Meet the chef: Suraj Lokhande, executive head chef at The Castle Hotel Windsor in Berkshire

Suraj Lokhande is the executive head chef at The Castle Hotel Windsor in Berkshire where he oversees the luxury boutique hotel’s entire kitchen, conference and banqueting operations. Within his role he also curates the wide-ranging, modern menu
at the hotel’s fine dining restaurant, Leaf.

With more than 17 years of experience in luxury kitchens, Suraj specialises in modern European and Asian cuisine having worked at a number of prestigious establishments, including Hilton, Marriott and Savora Hotels. He holds a coveted bachelor’s degree in hotel management and catering tech from Savitribai Phule Pune University in India.

We sat down with Suraj to find out a little more about his culinary background, his signature dish and what his future plans entail.

Can you tell us a little bit about yourself, including your where you are today, professionally, and what got you here?

I am a dedicated chef with a two-decade-long culinary journey. I started my journey back home in India. After completing my bachelor’s in hotel management and catering technology, I worked for Taj Place Hotel Mumbai before then moving to the UK.

I spent my early days in the UK in London and worked for brands such as Marriott, Hilton and Frimdale before starting with the then MGallery Castle Hotel. I worked with the team through the transition from MGallery to Sutton Hotel Collection and was involved in creating the Leaf restaurant at The Castle Hotel.

What or who inspired you to become a chef?

When I was younger, I never thought I would be a chef as I came from a farmers’ family where we grew fresh vegetables and fruits. I was always fond of cooking and used to love watching my mum prepare yummy food for us. It was this love of watching my mum that was my first inspiration.

leaf restaurant interior — Leaf offers a delightful culinary experience combining classic British and modern European flavours

Who has been your biggest influence to get you to where you are today?

My exposure to the luxurious culinary world during my industrial training at Taj Hotels ignited my passion for cooking. Additionally, continuous inspiration from cooking books, television shows, and the mentorship of accomplished chefs have been instrumental in my professional development.

What’s your signature dish?

One of my signature creations is the Tandoori-style lamb rack accompanied by minted green puree, pomegranate, pickled radish, mango chutney, and seasonal greens, finished with a refreshing mint sauce.

What are the most important considerations when crafting your menu?

Crafting a menu that revolves around utilising seasonal, high-quality ingredients that pack both flavour and nutritional value is essential to me. Sustainability and locality are prioritised to ensure the freshest and most vibrant dining experience. Catering to various dietary needs and preferences while maintaining visual appeal is also paramount.

Do your personal preferences influence the menu at all?

At Leaf, our culinary concept revolves around dishes that indulge both the mind and body. Our menu offers a diverse range of options, accommodating various dietary requirements, including gluten-free, dairy-free, vegan, and vegetarian choices.

How would you describe your cooking style?

I advocate for minimal processing to preserve the natural essence and nutritional value of ingredients. Emphasising basic cooking techniques, our dishes boast freshness, flavour, and generosity. Drawing inspiration from global cuisines with a touch of British influence, we ensure a delightful culinary experience for our guests.

Do you have a favourite time of year or set of ingredients that you look forward to working with?

Summer is my favourite season where you get great local produce and vegetable and fruits in their best taste. These include beetroot, asparagus, heritage tomatoes, radishes, mangoes, and passionfruit, they are all seasonal treasures that not only enhance flavours but add a colourful allure to our dishes.

What is your favourite ingredient to create with?

Beetroot stands out as one of my favourite ingredients due to its versatility and vibrant colour profile. Whether pureed, pickled, or slow-cooked, it adds depth and visual appeal to dishes.

What would you be doing if you weren’t a chef?

I wanted to be a doctor or botanist however life took lots of turns and I became a food doctor. In my own time, I still have a passion for gardening to get close to nature.

The Castle Hotel Windsor exterior — The Castle Hotel Windsor is a four-star hotel based in the heart of Windsor town centre, located opposite the Windsor Castle and Windsor Guildhall

What is your favourite dish to cook at home?

At home, I find comfort in preparing traditional lentil (Tadka Dhal) accompanied by cumin-flavoured rice and spice-infused scrambled cottage cheese.

When are you happiest?

I try to be happy all the time, but I’m happiest when my guests are happy and commenting on a great dining experience.

What is your favourite piece of kitchen equipment?

Thermomix, due to its versatility and precision when cooking.

When you’re not in the kitchen where can you be found?

In my home garden, it’s a way for me to release my stress.

What’s your favourite takeaway or comfort food?

Honestly, I don’t like takeaway food, I like homecooked fresh food that’s something I have always preferred. When you get takeaway, the texture and appearance are spoiled, and you won’t get original flavours from it.

Where is your favourite place to dine?

There are too many favourites to pick one.

What do you think is the most over-hyped food trend?

Plant-based food is an overhyped trend. I don’t like over-processed plant-based food sales under plant-based chicken or beef (full of processed protein).

I advocate for incorporating fresh, natural ingredients like vegetables, beans, sprouts, and tofu for wholesome plant-based dishes.

What differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour?

Local produce offers unparalleled freshness, seasonal variety, and distinctive flavours that enhance the quality of our dishes. However, while sourcing locally is ideal, the availability of certain ingredients year-round may necessitate occasional reliance on imported produce to maintain menu consistency.

leaf terrace windsor — The heated terrace at Leaf offers a beautifully romantic atmosphere

How do you go about menu planning? What’s the process from picking the ingredients to getting them fresh into the kitchen and into dishes?

We change our menus seasonally which helps us to create new dishes every time and we use seasonal ingredients at their best, same goes for meat, fish etc ..

How would you describe the food you create at Leaf to someone who’s never experienced your kind of food?

Our dishes nourish the body, mind and soul. Colourful presentation, healthy and seasonal produce that tastes great and is good for you.

What’s your favourite flavour combination?

Sweet and acidity (natural from fruits or berries) that works very well to balance the dish. For instance, superfood salad is a mix of vegetable and citric fruits that balanced well even in terms of nutrient value.

What is the USP of your restaurant?

Leaf prides itself on offering dishes that cater to diverse palates while prioritising holistic well-being. With a focus on nourishing both the body and mind, our culinary creations promise a delightful and enriching dining experience.

What do your future plans entail?

I always keep reading and researching food combinations and new recipes, trying to keep up with consumer trends and what the competition is doing well to ensure we try and do it better.