Food ethos
The dishes combine bold Thai flavours with contemporary presentation and innovative techniques, all while respecting traditional Thai cooking methods. Charcoal cooking, coconut smoking, and wok-hei (the breath of the wok) achieved through turbo jet burners are central to the kitchen’s approach. Hand-made curry pastes and freshly pressed coconut cream are key components, featuring prominently in both sweet and savoury dishes.
The close relationship with our suppliers is key to AngloThai’s culinary philosophy. Signature dishes like ‘Ryall Farm Hogget Massaman & Black Fig’ showcase black-faced Hebridean sheep from Ryall Farm in Dorset, which is owned and farmed by Desiree’s family. Similarly, ‘Monkfish Jungle Curry & Holy Basil’ uses wild-caught Devon monkfish and Suffolk-grown holy basil.
Staying true to AngloThai’s commitment to sourcing locally, rice – a cornerstone of Asian cuisine – is represented by ancient heritage grains grown in the UK, either steamed simply or transformed into unique dishes like ‘Wholegrain Farro, Long Peppercorn & Cured Beef’. Dishes such as ‘Lion’s Mane Mushroom & Sunflower Seed Satay’ replace traditional peanut sauces with sunflower seeds, while desserts like Carrot & Sea Buckthorn Parfait continue this ethos, focusing on local and seasonal flavours.
