Mimosa, a pan-Asian buffet-style restaurant, was the first to open at Southwater and proved an immediate hit with the town’s diners.

The restaurant is run by brother and sister team Sunny Grewal and Kuldeep Gill, who have brought in Kuldeep’s husband, Bal Gill, an experienced chef, as the new head of kitchen operations.

And Mr Gill is already planning a range of exciting new dishes for 2015 inspired by Asian street food.

Mimosa was recently awarded the top five-star rating from Telford & Wrekin Council for food hygiene standards, and Mr Gill said a major priority for the restaurant was the quality and freshness of the ingredients.

He said: “When I came on board, we brought in new staff and I introduced a more standard brigade kitchen structure with overall supervision by myself.

“Our emphasis is very much on freshness, with top quality ingredients cooked by

our team of six highly trained chefs, each with their own specialities and expertise.”

Mr Gill spent the last 10 years as director of several gastro pubs in Oxfordshire but had been involved with Mimosa ‘behind the scenes’ since the family opened its first restaurant in Aldershot, Hampshire.

“Telford was only the second Mimosa to open when after a lot of research, Sunny fell in love with Southwater and the fantastic buzz around the place,” added Mr Gill.

“When I ran the gastro-pubs, I always added an Asian twist with specials and it just made sense when I became more involved with Mimosa to take on the kitchen and food side of things.

“Our focus now is on the future, with new and exciting dishes coming to the menu, inspired by Asian street food.

“We have already added chaat, a popular savoury snack served from roadside food stalls across India, to our weekend buffet and it has quickly become one of our most popular dishes.

“Modern Asian food is all about vibrant natural colour and fresh new flavours and that is the inspiration for new dishes coming to Mimosa in 2015.”

And as a father of two young boys himself, Mr Gill knows the importance of healthy, tasty and nutritious food.

“My boys are four and nine and they love cooking with me at home. They love learning about the different ingredients and are always keen to try new things – something we aim to get across in our restaurants with food the whole family can enjoy from toddlers to grandparents,” he added.