Heathfield man wins culinary award

Shah Athar with his award at the ‘World’s Best Culinary Judges’

Local man wins culinary award

Heathfield resident Shah Athar is a scientist turned chef and was recently named amongst the ‘World’s Best Culinary Judges’ alongside competitors from 23 countries.

Originally working as a molecular biologist trying to find early detection of Mad Cow disease and prevent mass culls, he ditched the lab to experiment with food over 25 years ago.

The father-of-three, who grew up in Crowborough and now lives in Heathfield, went on to build an award-winning restaurant business and has since trained thousands of up-and-coming chefs – as well as cooking demos to school children. Which included many schools in Heathfield including: Cross in Hand Primary School, Parkside Community Primary School, and the former Broad Oak school.

He said: “I now come across the children whose parents I taught all those years ago and their parents still remember me.”

His family restaurant is the Rose of Bengal in Crowborough.

Switching careers from molecular biology to food

During the Mad Cow outbreak, Shah worked in a high security governmental veterinary lab, carrying out cutting edge trials to help prevent the spread of disease among animals. He also looked at ways to tackle Scrapie – a fatal brain disease in sheep and goats, worked with highly infectious material and learned to be precise and methodical in his work.

He said: “It could be scary and I saw the hardships farmers were going through because of the diseased animals. The work, which is ongoing, was interesting and relevant.”

He was on the path to undertake a PhD and become a university department lead. But he returned to help the family business, where he had helped out from the age of eight, and found his calling in hospitality.

He said: “I had a passion from a young age and enjoy the camaraderie in the industry. I’m continually learning and competitions are a great way to understand other techniques.”

Training future chefs

Shah is the chief operating officer for UK Curry Connect (UKCC), a campaign group which has been set up to raise awareness of skills shortages in the Asian catering industry.

He has organised events with UKCC to promote the next generation of chefs – with the team winning gold at the 2018 Culinary World Cup. He is also treasurer to the All Party Parliamentary Group (APPG) for ethnic minority business owners, which campaigns on a range of issues.

He said: “I have come across former students and employees who have gone on to open their own restaurant and say I inspired them, which is moving.

“I’ve seen trainee chefs grow in confidence, with some going on to host TV shows overseas. It’s a very fulfilling role.”

Organisers thanked him for inspiring the next generation and said in a statement: “Your discerning palate, deep knowledge of flavours and unwavering commitment to excellence have set the standard for culinary achievement around the globe.