Anglothai: the restaurant Londoners are going star-crazy for

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Anglothai: A Daring Collision of British Produce and Thai Fire

I have never encountered Thai cuisine quite like this before. Cast aside any preconceived notions of chicken satay and spring rolls from your neighborhood Thai joint. Anglothai is rewriting the narrative. Here, British produce meets the electrifying intensity of Thai flavors in a menu that is both refined and boundary-pushing.

At the helm is Head Chef John Chantarasak, a culinary alchemist who weaves together his Welsh upbringing and Bangkok training to create dishes that are as unexpected as they are exquisite. His commitment to sourcing only the finest ingredients is evident in every mouthful. This is fine dining without the unnecessary pomp—just pure, unadulterated culinary brilliance. The setting is inviting, comfortable even, but the flavors refuse to let you rest easy.

A Journey of Flavors Begins

The meal opened with an array of thoughtful amuse-bouches—each one a thrilling overture to what lay ahead. The standout? A Carlingford oyster, bathed in a ferociously spicy sauce that initially jolted the senses before dissolving into a sea of sweetness, leaving a lingering heat that had me craving more. The balance of freshness and fire was nothing short of masterful.

Then came what was arguably the highlight of the evening—both in visual artistry and sheer indulgence. A jet-black cracker, sculpted into a form so intricate it could be mistaken for a modern art piece, arrived crowned with a generous mound of Exmoor caviar. Beneath it, Brixham crab luxuriated in a silky coconut milk dressing. The first bite was a revelation—sweet, salty, crunchy, and bursting with caviar’s signature pop. It was an experience, not just a dish.

A Symphony of Textures and Tastes

What followed was a parade of plates that effortlessly balanced indulgence and restraint. A rich beef cheek curry, served alongside a buttery brioche, was unapologetically decadent. Just when it threatened to overwhelm, the menu took a sharp turn—fresh, citrusy chalk stream trout arrived, swimming in a green chili and watermelon relish that electrified the palate, a bold and unexpected twist reminiscent of a reimagined ceviche.

Then came the Jerusalem artichoke, cloaked in a sunflower seed sauce so unreasonably addictive it could be described as satay’s more sophisticated, turbocharged cousin. The addition of puffed spelt lent a necessary crunch, creating a textural contrast that kept every bite compelling.

The main event did not disappoint. A tender, flawlessly cooked sirloin arrived draped in a velvety peppercorn curry sauce—spicy, sweet, and unapologetically rich. Wok-fired long aubergine, blistered to perfection and brimming with fragrance, played the ideal supporting role. If that weren’t enough, a rustic bowl of barley, slow-stewed in lamb fat, provided the kind of deep, satisfying comfort that lingers long after the last bite.

A Sweet Farewell

Dessert was both decadent and cleansing. Coconut reigned supreme, brightened by zesty lemongrass and the tart elegance of British rhubarb. Just as we thought the meal had reached its poetic conclusion, three delicate homemade bonbons—Kanom Lek—arrived, a final whisper of sweetness that made an already special evening feel even more so.

Anglothai is not simply a meal; it is an experience, a masterclass in how to seamlessly fuse the best of two culinary worlds. If you seek fine dining that is daring yet grounded, experimental yet deeply rooted in authenticity, this is where you need to be.

The set menu: £110 per person (excluding drink pairings). Worth every penny.

Link to Anglothai website: https://anglothai.co.uk/menus/

Other Thai restaurants in London recommended by Culture Vulture, reviews will be published in later editions:

• Som Saa - Spitalfields

• Kolae - Borough

• Speedboat bar - Chinatown

• Nipa Thai - Lancaster gate

The ‘Scandinavian Kitchen’ Trend – Minimalism or Madness?

No, this isn’t about IKEA flat-packs. The latest Scandinavian-inspired kitchen trend is all about ditching cupboard doors entirely—turning your storage into open shelving for a curated, minimalist aesthetic. Yes, you heard that right. Your neatly stacked (or not-so-neatly stacked) plates, glasses, and pantry essentials are now part of the décor.

The idea is to create a clean-yet-eclectic look, embracing the Scandinavian ethos of simplicity and function. If going fully doorless feels too extreme, some opt for a softer approach—replacing a few doors with striped or boldly colored fabric curtains for a retro touch. But beware: this trend demands impeccable organization and dinnerware worthy of display, as there’s nowhere to hide the chaos.

So, are we embracing this open-concept revolution, or is this a step too far? Let me know in the poll below.

(And yes, you could say… you were only supposed to blow the bloody doors off!)