• Chefs Meedu and Wes talking throug this long pepper curry which is back on the menu from a few years ago. It has the dark, deep flavours of roasted shrimp paste and oomph from a lot of green peppercorns. A favourite in the kitchen at the moment. Served with venison this week, the menu features a lot of game dishes right now as we get bit by bit closer to cooking these Thai recipes in tune with the British seasons.
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    Chefs Meedu and Wes talking throug this long pepper curry which is back on the menu from a few years ago. It has the dark, deep flavours of roasted shrimp paste and oomph from a lot of green peppercorns. A favourite in the kitchen at the moment. Served with venison this week, the menu features a lot of game dishes right now as we get bit by bit closer to cooking these Thai recipes in tune with the British seasons.
  • @meedu_saad has got a secret menu item on for Monday lunch, Hopi Corn grown in Oxfordshire, late in the season so a bit drier, brushed with lamb fat and northern laab spice from @aliborer13 recipe.
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    @meedu_saad has got a secret menu item on for Monday lunch, Hopi Corn grown in Oxfordshire, late in the season so a bit drier, brushed with lamb fat and northern laab spice from @aliborer13 recipe.
  • Our kitchen is open 12pm straight through till 10pm this evening. Fried curried monkfish & it’s liver, wok fried squid with garlic chives and pork offal laap are a few bits on the menu today.
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    Our kitchen is open 12pm straight through till 10pm this evening. Fried curried monkfish & it’s liver, wok fried squid with garlic chives and pork offal laap are a few bits on the menu today.
  • A jungle stir fry of wood pigeon. The offal of the bird is pounded through the curry paste along with hot mint and chilli, seasoned with Pla raa, so got some liver-y funk. Holy basil and mixed aubergines from @flourishproduce , some larger aubergine from @robinsansai
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    A jungle stir fry of wood pigeon. The offal of the bird is pounded through the curry paste along with hot mint and chilli, seasoned with Pla raa, so got some liver-y funk. Holy basil and mixed aubergines from @flourishproduce , some larger aubergine from @robinsansai
  • Grilled Lobster with Curried Head Meat back on for lunch today thanks to @kernowsashimi. Fish heavy menu today with Slow Grilled Red Mullet and Fried Curried Monkfish making an appearance too. 📸 @rachellllauren
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    Grilled Lobster with Curried Head Meat back on for lunch today thanks to @kernowsashimi. Fish heavy menu today with Slow Grilled Red Mullet and Fried Curried Monkfish making an appearance too. 📸 @rachellllauren
  • We are excited to announce the release of Arkestra II courtesy of @ancestrelwines. Back in June, some of the team visited @tommasoturci.turx and Paolo at @ilfarneto_agricola in Emilia-Romagna, Italy, to bottle a blend of Marzemino, Lambrusco Grasparossa and Malbo Gentile. A dry red with aromas of wild red berries, we think it is best served chilled with an Issan Style Tamworth sausage. Photos by @benjaminmcmahon
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    We are excited to announce the release of Arkestra II courtesy of @ancestrelwines. Back in June, some of the team visited @tommasoturci.turx and Paolo at @ilfarneto_agricola in Emilia-Romagna, Italy, to bottle a blend of Marzemino, Lambrusco Grasparossa and Malbo Gentile. A dry red with aromas of wild red berries, we think it is best served chilled with an Issan Style Tamworth sausage. Photos by @benjaminmcmahon
  • This time last week the team were on a trip to Cornwall organised by @monsooneats and @Mh_harrison to show some friends around visiting from South Korea who work for a non profit organisation called @marchefriends . They were really interested in learning about how we work with our suppliers so that they can improve their supply chain system back home in South Korea. On the trip @smokinggoatbar @kilnsoho and @marchefriends teams visited Somerset, to see @gothelneyfarmer and learn about how he breeds his Tamworth pigs, and improves his land and how we work with him using these whole animals in our restaurants. Picking up some meat to cook with @warrensbutchers who age our Tamworth, beef and Mutton. Stopping by @thecornwallproject farm to see his sheep on pasture. There was an evening of cooking with @chefdancox at Crocadon Farm, picking fresh produce and visiting his sheep. An afternoon spent @goodearthgrowers setting up a temporary kitchen to develop dishes such as Grilled Aged Collar Chop with tempered pla ra and locally grown coriander root and chillies. Issan style cucumber som tum with blackberries and bolted sorrel. Jungle Curry of trombetta squash and perilla. It was a pleasure hosting @marchefriends , we hope to see you guys very soon! And a massive thank you to the team @fitzroyoffowey for feeding us all on Wednesday night, we had an incredible meal.
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    This time last week the team were on a trip to Cornwall organised by @monsooneats and @Mh_harrison to show some friends around visiting from South Korea who work for a non profit organisation called @marchefriends . They were really interested in learning about how we work with our suppliers so that they can improve their supply chain system back home in South Korea. On the trip @smokinggoatbar @kilnsoho and @marchefriends teams visited Somerset, to see @gothelneyfarmer and learn about how he breeds his Tamworth pigs, and improves his land and how we work with him using these whole animals in our restaurants. Picking up some meat to cook with @warrensbutchers who age our Tamworth, beef and Mutton. Stopping by @thecornwallproject farm to see his sheep on pasture. There was an evening of cooking with @chefdancox at Crocadon Farm, picking fresh produce and visiting his sheep. An afternoon spent @goodearthgrowers setting up a temporary kitchen to develop dishes such as Grilled Aged Collar Chop with tempered pla ra and locally grown coriander root and chillies. Issan style cucumber som tum with blackberries and bolted sorrel. Jungle Curry of trombetta squash and perilla. It was a pleasure hosting @marchefriends , we hope to see you guys very soon! And a massive thank you to the team @fitzroyoffowey for feeding us all on Wednesday night, we had an incredible meal.
  • Our kitchen is serving straight through from 12pm to 10pm today. Aged Sirloin with White Soy, Half Lobster with Curried Head Meat, Tamworth Belly & Kapi Curry are just a few of the dishes we’ve got on.
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    Our kitchen is serving straight through from 12pm to 10pm today. Aged Sirloin with White Soy, Half Lobster with Curried Head Meat, Tamworth Belly & Kapi Curry are just a few of the dishes we’ve got on.
  • @meedu_saad has a few off menu Dorset oysters for today, with a som tam of cucumber from @goodearthgrowers , green tomatoes and fermented gooseberries from @robinsansai . You’ll have to get in early, they won’t last long.
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    @meedu_saad has a few off menu Dorset oysters for today, with a som tam of cucumber from @goodearthgrowers , green tomatoes and fermented gooseberries from @robinsansai . You’ll have to get in early, they won’t last long.
  • Tonight we’ve got @gucciogucci95 pouring @gutoggau Winifred 2018 from a Methuselah (and Theodora 2018 from Magnum for scale) Eduard and Stephanie restored a 17th century Austrian winery from an abandoned wasteland to the biodynamic vineyard they run today. Winifred blends bläufrankish and zweigelt into a tasty rosé. We’d drink it with the Grilled Tamworth Chop.
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    Tonight we’ve got @gucciogucci95 pouring @gutoggau Winifred 2018 from a Methuselah (and Theodora 2018 from Magnum for scale) Eduard and Stephanie restored a 17th century Austrian winery from an abandoned wasteland to the biodynamic vineyard they run today. Winifred blends bläufrankish and zweigelt into a tasty rosé. We’d drink it with the Grilled Tamworth Chop.
  • Our basement has been transformed into a Kombucha lab for the morning. Chef Song Soo @monsooneats is focusing on fermentation at Kiln and is teaching Aurora @__alldevil her knowledge about kombucha to make some new soft drinks for our menu. They are fermenting a batch of black tea, rooibos tea and jasmine tea and will then be using ingredients from the kitchen to flavour in the second fermentation, galangal and coriander seeds are first up.
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    Our basement has been transformed into a Kombucha lab for the morning. Chef Song Soo @monsooneats is focusing on fermentation at Kiln and is teaching Aurora @__alldevil her knowledge about kombucha to make some new soft drinks for our menu. They are fermenting a batch of black tea, rooibos tea and jasmine tea and will then be using ingredients from the kitchen to flavour in the second fermentation, galangal and coriander seeds are first up.
  • There’s usually a few off menu under counter specials at kiln but they rarely make it to the gram before the regulars clear them out. This evening we have Japanese daikon from namayasi farm and raw Ike jime wild bass from @kernowsashimi Chef Song Soo lacto ferments the the daikon for 3 to 4 weeks in order to develop a full and complex flavour. We feel the natural acidity created through this process pairs well with delicate flavours such as our rabbit and herbal broth and raw fish. This is something that has been inspired by both Song Soo’s Korean heritage and the idea of introducing fermentation to Kiln had been on @meedu_saad mind since visiting the guys @8020bkk in Bangkok and seeing the ace ferments room they have there.
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    There’s usually a few off menu under counter specials at kiln but they rarely make it to the gram before the regulars clear them out. This evening we have Japanese daikon from namayasi farm and raw Ike jime wild bass from @kernowsashimi Chef Song Soo lacto ferments the the daikon for 3 to 4 weeks in order to develop a full and complex flavour. We feel the natural acidity created through this process pairs well with delicate flavours such as our rabbit and herbal broth and raw fish. This is something that has been inspired by both Song Soo’s Korean heritage and the idea of introducing fermentation to Kiln had been on @meedu_saad mind since visiting the guys @8020bkk in Bangkok and seeing the ace ferments room they have there.
  • A day cooking with the chefs from @kilnsoho and @smokinggoatsoho at Sean’s farm @goodearthgrowers who are growing Thai produce in cornwall for us. A bit of a dream come true from starting to think about small bits of growing this of produce in the Uk a few years ago to cooking full meals almost all of which has been grown here. Dishes included : A jungle curry of smoked mackerel with nasturtium and holy basil, a gaeng Liang of Crystal cucumbers and it’s tendrils, courgette leaf, amaranth flower and lemon basil we picked up from @lukiefarrell greenhouses on the way down this morning. A restorative bowl of whole guinea fowl braised in pla ra, galangal and fennel flower. Stir fried fowl livers with pennywort and just coming out mouse shit chillies... amongst others. @meedu_saad @hvala_karla @02curtisb @mh_harrison @lukepyper @kmoss89
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    A day cooking with the chefs from @kilnsoho and @smokinggoatsoho at Sean’s farm @goodearthgrowers who are growing Thai produce in cornwall for us. A bit of a dream come true from starting to think about small bits of growing this of produce in the Uk a few years ago to cooking full meals almost all of which has been grown here. Dishes included : A jungle curry of smoked mackerel with nasturtium and holy basil, a gaeng Liang of Crystal cucumbers and it’s tendrils, courgette leaf, amaranth flower and lemon basil we picked up from @lukiefarrell greenhouses on the way down this morning. A restorative bowl of whole guinea fowl braised in pla ra, galangal and fennel flower. Stir fried fowl livers with pennywort and just coming out mouse shit chillies... amongst others. @meedu_saad @hvala_karla @02curtisb @mh_harrison @lukepyper @kmoss89
  • Chef Wes slow grilling Atlantic horse mackerel in from @kernowsashimi this morning. These fish are only around our waters for brief periods in the season, their flesh flavour is lighter, sweeter and more saline than common mackerel. Our aim is to cook them slowly so the gelatine, fats and general tastiness is released without blackening the skin or drying the flesh. You can see the fats bubbling next to still pink flesh in this video. Not considered an expensive fish in this country but treated with a little care we think they’re astonishingly delicious.
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    Chef Wes slow grilling Atlantic horse mackerel in from @kernowsashimi this morning. These fish are only around our waters for brief periods in the season, their flesh flavour is lighter, sweeter and more saline than common mackerel. Our aim is to cook them slowly so the gelatine, fats and general tastiness is released without blackening the skin or drying the flesh. You can see the fats bubbling next to still pink flesh in this video. Not considered an expensive fish in this country but treated with a little care we think they’re astonishingly delicious.
  • Sous chef @hvala_karla has been working on some dishes based around the daily deliveries from the growers we work with. Today a variation on a nahm dtok of grilled Cornish Denver with some Laotian influence made largely with produce from @goodearthgrowers ... a Thai variety of tomato, dill and bronze fennel fronds. Very spicy Laos chillies and fried shallots.
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    Sous chef @hvala_karla has been working on some dishes based around the daily deliveries from the growers we work with. Today a variation on a nahm dtok of grilled Cornish Denver with some Laotian influence made largely with produce from @goodearthgrowers ... a Thai variety of tomato, dill and bronze fennel fronds. Very spicy Laos chillies and fried shallots.
  • Chef @meedu_saad talking about how we use this incredible produce at Kiln, Asian variety aubergine, pink celery and bok choi in from @flourishproduce this week.
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    Chef @meedu_saad talking about how we use this incredible produce at Kiln, Asian variety aubergine, pink celery and bok choi in from @flourishproduce this week.
  • Some killer dishes from the blackboard at @singburi_e11 ... delicate beef soup with roasted marrow bone, blood sausage and a salad of pineapple, dried prawn and ginger. Thank you chef sirichai
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    Some killer dishes from the blackboard at @singburi_e11 ... delicate beef soup with roasted marrow bone, blood sausage and a salad of pineapple, dried prawn and ginger. Thank you chef sirichai
  • Lobster with curried head meat. Split to order, flesh very gently grilled over charcoal just to bring the depth of flavour from the shell but retain the sweetness of raw flesh. The head meat (which is the best bit of most seafood), is stirfried with a 100% legit masala (recipe thanks to @hanuman.aspler ). Infamously tasty.
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    Lobster with curried head meat. Split to order, flesh very gently grilled over charcoal just to bring the depth of flavour from the shell but retain the sweetness of raw flesh. The head meat (which is the best bit of most seafood), is stirfried with a 100% legit masala (recipe thanks to @hanuman.aspler ). Infamously tasty.
  • A flying visit from sean and Simon @goodearthgrowers who brought some of the produce their growing for us with them. Sous chef Karla @hvala_karla then made some impromptu dishes with the new produce for the guys to try... a geng om of rabbit and fennel fronds & flowers, hogget skewers with fresh Szechuan leaf and charred Thai tomato and white cucumber nahm dtok. From farm to table to farmer in a couple of hours.
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    A flying visit from sean and Simon @goodearthgrowers who brought some of the produce their growing for us with them. Sous chef Karla @hvala_karla then made some impromptu dishes with the new produce for the guys to try... a geng om of rabbit and fennel fronds & flowers, hogget skewers with fresh Szechuan leaf and charred Thai tomato and white cucumber nahm dtok. From farm to table to farmer in a couple of hours.
  • Aged Galloway sirloin from warrens farmers in cornwall, grilled over charcoal eaten with very deeply umami aged soy.
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    Aged Galloway sirloin from warrens farmers in cornwall, grilled over charcoal eaten with very deeply umami aged soy.
  • Slow grilling these Mackerel from @kernowsashimi stuffed with an aromatic paste of lemongrass and galangal which works really well with the fatty flesh.
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    Slow grilling these Mackerel from @kernowsashimi stuffed with an aromatic paste of lemongrass and galangal which works really well with the fatty flesh.
  • Happy Pride, from the Kiln team. Poster by @personality___crisis
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    Happy Pride, from the Kiln team. Poster by @personality___crisis
  • Incredible Ike jime sea bass in this morning from @kernowsashimi , going into a jungle curry alongside flowering holy basil and mountain spinach grown by @flourishproduce . Having the flavour of good, fresh basils makes this addictively impactful.
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    Incredible Ike jime sea bass in this morning from @kernowsashimi , going into a jungle curry alongside flowering holy basil and mountain spinach grown by @flourishproduce . Having the flavour of good, fresh basils makes this addictively impactful.
  • Team working on an isaan nam dtok of interesting mushrooms from fundamentally fungus and seeing how it will work with 6 types of mint from @goodearthgrowers . Friday dinner service features the Tamworth belly & jowl curry, grilled lobster and curried head meat, slow grilled Dover sole and the laap of pork offal. (Shout out to the guys who always come by just for the offal laap!)
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    Team working on an isaan nam dtok of interesting mushrooms from fundamentally fungus and seeing how it will work with 6 types of mint from @goodearthgrowers . Friday dinner service features the Tamworth belly & jowl curry, grilled lobster and curried head meat, slow grilled Dover sole and the laap of pork offal. (Shout out to the guys who always come by just for the offal laap!)
  • The team working with some incredible stuff in from @flourishproduce . Baby beetroot, icicle radish, Tokyo turnips, greens like red ursa and collard, allium flowers, golden frills etc these will be making an appearance over the week. Starting with lemon balm and golden frills in our sour curry and flowering holy basil in our jungle curry.
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    The team working with some incredible stuff in from @flourishproduce . Baby beetroot, icicle radish, Tokyo turnips, greens like red ursa and collard, allium flowers, golden frills etc these will be making an appearance over the week. Starting with lemon balm and golden frills in our sour curry and flowering holy basil in our jungle curry.
  • Last week we took a trip to lend a hand bottling our second volume of Arkestra. This time to Emilia Romagna with the brilliant Il Farneto. Winemaker Tomasso and Marco farm 8h/a of indigenous grapes on clay soil. we bottled a blend of Marzemino, Malabo gentile and Lambrusco grasparossa In collaboration with @ancestrelwines. We’ll be pouring this by the glass at Kiln and @smokinggoatbar by the end of summer. @benjaminmcmahon with the photography excellence.
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    Last week we took a trip to lend a hand bottling our second volume of Arkestra. This time to Emilia Romagna with the brilliant Il Farneto. Winemaker Tomasso and Marco farm 8h/a of indigenous grapes on clay soil. we bottled a blend of Marzemino, Malabo gentile and Lambrusco grasparossa In collaboration with @ancestrelwines. We’ll be pouring this by the glass at Kiln and @smokinggoatbar by the end of summer. @benjaminmcmahon with the photography excellence.
  • Huge congratulations to @restaurantmoorhall on becoming restaurant of the year @nationalrestaurantawards last night. Happy to see part of the family @bratrestaurant at number 2 and to see some friends recognised in the list too @bright_restaurant , @noblerotbar @ikoyi_london , @lyleslondon alongside ourselves at 15. Thanks to all our regulars, (many of whom have been stalwarts at the counter at lunchtime for 2 years now) and all the brilliant growers, producers, butchers, farmers and fishermen we work with. A big congratulations to the whole Kiln team @lukepyper @meedu_saad @hvala_karla @b19_ows
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    Huge congratulations to @restaurantmoorhall on becoming restaurant of the year @nationalrestaurantawards last night. Happy to see part of the family @bratrestaurant at number 2 and to see some friends recognised in the list too @bright_restaurant , @noblerotbar @ikoyi_london , @lyleslondon alongside ourselves at 15. Thanks to all our regulars, (many of whom have been stalwarts at the counter at lunchtime for 2 years now) and all the brilliant growers, producers, butchers, farmers and fishermen we work with. A big congratulations to the whole Kiln team @lukepyper @meedu_saad @hvala_karla @b19_ows
  • Serving an Issan Style Pork Offal Laap at Soho Food Feast today.
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    Serving an Issan Style Pork Offal Laap at Soho Food Feast today.
  • Ike Jime Sea Bass from @kernowsashimi the quality of fish is incredible, serving with foraged elderflower that chef @meedu_saad has steeped in fish sauce for the last few days, and white strawberries.
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    Ike Jime Sea Bass from @kernowsashimi the quality of fish is incredible, serving with foraged elderflower that chef @meedu_saad has steeped in fish sauce for the last few days, and white strawberries.
  • Sour Turmeric Curry of Turbot. This week we’re using cime di rapa and three different types of courgette from @flourishproduce Magda, originating from Lebanon, Romaine and a round Indian variety called Desi with a floral flavour, the sweetness of these brings out the sour flavours in the curry paste. We cook some of the courgette in the broth and leave some raw for a variation in texture.
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    Sour Turmeric Curry of Turbot. This week we’re using cime di rapa and three different types of courgette from @flourishproduce Magda, originating from Lebanon, Romaine and a round Indian variety called Desi with a floral flavour, the sweetness of these brings out the sour flavours in the curry paste. We cook some of the courgette in the broth and leave some raw for a variation in texture.
  • Northern Style Turnip, Radish & Herb Salad, this dish is constantly changing depending on the produce we have in from our suppliers. This weekend we’re making it with Tokyo turnips and small daikon from @robinsansai with candy and golden beetroots, kohlrabi, roasted peanuts, black sesame seeds and dried prawn floss.
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    Northern Style Turnip, Radish & Herb Salad, this dish is constantly changing depending on the produce we have in from our suppliers. This weekend we’re making it with Tokyo turnips and small daikon from @robinsansai with candy and golden beetroots, kohlrabi, roasted peanuts, black sesame seeds and dried prawn floss.
  • Tonight we’re welcoming Philippe Weis from Roussillon to pour wine with us for the evening. Our team were lucky enough to spend a week at his vineyard last year drinking and bottling Arkestra. Tonight he’ll be pouring a selection of his own wine and the last few drops of Arkestra vol. 1 from Magnum. There’s 47 day aged beef sirloin on the bone from @philip_warren_butchers on the menu alongside our usual dishes. Join us from 5pm till late. Photography by @benjaminmcmahon
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    Tonight we’re welcoming Philippe Weis from Roussillon to pour wine with us for the evening. Our team were lucky enough to spend a week at his vineyard last year drinking and bottling Arkestra. Tonight he’ll be pouring a selection of his own wine and the last few drops of Arkestra vol. 1 from Magnum. There’s 47 day aged beef sirloin on the bone from @philip_warren_butchers on the menu alongside our usual dishes. Join us from 5pm till late. Photography by @benjaminmcmahon
  • Eating dinner in the future last week (the space age future we were promised) at the brilliant new @tata_eatery @tayer_elementary bar and counter last week. Food equally laser precise and fun. I should book yourself a spot swiftly.
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    Eating dinner in the future last week (the space age future we were promised) at the brilliant new @tata_eatery @tayer_elementary bar and counter last week. Food equally laser precise and fun. I should book yourself a spot swiftly.
  • We’ve just opened this Vino Rosato from Cantina Giardino. We’ll be pouring this by the glass tonight, it’s Algianico and only ever bottled in magnums.
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    We’ve just opened this Vino Rosato from Cantina Giardino. We’ll be pouring this by the glass tonight, it’s Algianico and only ever bottled in magnums.
  • Monday lunch menu is looking like Northern Style Turnip, Radish & Herb Salad, Stir Fried Pollock with Garlic Chives and Slow Grilled Lemon Sole. 15 or so wines on by the glass too.
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    Monday lunch menu is looking like Northern Style Turnip, Radish & Herb Salad, Stir Fried Pollock with Garlic Chives and Slow Grilled Lemon Sole. 15 or so wines on by the glass too.
  • Whenever we visit our producers, we walk around tasting things straight out and silently wondering why food never quite tastes as good as it does in the fields. Probably a lot of contextual information getting left behind by the vans. But... at @ikoyi_london they still taste like you’re there. This was an astonishingly bright plate of namayasai daikon sorrel and black mint and pristine pollock tempered in oil. Crazy that you can pop in, sit at the bar and eat this way. Thank you for having us @chinesebison
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    Whenever we visit our producers, we walk around tasting things straight out and silently wondering why food never quite tastes as good as it does in the fields. Probably a lot of contextual information getting left behind by the vans. But... at @ikoyi_london they still taste like you’re there. This was an astonishingly bright plate of namayasai daikon sorrel and black mint and pristine pollock tempered in oil. Crazy that you can pop in, sit at the bar and eat this way. Thank you for having us @chinesebison
  • Chef Katsuya making a raw prik laap of hogget. Really lucky to have some properly grass fed rare breed hogget raised by @chefdancox in the building. Astonishing creamy fat and marbling, almost in the realms of a dairy beef flavour. Like you’ve always wanted sheep to taste really. Chef @meedu_saad is serving this with the large nasturtium the modern salad growers are producing. When down there last Wednesday we noticed that when they’re this size the stalks and petals become refreshing to eat so we thought that could go alongside some of the spicier dishes we serve. Both deeply northern Thai (in spicing) and Cornish (in produce) at the same time.
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    Chef Katsuya making a raw prik laap of hogget. Really lucky to have some properly grass fed rare breed hogget raised by @chefdancox in the building. Astonishing creamy fat and marbling, almost in the realms of a dairy beef flavour. Like you’ve always wanted sheep to taste really. Chef @meedu_saad is serving this with the large nasturtium the modern salad growers are producing. When down there last Wednesday we noticed that when they’re this size the stalks and petals become refreshing to eat so we thought that could go alongside some of the spicier dishes we serve. Both deeply northern Thai (in spicing) and Cornish (in produce) at the same time.
  • Forthcoming bitter gourds in cornwall @goodearthgrowers , the leaves will be for cleansing yellow curry soups.
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    Forthcoming bitter gourds in cornwall @goodearthgrowers , the leaves will be for cleansing yellow curry soups.
  • So for the last few years we’ve working with @gothelneyfarmer on his project farming Tamworth pigs. The pork coming through now had been almost entirely raised on greens from the farm they live on and free to roam, graze and nest over large areas covered in a herbal lay which benefits both the pigs and soil. Accordingly, the flesh flavour is taking a step up so the last few weeks are starting to feel like the culmination of a lot of fred’s work. Each week we taste with @bobbieonthebeat our in house butcher, @mh_harrison and @robjuer. We score for flesh flavour, colour, confirmation and texture and do the same for the fat. The idea is that over the years we’ll be feeding back to Fred what the tasting outcomes of his inputs are, with aim of producing pork which works for the farmer, improves the land has mega flavour. Thanks to @philip_warren_butchers , Fred’s pork is on the menu at kiln and @smokinggoatbar everyday. And thanks to constant efforts from the kitchen teams we have very, very little waste from the whole carcass. This is why there’s Lardo in the fried rice, belly in the claypot and skin and intestine in the laap. I think we’re at the half way stage of where we can get to, but you can see from this photo, the colour of the flesh, the fat covering where we’re headed. Here’s some of photos from 2016 when the pigs where in a sort of Somerset woodland spa retreat to now with access to the state of art roundhouse meaning they can graze over much larger areas in two foot high chicory and herb fields.
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    So for the last few years we’ve working with @gothelneyfarmer on his project farming Tamworth pigs. The pork coming through now had been almost entirely raised on greens from the farm they live on and free to roam, graze and nest over large areas covered in a herbal lay which benefits both the pigs and soil. Accordingly, the flesh flavour is taking a step up so the last few weeks are starting to feel like the culmination of a lot of fred’s work. Each week we taste with @bobbieonthebeat our in house butcher, @mh_harrison and @robjuer. We score for flesh flavour, colour, confirmation and texture and do the same for the fat. The idea is that over the years we’ll be feeding back to Fred what the tasting outcomes of his inputs are, with aim of producing pork which works for the farmer, improves the land has mega flavour. Thanks to @philip_warren_butchers , Fred’s pork is on the menu at kiln and @smokinggoatbar everyday. And thanks to constant efforts from the kitchen teams we have very, very little waste from the whole carcass. This is why there’s Lardo in the fried rice, belly in the claypot and skin and intestine in the laap. I think we’re at the half way stage of where we can get to, but you can see from this photo, the colour of the flesh, the fat covering where we’re headed. Here’s some of photos from 2016 when the pigs where in a sort of Somerset woodland spa retreat to now with access to the state of art roundhouse meaning they can graze over much larger areas in two foot high chicory and herb fields.
  • Wednesday lunch we’ve got a northern style turnip, radish & herb salad, slow grilled red mullet and a curry of monkfish & it’s liver on the menu and about 15 delicious wines on btg. 📷 @relte
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    Wednesday lunch we’ve got a northern style turnip, radish & herb salad, slow grilled red mullet and a curry of monkfish & it’s liver on the menu and about 15 delicious wines on btg. 📷 @relte
  • Fairly unusually for us we’re hiring for a spot in the kitchen, so here’s a snapshot of this morning at Kiln before we opened the doors. We did a little more work on our jungle curry, trialing grilling the grey mullet with a little sweet soy to catch better the smokiness of the charcoal and altered the paste to include rice paddy herb - inspiration and guidance from cooking with @samuay_n_sons at the collaborative dinner last month. Then, chef Meedu made a slow grilled turbot head with a sauce made from pounding its roe which we have smoked with a little stock and adding zurluza (a lemon pepper given to us by the guys @8020bkk last time we were in Bangkok). Pre shift briefing is always the whole team tasting together. We talked about the alterations made to the jungle curry and had some breakfast wine from Sicily. As a company we make a focus on promoting from within and at kiln you’ll be working as part of a settled team, with CDPs and waiters who started with us as KPs. Managers and and head chefs who have become co-owners. Don’t worry about what you don’t know, we want to teach you, but a humble approach and curious mind are essential. Please email meedu@kilnsoho.com if you’d like to join in.
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    Fairly unusually for us we’re hiring for a spot in the kitchen, so here’s a snapshot of this morning at Kiln before we opened the doors. We did a little more work on our jungle curry, trialing grilling the grey mullet with a little sweet soy to catch better the smokiness of the charcoal and altered the paste to include rice paddy herb - inspiration and guidance from cooking with @samuay_n_sons at the collaborative dinner last month. Then, chef Meedu made a slow grilled turbot head with a sauce made from pounding its roe which we have smoked with a little stock and adding zurluza (a lemon pepper given to us by the guys @8020bkk last time we were in Bangkok). Pre shift briefing is always the whole team tasting together. We talked about the alterations made to the jungle curry and had some breakfast wine from Sicily. As a company we make a focus on promoting from within and at kiln you’ll be working as part of a settled team, with CDPs and waiters who started with us as KPs. Managers and and head chefs who have become co-owners. Don’t worry about what you don’t know, we want to teach you, but a humble approach and curious mind are essential. Please email [email protected] if you’d like to join in.
  • Catherine Riss makes tasty textural Riesling in Alsace. Works really well with dry spices, we like to drink it alongside our southern style dry hogget curry.
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    Catherine Riss makes tasty textural Riesling in Alsace. Works really well with dry spices, we like to drink it alongside our southern style dry hogget curry.
  • We’re serving straight through from 12pm till 11pm tonight and Saturday, all day from 12pm till 10pm Easter Sunday & Monday.
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    We’re serving straight through from 12pm till 11pm tonight and Saturday, all day from 12pm till 10pm Easter Sunday & Monday.
  • Everyday charcoal and claypot still life. Chef klaudia @panda__anda on the taos and a geng om of rabbit and jungle curry of grey mullet and nettles on the lunch menu.
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    Everyday charcoal and claypot still life. Chef klaudia @panda__anda on the taos and a geng om of rabbit and jungle curry of grey mullet and nettles on the lunch menu.
  • Song Soo is all about this sour turmeric curry of hake. We’ve got Halibut, Monkfish (& its liver) and Cod all gracing the menu for lunch today.
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    Song Soo is all about this sour turmeric curry of hake. We’ve got Halibut, Monkfish (& its liver) and Cod all gracing the menu for lunch today.
  • New on the menu today, a recipe for pork laap chef @meedu_saad learnt in Ubon, thanks to @fah_skybang and family a few months ago. Isaan style laap so the emphasis is on the fragrance of good ground roasted rice powder and the result of smoking the dried chillies (in this instance over English oak) and real delicate restraint on the seasoning. Which doesn’t mean it isn’t spicy, it is. We use the whole of @gothelneyfarmer Tamworths for this dish, it’s 90% offaly bits... heart flesh, fried skin, liver, kidney and the range of textures means more chewing which means more flavour. Not going to be for everyone, but is exactly the type of thing we miss eating from north eastern Thailand and our favourite thing on the menu right now
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    New on the menu today, a recipe for pork laap chef @meedu_saad learnt in Ubon, thanks to @fah_skybang and family a few months ago. Isaan style laap so the emphasis is on the fragrance of good ground roasted rice powder and the result of smoking the dried chillies (in this instance over English oak) and real delicate restraint on the seasoning. Which doesn’t mean it isn’t spicy, it is. We use the whole of @gothelneyfarmer Tamworths for this dish, it’s 90% offaly bits... heart flesh, fried skin, liver, kidney and the range of textures means more chewing which means more flavour. Not going to be for everyone, but is exactly the type of thing we miss eating from north eastern Thailand and our favourite thing on the menu right now
  • We’ve got a few of these beautiful striped red mullet on for lunch today, they are a bit larger than usual. We slow grill them whole over charcoal and eat with a green nahm jim.
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    We’ve got a few of these beautiful striped red mullet on for lunch today, they are a bit larger than usual. We slow grill them whole over charcoal and eat with a green nahm jim.
  • A version of Geng Om, a herbal curry broth with rabbit, our fermented freshwater fish sauce, pickled @namayasai radish and dill. Extra earthy and fragrant, it’s on for lunch today alongside an Issan style laap of pollock and sour curry of hake.
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    A version of Geng Om, a herbal curry broth with rabbit, our fermented freshwater fish sauce, pickled @namayasai radish and dill. Extra earthy and fragrant, it’s on for lunch today alongside an Issan style laap of pollock and sour curry of hake.
  • Lots of lovely produce in today, herbs from @lukiefarrell , Kratin leaf and betel leaf and we are making our Jungle curry and sour turmeric curry with these vegetables today; banana blossom, papaya and pea aubergines.
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    Lots of lovely produce in today, herbs from @lukiefarrell , Kratin leaf and betel leaf and we are making our Jungle curry and sour turmeric curry with these vegetables today; banana blossom, papaya and pea aubergines.
  • An honour to have chef Num @samuay_n_sons cooking his dishes with us at kiln last night. Wonderful to have to learn from him and eat some astonishingly good progressive Issan food using the produce we love to source from the UK... monkfish liver, fallow deer and some exceptional mackerel. A special thank you to @lukiefarrell who grew the kaffir lime leaves and banana leaf down in Dorset. @goodearthgrowers for the flowers and herbs from Cornwall. And @tana_wanwatanakul for making it all happen. Pictures by the ever talented @benjaminmcmahon
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    An honour to have chef Num @samuay_n_sons cooking his dishes with us at kiln last night. Wonderful to have to learn from him and eat some astonishingly good progressive Issan food using the produce we love to source from the UK... monkfish liver, fallow deer and some exceptional mackerel. A special thank you to @lukiefarrell who grew the kaffir lime leaves and banana leaf down in Dorset. @goodearthgrowers for the flowers and herbs from Cornwall. And @tana_wanwatanakul for making it all happen. Pictures by the ever talented @benjaminmcmahon
  • We are closed for lunch today ahead of our event this evening with Chef Num @samuay_n_sons unfortunately we don’t have room for walk ins tonight. Open usual hours tomorrow. 📷 @re___store
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    We are closed for lunch today ahead of our event this evening with Chef Num @samuay_n_sons unfortunately we don’t have room for walk ins tonight. Open usual hours tomorrow. 📷 @re___store
  • Clay Pot Baked Glass Noodles with Tamworth Belly & Brown Crab Meat, on since the beginning. For lunch there’s also Dry Red Curry of Mackerel, Northern Style Curry of Rabbit & Herbs and Stir Fried Cornish Greens & Soy. Lots of warm spots by our fires today. 📷 @molly_guo_
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    Clay Pot Baked Glass Noodles with Tamworth Belly & Brown Crab Meat, on since the beginning. For lunch there’s also Dry Red Curry of Mackerel, Northern Style Curry of Rabbit & Herbs and Stir Fried Cornish Greens & Soy. Lots of warm spots by our fires today. 📷 @molly_guo_
  • Ox Heart Laap, a Northern style wet laap cooked in a broth of spices, ma leap and makwaen with Thai shallots, Thai parsley and lemongrass. Aromatic, meaty and warming.
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    Ox Heart Laap, a Northern style wet laap cooked in a broth of spices, ma leap and makwaen with Thai shallots, Thai parsley and lemongrass. Aromatic, meaty and warming.
  • Slow grilling little red mullet over the gentle charcoal heat of one of our ceramic tao barbecues. Always excited when we hear in the morning that fishermen in cornwall are landing these, we stuff them with an aromatic curry paste which includes the mullet roes and fragrant fresh kaffir leaf. We had the honour of serving these for the masters of grilling fish Aitor and Pablo from @elkano_jatetxea yesterday... never thought I’d say that.
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    Slow grilling little red mullet over the gentle charcoal heat of one of our ceramic tao barbecues. Always excited when we hear in the morning that fishermen in cornwall are landing these, we stuff them with an aromatic curry paste which includes the mullet roes and fragrant fresh kaffir leaf. We had the honour of serving these for the masters of grilling fish Aitor and Pablo from @elkano_jatetxea yesterday... never thought I’d say that.
  • Mikkeller Wreck Ale, in 1861 the SS Neva sank off the coast of Denmark. When divers found the wreck, they discovered barrels of beer inside. Mikkeller managed to clone the yeast from these barrels and create a beer almost identical to that drunk on board by the sailors of the ship. A toasted malt taste with a dry hoppy finish.
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    Mikkeller Wreck Ale, in 1861 the SS Neva sank off the coast of Denmark. When divers found the wreck, they discovered barrels of beer inside. Mikkeller managed to clone the yeast from these barrels and create a beer almost identical to that drunk on board by the sailors of the ship. A toasted malt taste with a dry hoppy finish.
  • This dried chilli curry of Tamworth pork is new to the menu this week. Based on a recipe typically from the south of thailand, Chef @michele_carollo has been working on the curry paste for a few months and it is now a deeply spicy, umami and porky thing... but also fragrant from fresh kaffir leaf. On for lunch.
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    This dried chilli curry of Tamworth pork is new to the menu this week. Based on a recipe typically from the south of thailand, Chef @michele_carollo has been working on the curry paste for a few months and it is now a deeply spicy, umami and porky thing... but also fragrant from fresh kaffir leaf. On for lunch.
  • This is now an amazing set up @gothelneyfarmer has for all year welfare of the Tamworth pigs. A regenerative approach to soil health which produces the diet that feeds them through winter AND the recently built roundhouse which houses them during the colder months but allows excellent air circulation, health and happiness. We’re really proud to work with such a progressively minded producer.
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    This is now an amazing set up @gothelneyfarmer has for all year welfare of the Tamworth pigs. A regenerative approach to soil health which produces the diet that feeds them through winter AND the recently built roundhouse which houses them during the colder months but allows excellent air circulation, health and happiness. We’re really proud to work with such a progressively minded producer.
  • 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 events@kilnsoho.com. Poster by @personality___crisis
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    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 [email protected] Poster by @personality___crisis
  • A spicy red curry of some very fresh squid on today, alongside slow grilled whole Dover sole and a dry wok fried curry of aged hogget. Photo by @thomasrawsthorn who is also pouring wine today.
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    A spicy red curry of some very fresh squid on today, alongside slow grilled whole Dover sole and a dry wok fried curry of aged hogget. Photo by @thomasrawsthorn who is also pouring wine today.
  • A snapshot of what’s happening in the kitchen this morning. Some gorgeous lobster in from @kernowsashimi, we’ll split these to order and gently slow grill over charcoal retaining the head meat to be curried and then served with the flesh. Also for dinner, chef Meedu is putting the touches to a jungle curry of turbot. Very spicy, good and pungent with fermented fresh water fish sauce and those little Laos chillies. For lunch we’re smoking aged beef over cherry wood and serving with a simple relish we ate in Ubon with @fah_skybang. Fridays we’re open midday to 11pm straight through, some come sit at the bar around 3pm, start on the 20 or so wines we have by the glass and then you’ll still around for dinner service when the lobster comes on.
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    A snapshot of what’s happening in the kitchen this morning. Some gorgeous lobster in from @kernowsashimi, we’ll split these to order and gently slow grill over charcoal retaining the head meat to be curried and then served with the flesh. Also for dinner, chef Meedu is putting the touches to a jungle curry of turbot. Very spicy, good and pungent with fermented fresh water fish sauce and those little Laos chillies. For lunch we’re smoking aged beef over cherry wood and serving with a simple relish we ate in Ubon with @fah_skybang. Fridays we’re open midday to 11pm straight through, some come sit at the bar around 3pm, start on the 20 or so wines we have by the glass and then you’ll still around for dinner service when the lobster comes on.
  • Today’s lunch menu featuring a good range of dayboat fish... ling cod and monkfish (and it’s liver) from @kernowsashimi , slow grilled John Dory and hake from @wildharbour and brill from @celticfishgame . More dishes on this evening for dinner.
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    Today’s lunch menu featuring a good range of dayboat fish... ling cod and monkfish (and it’s liver) from @kernowsashimi , slow grilled John Dory and hake from @wildharbour and brill from @celticfishgame . More dishes on this evening for dinner.
  • We had lots of fun in Paris @worldrestawards last night with @toufas @pyperluke @benjamin__chapman @franly92. It was a pleasure to be part of it and to chew the cud with a load of people we’ve looked up to for years. Huge congratulations to restaurant of the year @wolfgat , if you’re not familiar with the inspirational team development work they do I’d urge you to find out. Thanks and sorry to @lattacheparis for letting us drink all your wine, in brilliant company till the wee hours. Shout out to the ever excellent @noblerotbar for bringing home the bacon too!
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    We had lots of fun in Paris @worldrestawards last night with @toufas @pyperluke @benjamin__chapman @franly92. It was a pleasure to be part of it and to chew the cud with a load of people we’ve looked up to for years. Huge congratulations to restaurant of the year @wolfgat , if you’re not familiar with the inspirational team development work they do I’d urge you to find out. Thanks and sorry to @lattacheparis for letting us drink all your wine, in brilliant company till the wee hours. Shout out to the ever excellent @noblerotbar for bringing home the bacon too!
  • Before every service all the kitchen and front of house team come together to talk about eating and drinking our food. This morning chef Song Soo is briefing on a version of a herbal jungle curry made with chervil, sorrel, wild ginger, celeriac, green peppercorns and monks beard AND beautiful halibut. The guys have paired it wild beer co Yadokai, a sake inspired pale ale with sea buckthorn. The two things pair really well together.
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    Before every service all the kitchen and front of house team come together to talk about eating and drinking our food. This morning chef Song Soo is briefing on a version of a herbal jungle curry made with chervil, sorrel, wild ginger, celeriac, green peppercorns and monks beard AND beautiful halibut. The guys have paired it wild beer co Yadokai, a sake inspired pale ale with sea buckthorn. The two things pair really well together.
  • Our variation on a dish taught to us by Pwon near Ubon Ratchathani, this is Denver beef which is being cherry wood smoked before thinly chopped and eaten with a salty and spicy relish. It’s drinking food, where the chewy bits of the animal are prized and goes extremely well with cold beer.
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    Our variation on a dish taught to us by Pwon near Ubon Ratchathani, this is Denver beef which is being cherry wood smoked before thinly chopped and eaten with a salty and spicy relish. It’s drinking food, where the chewy bits of the animal are prized and goes extremely well with cold beer.
  • 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.
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    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.
  • Friday lunch we have a Kriek Lambic From Girardin Brewery in Belgium .They complement their classic lambic brew with Morello Cherries. On the menu there’s jungle curry of Gilthead bream, southern style dry curry of hogget and slow grilled whole lemon sole
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    Friday lunch we have a Kriek Lambic From Girardin Brewery in Belgium .They complement their classic lambic brew with Morello Cherries. On the menu there’s jungle curry of Gilthead bream, southern style dry curry of hogget and slow grilled whole lemon sole
  • The kiln chef team spent two days cooking with @hanuman.aspler outside Chiang Mai. Hanuman describes his process as learning to cook Thai fluently, his way of thinking about food as much as the specific recipes will be huge influence on our cooking forever. Thank you.
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    The kiln chef team spent two days cooking with @hanuman.aspler outside Chiang Mai. Hanuman describes his process as learning to cook Thai fluently, his way of thinking about food as much as the specific recipes will be huge influence on our cooking forever. Thank you.
  • Kachanaburi Style Jungle Curry of Turbot. Always very spicy, very astringent and very herbal. Rarely with turbot.
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    Kachanaburi Style Jungle Curry of Turbot. Always very spicy, very astringent and very herbal. Rarely with turbot.
  • Two wines from Sant Pere de Ribes, in the mountains of Catalonia. Clos Lentiscus is a small family run Winery. Perill Blanc(Xarello) and Perill Noir(Sumoll). Both good friends with our dry red curry of horse mackerel, on today by the glass.
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    Two wines from Sant Pere de Ribes, in the mountains of Catalonia. Clos Lentiscus is a small family run Winery. Perill Blanc(Xarello) and Perill Noir(Sumoll). Both good friends with our dry red curry of horse mackerel, on today by the glass.
  • Insanely delicious meal @bo.lan_essentially_thai , pictured here is a wonderfully moreish Lon with pla la. Amazing depth of thought and flavour in each dish. Thank you guys.
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    Insanely delicious meal @bo.lan_essentially_thai , pictured here is a wonderfully moreish Lon with pla la. Amazing depth of thought and flavour in each dish. Thank you guys.
  • An inspiring evening eating @samuay_n_sons in Udon Thani . Chef Num’s food leads to conversations on the diversity of the isaan region and his visionary approach to the provenance of local ingredients, their origins and on building an empathetic supply chain.
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    An inspiring evening eating @samuay_n_sons in Udon Thani . Chef Num’s food leads to conversations on the diversity of the isaan region and his visionary approach to the provenance of local ingredients, their origins and on building an empathetic supply chain.
  • Breakfast in isaan, chez @fah_skybang . A satisfyingly spicy salad of ant eggs, a ‘som tum’ of red snake beans and sour makok fruit, a beautiful geng om herbal soup with chicken braised in the house fermented freshwater fish sauce, a deliciously bitter raw beef laap with bile and blood and a salad of rice paddy snails. All together a wonderful expression of the local rice paddy led food culture here. There’s an artful kind of minimalism in how restrained the seasoning is and simple these recipes can be when the ingredients are this good.
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    Breakfast in isaan, chez @fah_skybang . A satisfyingly spicy salad of ant eggs, a ‘som tum’ of red snake beans and sour makok fruit, a beautiful geng om herbal soup with chicken braised in the house fermented freshwater fish sauce, a deliciously bitter raw beef laap with bile and blood and a salad of rice paddy snails. All together a wonderful expression of the local rice paddy led food culture here. There’s an artful kind of minimalism in how restrained the seasoning is and simple these recipes can be when the ingredients are this good.
  • The start of a few days eating and learning with @fah_skybang and family in Ubon, eastern Thailand. We hopped off a plane and straight into this; a wonderful pork laap with offal, boiled skin, roasted and fresh chilli, no lime juice at all and a little pickled garlic. Steamed fish with a peanut nam jiim, a southern Thai stir fried curry of eel, a wet ‘curry’ of fresh bamboo and home made pla la (fermented river shrimp and mud crab with pineapple). Always with piles of the kind of bright and fragrant herbs, leaves and roots we would wet ourselves over in london. Plenty to take in for @meedu_saad @lukepyper @hvala_karla @insta_alb
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    The start of a few days eating and learning with @fah_skybang and family in Ubon, eastern Thailand. We hopped off a plane and straight into this; a wonderful pork laap with offal, boiled skin, roasted and fresh chilli, no lime juice at all and a little pickled garlic. Steamed fish with a peanut nam jiim, a southern Thai stir fried curry of eel, a wet ‘curry’ of fresh bamboo and home made pla la (fermented river shrimp and mud crab with pineapple). Always with piles of the kind of bright and fragrant herbs, leaves and roots we would wet ourselves over in london. Plenty to take in for @meedu_saad @lukepyper @hvala_karla @insta_alb
  • We have some big news... our Head Chef Nick is returning to Greece after 3 years with us at the end of February. We are sad to see him go but happy to announce Chef @meedu_saad , who’s been with us at Smoking Goat for the past 18 months, will be taking over the role at Kiln working with Ben and Luke. We will be giving @toufas a proper send off in due course as we’ve just touched down in Eastern Thailand. Read more via @eaterlondon website or click the link in our bio.
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    We have some big news... our Head Chef Nick is returning to Greece after 3 years with us at the end of February. We are sad to see him go but happy to announce Chef @meedu_saad , who’s been with us at Smoking Goat for the past 18 months, will be taking over the role at Kiln working with Ben and Luke. We will be giving @toufas a proper send off in due course as we’ve just touched down in Eastern Thailand. Read more via @eaterlondon website or click the link in our bio.
  • Keep on Punching is 100% chenin from a single vineyard of bush vines, Testalonga is situated in Swartland, South Africa and this fresh dry wine is a great pairing with our Banana Leaf Roasted Pollock. 📷 @thomasrawsthorn
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    Keep on Punching is 100% chenin from a single vineyard of bush vines, Testalonga is situated in Swartland, South Africa and this fresh dry wine is a great pairing with our Banana Leaf Roasted Pollock. 📷 @thomasrawsthorn
  • Really grateful to be in the shortlisted 5 for the @worldrestawards “No Reservation Required Award” alongside brilliant company, @delifucious @retro_bottega @mocotorestaurante and Clamato Paris. See you guys in Paris!
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    Really grateful to be in the shortlisted 5 for the @worldrestawards “No Reservation Required Award” alongside brilliant company, @delifucious @retro_bottega @mocotorestaurante and Clamato Paris. See you guys in Paris!
  • Dry Red Curry of Scallops, hand dived from Scotland. This fiery red curry is a Kiln stalwart, lemongrass, gapi (fermented shrimp paste) and kaffir lime brings out the sweetness in these scallops.
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    Dry Red Curry of Scallops, hand dived from Scotland. This fiery red curry is a Kiln stalwart, lemongrass, gapi (fermented shrimp paste) and kaffir lime brings out the sweetness in these scallops.
  • Northern Style Curry of Rabbit & Herbs. This is a boiled curry typical of the northern regions of Thailand that influence a lot of our cooking. Lots of earthy flavours from galangal, turmeric and coriander root, with betel leaf for some bitterness. A warming thing to eat slowly.
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    Northern Style Curry of Rabbit & Herbs. This is a boiled curry typical of the northern regions of Thailand that influence a lot of our cooking. Lots of earthy flavours from galangal, turmeric and coriander root, with betel leaf for some bitterness. A warming thing to eat slowly.
  • Emidio Pepe’s Trebbiano d’abruzzo. The grapes are foot trodden and fermented in neutral concrete, two years later bottled by hand. On by the glass tonight along with 20 others.
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    Emidio Pepe’s Trebbiano d’abruzzo. The grapes are foot trodden and fermented in neutral concrete, two years later bottled by hand. On by the glass tonight along with 20 others.
  • Native Lobster on the menu for lunch today with a red curry and squash from @goodearthgrowers we re-open as normal from 12:00.
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    Native Lobster on the menu for lunch today with a red curry and squash from @goodearthgrowers we re-open as normal from 12:00.
  • Back open for lunch and dinner as a usual from today. Thanks to @chefjonathanc for the photograph
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    Back open for lunch and dinner as a usual from today. Thanks to @chefjonathanc for the photograph
  • Very cool to be on the @worldrestawards alongside some genuinely inspirational folk around the world... 45 countries are represented. Thank you to the people who nominated us, means a lot!
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    Very cool to be on the @worldrestawards alongside some genuinely inspirational folk around the world... 45 countries are represented. Thank you to the people who nominated us, means a lot!
  • Native Fried Mylor Prawns on the menu this evening, until we run out.
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    Native Fried Mylor Prawns on the menu this evening, until we run out.
  • Christmas Hours - our Kitchen is open all day, from today through till 23rd December. 12pm - 11pm Monday to Saturday, 12pm - 9pm on Sunday. 🎥 thanks to @nokxmajozi
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    Christmas Hours - our Kitchen is open all day, from today through till 23rd December. 12pm - 11pm Monday to Saturday, 12pm - 9pm on Sunday. 🎥 thanks to @nokxmajozi
  • Ox Heart Larb with Makhwaen. Our kitchen is serving straight through till 9pm this evening. 📷 @thomasrawsthorn
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    Ox Heart Larb with Makhwaen. Our kitchen is serving straight through till 9pm this evening. 📷 @thomasrawsthorn
  • Brilliant Pinot Noir from Claus Preisinger in Osterreich, bright and juicy and new on our list btg. We’re pairing it with the Grilled Tamworth chop. We’ve got another 15 or so equally delicious wines on btg tonight.
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    Brilliant Pinot Noir from Claus Preisinger in Osterreich, bright and juicy and new on our list btg. We’re pairing it with the Grilled Tamworth chop. We’ve got another 15 or so equally delicious wines on btg tonight.
  • Perfect pink Wild Bream to play with and we have got plenty of fish on today’s menu. Cod, Mackerel, Monkfish from @kernowsashimi and @wildharbour going in various curries. We’re slow grilling Red Mullet stuffed with an aromatic curry paste too.
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    Perfect pink Wild Bream to play with and we have got plenty of fish on today’s menu. Cod, Mackerel, Monkfish from @kernowsashimi and @wildharbour going in various curries. We’re slow grilling Red Mullet stuffed with an aromatic curry paste too.
  • Kachanaburi Style Jungle Curry of Hake on for lunch today, we’ve got a very sweet variety of pea aubergine and some turmeric leaf to use in this rustic herb based curry for the next couple of days.
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    Kachanaburi Style Jungle Curry of Hake on for lunch today, we’ve got a very sweet variety of pea aubergine and some turmeric leaf to use in this rustic herb based curry for the next couple of days.
  • Sour Turmeric Curry of Wild Sea Bass. A southern style dish with a light broth, the heat is pretty high from dry and fresh birds eye chilli, turmeric gives it a vibrant yellow colour, in todays version we’ve got pumpkin from @flourishproduce , Thai basil to add aroma and our wild bass is from @kernowsashimi.
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    Sour Turmeric Curry of Wild Sea Bass. A southern style dish with a light broth, the heat is pretty high from dry and fresh birds eye chilli, turmeric gives it a vibrant yellow colour, in todays version we’ve got pumpkin from @flourishproduce , Thai basil to add aroma and our wild bass is from @kernowsashimi.
  • Southern Style Dry Hogget Curry, punchy and earthy flavours from turmeric and gapi - a fermented shrimp paste, contrasting the flavour of our aged Hogget from @philip_warren_butchers , Thai sweet basil to add fragrance to the dish.
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    Southern Style Dry Hogget Curry, punchy and earthy flavours from turmeric and gapi - a fermented shrimp paste, contrasting the flavour of our aged Hogget from @philip_warren_butchers , Thai sweet basil to add fragrance to the dish.
  • Beautiful photos by @thomasrawsthorn of a team day out talking, growing, building and eating at Crocadon Farm. Plenty of inspiration, thanks to @chefdancox for having us and @philip_warren_butchers for showing us around.
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    Beautiful photos by @thomasrawsthorn of a team day out talking, growing, building and eating at Crocadon Farm. Plenty of inspiration, thanks to @chefdancox for having us and @philip_warren_butchers for showing us around.
  • Kachanaburi Style Jungle Curry of Brill, a clean, aromatic and fragrant curry, inspired by the northern Thai approach we boil this version so it is more like a broth. There’s lots of lemongrass and galangal alongside whatever you can forage together, for us today that’s Thai aubergine, pumpkin, snake beans, kra chai and green peppercorns, the Brill adds some sweetness from the flesh.
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    Kachanaburi Style Jungle Curry of Brill, a clean, aromatic and fragrant curry, inspired by the northern Thai approach we boil this version so it is more like a broth. There’s lots of lemongrass and galangal alongside whatever you can forage together, for us today that’s Thai aubergine, pumpkin, snake beans, kra chai and green peppercorns, the Brill adds some sweetness from the flesh.
  • Pedres Blanques from Rie and Hiro Shoji in Côtes Catalanes. Grenache noir fermented in whole bunches, indigenous yeast and no additions.
On today by the glass, going down nicely alongside our Ox Heart Larb with Makhwaen. 📷 @thomasrawsthorn
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    Pedres Blanques from Rie and Hiro Shoji in Côtes Catalanes. Grenache noir fermented in whole bunches, indigenous yeast and no additions.
On today by the glass, going down nicely alongside our Ox Heart Larb with Makhwaen. 📷 @thomasrawsthorn
  • Monday Lunch at Kiln. Sour Turmeric Curry of Wild Bass and Dry Red Curry of Herring feel like they’ll be pretty warming today.
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    Monday Lunch at Kiln. Sour Turmeric Curry of Wild Bass and Dry Red Curry of Herring feel like they’ll be pretty warming today.
  • New on today : Grilled monkfish with long aubergine, kaffir lime leaf, basil coriander lemongrass and roast shallots. A bitter, sour and fragrant dish with origins in north eastern Thailand. We’re open 12 - 9 straight through on Sundays.
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    New on today : Grilled monkfish with long aubergine, kaffir lime leaf, basil coriander lemongrass and roast shallots. A bitter, sour and fragrant dish with origins in north eastern Thailand. We’re open 12 - 9 straight through on Sundays.
  • Spicy dry fried red curry of Fresh Octopus, landed in Cornwall by @hendersonseafood
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    Spicy dry fried red curry of Fresh Octopus, landed in Cornwall by @hendersonseafood
  • Bright and glossy Mackerel in from @kernowsashimi. We slow grill these for soft and fatty flesh, the long slow heat gives time for the bones and skin to transfer flavour into the flesh. This one is stuffed with an aromatic red curry paste.
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    Bright and glossy Mackerel in from @kernowsashimi. We slow grill these for soft and fatty flesh, the long slow heat gives time for the bones and skin to transfer flavour into the flesh. This one is stuffed with an aromatic red curry paste.
  • Marino Colleoni of Podere Santa Maria on the wisdom of letting a natural polyculture environment do it’s thing... balanced pest protection, yield, soil regeneration. Different song but same tune to how @golthenyfarmer is raising pigs. Beautiful wines. Thanks to the knowledgable @tuttowines for the blast through the Siena hills
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    Marino Colleoni of Podere Santa Maria on the wisdom of letting a natural polyculture environment do it’s thing... balanced pest protection, yield, soil regeneration. Different song but same tune to how @golthenyfarmer is raising pigs. Beautiful wines. Thanks to the knowledgable @tuttowines for the blast through the Siena hills
  • Slow Grilling Cornish Black Bream today. These are stuffed with a paste of Galangal, Lemongrass and Kaffir Lime Leaf, sour and aromatic.
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    Slow Grilling Cornish Black Bream today. These are stuffed with a paste of Galangal, Lemongrass and Kaffir Lime Leaf, sour and aromatic.