a special cook out show on days that he is behind the counter and promises to whip up a storm with his inimitable style and preparations.
‘Pat Chapman Grills The World’ brings to Indian barbeque lovers a lifetime of work from the iconic Pat Chapman.
“Chef Pat Chapman is a legend in the UK and the great ambassador for Indian food. Barbeque Nation is delighted to partner him to turn the culinary experience the other way around: get him to share with Indians the famous marinades of the world with his own interpretation and many his own creation. As the festive season lights up, many will look for an experience that sets this Dusshera-Diwali apart and we are delighted to present our guests an unforgettable culinary experience,” said Uday Menon, CBO, Barbeque Nation.
Vikram Varma, Head – Marketing, Barbeque Nation said, “Customers today seek the thrill of deriving maximum pleasure for their taste-buds. Chef Pat Chapman is a great ambassador for what Barbeque Nation seeks to achieve for Indian food lovers: entertain, delight and enthrall our guests with gastronomical encounters of another kind. We believe that Barbeque Nation is not only an engaging experience, it is also a food adventure and we are pleased to yet again add to the richness of the experience of dining with us.”
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