With the recommendation "so have a jolly good time and Bon Appetit", you might ask how an evening could NOT be both an exciting and satisfying one. Throw in the fixings of traditional English cooking where items are all prepared from scratch using the freshest ingredients, add the flavourings of the well-known and charismatic chef on BBC programs, Keith Floyd, and then serve it up in a unique indoor/outdoor yet enclosed area at the Burasari Resort. What you have is the smart yet casual Floyd’s Brasserie.

Set in the middle of the hotel and tucked away from the bustle of Patong, the restaurant imbues a multifaceted nature with a warm ambience. Good hearty food is prepared in the open kitchen. Asian style wooden chairs and tables line the pool while more formal white tablecloth seating is available. After the meal, pull up a lush comfortable chair or a bar stool in the Balinese sala which ‘sits’ in the swimming pool and relax to the sounds of live music.

A spectacular evening holds a dinner to remember. Head Chef Danny Ryan and his gastronauts fulfilled this notion serving up an array of specialities that began with a starter course. Danny’s Phuket Lobster and Fish Soup with croutons, garlic mayonnaise and fresh chilli paste and the Aromatic Crispy Duck Leg on Herb Salad with a raspberry and coriander dressing yielded savoury delights to the taste.

The sampling of main courses included the Tournedos Rossini, the Fresh Phuket Lobster Thermidor, the North Sea Salmon – three of Floyd’s favourites – and the Trio of Seafood, served with an exceptional selection of spices and sauces, similiarly held an eye-opening and palate pleasing appeal. Foie gras and a Madeira sauce enhanced the perfectly cooked fillet of beef. A fragrant grilled sauce of wine, cream and cheese glazed the lobster while the trio of white snapper, grouper and prawns were adorned in a saffron and lemon butter sauce. The salmon, stuffed with ginger and raisins, was baked in filo pastry.

The restaurant’s vast selection of wines is selected by Food and Beverage Director and sommelier, Thapanat Lohavej, who suggests the ideal accompaniments to each course.

With its unbeatable English traditional cooking as well as French and Thai dishes and enticing ambience, Floyd’s is a place to visit often for an extraordinary and memorable occasion.