We serve straight through on Sundays, 12pm to 10pm. Langoustines, Kaffir Lime & Sweet Mint are back on the menu alongside Hake & Herb Salad from Vientiane, Southern Style Dry Curry of Hogget.10 . Feb . 19
Excited to announce that we are hosting Chef Num from @samuay_n_sons to bring some of his dishes to cook at Kiln on the 25th March. Chef Num has a fascinating approach to cooking the food of his region of Esarn, North Eastern Thailand. His is a progressive style of Thai cooking which is focussed on foraging and sourcing native ingredients and working within the traditions of the region. We had a hugely enlightening meal with him in Udon Thani earlier this year and really can’t wait to see what he’ll be doing with the produce we grow here. Read all about it on Eater right now, link in bio.
It’ll be a set menu and @lukepyper will be pouring wines for the evening kicking off from 6pm. £55 per person, prebook now via firstname.lastname@example.org.
Poster by @personality___crisis
Christmas Hours - our Kitchen is open all day, from today through till 23rd December.
12pm - 11pm Monday to Saturday
12pm - 9pm on Sunday10 . Dec . 18
This dish is Mackerel Mbongo. The mackerel is cured on kombu, flamed and then brushed with a spiced anchovy butter. This sauce is a total fantasy, @chinesebisonread about a sauce in Cameroon using alligator peppercorns and interpreted it in his own way using caramelised squid ink and confit lemongrass served with Daikon from @robinsansai.
29 . Oct . 18
Snacks to kick off @ikoyi_london X @theskinnybib X @toufas . Miang of chilli coconut and palm sugar, made with peanuts, cashew, pear and apple and a bergamot flush. Topped with red chilli and toasted coconut. All on a betel leaf, the origin of this snack is a dish served at the royal court. The idea is the Miang captures the spectrum of Thai flavour in a bite.
Fried Prawn relish spider crab and pork skin. Made with small prawns fried, grilled sweet onions, Thai garlic and white peppercorn. A recipe which predates the prevalent use of chilli in Thai cooking.
On 29th October, we’re inviting Jeremy Chan @chinesebison, chef and co-founder of the recently Michelin starred @ikoyi_london and along with @theskinnybib to come cook with @toufasat kiln. Two of the most well travelled and brightest voices in food right now according to us. The menu will be a kind of loose collage of their backgrounds and influences... all cooked over fire and focused on a few of the best examples of produce coming up from cornwall at the moment.
Dishes in development are Raw Lobster & Nam Pla Kuan Egg Yolk, Mackerel with Mbongo & Plantain, Aged Hogget with Gola Pepper & Fermented Scotch Bonnet, Stir Fried Red Curry of Aged Hogget & Green Peppercorn, Ike Jime Mackerel Clay Pot and Greens & Fermented Soy Bean Cake.
It’s a set menu and includes wines which @lukepyper is picking out for the evening. Bookings from 5.30pm, We are now fully booked. Poster by @personality___crisis
We have a few of these Madcap Magnus magnums. 100% Riesling thats stored in old oak for 12 months by Jan Matthias Klein of Staffelter Hof from Mosel in Germany. Zero sulphur, zero additions and bottled by hand. Serving by the glass tonight.3 . October . 18
Do pick up an issue of the ever excellent @codehospitality if you see one. This issue has an interview at Kiln with our co-founder Ben by writer, chef and all round fantastic person @holdsknifelikepen . Thanks to everyone at Code for including us here and for their approach of telling encouraging stories from within restaurant industry. We all need a little encouragement every now and then, don’t we.29 . Sep . 18
Wild Ginger & Beef Neck Curry from Burma, this dish has been on our menu since day one. We use beef neck that’s aged on the bone which gives us excellent flavour. On daily for lunch.25 . Sep . 18
Fried Cornish Herring with Sour Chilli on for lunch today. We make the Sour Chilli by charring red and green long chillies over charcoal to give it that smoky flavour then pound together with fermented shrimp, fish sauce and palm sugar.20 . Sep . 18
On the menu for lunch today we’ve got Kachanaburi Style Jungle Curry of Pollock, Ox Heart Laap with Makhwaen and A Northern Style Turnip, Radish & Herb Salad.
18 . Sep . 18
A roasted long pepper and galangal curry with influence from Indonesia returns to our menu today. Pungent, dark, spicy and then citrus from the green peppercorns. This works well with aged Denver from @philip_warren_butchers cooked over charcoal. We first saw this recipe on the wonderful resource that is thaifoodmaster.com and it’s on and off our menus in a few variations since our first day of opening.12 . Sep . 18
Venison Larb with Makhwaen is back on the menu today. We cook this a little differently to the other laaps you’ve seen on the menu, it’s made in a spicy and aromatic broth taking influence from the northern borders of Thailand.11 . Sep . 18
We’re opening a Radikon Ribolla magnum to pour BTG tonight.
From Fruili in the north of Italy this 2010 vintage is aged 2 years in barrels and then a further 3 years in the bottle. With 4 month skin contact the extended skin maceration in old oak barrels give this wine well balanced tannins and acidity with a citrusy finish. We’re thinking Fried Curried Monkfish with this one, the tannins will stand up to the richness of the monkfish livers that are throughout the curry.
Very slow grilling ike jime prepared mackerel so that the flesh is soft and fatty. The longer is has on the grill the more time for the head meat bones and skin to give they’re good flavour into the flesh.5 . Sept . 18
Southern Style Curried Aubergine, This style of curry made using turmeric is typically seen in the south of Thailand where it is often more humid, so these types of roots are more prominent. This variation is sweet, spicy and slightly bitter with aroma from Thai Basil.31 . Aug . 18
We have a wonderful new wine in by Elisabetta Foradori. Her winery is situated on the hills above Trento in the north of Italy. She has created Fontanasanta Manzoni Blanco (a cross between Riesling and Pinot Blanc).This has a sharp freshness that rebounds on mineral textures and apricots. With this stony minerality and delicate aromas it is a lovely reflection of the craft and care that goes into creating a true biodynamic wine that wishes to reflect its home. On the menu by the glass and bottle.29 . Aug . 18
Our kitchen is serving 12pm straight through till 9pm today. Slow Grilled Lemon Sole, Pollock with Sour Chilli and Claypot Baked Glass Noodles are just a few bits on the menu.
27 . Aug . 18
This is Vignasilan from Vignaioli Contrà Soarda in the hills surrounding Breganze, Veneto in North-East Italy. The grape is Vespaiola which is native to the region and gets its name from the wasps it attracts due to the honey-like aroma it produces in the vineyards. Vignasilan is gently pressed and fermented in steel for 60 days before being bottled unfiltered and aged a further 2 years until release. Thinking this will be a pretty good companion to our spicy and aromatic Dry Red Curry of Monkfish.24 . Aug . 18
Beautiful produce in today including different types of courgettes, squash, himo tagarashi chillies all grown in Cambridge by @flourishproduce for us. @toufas will be using these in our curries and Thai relishes.22 . Aug . 18
A monday morning team tasting of a new dish for us, Geng Jin Som, a northern Thai variation on the sour curries we serve often with fish. This is made with a lot of gourami - fresh water fish fermented in rice powder and mahkwan which a relatively of prickly ash. It’s a really interesting balance between the oily tastiness of fried curry and the herbal bitter notes which come from boiling a paste made with a good amount of lemongrass and galangal. In this instance the aged flavour of good duck compliments the muddy funk of fermented fish really well. We’ll continue working on it over the next couple of weeks, as we come towards game season. Hopefully It’ll work really well with things like deer, hare and small game birds.13 . Aug . 18
Slow grilling horse mackerel this afternoon over charcoal. These are stuffed with a little fragrant turmeric curry paste.7 . Aug . 18
A phetchaburi style boiled curry with Tamworth from @gothelneyfarmer and flowering holy basil from @flourishproduce . Really into this style of floral and herb led curry pastes at the moment. We’re open normal hours today with plently of space at the bar.6 . Aug . 18
Beautiful Native Lobsters in this morning, on the menu with curried egg. Kitchen open till 11pm. @lukepyper pouring Radikon Slatnik from the magnum too.28 . Jul . 18
Ike Jime Sea Bass from @kernowsashimi, lightly glazed with our in house fragrant fish sauce, infused with fresh coriander, kaffir lime and curry leaf. Going down nicely with a new vintage Rue De La Soif from Brendan Tracey. A light, energetic rosé.27 . Jul . 18
Sour Turmeric Curry of Mussels. This is a southern style curry, think light broth, sour and spicy.26 . Jul . 18
Tonight we have Raw Chopped Beef Larb, Dry Red Curry of Monkfish Tail and Slow Grilled Lemon Sole on the menu. There’s Hibiscus, Mezcal & Hot Mint and Turmeric Gin & Tonics made in house too.
We’ve got Tokyo Turnips and Four different types of beetroot in from @robinsansai , being used to make a umami and refreshing salad with daikon, roasted peanuts, black sesame seeds and dried prawn powder
Tonight we are showing off some Californian wines, we’ve got a wine focus entirely by Sonoma Mountain Winery, who are here pouring their wines from 5pm til run out.
Jungle Curry of Brill, Aged Highland Sirloin and Claypot Glass Noodles with Tamworth Belly and Brown Crab are all on this evening along with a pretty decent selection of magnums.17 . Jul . 18
Mackerel Dry Red Curry a sweet, salty and spicy dish with aromatics from kaffir lime leaf. Been on the menu since day one. We’ve also got Whole Grilled John Dory on and we’re serving from 12pm straight through till 11pm this evening.13 . Jul . 18
Cool stuff in the fridges - kra pow or holy basil grown in Cambridge by the only horse powered farm in he Uk @flourishproduce currently being used in our jungle curries AND bonkers Radikon 3 months on skins, then 4 years in oak barrels then 2 years in the bottle... now here.12 . Jul . 18
We’re serving 12pm straight through till 9pm today. Jungle Curry of Wild Sea Trout, Southern Style Curried Aubergine and Raw Chopped Beef Larb are just a few of the dishes on today.8 . Jul . 18
We’ve got some Cornish Spider Crab Claws with Kaffir Lime and sweet mint on tonight.5 . Jul . 18
The ike jime mackerel sold out at lunch today so we have raw gilt head bream killed by the same technique from @kernowsashimi this evening. Served with this fragment fish sauce, which we make from fresh green Corriander seed, kaffir leaf and som Saa (a type of Thai citrus).4 . July . 18
Ike Jime Mackerel in this morning. (We’re all hugely exited about this). Ike Jime is a Japanese technique for separating the spinal column as the fish is killed, this preserves the taste and texture quality of the fish. Very rare that you see it here at all and particularly so with a common fish like mackerel. Thing is, I actually think mackerel is the best thing we can get out of the sea here so should always be treated like this. We will grill them very, very lightly over charcoal and serve whole today.30 . Jun . 18
#Repost @thegourmand ・・・
In light of @kilnsoho being crowned the UK’s Best Restaurant in the 2018 National Restaurant Awards, we look back to Issue 8's Borderlands feature by Ben Chapman, owner of Kiln, with photography by @benjaminmcmahon. Ben and Benjamin visit the KMT villages of Mae Hong Son and Ban Rak Thai, where Northern Thai, Chinese and Burmese cuisine collide.
Issue 8 is still available at The Gourmand Shop!
Perfect pink bream and black bream from @wildharbour . We’re serving these stir fried with a dry fried red curry paste khua kling. Finished with very fragrant lemon basil from Namayasai farm.22 . Jun . 18
Team briefing on how we make our stalwart Wild Ginger & Beef Neck Curry this morning. Been on the menu from the beginning, although it has been through many recipe transformations. Using @philip_warren_butchers beef neck which is aged on the bone gives us a good collagen richness and excellent quality of flavour from the best native beef from an underrated cut.19 . June . 18
This is ARKESTRA, our Grenache blend that we bottled with winemaker Philippe Wies a few weeks ago. Bright fruit, high acidity and best friends with Southern Style Dry Pork Curry, one of chef @toufas favourites. On by the glass today alongside 20 others.18 . Jun . 18
@gothelneyfarmer Tamworth pigs grazing in on a lay of 30 odd herbs, legumes and grasses this afternoon. Yes, pigs graze given the chance. So wonderful to see this project coming to fruition by September they’ll be on an entirely green diet. Fred is a very wonderful and progressive farming talent, hugely lucky to work with him.13 . Jun . 18
Jeeezzz. Tonight we’ve somehow won number 1 restaurant in the Uk. Obviously we’re beside ourselves with joy and beer and frankly confused right now... but time to say a quick thank you to everyone who comes and eats with us, @restaurantmaguk and all the restaurants on the list this year whom we look up to. Biggest congratulations to @toufas @lukepyper @lcousins89 @insta_alb @kayiannahatzimanolaki who do the hard work. Thank you. Here’s to another year of hard work. P.S. shout out to our regulars most of whom have been with us since the beginning. P.P.S thank you to our wonderful producers, butchers, farmers and fishermen who do it right....
@philip_warren_butchers @goodearthgrowers @lukiefarrell @gothelneyfarmer
@wildharbour @kernowsashimi @namayasi @swaledalefoods @thaitana_uk @celticfishgame
@kelticseafare @hendersonseafood .
I’ll stop now, but you know who you are.
Chef nick is at @sohofoodfeasttoday making an earthy spicy pungent water buffalo laab with bitter herbs. London’s eating public appetite for weird offaly tastiness amazed us last time out so we’ve taken it up a notch this year.9 . Jun . 18
Fetembulles Pet Nat by Jean Pierre Robinot. 100% Chenin Blanc. Every bottle will taste different, going down well with Raw Chopped Beef Larb tonight.8 . Jun . 18
New to the snacks section of the menu, our variation on Par Sam Rot or Three Flavoured Fish. Sour, spicy and sweet this tamarind based sauce is finished with the aromatic zing of Thai basil. Works so well with the dense saline meatiness of @wildharbour Hake.7 . Jun . 18
It’s back - Northern Style Turnip & Herb Salad. Tokyo turnips from @robinsansai, peanuts, sesame, bitter herbs, lime juice, palm sugar, fresh birds eye chilli, dried prawns and prawn floss. A sour and refreshing salad to pair with our spicier dishes to help balance the overall heat of the meal. We are really excited to start seeing more summer root vegetables to use in these types of dishes.6 . Jun . 18
We’ve got John Dory in from @wildharbour this morning. We’ll be grilling these whole, coming with a Green Nahm. We’ve also got Highland Beef Sirloin on for lunch served with a fragrant fish sauce.5 . Jun . 18
Chef @insta_alb has another new dish on this evening. A very simple salad of wild sea herbs and raw asparagus, dressed with a variation on nam prik gapi (a relish made in a pestle with fermented shrimp, Corriander root and Thai shallots). Bright and salty from the sea purslane and rock samphire, then earthy and a little stinky from the gapi and fish sauce. Stinky is good.2 . Jun . 18
Grills are lit and we’re serving ages hoggett skewers, southern style curried aubergine, slow grilled whole lemon sole and water buffalo larb from midday straight through to 11pm on Fridays. As usual 20 odd wines by the glass and a growing selection of vinyl to listen to. Thanks to @cha_eatery for the photograph1 . Jun . 18
We have some very special ike jime bream being served for dinner service. If you’re not familiar, ike jime is a Japanese technique of separating the brain from the spinal column as the fish is killed. This preserves the quality and texture of the flesh. Chef @toufas is serving it with a very simple fragrant fish sauce, made by steeping sparkling fresh Corriander seed, curry leaf and kaffir from @lukiefarrell . There’s not much of it and it’s not cheap, but it shouldn’t be. Heart warming to have fish and herbs of this quality in the kitchen to play with.30 . May . 18
Dry Red Curry of Lingcod on for lunch today. This dish is slightly Chinese style with wok fried fish, the paste is made from tamarind, sugar and red chilli making it Sweet, salty and spicy with a deeper flavour from gapi/ shrimp paste. Kaffir Lime and Thai basil in at the end to add aroma.29 . May . 18
We’ve had some incredible herbs come in today from Sean @goodearthgrowers down in Cornwall. Apple mint, French Sorrel, Rocket Flower, Strawberry mint, sweet cicely, anise hyssop to name a few. These will be going in to our more aromatic dishes today - Jungle Curry of John Dory, Isaan Style Pork Laap and Waterfall Style Cod Salad.24 . May . 18
Fantastic shot of the Jungle Curry of Grey Mullet by Chef @tom.muza18 . May . 18
Last week @lukepyper took us to lend a hand in bottling a Grenache made for us by La Petite Baigneuse . In collaboration with @aubert_mascoli we named it Arkestra and it’ll be on by the glass at @kilnsoho and @smokinggoatbar in the next couple of months with a label designed by @personality___crisis . Please support the good cause of following through on daft drunken ideas by buying a bottle when you see one.
A genuine pleasure spending time with the winemaker - Philippe Wies . He’s working from roughly 11h/a in Maury (Languedoc-Roussillon) . Arkestra is a Grenache from two vintages which was aged in old wood foudres made in the winery, which Philippe built himself in the vines to reduce travel for the grapes during harvest. The talented man behind the camera is @benjaminmcmahon
Sour Turmeric Curry of Pollock. A southern style dish with a spicy and light broth, the turmeric giving it a vibrant yellow colour, Thai basil adds aroma to the curry. Our fish is line caught from @kernowsashimi.9 . May . 18
Doors and windows open and we’ve got seven different in house softs made with ingredients from our Kitchen, to help battle the heat.8 . May . 18
Chef Nick told @robinsansai we wanted lots of nice bitter herbs, some that they grow in their own garden at home. They turned up with all of these - Angelica Leaves, Hogweed, Ground Ivy, Artemisia, Daikon Flowers to name a few, they are going into a new dish we will be trialling at lunch. Herbal Cuttlefish Soup, similar to Gaeng Om it’s a simple dish traditionally eaten in the North of Thailand4 . May . 18
Today we’ve got a new dish that Head Chef @toufas has been working on - Northern Thai Style Grilled Minced Pork. Fragrant, smokey from the fire, sweetness from the banana leaf and lots of earthy gapi paste. Chef @insta_alb will be giving away a few during service to test if you fancy trying it.1 . May . 18
Chef @toufas has just made a larb of absolute truth. A isaan style chopped aged beef with a rough paste of roasted galangal, shallot and lemongrass. On for lunch today alongside some stunning wild halibut and slow grilled lemon sole. Always such a treat to eat wild halibut, we don’t see it often but you get a briny, deep sea sweetness thats markedly different to the more coastal fish we work with.24 . Apr . 18
This pet nat called The Naturalist from Cambridge Road wine makers in NZ is on today along 20 odd other wines by the glass. We’ve got the front and back doors open, creating a air con through draft to be proud of.19 . Apr . 18
For Tuesday lunch we’re serving Jungle Curry of Lingcod, Whole Grilled Lemon Sole. This evening if you make it in early there’s a couple of Guinea Fowl Long Pepper Curry dishes and plenty of Raw Dexter Beef Laab.10 . Apr . 18
Isle of Mull Scottish Langostines, lightly cured with Lime and clementine juice, young ginger, fresh chilli and mint. We’ve also got three different sizes of John Dory in today which we will be slowly grilling.7 . Apr . 18
Cyril Zangs Cidre, 2016 vintage - Made in Normandy from 69 variety of apples, all picked by hand with minimal intervention.
It’s going down nicely with a Southern Style Dry Pork Curry today.
Jungle Curry of Cod on the menu today. An aromatic, fragrant and pungent curry with quite a bit of heat. This particular version is boiled, a traditional Northern Thai approach. The cod is first wok fried to give it a crisp skin. Apple Aubergine and Snake Beans added to give some crunch and sorrel for zing.5 . Apr . 18
Lemon Sole fresh in this morning from @wildharbour We roast it slowly over charcoal and serve with Nahm Jim Seafood. This paste is made from garlic, shallots, coriander root, green chillies pounded together with kaffir Lime and Clementine juice.4 . Apr . 18
Ridiculous quality Tamworth bred for us by @gothelneyfarmer being cut by @bobbieonthebeat in our in house butchery at the moment. So good to be able to put this quality of produce out at a good price on our menus.3 . Apr . 18
We’re open Easter Monday. Serving 12pm straight through till 9pm. Menus looking a little like this: Isaan Style Cod Laap, Jungle Curry of Pork and Grilled Lemon Sole.2 . Apr . 18
So whilst we were in the midst of Larb Bar on Monday night news filtered through that we had become first independent restaurant to raise £5000 for @actionagainsthunger . We celebrated with awesome wine and larb, of course. Thank you to everyone who has come along and help us raise money, it still blows our minds that you all want to come eat rural Thai food grown in cornwall everyday but we’re really grateful that you do. Couldn’t do it without our amazing team lead by Head Chef Nick @toufas and General Manager Luke @lukepyper cheers guys. Photos by @benjaminmcmahon28 . Mar . 18
If you missed Larb Bar last night your in luck. Head Chef @toufas has his Deep Fried Pork Larb on again tonight.27 . Mar . 18
Slow Grilled Chicken & Soy on as a snack today alongside Jungle Curry of John Dory and Laos Style Grilled Beef. We’re serving from 12pm straight through till 9pm this evening.25 . Mar . 18
Join us on Monday night for LARB BAR : P. Franco Takeover. In the kitchen we’ve got @aliborer13 (smoking goat) @toufas (Kiln) @oliverandy (som saa) knocking out all kinds of larb. @pfranco_e5pouring wine. Walk ins only kicking off at 6pm. Awesome artwork from @personality___crisis23 . Mar . 18
Solid spread of Southern Style Dry Pork Curry and Langoustines, Kaffir Lime & Sweet Mint. Both on for lunch service today.21 . Mar . 18
Today’s lunch menu includes Laos Style Skate Cheeks, Sour Turmeric Curry of Turbot and Raw Dexter Beef Laap. Great shot of Chef Klaudia on the grill @_byflora20 . Mar . 18
Join us on Saturday evening for a wine takeover / meet the makers from Mani Di Luna in Umbria. They are a small Italian producer working 7 hectares of vines biodynamically and all done by hand. They will be joining us to pour 7 different wines including their rose that’s never been seen in the UK before. There will be a couple of magnums knocking about too.8 . Mar . 18
We’re open till 9pm this evening, serving food throughout. Roast Monkfish, Long Pepper & Guinea Fowl Curry, Tamworth Belly & Brown Crab Meat Claypot and a couple Grilled Dexter Foreribs are on the menu. @kayiannahatzimanolaki will be playing her favourite records too. Happy New Year from the Kiln team.31 . Dec . 17
We've got a couple of grilled fish dishes on this evening. If your in early on we have lemon sole. Later on we will be slow grilling these Striped Red Mullet, stuffed with an aromatic curry paste.1 . Sept . 17
Jungle curry of John Dory on today. Aromatic, fragrant and pungent we make the paste each day to suit what fish is available. John Dory has such a good dense meaty flavour it works really well in dishes with a lot of heat and aroma.29 . Aug . 17
Bringing a few more sacrificial lambs from the home collection his morning. Feel bad dropping them off to a short hard life of constant wear, finger prints and being marinaded in spilt orange wine. We've got Mingus, speed glue and shinki and some Congolese psychedelic rumba.21 . Aug . 17
Red Sea Bream Grilled Whole for lunch.18 . Aug . 17
Jungle Curry of guinea fowl from Phetchaburi. This dish originates from an old trading city south west of Bangkok. First you get the aroma from kaffir lime, then pungency of fermented shrimp paste and finally the heat from the birds eye chilli. The guinea fowl are slow over charcoal before being fried with the curry paste and the each portion of curry is then built and seasoned in the woks over a low heat Tao barbecue.15 . Aug . 17
A few more Cornish native lobsters with curried egg on for lunch today11 . Aug . 17
And here's the rest of today's lunch menu. My approach would be spiny lobster and red mullet with a glass of Grosset Polish Hill, then the guinea fowl curry with shobbrook Clariot and some stir fried Cornish greens. (And I'd probably arrive at 2.15 so I didn't have to wait).10 . Aug . 17
... and when the mullet are gone we'll grill these small John Dory and serve with a green chilli dipping sauce.9 . Aug . 17
Stiff striped mullet, stuffed with a aromatic and herbal paste made with their roe and slow grilled on this evening until we run out...9 . Aug . 17
Tonight's menu, complete with kitchen notes. So now you know that the pork Skewers are back on and there's only 10 banana leaf roast skate in the house!24 . Jun . 17
Stir fried beef with Holy basil and crispy egg on tonight21 . Jul . 17
Our Wild Ginger Burmese style curry, with pork belly today. We use a pickled freshwater fish to make the paste for extra tastiness. And the southern jungle curry of guinea fowl is back on tonight too.11 . Jul . 17
Some people really enjoyed their selves at Pride yesterday and decided to dress chef Michele as a sailor for the evening service. Didn't see that coming.9 . Jul . 17
Cured wild salmon with orange chilli and snake beans5 . Jul . 17
Stir Fried Beef with Holy Basil and a crispy fried egg on this evening3 . Jul . 17
On the menu tonight... Steamed Cockles with Tamarind & Grilled Ray and Eel Salad27 . Jun . 17
Beautiful Wild Salmon in this morning. On the menu tonight.21 . June . 17
Grilled Razor Clam with Green Nahm Jim on for dinner.20 . Jun . 17
18 . Jun . 17
Stir Fried Cod Cheeks With Banana Chilli on the menu for tonight.14 . Jun . 17
We are so proud to have been voted number 9 in the top 100 restaurant awards last night. @restaurantmagazine ....Couldn't have done it without the help from our great suppliers @goodearthgrowers @ongtana
and huge thanks to
Serving a Northern Duck and Pork Laap at Soho Food Feast today.11 . Jun . 17
Laos style smoked beef and turnip soup on tonight. Smokey, spicy and aromatic.9 . Jun . 17
Wild Sea Trout lightly cured with kaffir lime and bitter herbs9 . Jun . 17
Huge, sweet spiny lobster landed in Helstone in Cornwall yesterday. On the menu tonight. We don't have many, they're a bit of a treat.8 . Jun . 17
Stir fried skate cheek with wild ginger and green peppercorns, new to the menu this evening.7 . Jun . 17
These John Dory are the best I've seen of this awesome fish. Eat them stuffed with a fragrant paste of lemongrass and galangal, slowly grilled over charcoal.2 . Jun . 17
Lunch menu featuring banana leaf roast skate, jungle curry of Brill and curry fried quail.2 . Jun . 17
Picked last night, on the grill this afternoon1 . Jun . 2017
Wild Turbot in this morning.26 . May . 17
Kiln basking in the sun this afternoon.25 . May . 17
Whole quail wok fried with mouse shit chillies, fermented shrimp and loads of young galangal. Very spicy. On the menu tonight24 . 5 . 17
5 month Tamworths at Fred Price's beautiful farm in Somerset. Really interesting progressive farming using as much of the mixed arable land he has to keep them on a high protein natural outdoor diet as long as possible.22 . May . 17
The next wave of lemongrass being grown for us on keveral farm in Cornwall is coming through. Couldn't believe how fragrant the tops were last season17 . May . 17
Favourite kind of work meeting, new dishes on the horizon...16 . May . 17
Northern style salad of turnip, fried prawns and kaffir leaf on this evening.12 . May . 17
Stir Fried Aged Duck. We've started taking Peking Aylesbury cross ducks from warrens farmers. They're hung for 3/4 weeks much longer than normal for a deep flavour. Then we stir fry them with a southern Thai dry chilli galangal and fermented shrimp paste alongside betel leaves and snake beans.10 . May . 17
Slow grilled Striped Red Mullet stuffed with a fragrant curry paste over charcoal. We suggest eating the flesh and roe then suck the head meat like a prawn. These are on this evening, priced by weight. They were in the sea this time yesterday.9 . May . 17
Slow Roasting Tamworth pig Jowls over charcoal for this evening. We serve them with a sweet and earthy fish sauce dressing with coriander root and sawtooth parsley6 . May . 17
Red mullet in rigour in from Cornwall this morning. Sparkling fresh. We serve these fries with the roe in sour orange curry which has been cooked slowly on the coals for a more gentle turmeric flavour.4 . May . 17
3. May. 17
John Fahey taking care of Friday pre service break28 . Apr . 17
A north eastern style curry of turnips & nettle with fermented shrimp paste.27 . Apr . 17
We are cooking @theadamandevee9 with
@somsaa_london, @bao_london. tomorrow from 1pm. Clay pot ngiew noodles with blood cake, aged lamb grapow with soy cured yolk and ice cream baos. All the food is free by the way. Should be fun.
Picture of some Rainbow Juice - for obvious reasons7 . Apr . 17
Back in action from 5pm today (closed for lunch)3 . Jan . 17
Claypot baked glass noodles with mangalitsa belly and brown crab meat - served everyday - (Photo :19 . Dec . 16 )
Black Queen Scallops with white soy on this evening. Thanks to @wildharbour ( and @bao_london for the soy!)17 . Dec . 16
Turbot Sour Orange Curry. Hefty tranches from 4kg turbot supplied to us by @kernowsashimi14 . Dec . 16
Lovely Pink Bream from wild harbour, Cornwall in today, we'll serve these this evening. If you're into seafood we have mackerel, red mullet, whole crab & langoustines on the menu today.1 . Dec . 16
Grilled Crab with Muoi Tieu Chanh, a salt and pepper dipping sauce from Vietnam.24 . Nov . 16
Baking glass noodles with brown crab and Tamworth pork belly. We use a 30 year old shaoxing rice wine in there too.10. Nov . 16
Outrageously perfect red mullet, in this morning. They can be a little prawny when not super fresh, but these are still in rigour and the flavour is beautiful. To be severed with a light Turmeric curry this evening. We also have equally exciting brill and wild bass to be served steamed with soy and kaffir.29 . Oct . 16
Ox Heart Laap with Tumeric leaf on this evening and we're serving roast suckling pig with whole steamed wild bass for a larger booking downstairs. If you're interested in booking for a larger plates meal downstairs drop us a line on email@example.com . Oct . 16
Laos style Laap of fish with fried lemongrass. Not much of a looker but tasty and hot.3 . Oct . 16
Southern Thai Sour Yellow Curry of Mussels. Aromatic and bitter with loads of fresh tumeric and sweet Cornish mussels. On today1 . Oct . 16
Beautiful, firm, bright and perfect Mackerel in yesterday morning from Cornwall. We served these as a Khua Kling a southern Thai type of dry red curry, cooked in our charcoal woks, with Chinese chive, fresh kaffir and three types of chilli. Really simple food, really beautiful fresh ingredients to cook with.30 . Sep . 16
A herbal and pungent Long Pepper & Tamworth Tenderloin Curry with Holy Basil . Holy basil grown by @lukiefarrell Ryewater plants is really good.29 . Sep . 16
The new issue of @thegourmand is out today. There's a lovely piece called 'Borderlands' included which we contributed to whilst on a recent research trip to the northern Thai borders researching recipes for Kiln with the immensely talented @benjaminmcmahon . Reading it is making me wish we were back there already.29 . Sep . 16
An Isaan salad of fresh shiitake grown in Cornwall27 . Sep . 16
Cockles & Fermented Shrimp with lemongrass grown by Sean O'neil for us on Keveral Farm, Cornwall. The lemongrass is really fragrant when this fresh, we're really enjoying practicing dishes with Sean's produce this week.26 . Sep . 16
Aged Lamb & Cumin Skewers. Thanks to the special work the guys at Warrens Farmers in Cornwall do, we can take whole Hogget which has been heavily fattened and then can be aged for 5 weeks or more. The extra fat cover protects the flesh during aging and keeps the texture soft on deeper flavour meat. There's nothing else like aged lamb fat.25 . Sep . 16
Our engine room.25 . Sep . 16
Simple dish of sweet langoustine, fresh kaffir lime and young ginger24 . Sep . 16
Getting Close17 . Sep . 16
Clay Pot Baked Crab & Glass Noodle with Mangalitsa Belly. Fragrant and peppery10 . Sep . 16
Khao Dtom / Mangalitsa & Young Ginger Rice Soup. For the prevention and cure of whiskey hangovers.3 . Sep . 16