Harrison Catering Services partners with Brighton chefs to create spicy menu for National Curry Week

Chef Fitzroy Benjamin from Benjies Caribbean Kitchen kick started the week with a Caribbean Curry. On Tuesday, Brighton & Hove Argus Curry Chef of the Year 2010 Nimnual Anant Khanchit served up his award winning Thai curry dish. Students and staff will get to try head chef Simon Smith's Japanese chicken Katsu curry today (a recipe he picked up from a recent Japanese food workshop run by Harrison Company executive chef Mark Stower) and Ali's authentic Indian curry on Thursday. For the grand finale on Friday, Harrison Catering food service assistant Jang Lovell will be cooking up her own creation, Thai Fish Cakes with curried potato salad and Thai dressing. Emma Harrison, catering manager at City College Brighton & Hove, commented: "The mouth-watering menu is a great way to showcase the local cooking talent that Brighton has to offer. We wanted to create a new and exciting menu that gives our students and staff the opportunity to try a range of delicious dishes and cuisines – and there seemed no better time than National Curry Week!" Geoffrey Harrison, managing director of Harrison Catering Services, added: "We work hand in hand with each individual client to make sure that they are given the opportunity to personalise their menus and input their ideas and this helps to create interesting and appealing lunch menus. "It's great that so many talented local chefs have come on board with this initiative and we hope that staff and students alike enjoy tasting their creations."