Doing Sri Lanka proud in the UK

Chef Chanaka Fernando is one of the driving forces behind the rising popularity of Sri Lankan cuisine in the UK. Trained under acclaimed chefs like Gordon Ramsey, Chanaka has embarked on his culinary journey, now owning the restaurant 3 Flavours in Oxfordshire.

Chef Chanaka Fernando is one of the driving forces behind the rising popularity of Sri Lankan cuisine in the UK. Trained under acclaimed chefs like Gordon Ramsey, Chanaka has embarked on his culinary journey, now owning the restaurant 3 Flavours in Oxfordshire, along with chefs Vincenzo Restivo and Virglio Mendi. Their establishment offers a fusion of flavours from various cultures.

Starting his culinary career at a young age in his family’s catering business in Negombo, Sri Lanka, Chanaka was inspired by his mother’s culinary prowess. It was a no brainer that he too followed the family trade of catering and after leaving the local school he enrolled himself at the Sri Lanka Institute of Tourism and Hotel Management, after which in 2000 he proceeded to London where he obtained his professional qualifications from the Hackney College of Asian and Oriental Cooking.

He then worked his way up the chef ladder by working under esteemed chefs such as Gordon Ramsey, Marcus Wareing, Mark Hix, Allan Williams, Lee Streeton and Sujan Sarkar. The education and training he learnt while working under the aforementioned chefs are priceless. “It was a baptism with fire” he says working in the kitchens of these stars of the culinary world. Chanaka specalises in fusion cooking and is a dab hand at creating international cuisine especially European, oriental and Asian.

Despite his success as a chef, Chanaka once harboured dreams of becoming a professional cricketer and regrets not mastering English better during his schooling. His most memorable experience was serving as the Executive Chef at the Buddha Bar in London, overseeing a large staff and ensuring the delivery of fresh, authentic dishes.

Working in a hot kitchen with deadlines, and demanding diners requires a calm demeanor which Chef Chanaka has but on the odd occasion when the heat gets too much he says he likes to cool down with a nice cup of tea.

Chef Chanaka also works as a private chef and some of his notable clients are King Charles, David Hasselhof, and lots of UK based footballers. It seems that the sky’s the limit for Chef Chanaka as he even undertakes in-flight private jet catering orders. “When your clients are flying at 30,000 feet, they will want a personalised level of in-flight private jet catering that is always on time and meets any type of dietary requirement. We cater for every palate, dietary preference, intolerance and culinary style and use fresh organic locally sourced ingredients” he explains.

His signature dish, roast fillet of Halibut with truffle potato puree and seagreen foam with saffron lobster sauce, reflects his culinary expertise and creativity.

Chanaka takes pride in incorporating his Sri Lankan heritage into his menus, introducing dishes like Sri Lankan fish curry alongside more traditional offerings.

He welcomes the growing popularity of Sri Lankan cuisine in the UK but emphasises the importance of maintaining high standards in new restaurants.

Recognised for his contributions to gastronomy, Chef Chanaka serves as an Ambassador of Taste for Global Gastronomy, promoting sustainable cuisine and sharing his knowledge with aspiring chefs. For Chanaka, the greatest joy lies in delighting others with his food, evident in the satisfaction of diners enjoying his creations.

As I place my cutlery on my empty plate after a sumptuous meal I ask him what makes him happy.

Without batting an eyelid he looks at my plate which literally has been wiped clean and quips “making other people happy by enjoying my food.”