Instagram Story Save

Jungle Curry (Gaeng Ba).

During our travels through Eastern Thailand with Khun Pomme, we explored local markets, tasted regional dishes and learnt more about the distinctive jungle curries found throughout the region.⁠

Known for their intense, aromatic heat and layered use of roots, herbs and indigenous ingredients, jungle curries derive much of their depth from galangal, wild ginger and young cardamom shoots, ingredients that lend a distinctly medicinal, resinous quality to the curry. These flavours and techniques continue to inform the broths and sauces we are developing back in the AngloThai kitchen.

#anglothai

@lannafilms

Jungle Curry (Gaeng Ba).

During our travels through Eastern Thailand with Khun Pomme, we explored local markets, tasted regional dishes and learnt more about the distinctive jungle curries found throughout the region.⁠

Known for their intense, aromatic heat and layered use of roots, herbs and indigenous ingredients, jungle curries derive much of their depth from galangal, wild ginger and young cardamom shoots, ingredients that lend a distinctly medicinal, resinous quality to the curry. These flavours and techniques continue to inform the broths and sauces we are developing back in the AngloThai kitchen.

#anglothai

@lannafilms

Jungle Curry (Gaeng Ba).

During our travels through Eastern Thailand with Khun Pomme, we explored local markets, tasted regional dishes and learnt more about the distinctive jungle curries found throughout the region.⁠

Known for their intense, aromatic heat and layered use of roots, herbs and indigenous ingredients, jungle curries derive much of their depth from galangal, wild ginger and young cardamom shoots, ingredients that lend a distinctly medicinal, resinous quality to the curry. These flavours and techniques continue to inform the broths and sauces we are developing back in the AngloThai kitchen.

#anglothai

@lannafilms

Jungle Curry (Gaeng Ba).

During our travels through Eastern Thailand with Khun Pomme, we explored local markets, tasted regional dishes and learnt more about the distinctive jungle curries found throughout the region.⁠

Known for their intense, aromatic heat and layered use of roots, herbs and indigenous ingredients, jungle curries derive much of their depth from galangal, wild ginger and young cardamom shoots, ingredients that lend a distinctly medicinal, resinous quality to the curry. These flavours and techniques continue to inform the broths and sauces we are developing back in the AngloThai kitchen.

#anglothai

@lannafilms

Jungle Curry (Gaeng Ba).

During our travels through Eastern Thailand with Khun Pomme, we explored local markets, tasted regional dishes and learnt more about the distinctive jungle curries found throughout the region.⁠

Known for their intense, aromatic heat and layered use of roots, herbs and indigenous ingredients, jungle curries derive much of their depth from galangal, wild ginger and young cardamom shoots, ingredients that lend a distinctly medicinal, resinous quality to the curry. These flavours and techniques continue to inform the broths and sauces we are developing back in the AngloThai kitchen.

#anglothai

@lannafilms

Jungle Curry (Gaeng Ba).

During our travels through Eastern Thailand with Khun Pomme, we explored local markets, tasted regional dishes and learnt more about the distinctive jungle curries found throughout the region.⁠

Known for their intense, aromatic heat and layered use of roots, herbs and indigenous ingredients, jungle curries derive much of their depth from galangal, wild ginger and young cardamom shoots, ingredients that lend a distinctly medicinal, resinous quality to the curry. These flavours and techniques continue to inform the broths and sauces we are developing back in the AngloThai kitchen.

#anglothai

@lannafilms

Jungle Curry (Gaeng Ba).

During our travels through Eastern Thailand with Khun Pomme, we explored local markets, tasted regional dishes and learnt more about the distinctive jungle curries found throughout the region.⁠

Known for their intense, aromatic heat and layered use of roots, herbs and indigenous ingredients, jungle curries derive much of their depth from galangal, wild ginger and young cardamom shoots, ingredients that lend a distinctly medicinal, resinous quality to the curry. These flavours and techniques continue to inform the broths and sauces we are developing back in the AngloThai kitchen.

#anglothai

@lannafilms

Jungle Curry (Gaeng Ba).

During our travels through Eastern Thailand with Khun Pomme, we explored local markets, tasted regional dishes and learnt more about the distinctive jungle curries found throughout the region.⁠

Known for their intense, aromatic heat and layered use of roots, herbs and indigenous ingredients, jungle curries derive much of their depth from galangal, wild ginger and young cardamom shoots, ingredients that lend a distinctly medicinal, resinous quality to the curry. These flavours and techniques continue to inform the broths and sauces we are developing back in the AngloThai kitchen.

#anglothai

@lannafilms

Continuing our exploration into the wonderful world of @anglothai with @englishhippy

…ahead of our collaboration this Saturday with @kirk_haworth in our Food Studio 🌶️🍜✨

Tickets are sold out for this event, but stay tuned as we learn, discover, and share more in the run up to this first-time unique collaboration that will see the meeting of two very personal food styles.. 💚

Plates x @anglothai 🔥

A special event of maximalist flavour, celebrating two unique styles of cookery coming together for one night only:

Saturday 23rd of May 2026

Tickets go on sale tomorrow evening at 20:00 BST, via Plates-london.com

📍Location: Plates Studio, Shoreditch, London.
🍷 Tickets for the full discovery menu and drinks pairing is priced at £200 pp.
🌶️ The menu will be fully plant-based throughout.
〰️ Limited availability. We unfortunately cannot cater to dietary requirements / allergies on this occasion.

Potato Bread, Penang Curry & Cobnuts

This season, our signature bread and curry course takes inspiration from Penang curry - a rich, gently spiced red curry from its namesake state in Malaysia.

Our bread is made by folding five-day lacto-fermented potatoes through sourdough, then grilling over charcoal and brushing with curry leaf coconut oil.

For the curry, sunflower seeds replace traditional peanuts for richness, while fresh makrut lime juice lifts the seasoning - a technique we observed on a recent trip to Thailand.

It’s served with a crisp pressed potato cake, topped with shredded red cabbage, makrut lime and fresh cobnuts.

#anglothai

Potato Bread, Penang Curry & Cobnuts

This season, our signature bread and curry course takes inspiration from Penang curry - a rich, gently spiced red curry from its namesake state in Malaysia.

Our bread is made by folding five-day lacto-fermented potatoes through sourdough, then grilling over charcoal and brushing with curry leaf coconut oil.

For the curry, sunflower seeds replace traditional peanuts for richness, while fresh makrut lime juice lifts the seasoning - a technique we observed on a recent trip to Thailand.

It’s served with a crisp pressed potato cake, topped with shredded red cabbage, makrut lime and fresh cobnuts.

#anglothai

Mee Krob Noodles, Câr-y-Môr Mussel & Makrut Lime.

Inspired by mee krob, a traditional Thai snack of crisp fried noodles coated in a sweet, tart and savoury sauce.

Our version starts with heritage grain noodles, fried into crisp nests and topped with a makrut lime emulsion.

Câr-y-Môr mussels are steamed, then tossed with daikon and kumquat, and dressed in a mee krob-style sauce of fermented soybean, tamarind and fruit vinegar.

Finished with deep fried makrut lime leaf and crispy red chilli for texture and heat - a nod to the classic garnish.

#anglothai

Mee Krob Noodles, Câr-y-Môr Mussel & Makrut Lime.

Inspired by mee krob, a traditional Thai snack of crisp fried noodles coated in a sweet, tart and savoury sauce.

Our version starts with heritage grain noodles, fried into crisp nests and topped with a makrut lime emulsion.

Câr-y-Môr mussels are steamed, then tossed with daikon and kumquat, and dressed in a mee krob-style sauce of fermented soybean, tamarind and fruit vinegar.

Finished with deep fried makrut lime leaf and crispy red chilli for texture and heat - a nod to the classic garnish.

#anglothai

Eastern Thailand

Earlier this year, John and Xander travelled through Eastern Thailand for the first time, guided by Khun Pomme, a Thai chef whose mother lives in Trat, near the Cambodian border in durian country.

The real highlight was being invited to Pomme’s family home to cook alongside her mother and local aunties. Arriving with ingredients from the morning market, they cooked together without recipes or measurements, relying on instinct, experience and shared knowledge.

Through these dishes, ingredients, and techniques, John and Xander were given a window into local cuisine; one they now honour and reflect in the menu at AngloThai.

Our sincerest thanks to Pomme for welcoming us into her family home and guiding us through Eastern Thailand on this unforgettable journey.

#anglothai

@lannafilms

Eastern Thailand

Earlier this year, John and Xander travelled through Eastern Thailand for the first time, guided by Khun Pomme, a Thai chef whose mother lives in Trat, near the Cambodian border in durian country.

The real highlight was being invited to Pomme’s family home to cook alongside her mother and local aunties. Arriving with ingredients from the morning market, they cooked together without recipes or measurements, relying on instinct, experience and shared knowledge.

Through these dishes, ingredients, and techniques, John and Xander were given a window into local cuisine; one they now honour and reflect in the menu at AngloThai.

Our sincerest thanks to Pomme for welcoming us into her family home and guiding us through Eastern Thailand on this unforgettable journey.

#anglothai

@lannafilms

Eastern Thailand

Earlier this year, John and Xander travelled through Eastern Thailand for the first time, guided by Khun Pomme, a Thai chef whose mother lives in Trat, near the Cambodian border in durian country.

The real highlight was being invited to Pomme’s family home to cook alongside her mother and local aunties. Arriving with ingredients from the morning market, they cooked together without recipes or measurements, relying on instinct, experience and shared knowledge.

Through these dishes, ingredients, and techniques, John and Xander were given a window into local cuisine; one they now honour and reflect in the menu at AngloThai.

Our sincerest thanks to Pomme for welcoming us into her family home and guiding us through Eastern Thailand on this unforgettable journey.

#anglothai

@lannafilms

Eastern Thailand

Earlier this year, John and Xander travelled through Eastern Thailand for the first time, guided by Khun Pomme, a Thai chef whose mother lives in Trat, near the Cambodian border in durian country.

The real highlight was being invited to Pomme’s family home to cook alongside her mother and local aunties. Arriving with ingredients from the morning market, they cooked together without recipes or measurements, relying on instinct, experience and shared knowledge.

Through these dishes, ingredients, and techniques, John and Xander were given a window into local cuisine; one they now honour and reflect in the menu at AngloThai.

Our sincerest thanks to Pomme for welcoming us into her family home and guiding us through Eastern Thailand on this unforgettable journey.

#anglothai

@lannafilms

Eastern Thailand

Earlier this year, John and Xander travelled through Eastern Thailand for the first time, guided by Khun Pomme, a Thai chef whose mother lives in Trat, near the Cambodian border in durian country.

The real highlight was being invited to Pomme’s family home to cook alongside her mother and local aunties. Arriving with ingredients from the morning market, they cooked together without recipes or measurements, relying on instinct, experience and shared knowledge.

Through these dishes, ingredients, and techniques, John and Xander were given a window into local cuisine; one they now honour and reflect in the menu at AngloThai.

Our sincerest thanks to Pomme for welcoming us into her family home and guiding us through Eastern Thailand on this unforgettable journey.

#anglothai

@lannafilms

Eastern Thailand

Earlier this year, John and Xander travelled through Eastern Thailand for the first time, guided by Khun Pomme, a Thai chef whose mother lives in Trat, near the Cambodian border in durian country.

The real highlight was being invited to Pomme’s family home to cook alongside her mother and local aunties. Arriving with ingredients from the morning market, they cooked together without recipes or measurements, relying on instinct, experience and shared knowledge.

Through these dishes, ingredients, and techniques, John and Xander were given a window into local cuisine; one they now honour and reflect in the menu at AngloThai.

Our sincerest thanks to Pomme for welcoming us into her family home and guiding us through Eastern Thailand on this unforgettable journey.

#anglothai

@lannafilms

Eastern Thailand

Earlier this year, John and Xander travelled through Eastern Thailand for the first time, guided by Khun Pomme, a Thai chef whose mother lives in Trat, near the Cambodian border in durian country.

The real highlight was being invited to Pomme’s family home to cook alongside her mother and local aunties. Arriving with ingredients from the morning market, they cooked together without recipes or measurements, relying on instinct, experience and shared knowledge.

Through these dishes, ingredients, and techniques, John and Xander were given a window into local cuisine; one they now honour and reflect in the menu at AngloThai.

Our sincerest thanks to Pomme for welcoming us into her family home and guiding us through Eastern Thailand on this unforgettable journey.

#anglothai

@lannafilms

Eastern Thailand

Earlier this year, John and Xander travelled through Eastern Thailand for the first time, guided by Khun Pomme, a Thai chef whose mother lives in Trat, near the Cambodian border in durian country.

The real highlight was being invited to Pomme’s family home to cook alongside her mother and local aunties. Arriving with ingredients from the morning market, they cooked together without recipes or measurements, relying on instinct, experience and shared knowledge.

Through these dishes, ingredients, and techniques, John and Xander were given a window into local cuisine; one they now honour and reflect in the menu at AngloThai.

Our sincerest thanks to Pomme for welcoming us into her family home and guiding us through Eastern Thailand on this unforgettable journey.

#anglothai

@lannafilms

AngloThai x Dusit Thani Bangkok.⁠

John, Josh and Betty spent three days last month cooking at Dusit Thani, collaborating with the team on a special menu.⁠

Dishes included miang kham tartlets with smoked white radish and rhubarb; grilled Hokkaido scallop; Wagyu striploin with peppercorn curry, morning glory and black truffle; and a dessert of Thai tea, condensed milk and buckwheat.⁠

A huge thank you to the team for their generous hospitality and to everyone who joined us for the events.

#anglothai

AngloThai x Dusit Thani Bangkok.⁠

John, Josh and Betty spent three days last month cooking at Dusit Thani, collaborating with the team on a special menu.⁠

Dishes included miang kham tartlets with smoked white radish and rhubarb; grilled Hokkaido scallop; Wagyu striploin with peppercorn curry, morning glory and black truffle; and a dessert of Thai tea, condensed milk and buckwheat.⁠

A huge thank you to the team for their generous hospitality and to everyone who joined us for the events.

#anglothai

AngloThai x Dusit Thani Bangkok.⁠

John, Josh and Betty spent three days last month cooking at Dusit Thani, collaborating with the team on a special menu.⁠

Dishes included miang kham tartlets with smoked white radish and rhubarb; grilled Hokkaido scallop; Wagyu striploin with peppercorn curry, morning glory and black truffle; and a dessert of Thai tea, condensed milk and buckwheat.⁠

A huge thank you to the team for their generous hospitality and to everyone who joined us for the events.

#anglothai

AngloThai x Dusit Thani Bangkok.⁠

John, Josh and Betty spent three days last month cooking at Dusit Thani, collaborating with the team on a special menu.⁠

Dishes included miang kham tartlets with smoked white radish and rhubarb; grilled Hokkaido scallop; Wagyu striploin with peppercorn curry, morning glory and black truffle; and a dessert of Thai tea, condensed milk and buckwheat.⁠

A huge thank you to the team for their generous hospitality and to everyone who joined us for the events.

#anglothai

AngloThai x Dusit Thani Bangkok.⁠

John, Josh and Betty spent three days last month cooking at Dusit Thani, collaborating with the team on a special menu.⁠

Dishes included miang kham tartlets with smoked white radish and rhubarb; grilled Hokkaido scallop; Wagyu striploin with peppercorn curry, morning glory and black truffle; and a dessert of Thai tea, condensed milk and buckwheat.⁠

A huge thank you to the team for their generous hospitality and to everyone who joined us for the events.

#anglothai

AngloThai x Dusit Thani Bangkok.⁠

John, Josh and Betty spent three days last month cooking at Dusit Thani, collaborating with the team on a special menu.⁠

Dishes included miang kham tartlets with smoked white radish and rhubarb; grilled Hokkaido scallop; Wagyu striploin with peppercorn curry, morning glory and black truffle; and a dessert of Thai tea, condensed milk and buckwheat.⁠

A huge thank you to the team for their generous hospitality and to everyone who joined us for the events.

#anglothai

AngloThai x Dusit Thani Bangkok.⁠

John, Josh and Betty spent three days last month cooking at Dusit Thani, collaborating with the team on a special menu.⁠

Dishes included miang kham tartlets with smoked white radish and rhubarb; grilled Hokkaido scallop; Wagyu striploin with peppercorn curry, morning glory and black truffle; and a dessert of Thai tea, condensed milk and buckwheat.⁠

A huge thank you to the team for their generous hospitality and to everyone who joined us for the events.

#anglothai

AngloThai x Dusit Thani Bangkok.⁠

John, Josh and Betty spent three days last month cooking at Dusit Thani, collaborating with the team on a special menu.⁠

Dishes included miang kham tartlets with smoked white radish and rhubarb; grilled Hokkaido scallop; Wagyu striploin with peppercorn curry, morning glory and black truffle; and a dessert of Thai tea, condensed milk and buckwheat.⁠

A huge thank you to the team for their generous hospitality and to everyone who joined us for the events.

#anglothai

AngloThai x Dusit Thani Bangkok.⁠

John, Josh and Betty spent three days last month cooking at Dusit Thani, collaborating with the team on a special menu.⁠

Dishes included miang kham tartlets with smoked white radish and rhubarb; grilled Hokkaido scallop; Wagyu striploin with peppercorn curry, morning glory and black truffle; and a dessert of Thai tea, condensed milk and buckwheat.⁠

A huge thank you to the team for their generous hospitality and to everyone who joined us for the events.

#anglothai

“I feel like I have a personal relationship with every bottle on the list at AngloThai. Every wine is there for a reason.

I work closely with Desiree to find producers who share that same care and intention - people who feel deeply connected to what they make. Our work mirrors the kitchen. Wine and food in dialogue, each bringing something out in the other.

At first, I didn’t set out to become a sommelier - I kind of fell into it. I started in Toronto through bartending, and being constantly surrounded by wine sparked something. That curiosity grew into a real passion, shaped by those around me who pushed me to explore different grapes, producers and ways of working.”

@n1colerichie

#anglothai

“I feel like I have a personal relationship with every bottle on the list at AngloThai. Every wine is there for a reason.

I work closely with Desiree to find producers who share that same care and intention - people who feel deeply connected to what they make. Our work mirrors the kitchen. Wine and food in dialogue, each bringing something out in the other.

At first, I didn’t set out to become a sommelier - I kind of fell into it. I started in Toronto through bartending, and being constantly surrounded by wine sparked something. That curiosity grew into a real passion, shaped by those around me who pushed me to explore different grapes, producers and ways of working.”

@n1colerichie

#anglothai

“I feel like I have a personal relationship with every bottle on the list at AngloThai. Every wine is there for a reason.

I work closely with Desiree to find producers who share that same care and intention - people who feel deeply connected to what they make. Our work mirrors the kitchen. Wine and food in dialogue, each bringing something out in the other.

At first, I didn’t set out to become a sommelier - I kind of fell into it. I started in Toronto through bartending, and being constantly surrounded by wine sparked something. That curiosity grew into a real passion, shaped by those around me who pushed me to explore different grapes, producers and ways of working.”

@n1colerichie

#anglothai

“I feel like I have a personal relationship with every bottle on the list at AngloThai. Every wine is there for a reason.

I work closely with Desiree to find producers who share that same care and intention - people who feel deeply connected to what they make. Our work mirrors the kitchen. Wine and food in dialogue, each bringing something out in the other.

At first, I didn’t set out to become a sommelier - I kind of fell into it. I started in Toronto through bartending, and being constantly surrounded by wine sparked something. That curiosity grew into a real passion, shaped by those around me who pushed me to explore different grapes, producers and ways of working.”

@n1colerichie

#anglothai

“I feel like I have a personal relationship with every bottle on the list at AngloThai. Every wine is there for a reason.

I work closely with Desiree to find producers who share that same care and intention - people who feel deeply connected to what they make. Our work mirrors the kitchen. Wine and food in dialogue, each bringing something out in the other.

At first, I didn’t set out to become a sommelier - I kind of fell into it. I started in Toronto through bartending, and being constantly surrounded by wine sparked something. That curiosity grew into a real passion, shaped by those around me who pushed me to explore different grapes, producers and ways of working.”

@n1colerichie

#anglothai

“I feel like I have a personal relationship with every bottle on the list at AngloThai. Every wine is there for a reason.

I work closely with Desiree to find producers who share that same care and intention - people who feel deeply connected to what they make. Our work mirrors the kitchen. Wine and food in dialogue, each bringing something out in the other.

At first, I didn’t set out to become a sommelier - I kind of fell into it. I started in Toronto through bartending, and being constantly surrounded by wine sparked something. That curiosity grew into a real passion, shaped by those around me who pushed me to explore different grapes, producers and ways of working.”

@n1colerichie

#anglothai

Exmoor Caviar x AngloThai.

A special caviar created with our longtime friends at Exmoor Caviar, infused with Car-y-Mor seaweed and long peppercorn oil from the AngloThai larder.

Served on our evolving crab and caviar dish with a coconut ash cracker - the crab dressed in coconut cream with a nahm prik-inspired balance of chilli, makrut lime, fish sauce and sugar. 125g tins also available in our Baan private dining room.

With thanks to Harry and the team for hosting us at Exmoor HQ.

@exmoorcaviar

#anglothai

Exmoor Caviar x AngloThai.

A special caviar created with our longtime friends at Exmoor Caviar, infused with Car-y-Mor seaweed and long peppercorn oil from the AngloThai larder.

Served on our evolving crab and caviar dish with a coconut ash cracker - the crab dressed in coconut cream with a nahm prik-inspired balance of chilli, makrut lime, fish sauce and sugar. 125g tins also available in our Baan private dining room.

With thanks to Harry and the team for hosting us at Exmoor HQ.

@exmoorcaviar

#anglothai

Exmoor Caviar x AngloThai.

A special caviar created with our longtime friends at Exmoor Caviar, infused with Car-y-Mor seaweed and long peppercorn oil from the AngloThai larder.

Served on our evolving crab and caviar dish with a coconut ash cracker - the crab dressed in coconut cream with a nahm prik-inspired balance of chilli, makrut lime, fish sauce and sugar. 125g tins also available in our Baan private dining room.

With thanks to Harry and the team for hosting us at Exmoor HQ.

@exmoorcaviar

#anglothai

Exmoor Caviar x AngloThai.

A special caviar created with our longtime friends at Exmoor Caviar, infused with Car-y-Mor seaweed and long peppercorn oil from the AngloThai larder.

Served on our evolving crab and caviar dish with a coconut ash cracker - the crab dressed in coconut cream with a nahm prik-inspired balance of chilli, makrut lime, fish sauce and sugar. 125g tins also available in our Baan private dining room.

With thanks to Harry and the team for hosting us at Exmoor HQ.

@exmoorcaviar

#anglothai

Exmoor Caviar x AngloThai.

A special caviar created with our longtime friends at Exmoor Caviar, infused with Car-y-Mor seaweed and long peppercorn oil from the AngloThai larder.

Served on our evolving crab and caviar dish with a coconut ash cracker - the crab dressed in coconut cream with a nahm prik-inspired balance of chilli, makrut lime, fish sauce and sugar. 125g tins also available in our Baan private dining room.

With thanks to Harry and the team for hosting us at Exmoor HQ.

@exmoorcaviar

#anglothai

Exmoor Caviar x AngloThai.

A special caviar created with our longtime friends at Exmoor Caviar, infused with Car-y-Mor seaweed and long peppercorn oil from the AngloThai larder.

Served on our evolving crab and caviar dish with a coconut ash cracker - the crab dressed in coconut cream with a nahm prik-inspired balance of chilli, makrut lime, fish sauce and sugar. 125g tins also available in our Baan private dining room.

With thanks to Harry and the team for hosting us at Exmoor HQ.

@exmoorcaviar

#anglothai

Exmoor Caviar x AngloThai.

A special caviar created with our longtime friends at Exmoor Caviar, infused with Car-y-Mor seaweed and long peppercorn oil from the AngloThai larder.

Served on our evolving crab and caviar dish with a coconut ash cracker - the crab dressed in coconut cream with a nahm prik-inspired balance of chilli, makrut lime, fish sauce and sugar. 125g tins also available in our Baan private dining room.

With thanks to Harry and the team for hosting us at Exmoor HQ.

@exmoorcaviar

#anglothai

Spring is breathing new energy into our kitchen.

Xander and John have just returned from Eastern Thailand, bringing back ideas now shaping the menu - lighter, more herbaceous curries and the first of the season’s produce.

Our take on nahm jim, made with sunflower seed brittle in place of peanut, is now used as a dressing for Carlingford oysters. Chalkstream trout is paired with Torbay prawns in a sour orange gaeng som curry, poured tableside, celebrating their short British season.

Yorkshire rhubarb appears as a shaved ice with tapioca, pandan and coconut, while late-season citrus from Todolí Farm continues to run through the dishes.

From 11 April our full tasting menu will be available at Saturday lunch.

#anglothai

Spring is breathing new energy into our kitchen.

Xander and John have just returned from Eastern Thailand, bringing back ideas now shaping the menu - lighter, more herbaceous curries and the first of the season’s produce.

Our take on nahm jim, made with sunflower seed brittle in place of peanut, is now used as a dressing for Carlingford oysters. Chalkstream trout is paired with Torbay prawns in a sour orange gaeng som curry, poured tableside, celebrating their short British season.

Yorkshire rhubarb appears as a shaved ice with tapioca, pandan and coconut, while late-season citrus from Todolí Farm continues to run through the dishes.

From 11 April our full tasting menu will be available at Saturday lunch.

#anglothai

Spring is breathing new energy into our kitchen.

Xander and John have just returned from Eastern Thailand, bringing back ideas now shaping the menu - lighter, more herbaceous curries and the first of the season’s produce.

Our take on nahm jim, made with sunflower seed brittle in place of peanut, is now used as a dressing for Carlingford oysters. Chalkstream trout is paired with Torbay prawns in a sour orange gaeng som curry, poured tableside, celebrating their short British season.

Yorkshire rhubarb appears as a shaved ice with tapioca, pandan and coconut, while late-season citrus from Todolí Farm continues to run through the dishes.

From 11 April our full tasting menu will be available at Saturday lunch.

#anglothai

Spring is breathing new energy into our kitchen.

Xander and John have just returned from Eastern Thailand, bringing back ideas now shaping the menu - lighter, more herbaceous curries and the first of the season’s produce.

Our take on nahm jim, made with sunflower seed brittle in place of peanut, is now used as a dressing for Carlingford oysters. Chalkstream trout is paired with Torbay prawns in a sour orange gaeng som curry, poured tableside, celebrating their short British season.

Yorkshire rhubarb appears as a shaved ice with tapioca, pandan and coconut, while late-season citrus from Todolí Farm continues to run through the dishes.

From 11 April our full tasting menu will be available at Saturday lunch.

#anglothai

Spring is breathing new energy into our kitchen.

Xander and John have just returned from Eastern Thailand, bringing back ideas now shaping the menu - lighter, more herbaceous curries and the first of the season’s produce.

Our take on nahm jim, made with sunflower seed brittle in place of peanut, is now used as a dressing for Carlingford oysters. Chalkstream trout is paired with Torbay prawns in a sour orange gaeng som curry, poured tableside, celebrating their short British season.

Yorkshire rhubarb appears as a shaved ice with tapioca, pandan and coconut, while late-season citrus from Todolí Farm continues to run through the dishes.

From 11 April our full tasting menu will be available at Saturday lunch.

#anglothai

Spring is breathing new energy into our kitchen.

Xander and John have just returned from Eastern Thailand, bringing back ideas now shaping the menu - lighter, more herbaceous curries and the first of the season’s produce.

Our take on nahm jim, made with sunflower seed brittle in place of peanut, is now used as a dressing for Carlingford oysters. Chalkstream trout is paired with Torbay prawns in a sour orange gaeng som curry, poured tableside, celebrating their short British season.

Yorkshire rhubarb appears as a shaved ice with tapioca, pandan and coconut, while late-season citrus from Todolí Farm continues to run through the dishes.

From 11 April our full tasting menu will be available at Saturday lunch.

#anglothai

Spring is breathing new energy into our kitchen.

Xander and John have just returned from Eastern Thailand, bringing back ideas now shaping the menu - lighter, more herbaceous curries and the first of the season’s produce.

Our take on nahm jim, made with sunflower seed brittle in place of peanut, is now used as a dressing for Carlingford oysters. Chalkstream trout is paired with Torbay prawns in a sour orange gaeng som curry, poured tableside, celebrating their short British season.

Yorkshire rhubarb appears as a shaved ice with tapioca, pandan and coconut, while late-season citrus from Todolí Farm continues to run through the dishes.

From 11 April our full tasting menu will be available at Saturday lunch.

#anglothai

Rising Stars 2026.⁠
⁠
Congratulations to our formidable Head Chef Xander for being recognised in the NRA Rising Stars ‘Class of 2026’. The award celebrates standout talent who are set to shape the future of hospitality.⁠
⁠
We are incredibly proud to have Xander leading the kitchen team at AngloThai with his endless dedication and passion.⁠
⁠
#anglothai⁠
⁠
@xanderll @nationalrestaurantawards

Rising Stars 2026.⁠
⁠
Congratulations to our formidable Head Chef Xander for being recognised in the NRA Rising Stars ‘Class of 2026’. The award celebrates standout talent who are set to shape the future of hospitality.⁠
⁠
We are incredibly proud to have Xander leading the kitchen team at AngloThai with his endless dedication and passion.⁠
⁠
#anglothai⁠
⁠
@xanderll @nationalrestaurantawards

Rising Stars 2026.⁠
⁠
Congratulations to our formidable Head Chef Xander for being recognised in the NRA Rising Stars ‘Class of 2026’. The award celebrates standout talent who are set to shape the future of hospitality.⁠
⁠
We are incredibly proud to have Xander leading the kitchen team at AngloThai with his endless dedication and passion.⁠
⁠
#anglothai⁠
⁠
@xanderll @nationalrestaurantawards

MasterChef: The Professionals.⁠
⁠
Catch chef-owner John Chantarasak alongside sous chef Shiv Sadier tonight on MasterChef: The Professionals.⁠
⁠
John demonstrates dishes from the restaurant for the final six contestants before joining Monica, Marcas and Matt in judging the contestants creations using a larder curated by John.⁠
⁠
Tune in this evening at 9PM on BBC One and BBC iPlayer.⁠
⁠
#anglothai #MasterChefUK⁠
⁠
@masterchefuk

MasterChef: The Professionals.⁠
⁠
Catch chef-owner John Chantarasak alongside sous chef Shiv Sadier tonight on MasterChef: The Professionals.⁠
⁠
John demonstrates dishes from the restaurant for the final six contestants before joining Monica, Marcas and Matt in judging the contestants creations using a larder curated by John.⁠
⁠
Tune in this evening at 9PM on BBC One and BBC iPlayer.⁠
⁠
#anglothai #MasterChefUK⁠
⁠
@masterchefuk