Staff from a popular Indian restaurant shared ideas with some of the country's biggest names in the food and hospitality industry at a culinary masterclass in London.

The team from Chillies Contemporary Bangladeshi and Indian Restaurant in Queen Street, Weymouth, joined around 150 restaurateurs and chefs at the Radisson Edwardian Hotel London’s Docklands to trade ideas and learn the secrets and tips of acclaimed chefs, restaurant managers and business experts.

Speakers included Michelin star chef Rupert Rowley of Fischer’s Baslow Hall, Derbyshire, who shared some of his experiences working with food celebrities such as Gordon Ramsay, John Burton Race and Raymond Blanc.

Guests enjoyed a three-course meal featuring and array of spicy dishes rustled up by London based awards winning Asian Caterers Mint Catering.

Chillies was the only restaurant from Dorset to receive a certificate for making a continuous effort of improving on service and serving quality foods to their customers.

Executive chef Herok Uddin, of Chillies, said: “It was a great opportunity to hear what the experts had to say and we certainly gained a lot of valuable information. We’re constantly looking for ways to raise standards and gain knowledge to make a better experience for customers so the workshop gave us added inspiration.

“We’re proud of our excellent record for quality food and professional service and are constantly updating our menu and pushing the boundaries of Indian cuisine. It’s fantastic to have our efforts and recognised by the curry industry and we’re extremely honoured to receive this accolades and recognition from Culinary Masters.”

Syed Ahmed, event organiser and editor of Curry Life magazine, said: “This was our seventh annual culinary Masterclass in London. It offers a unique chance for chefs and restaurateurs to share ideas and gain information from key players in the hospitality industry.

“The curry industry is one of the success stories of British cuisine. It’s always important to recognise the achievement of restaurants like Chillies in Weymouth, where the team works hard to raise the bar on food and service, thus contributing to that success.”

Curry Life magazine, which organised the event with the support of food industry partners Just Eat and Kingfisher Beer, is also behind the Taste of Britain Curry Festival, which takes top UK curry chefs destinations in Asia, Europe and the Middle East to showcase the best of British curry. In 2018 and 2019 the team will be jetting off to India and Singapore to introduce diners to the delights of British curry and world famous chicken tikka masala and other British High Street favourite dishes.

Event organiser and editor of Curry Life Magazine, Syed Belal Ahmed, said: “Chefs tend to get stuck in the kitchen so events like this is important so they can meet each other and share ideas.

“The curry industry is one of the success stories of British cuisine and it is important that we always strive to get better.”

Other speakers included restaurant manager Mo Gherras, a food and beverage expert and experienced restaurant manager, who managed high-end Michelin starred restaurants, such as Zaika of Kensington, and Ramsey’s Petrus. He spoke about the importance of front-of-house service, whilst food hygiene expert Seth Gulliver from Just Eat covered aspects of food safety. There were also butchery demo by Bristol based Jack Walter Rose sons. Hospitality Industry trainer Gillian Moore, celebrity chefs Dominic Chapman and Mark Poynton gave presentation on quality ingredients and importance of consistency in food business.