terroir fusion cuisine

Food at Engalin celebrates the intense pleasure to be had from the simple act of eating good food with good friends. The chateau’s signature cuisine – terroir fusion – takes the very best of local produce and traditions, and lifts and lightens it with the flavours, tastes and practices of other cultures. This intelligent, open-minded alchemy creates a feast for every one of your senses. It seduces with luscious, voluptuous textures; exotic, tantalising smells; bright, gem-like colours; and, above all, flavours that entice and delight.

Of necessity, locally-sourced food tells a different story with each passing season. It follows that terroir fusion is, literally and figuratively, not set in aspic.

Marwan Badran Chateau Engalin

Food artist, fouder and model of queer excellence, was born in Baghdad to a Lebanese/Palestinian father and an Indian/Portuguese mother. A passion for all things foodie took him to the finals of MasterChef and the opening of his restaurant EUPHORIUM in Islington. The restaurant was immediately shortlisted for the Time Out Restaurant of the Year Award.
His cooking is as racy as his DNA and, like him, embraces the best of all cultures. He is the alchemist turning the base metal of fresh, local ingredients into the feast of pure gold on your plate. Just don’t say ‘catering’.

Knowledge of wine and how to pair it with food is a particularly seductive artform. Expert sommelier and general manager, Nath has worked at several Michelin star restaurants in France and is now sharing his skill at Engalin where he is carefully curating wines sourced from local boutique winemakers. Born in Auch & matured in the Gers, the heart of Gascony, Nath studied philosophy at Toulouse university where he soon realised that his appetite for learning was leaning towards the philosophy of gastronomy. Always at the forefront of innovation, he is also focused on creating the best non-alcoholic drinks list in the region.