AngloThai is the debut restaurant from John and Desiree Chantarasak. The pair have become renowned for their unique perspective. As the name suggests, AngloThai draws on Thai and British heritage, taking quality British produce and applying exciting Thai cooking principles and flavour profiles.
John's chef profile has been rising for a while now, particularly after appearing on Great British Menu. But the restaurant started in modest fashion - a series of pop-ups and supper clubs, and a growing murmur of appreciation as word spread across London about a couple cooking some revelatory, exciting, innovative Thai food.
The AngloThai menu is highly seasonal, showcasing the full-throttle Thai cooking known from John’s cookbook ‘Kin Thai’, and designed to be shared. Guests at AngloThai can expect a la carte and chef’s selection menus packed with bold flavours that pair beautifully with an Austrian-led cool climate wine list. Line-caught fish, Exmoor caviar and Carlingford oysters feature prominently, as do British-grown Thai ingredients like Thai basil, makrut citrus and various chillies.
The a la carte menu at AngloThai kicks off with Carlingford oysters topped with sea buckthorn and fermented chilli, winter radish cakes with vegetables treacle and tarragon, and cuttlefish buns with heritage seeds and black garlic. For a hit of luxury, the Brixham crab with Exmoor caviar and a coconut ash cracker is a sure win. Then it’s onto raw venison with scallop roe, chilli jam and radicchio, and other dishes including lion's mane mushrooms with sunflower seed satay, and Ryan Farm Hebridean hogget massaman curry with black fig.
Elsewhere, expect warming plates of line-caught pollock with sour orange curry, Blythburgh chops with pork fat and smoked chilli relish, and Wexford County ribeye with smoked butter and salted plum. Desserts are just as inventive, featuring the likes of delica pumpkin and fig leaf ice cream.