Celebrating National Curry Week

According to research, curry is the UK’s most popular takeaway and with the versatility of the dish, it is not surprising that there is a curry for everyone!

In celebration of National Curry Week; we asked our Executive Head Chefs from across our four hotels to share their favourite curry with us. We even have a very special curry recipe to share with you from The Grand Hotel’s Executive Head Chef, Hrvoje Loncarevic.

Mike Lloyd: Executive Head Chef; Tylney Hall Hotel

I am not a massive fan of particularly hot curries as I prefer a nice balance of spices. I love a Chicken Tikka Masala and we currently have this on the menu at Tylney Hall Hotel & Gardens. We rub our chicken breast in tikka spices for a day before sous vide cooking for 2 hours. This is then charred directly over hot coals to mimic a tandoor and is served with tikka sauce, jasmine rice, minted yoghurt, and garlic coriander naan. 

Andrew Wilson: Executive Head Chef; Ashdown Park Hotel

I am not a big fan of spice, so my go-to will be a Chicken Korma with a side of Coconut Rice and Garlic Nan.

Christopher Mouyiassi; Executive Head Chef; Luton Hoo Hotel

Thai Green Curry with Jasmine Rice. The recipe can be adapted to various meats and includes vegetarian and vegan variation – such a versatile dish and tasty too.

Hrvoje Loncarevic: Executive Head Chef; The Grand Hotel

My favourite has to be a Lamb Bhuna, it has great spices and is not too wet – perfect for eating using just a chapatti and your hands!

Hrvoje has also shared the recipe for his favourite curry, a Lamb Bhuna so that you can make it at home. We always look forward to seeing your own creations so please share photos and recipes of your own favourite curry with #nationalcurryweek




  • 100ml Oil
  • 1 tbs salt
  • 5 Cloves of garlic peeled
  • 25g/1oz fresh root ginger  sliced
  • 2 small onions roughly chopped
  • 1 large green pepper seeds removed, roughly chopped
  • 2 large red chillies roughly chopped
  • ½ tsp ground cinnamon
  • ½ tsp ground turmeric
  • 2 tsp curry powder800g/1lb 12oz boneless diced lamb leg
    15g/½oz fresh coriander chopped


1. To make the curry paste, put the oil, salt, garlic cloves, ginger, onions, pepper, chillies, cinnamon, turmeric, curry powder and 50ml in a food processor. Blend to a smooth paste and set aside.

2. To make the curry, add the curry paste to a large saucepan over medium heat and cook for 10 minutes. Add the lamb and cook for another 10 minutes. Add 300ml/7fl oz water and simmer gently for 50 minutes with the lid on.

3. When the lamb is soft and cooked, remove from the heat and add the coriander.