JW Marriott Bengaluru Prestige Golfshire Resort & Spa is thrilled to welcome the distinguished Kai Restaurant, a culinary marvel from Galway, Ireland for an exclusive two-day pop-up event on November 3rd and 4th. This curated event is a rare chance to indulge in the inventive and sustainable cuisine of acclaimed Chef Jess Murphy. Holder of two prestigious All-Ireland National Awards for Best Chef in Ireland, her illustrious journey includes a Bib Gourmand, a Michelin Green Star, and the esteemed title of Blas na hÉireann Irish Food Champion. Chef Murphy will craft a menu inspired by the vibrant community and dedicated farmers of Bengaluru and its surroundings, featuring the freshest and finest locally-sourced produce.
Kai is one of the most celebrated restaurants in Galway, established by the acclaimed husband-and-wife duo, Chef Jess and David Murphy. At Kai, the banner of sustainability unfurls proudly, guided by the motto, “what’s in season will be on your plate”, propelling numerous close-knit collaborations with hundreds of local farmers and producers, ensuring a constant stream of fresh, high-quality produce throughout the year. Through an unwavering dedication to using only the most pristine ingredients, the menu dances with the seasons, ever-changing in its offerings.
This Farm to Fork event is within the ambit of the hotel’s recently launched JW Garden Soiree, a series of curated events offering unique culinary journeys, highlighting their core values of sustainable & mindful living. Neeraj Rawoot, the Executive Chef of JW Marriott Bengaluru Prestige Golfshire conceptualises these Soirees with his eternal passion for creating refined experiences, which nourishes the soul. This two-day culinary collaboration between Chef Neeraj and Chef Jess will be a gastronomical escapade which will bring out the best of season’s bounty with a distinctive twist in the menus.
This partnership of culinary experts is a brain child of yet another celebrated foodie duo from India, Rupali & Chef Bakshish Dean of Dean With Us, well-known for their rich experience of food and culture, culinary genius and their passion to curate exceptional experiences.
Giving his heartfelt welcome to Chef Jess & David Murphy to Bengaluru, India, Mr. Ronan Fearon, General Manager, JW Marriott Bengaluru Prestige Golfshire Resort & Spa said “We’re delighted to welcome Chef Jess & David Murphy, the pioneers and proud recipient of the Michelin Green Star for their renowned Kai Restaurant, travelling from Ireland, a place very close to my heart. Here at JW Marriott Bengaluru Prestige Golfshire, we take pride in crafting mindful experiences that elevate the senses with care. This gastronomic offering will blend two unique cultures and shine a spotlight on the bountiful variety and flavours of our local produce, reinforcing our brand’s commitment to sustainable living. We look forward to experiencing Chef Jess’s culinary skills and the epicurean delights from the Emerald Isle.”
“We are thrilled to bring the unique flavours and ethos of Kai Restaurant to Bangalore,” said Chef Jess Murphy. “This collaboration is an exciting opportunity to share our love for sustainable, locally-sourced cuisine with a whole new audience.”
With Kai coming to JW Marriott Bengaluru Prestige Golfshire Resort & Spa, guests can enjoy a memorable dining experience, featuring a carefully crafted menu, designed to showcase the freshest seasonal ingredients that Bengaluru offers. Each dish captures the spirit of Galway, taking diners on a journey through Ireland’s rich culinary heritage. Some of the signature and plant-based dishes include – Enoki Mushroom Tempura with Smoked Chilli Hollandaise, the perfect amuse-bouche, encapsulating crisp enoki mushrooms coated in tempura batter infusing with smoky chilli-flavoured hollandaise sauce. This entree is inspired by Chef Jess’s fascination with the vibrant street food culture in India, where tempura-like snacks meet tangy chilli sauce. For the main course, Chef Jess’s culinary journey from Ireland to India led her to appreciate Mediterranean ingredients, resulting in creating Confit Heirloom Tomato with Grilled Vine Leaf Halloumi, harmoniously blends Irish and Indian influences in a Mediterranean-inspired dish. To satisfy the sweet tooth, Chef Jess’s further explores India’s diverse tea culture and Ireland’s love for fruity desserts introducing Cherry and Assam Tea Sorbet, infused with the fruity flavour of cherries and the aromatic notes of Assam tea.
Explore the chance to savour the unique and thoughtfully crafted cuisine of Kai Restaurant at an exclusive limited-time pop-up event on November 3rd and 4th. This event takes place at the stunning JW Marriott Bengaluru Prestige Golfshire Resort & Spa, nestled in the serene surroundings of Nandi Hills. Whether you’re in search of a romantic getaway, a family retreat, or a productive business gathering, this luxury hotel seamlessly combines elegance, comfort, and sustainability. Guests can bask in the natural beauty of the surroundings, relax at the spa, tee off on the championship golf course, and relish the harmonious flavours at the Kai’s Restaurant pop-up. Book your experience now and embark on an unforgettable and thoughtful culinary journey that reconnects one with nature
Venue: JW Marriott Bengaluru Prestige Golfshire Resort & Spa
Date: 3rd & 4th November
Menu: 5-Course menu paired with wines
Time: 7pm – 11pm
Price: INR 6500 + taxes per person
For more information and reservations, please contact: +91 87929 29221
MORE ABOUT KAI AND THE CURATORS
The term “Kai” holds its roots in the Māori language, signifying food, and its essence of “devour” seamlessly befits the essence of this establishment. Jess, a native of Wairoa, New Zealand, and Dave, originating from the idyllic county of Carlow in the sun-kissed southeast of Ireland, have evolved into an indomitable husband-and-wife duo. Their journey led them to the wild beauty of the West Coast of Ireland in 2005, where they promptly embraced the rugged terrain, transforming it into their cherished abode. In 2011, the doors of Kai Restaurant swung open in Galway’s West End, giving birth to a culinary haven.
At Kai Restaurant, the flag of sustainability flies high, guiding only freshest ingredients gracing the plate, translating into a tight-knit partnership with numerous local farmers and producers, guaranteeing a steady supply of fresh, top-tier produce year-round. With an unyielding commitment to employing only the finest ingredients, the menu waltzes in harmony with the seasons, its offerings in a perpetual dance of change. The muse for the menu and the culinary masterpieces crafted by Jess finds their deep-seated inspiration in the people and farmers of the West Coast. From the bogs to the coastline, from Clare to Connemara, the local community breathes life into the flavours that grace the plates at Kai.
JESS & DAVID MURPHY
Since the inception of Kai Restaurant, the dynamic partnership has proved to be an indomitable force in the culinary world. David stands adorned with two prestigious national Irish awards, a testament to his exceptional prowess in the realm of hospitality. In parallel, Jess has accumulated an array of honours, which encompass two prestigious All-Ireland National Awards for Best Chef in Ireland. Her remarkable path is also marked by a Bib Gourmand, a Michelin Green Star, and the distinguished recognition as the Blas na hÉireann Irish Food Champion. Yet, her talents extend beyond the kitchen; she has gracefully dipped her pen into food writing for the esteemed pages of the Irish Times and presently serves as the esteemed food correspondent for Indie Magazine and This is Galway.
THE CURATORS – DEAN WITH US
Award winning Journalist; Food & Travel Photographer; A Catalyst and an Events specialist.
Awarded as the ‘Best food writer in the country’ by the Indian culinary forum, WACS and the ministry of Tourism, Dean is a familiar name in Travel & Food writing. Her passion and work take her on various travels within India and across the world and her by-line is familiar to discerning readers of newspapers and magazines. Rupali recently won the Magicka Award for the ‘Top Food Influencer of The Year’.
Distinguished culinary maestro with an illustrious career spanning over a quarter-century. His artistic flair transcends the kitchen, encompassing food styling and photography, along with sculpting using clay, margarine, or salt dough. His intellectual pursuits delve into the intricate chemistry of cooking, advanced culinary techniques, and cutting-edge technology. Moreover, his voracious appetite for knowledge leads him to explore diverse ethnic cuisines and uncover forgotten ingredients and recipes, all of which feature prominently on his reading and writing agenda. Having embarked on numerous culinary odysseys, both nationally and internationally, Bakshish’s travels have been an exploration of the inseparable ties between food and culture.
ABOUT JW MARRIOTT BENGALURU PRESTIGE GOLFSHIRE RESORT & SPA
JW Marriott Bengaluru Prestige Golfshire Resort & Spa is a luxury destination resort overlooking the golf course and surrounded with stunning views of Nandi Hills, offering mindful experiences, designed to elevate your senses. Located 20 minutes away from the Bangalore International Airport, the resort features 301 luxurious rooms, suites and villas with private balconies to soak in the breath-taking views. Six exceptional dining venues with exquisite culinary offerings are perfect to satiate the gourmands. With majestic mountain views; serene lake as a backdrop, the sprawling lawns and gardens at the resort spreads over 66,000 sq. ft. along with a 22,000 sq. ft. large pillar-less convention centre, complete with 14 break-out meeting rooms, setting this as a perfect event venue for large or intimate gatherings. The wellness and recreation facilities at the resorts include a state-of-the-art fitness centre, yoga pavilion, steam, sauna, Family by JW activity area, Entertainment zone and an award-winning spa with a range of curated treatments for holistic well-being.