The Radisson Blu Hotel, Doha is one of Doha’s longest established hotels and is well known for the variety and value it offers to its customers. But there is one outlet that stands out, whether you’re a sports fan or a fan of good food and traditional home cooking, and that is Shehrazad.

At Shehrazad, you’ll enjoy a traditional British-style roast, with your choice of beef or turkey served with Yorkshire pudding (of course!), selection of vegetables, potato wedges and gravy (of course!) and salad plus a dessert for a very reasonable price of QAR99, or, even better value, only QAR180 inclusive of three special beverages.

Most people don’t have time to make elaborate meals during the busy week and therefore make them on the weekends. The ritual began maybe as far back as the 15th century, during the reign of Henry VII, when consumption of meat was a common habit in the palace, especially among the royal guards, whose nickname was precisely “Beefeaters” for this reason.

The weekend is also great for catching the latest Premier League games in this unpredictable season. In fact, Shehrahzad has so many screens that we could watch football on three super-large screens plus also keep in touch with the tennis and basketball all at the same time.

Shehrazad – in spite of the exotic name – makes a convincing job of taking you back to those fond family memories, especially if you are from ‘up North’. Our meat was cooked to perfection and with everything included you get a really balanced meal. But don’t forget the Yorkshire puddings and that crevice in the middle – perfect for pouring in a little bit of the delicious gravy.

Make a date for next weekend!

On Saturday or Sunday, from 3 pm to 9 pm, you can feast on the great traditional favourite – perfectly roasted beef or turkey served with crispy roast potatoes, vegetables and Yorkshire pudding and gravy, plus salad and dessert (of course!) Reserve your spot now, call Radisson at 4428 1555 or visit their website.

To see more offers from The Radisson Blu Hotel, Doha click here.

Author: Sarah Palmer

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