Led by executive head chef Awanish Roy, whose CV includes stints at The Cinnamon Club and Roti Chai in London, the restaurant will focus on ‘showcasing Indian haute cuisine’.
Signature dishes set to feature on the menu include Goan wild boar vindaloo; prawn malai, Keralan codf moily, and Indo-Chinese curry leaf calamari.
The restaurant will also serve an express menu of Anglo-Asian set meals at lunchtimes; and an Indian four-course roast on Sundays.
Founded by restaurateur Ralph Sousa, Saffron Summer opened its first site in Chessington in 2016.
“Many Chessington customers travelling from Reigate have been imploring us to open in the town, even alerting us to possible sites,” says Sousa
“I came and researched the area, loved the vibe and am convinced the locals will appreciate our unique modern take on classic regional dishes from the subcontinent.”
Sousa adds that he also hopes to open a third restaurant under the brand early next year, having previously ‘been thwarted in his expansion plans by uncertainty surrounding post-Brexit immigration rules’.
He has expressed ‘guarded approval’ of the points-based immigration system set to be introduced by the Government once the UK leaves the EU at the end of the year, but – like many others within the industry – remains concerned about the potential shortage of kitchen porters and front of house staff.