NYE AT SMOKING GOAT
It went off last year so @zac.gates_ & @joemilli_ return to the decks, we’ve brought back the Feast menu and we’re open late. Fish Sauce Wings, XL Nahm Prik Pao Mussels & Cockles, plus the return of Aged Beef Fat Drunken Noodles. Feast menus are £45pp and get you a drink on us to get things started.
The team are working on some drinks, we’re thinking Cosmopolitans, Singapore Slings and Rum Punch and @eastlondonliquorcompany are supplying the goods. @fivepointsbrew will be taking over our taps with a selection of their beers.
Bookings are available through seven rooms, on our website, via the link in our bio. Alternatively you can click the email box on our profile and contact the team directly.
We hope to see you there - ps don’t forget your dancing shoes
Poster from @personality___crisis
Barbecue Green Curry Cull Yaw Leg
The team have been working on some Sunday sharers dishes and they’re hitting the menu today and every Sunday following.
@insta_alb and the chefs have been tweaking the Green Curry and will now be serving it with Barbecue Cull Yaw Leg, a stack of our House Roti is also essential. The Massaman Beef Shin + Pink Fir & Geang Gari & Flourish Farm Pumpkin make for great partners in crime. The Green Mango Salad returns to add a fresh, sweet and sour zing. Turneric Pepper BBQ Gurnard will also be making an appearance so bring your friends.
@omarthomasallen has been working on a @todolicitrusfundacio mandarin soda and it’s like orangina but better, but you tell us what you think? He’s also brought back ‘America Eats It’s Young’ - our take on a Bloody Mary and they’re only £6 😮💨
Head to the link in our bio to book a table, walk-ins welcome as always.
📸 @calamansari
Sylvain Bock at Smoking Goat
Not to be missed! Monday November 11th @sylvainbock will be hijcaking the wine list here at Smoking Goat for one night only!
The chefs have been testing some dishes for the evening. Were thinking Grilled Oyster + Sambal with a glass of Ella M’a Serré skin contact from the magnum. Red Curry + Partridge and of course we’ll be serving the Massaman Beef Shin + Pink Fir with our House Made Roti. New Som Tum is also inbound! Sylvain & the @beattieandroberts team will be cracking open a few Magnums too.
This is also a special one for @beattieandroberts…. Sylvain was the first producer they ever imported and his wines hold a special place in their hearts.. ‘with the arrival of each new vintage it is clear that this is a vigneron at the absolute top of their game, whose wines continue to impress year after year.’
Bookings for 1-6 available through the link in our bio via sevenrooms, larger bookings via email and walk ins as always, doors open at 5, bring your friends.
Poster from our guy @personality___crisis
Party at Smoking Goat?
From November 30th we’ll be opening all day, 12-11, see below for the holiday hours
Christmas Eve 12-4
Christmas Day closed
Boxing Day Closed
27th/28th/29th/30th 12-11
New Years Eve 12-LATE
New Years Day Closed
January 2nd - Return to normal hours
Walk-ins are always welcome and bookings are available for 2-6 persons via the link in our bio. We’re also taking large bookings for parties of 6-30 for those extended family and or work/office Christmas celebrations via email bookings@smokinggoatbar.com, hit us up!
Also for those of you that don’t know, last year we threw a big NYE party and it was a vibe, so we’ve decided to throw another NYE party this year… details on route later this month.
We hope to see you all over the holidays.
Big thanks to everyone that came down last night for our autumn party with the legends from @tuttowines.
@insta_alb and the team enjoyed cooking some new dishes for the evening. The Gaeng Khiao Wan Cull Yaw & House Made Roti with a glass of Adonis 2022 from La Grapperie was a killer combo. Honorable mention to @ggtiffin & @calamansari for whipping out 300 rotis on the fly. We’re thinking about having them on the menu more often! Gaeng Gari + Flourish Farm Squash was a big hit - hot tip of the night was: dip fried chicken in the curry sauce and enjoy with a glass of Chianzano 2020 from @cantinagiardino.
More evening like this very soon, keep your eyes peeled for November!
@calamansari 📸
TUTTO & SMOKING GOAT AUTUMN PARTY
Save the date! Monday October 28th, 5-Late @tuttowines will be taking over the wine list with some of their favourites at Smoking Goat for an autumn party.
@insta_alb and the team are working on new dishes for the evening. Think Green Curry + Cornish Crab Claws, Charred Noodle Roasted Goose Broth + Cassia, Isaan Django Stir Fried Venison, Banana Leaf Steamed Bream + Nahm Jim & a few others.
Tutto will be pouring a selection of wines full of depth, spice, earth and funk from the likes of Cantina Giardino, Domaine Sauveterre, La Grapperie, Léonard Dietrich and Samuel Boulay.
Bookings available through website via the link in our bio, walk ins as always
Thank you to @personality___crisis for the poster ✨
Stir fried squid + salted duck egg
Big favourite on the menu at the moment, very fresh Cornish squid stir fried with @goodearthgrowers courgettes and salted duck egg.
Our team ate this in almost every restaurant they visited across the south of Thailand last year.
1. Char of the wok + the luxury of salted duck egg + bright fresh squid = the good stuff
2. Sous chef @chefsamirdar takes us back to his time spent in Surat Thani cooking with @fah_skybang & extended family earlier this year working on this dish.
A little snippet of the last week…
Team briefing on pork skewers, dish testing stir fried beans with @m.s.g.tatti, slow grilling plaice, Bizarre Ride II The Pharcyde on the playlist. Tom yum mama with hake balls, Barraco Foir di Bianco - think citrus, wild flowers + sea salt, the grilled plaice served with nahm jim made with chillies we harvested this year in Perpignan on our wine harvest. A peek into the kitchen in evening service. Sour raspberry soda, Thai green tea soda, tamarind & thai basil cola & 0.5% beer on tap to quench your lo//no alcohol needs.
Open until 10pm, come by.
Thank you to everyone that made it down to join us with @fond_cypres & @beattieandroberts on monday night. The wines were flowing, the energy was high and the scallops were something special (thanks @insta_alb & co).
It always lovely to see so many familiar and new faces when we throw a little party. We’re looking forward to more of these nights over the coming months. Keep an eye out for the next ones.
📹 @calamansari
ASTEROID PARTY WITH @fond_cypres
Were excited to have Rodolphe & Laetitia of @fond_cypres & the @beattieandroberts team with us on Monday 23rd for the launch of the new Asteroid vintages from our @super8restaureants collaborative wine project, and a wine list takeover.
Asteroid Blanc is a Grenache Blanc with bright minerality and lean fruit character resulting in a crisp, refreshing sip. Asteroid Rouge is a red-fruited juicy blend of red and white grapes with a fresh lightness, we drink it chilled and it doesn’t stay on the table for too long long. The @super8restaurants wine team went to visit in May to blend the cuvées exclusive to our restaurants.
@insta_alb and the team are working on some dishes for the evening, we’ll be serving a selection of seafood from our suppliers @kernowsashimi, @car_y_mor and @frazers_scallops. Think fluffy and crispy omelette with brown crab meat, Scallops grilled over the coals with red nahm Jim, crab claws with jaew bong - just to name a few. Keep your eyes peeled over the next few days for some of the dishes you’ll be eating.
Monday 23rd, 5pm-late. Bring your friends.
Reservations can be made on severooms via the link in our bio and as always we’ll have space for walk-ins.
We hope to see you there!
@personality___crisis on the poster 💥
@insta_alb fell in love with @zaolarb’s sweet corn som tam back in Thailand earlier this year and has made Smoking Goat version of this dish while the season calls for it.
The baby and larger corn from @flourishproduce are both grilled whole over the coals for that Smokey sweet char. We’re also using cucumbers from @flourishproduce and Beans from @mora_farm. The cucumbers absorb all of that flavour while the beans give crunch and bursts of freshness. Soft boiled egg to finish.
This is one of @insta_alb favourites. a bright and fresh seasoned som tum, using seasonal produce and creating a balance between all the dishes. We like this one with the Pad See Ew.
Get it whilst it’s still here.
Open 12-3 for lunch, 5-11 for dinner, bookings and walk-ins available!
@calamansari on the 📸📸
Sai Oua the Northern Thai herbal sausage has been flying out this week, usually made with pork, our in house butcher @chris.marzec makes them with @thecornwallproject cull yaw (grass finished ewe’s), we grill them over charcoal.
Our variation on Pad See Ew, stir fried noodles with eggs and soy is becoming an essential order for many. When we have the lovely sweet cockles from @car_y_mor they fly out plus we’re coming to the last of the sweetcorn the farms will have for som tum so we’ll be working on the next recipe next week..
We’re open all day, 12-10, reserve online or walk in 🫡
📸 @calamansari
The cockle season is in full swing from @car_y_mor located near Pembrokeshire. They are sweet and plump and collected by intergenerational cockle catchers. In an attempt to amend a broken system where most of the Welsh cockles are sent to Spain by the ton to be processed and be brought back to the Uk in pickled jars. We have the privilege to work with Car Y Mor who have the connections with Cockle catchers of the region to bring these tasty cockles to @super8restaurants directly.
We’re serving ours stir fried with nahm prik pao + Thai basil.
The rich umami spice from the roasted chilli jam makes for a great partner in crime with these sweet delicious cockles. Coconut milk, Thai basil and fresh lime to balance.
We’ve opened up our bookings for parties of 2-8, reserve on our website via the link in our bio. Walk ins available as always. For larger groups email the team directly at bookings@smokinggoatbar.com
📸 from @calamansari
This weeks line up 😏
We have the all time fave Fish sauce chilli wings, BBQ pork skewers, @flourishproduce goats horn peppers & cucumber ajat. OG Mezcal & Melon sour ‘Goats Head Soup’, cabbage & fish sauce, massaman + shortrib, Thai fried chicken and the green jasmine milk tea - much needed with the spicy pad phet + mackerel (next slide). BBQ spare ribs, tomato som tum, a mix of our house made sodas including the fermented pineapple, sour raspberry & hibiscus lemonade. Last but not least the classic aubergine nahm d’tok.
Open all day 12-10, always space for walk ins
a little snapshot of what’s we’ve been eating, drinking and listening to this week with the team.
Check Our Record selection includes Mndsgn, Marlowe, Coco Bryce, Amapiano now & Raekwon. The kitchen have been cooking krapows, nahm prik pao squid, bbq beef heart salad & crispy friend egg rice noodles alongside these we’ve been working on our version of a dark and stormy with our tamarind, ginger & Thai basil cola style soft drink, @omarthomasallen and the team are working out the balance before it hits the menu next week.
We’re also on the hunt for a Sous a chef to join @insta_alb and the team. If you have a passion for Thai food, working directly with farms, making wine, exploring & contributing to making restaurants better and would like to join us head to the link in our bio.
Were open all day 12-11 today and 12-10 tomorrow, come by for stir fried tastiness and ice cold beers.
📹 @calamansari
A few Friday lunch happenings
Chef Albert working on pla ra marinated charcoal grilled goat chops from @thekenyanpigfarmer . Loads of sweet umami from the fermented freshwater fish with aromatic galangal, lime leaf and ginger.
Broadbeans and good tomatoes in the som tum and plenty of beers on
Last weeks picks include pad phet + whole fried flounder, the classic fish sauce chilli wings, egg fried rice noodles, broad beans + tomato som tum & whole mackerels in from @kernowsashimi.
Alongside these we’ve been drinking Michi’s Farm - a crisp & clean citrusy blend of grüner veltliner, gelber muskateller + riesling. @omarthomasallen’s new soft drink - tamarind, ginger & Thai basil cola (we’re thinking about maybe adding some run to this for those wanting a not so soft drink) & Musics Not For Everyone - hibiscus, lime, orange shrub liqueur & gin.
@insta_alb and the team are testing some different cuts of Goat to try with a curry, stay tuned for updates 🐐
Open for lunch 12-3 and dinner 5-11, pop by for some Monday fun
It’s Sunday dump time…
@insta_alb and the team have been busy this week. They’ve been working on some dishes including the nahm prik pao + @kernowsashimi crab claws, pad phet + fried whole mackerel & stir fried squid with salted egg - all of which are now on the menu (or at least will be by next week).
We’ve got Les Feuillettes 2023 - Chenin blanc, a delicious fresh & fruity one, available by the glass + bottle and more options - just ask one of the team for a recommendation.
Open 12 all the way through until 10 today, come and say hey. Walk ins available as always, bring your friends.
🎥 @calamansari
The rain persists but so do we 🫢
This week we’ve been cooking a lot of Tom yum mamas, now coming with pork meat balls and pollock, warming spicy and all things delicious (It’s giving post Glastonbury soul revival)
Some work in the cocktail menu, a New York Sour expected imminently
@chefsamirdar is currently working on a few different versions of stir fried squid with salted egg, more news to follow
@lj_rawl picking his fave summer rose (minus the summer)
@wildroom dropped us samples for a new dish the chefs are playing around with
Aubergines getting their smoke on for the Nahm D’Tok
@flourishproduce courgette stir fry
We’re open until 10pm, come join us for dinner, stay dry!
Sunday treats
‘Ceviche’ trout with @flourishproduce herbs and flowers
A syrup made from the skins of plums, peaches & melons - a sweet and sour soda
Chilli fish sauce wings
@modalwines @staffelterhof862 muller time, skin contact
Obligatory ice cold beers
Nahm Prik pao + mussels
Beware dub - spicy margarita 🌶️
We’re open until 10pm, come and have a glass of wine in the window with us
Recently at Smoking Goat….
It’s that time of the year and the produce is telling us that it’s Som Tum season, Head chef @insta_alb has been testing a one of Tomatoes, Radishes & Broad Beans from @shrub.london, @flourishproduce cucumbers and a healthy glug pla ra.
@ancestrelwines bringing us the good good - Coturri Cider 🍎 hailing from California and it’s giving us tart, crunchy, Granny Smith vibes. As well as the delicious Art Brut 2020 a delightfully juicy gamay.
Nahm prik pao + mussels touch down in the smokey hot wok for extra tastiness.
Fresh sancho peppercorns from @namayasaifarm, bringing zingy, citrus tingles to our tongues. The chefs are looking forward to experimenting.
Sunday was a blast! Thank you to everyone that came down and joined us with Gazzetta, Manon & Ajola @tuttowines
This is what it’s always been about - beautiful wines, amazing produce, even better company and the restaurant full of energy.
Now that the sunshine seems to be with us @insta_alb and the team are thinking skewers, wine and ice cold beers outside on the window seal every weekend, from this weekend.
Videos/photos from @calamansari & @g_abriel35
On Sunday 12th of May we welcome three of our favourite winemakers to London for a long lunch at Smoking Goat. Jacopo from Ajola, Trish from Gazzetta and Tim from Manon are three friends with small farms in Umbria, Lazio and the Adelaide Hills. Each of them grow with the upmost respect for nature, producing pure, vibrant and perfumed wines.
@insta_alb & the kitchen team are working on some special dishes for the occasion with a focus on @kernowsashimi. Raw bass with blood orange nahm jim and wild garlic oil is on the cards as well as squid + salted egg stir fry and more. OG moo ping skewers will also be making an appearance!
@cleghornluke will be spinning dub plates with us all day. You can reserve larger tables through our website via the link in our bio and we’ll have space available for walk ins as always.
See you on Sunday 🫡
12-10
Poster by @personality___crisis
Thank you to everyone who came by the other night for Zao takeover of Smoking Goat, this was a seminal moment for us.
A joyous collision of OG Isan cooking... some fresh made rice noodles, pickled crab, fermented river fish sauce, hog plums + wines from Beattie and Roberts and the whole place in party mode.
Thank you to @evepalasak and @ellar.hanief for spending a few days in the kitchen beforehand teaching us their craft and knowledge. For us the best moments are when tasting and dialing the dishes right in with the ingredients we have available.
The menu helped to illuminate some of the produce grown here, so thanks to @Namayasai for the Ashitaba, Komatsuna, Nettles and Wild Garlic which provided the verdant herbal energy in the Khao Poon Nam Nuea / Shortrib broth . @Flourish for the garlic mustard and stems (to make an approximation of bile) for the Venison Jango. And so much more. @omarthomasallen for the Suntory whiskey highball selection that complemented all of the above so well.
@calamansari 📸
A quick recap on last weeks illuminations party with @ancestrelwines & @la_petitebaigneuse
Such a pleasure to have Philippe with us for the evening and so many of the team that contributed towards the creation of this project as well as all the friendly faces that came through.
The egg drop crab curry made an appearance and is sticking around for the foreseeable.
Now @insta_alb and them team are testing the dishes and drinks for next weeks event with @zaoisan
We’ll have the bar counter free for walk-ins on the evening!
It’s gonna be a good one.
Photos from @omarthomasallen & @g_abriel35
Edits from @calamansari
💥ZAO TAKEOVER SMOKING GOAT💥
Big one here, Monday 22nd April, @evepalasak and @ellar.hanief of the brilliant @zaoisan @zaolarb @zaozen.zaoisan restaurants takeover the Smoking Goat kitchen.They’ll be bringing their much loved Isaan cooking, sourcing and know how to the UK for the first time.
The menu is starting to look a bit like this.. Handmade Rice Noodles, river fish sauce Som Tum, Jungle Stir Fry, Braised Short Rib Herbal Soups and a few more.
The wine will be flowing! list curated by @beattieandroberts and they’ve got some magnums we’re looking forward to cracking open. We’ll also have a few whiskey highballs options for the night from @calamansari @tom.m.joseph @omarthomasallen, they’ve been whispering about pickle backs too…
We’ll be opening the doors 6pm-11pm, tables of 2-6 are available to book on our website via the link in our bio.
Artwork from @personality___crisis
Super excited to have Philippe Weis of @la_petitebaigneuse join us for the Launch of Illuminations on Tuesday April 9th.
Every September the wider @super8restaurants team travel to Perpignan with @ancestrelwines to harvest with Philippe. Each year we pick, we press, we bottle and we learn.
Illuminations, named after the song by Alice Coltrane, is a Grenache noir & Chenin blanc blend that we picked in 2022, bottled and labelled in 2023 and will be serving to you in 2024.
Along with our collaborative wine Illuminations, we’ll also be pouring some of Philippes wines. Juste Ciel - a Grenache blanc & granche gris 2020. Imposture - a blanc de noir made from grenache 2020. Plaît Il - Syrah Grenache Carignan & oei llade 2019. 40 year old vines, from the magnum. As well as a few surprise magnums and back vintages that Philippe & @aubert_gee are bringing over from the cellar.
@insta_alb & the team will be bringing back the Whole Cornish Crab Egg drop curry from the Chicken Shop menu as well as a few small plates for the evening.
We have some space for larger bookings via the link in our bio and as always there will be space for walk-ins. Head down and join us for the evening, 5-11pm.
Label and artwork by @neon_frost
This weeks essentials.
Team briefing/breakfast fish sauce chilli wings, with the windows open and a glass of @slobodne Majer 🍊. Tom yum, Vietnamese sausage + clams. We switched up ‘Tray of Joy’ come by and try the new shots we have! Aubergines cooking directly on the coals, dry red curry of duck in the wok & @calamansari’s brought in one of her favourite records @payfonelondon - sofian. We’ve also got Sai Oua back on for the bank holiday weekend.
We’re open all day today 12 - 10 and the same again tomorrow, Walk-ins available.
Sundays at Smoking Goat…
@insta_alb and the chefs have been smoking short ribs for the Massaman, cooking dry red curry + duck and tasting some of the salads as the season starts welcome more herbs from @flourishproduce.
Junior sous @nasti_goreng briefed the team on his ideal meal including Tom Yum, Trout ceviche, nahm prik pao + mussels.
@omarthomasallen has a new addition on the cocktail menu ‘Midnight Dipper’ which is his take on a daiquiri. Rum, beetroot, & vanilla. Earthy, sweet and sour. Rumour is that @calamansari is putting on a cherry flavoured Long Island iced tea next week, head down 😮💨
📹📸 @calamansari
This week at Goat…
The team have been cooking Pad Ped + Hake Throats, Thai Fried Chicken and Massaman + Smoked Beef Shortrib. We also brought back a new and improved version of America Eats It’s Young - Our take on a Bloody Mary with pickled daikon for some extra funk!
@omarthomasallen has been working on some new cocktails which will be coming onto the menu slowly as of next week.
Open all day 12 - 10, come and join us. Walk in available as ever
📹📸 🎵 by @aurasubterranean
WOMEN IN WINE
Thank you to all of the women across our restaurants, we wouldn’t be what we are without you.
Women in Wine is a collaborative project from the women of Super 8, devised by a team of artists, sommeliers, writers, photographers and creatives to champion women and women identifying folk in hospitality and their multifaceted skillsets.
To celebrate international women’s day we will showcase female winemakers that we are excited about across all Super 8 restaurants for the month of March. The wine lists have been curated by the women of Super 8 championing wine made by female wine makers. Wine making and hospitality industry alike have been historically male dominated, we are taking this moment to change the narrative and to give women in our industry the centre stage. We acknowledge the intersectionality of women’s issues and believe that we must support and uplift not just our own industry but a larger community.
This March an optional £1 donation is added to the bill which will go to @solacewomensaid, a London based charity supporting females & female identifying folk struggling with issues related to domestic violence and sexual, psychological, financial trauma and control.
By donating £1 to Solace you will be supporting and empowering women across London to lead a life without fear.
Special thanks to:
Artwork by @roserhenderson (Artist & Brat Sommelier)
Photography by @aurasubterranean (Artist & Kiln/Smoking Goat Head of Creative)
Here’s what our list is looking like:
Maria Barrena
Trish Nelson
Jessica Albero
Nuria Aviño
Stéphanie Roussel
Nadia Verrua
Stephanie Renner
Jutta Ambrositchsch
Catherine Riss
Gwendolyn Berger
We hope to see many of you throughout March.
A quick recap of the last week.
We’re cooking massaman + short rib, fried egg rice noodles & smoked mutton kra pows all day. We’re drinking the Vault City strawberry sundae sour beer or a glass of brisat vermell.
Come down and join us!
This weeks photo dump!
Briefing the Tom yum with the team, Som Tam Celeriac + trout bones, Thursday evening, Spare ribs 🔥, moo Hong pork belly, views into the kitchen, couple of the Women in Wine bottles, this weeks light lunch for 2 set up and rhubarb + blood orange shrub soda.
Walk ins available all day!
Offal Monday was fun!
Here’s a little snippet of the dish development all the way through to the night itself. Always a pleasure to welcome friends, family and new faces. Offal Monday might just have to be more of a regular thing.
Thank you to everyone that joined us for the evening and thank you to @insta_alb and the team for your hard work.
Favourites of the night were Pad See Ew, Hua Hin Chicken Cashew Stir Fry & Som Tam Celeriac + Fried Hake Bones…. All of which will be slowly making their way onto the menu over the next week or two.
@aurasubterranean on the 📸
Behind the scenes on dish workings for Offal Monday next week.
@m.s.g.tatti working on an older Hainan stir fry of all the good bits of a chicken with cashews, dry Birds Eye chillies and oyster sauce. Simple and satisfying, sweet, umami, cashew nutty and the smoke of the wok.
A sour spicy beef tendon Isaan broth has melt in the mouth tendon, a hearty rich beef broth and cut with citrus. Bouncy, sticky textural healing which is going to be alongside you through the meal.
See you guys Monday for whole duck laap and our new drink - tequila, fermented raspberry + citrus
@aurasubterranean 📸
OFFAL MONDAY RETURNS
Big one next Monday, with new dishes from @insta_alb and the team who just came back from their recent r&d trip around Thailand. Offal Monday, you know the drill… a chance for the all the kitchen team to work on dishes they’re excited about focussed around some often overlooked but tasty ingredients.
Menu starting to look like this…
Naem + Bone Marrow Roasted in Banana Leaf
Jin Tup BBQ & Hammered Onglet
with Jaew Bong Duck Liver Relish
Tomatoes + Mint + chilli
Som Tam Celeriac + Fried Trout Bones
Prik Laab Duck Neck + Gizzard
Spicy Sour Beef Tendon Isaan Broth (for 2 )
Dry Curry Monkfish Liver + Makwaen
BBQ Pla Ra Sweetbread
Pad See Ew With Smoked Beef Tongue
Hua Hin’s Style Cashew Chicken Offal
*The kitchen think the sweetbreads are the one. Marinaded and glazed on the bbq with pla ra - a freshwater fish sauce forming a rich sweet deep umami as the sweetbreads char and caramelise on the grill. Crispy garlic and roasted chilli to finish. More info on the dishes soon as they’re being tested this week.
Bookings for 2+ are live on our website via the link in our bio, come down and join us.
@personality___crisis on the artwork
@aurasubterranean with the 📸
Happy lunar new year! To take part in the lunar cycle that has been important in farming for millennia and especially viticulture and biodynamic wines we will be pouring the wine because the celestial energies that be is a force to be reckoned with.
Here’s some of what we’ve been eating this week and of course, our lovely team.
Laap spiced mylor prawns, candid @bruceywills in the kitchen, fried egg rice noodles, Thai fried chicken (Sunday classic), lunar new year poster from our guy @personality___crisis, a couple of the biodynamic bottles on the list this week, flaming wok (Khua Kling), @mo3rphious, the Monkfish Khua Kling after the fire & last but certainly not least @kenzzpenz sharing some knowledge on the wines we’ve been tasting with the team.
Exciting news incoming in the next couple of days 😏
@aurasubterranean on the snaps 📸
A snapshot of Sunday’s.
Dry Red curry duck + Bitter leaves, Massaman + Beef Short Rib, le père jules, briefing with the team, yum pla ra + apple, pear & plum, Alex + Thai tea, scenes from last Sunday, Robbie + Aubergine Nahm D’Tok & Achillée Pépin Blanc.
Come by, we’re open 12-10 🔥
Obligatory January photo dump!
Here’s some of the things we’ve been eating and drinking to kick off the new year.
Thai Fried Chicken, Kenzie & Elan’s wine selection for briefing, Tom Yum - Albert’s latest rendition, BBQ spare ribs, Nahm Prik Pao + Mussels, Coyade 2019, radish ajat, Todoli Citrus + crispy pork salad, Kra pow + smoked jersey beef & legende 2021.
It’s been a great start to the year and we’re getting excited for things to come, our chefs have just returned from Thailand and are feeling inspired to say the least. Keep your eyes wide open for February, we’ve got something brewing.
Super 8 is 10
We’re pausing for a moment to celebrate the first 10 years of Super 8. We first opened Smoking Goat in the old TPA bar in November 2014 Denmark street, a barbecue restaurant with no extraction and kitchen lacking a roof. The unfolding journey to opening Mountain across town last year has been wonderful to be a part of.
Along the way, the inspiration remains simple and same: the magic of really good ingredients in a place with special atmosphere. This pathway has led us to some fantastic moments… wine harvests with Philippe @la_petitebaigneuse and Olivier @domaine_vinci, cooking Tamworth in the fields at Gothelney Farm @gothelneyfarmer, cooking with Wanida’s @fah_skybang family in Ubon Ratchatani, special nights with Chefs @num_samuay and @chaleekader on the taos at Kiln, making up jungle curries at Sean’s farm in Cornwall @goodearthgrowers, numerous wonderful evenings cooking around the fire at @crocadon.farm, @elkano_jatetxea cooking turbots at @bratrestaurant to name a few.
Thank you to everyone who has been part of this journey so far, thanks to those who ate and drank with us, the people who grow the produce, make the wine, play the records and design the artwork. Mostly, thank you to each and every person who make up our teams which are the soul and energy of our restaurants.
We will be closed across all sites tomorrow January 15th to celebrate with our staff.
Here’s to the next ten years of Super 8,
Ben, Brian & Tomos
@calamansari 📸
TOM YUM NEWS!
@insta_alb has been trialing and testing new versions of Tom Yum and this one is exactly what you want to sink your face into when feeling the cold January blues whilst also being the perfect hot and sour ‘I’ve had way too many beers’ late night snack.
The base is a mix of fresh lime juice and fish sauce, a devilish amount of chillis, a stock made with a healthy amount of lemongrass and galangal and a rich reseasoned chilli jam.
We make a herbal Vietnamese sausage with @gothelneyfarmer pork, a large helping of coriander root and garlic, which we then steam.
We’re using clams at the moment but expect to see mussels instead from time to time depending on the days catch.
Oyster mushrooms are lightly charred in the wok for a nice touch of smokiness, we add a steamed ‘onsen’ egg - the yolk is deliciously rich & fudgey. Coconut cream and noodles.
This is on the menu as of right now, come by with some friends and share a bowl.
Pics by @aurasubterranean
WHAT A NIGHT!
This was the first time we’ve done the New Years Eve thing so a massive thank you to everyone that came down to celebrate with us here at Smoking Goat. It was great to see so many friendly and new faces as well as some of the classic dishes on the menu again from the early days. We were frying rice, glazing skewers and shaking rum punches into the early hours and we wouldn’t have had it any other way.
Well done to the team for holding it down, it was a wild way to enter into the new year and you all worked incredibly hard.
Thank you to our guests for your continued support. 2023 was an amazing year and it wouldn’t have been if not for the people that visit us here everyday. First we transformed into a chicken shop and from that had the chance to collaborate with some amazing winemakers, chefs and like minded individuals. Going into 2024 were excited to continue on the same journey. The chefs will be going to Thailand very soon where they will spend time travelling and learning, deciding on the next steps of our menu. Keep your eyes peeled.
Happy New Year from the Smoking Goat Team ❤️🔥
NYE AT GOAT
Super excited to share that we’ll be seeing the year off in style here at Smoking Goat and we’d love for you to be there with us!
After a year of great events we thought it would be rude to not go out with a bang. @insta_alb and the team are working on a small late night menu, bringing back some of the OG dishes such as Sai Oua, Moo Ping Skewers, Drunken Noodles, Lardo Fried Rice as well as the new Tom Yum!
Alongside these classic dishes will be a Rum Punch ‘P’s & Q’s’ and a Guinness Punch ‘Nite Nite’ with an extra hit, all from our good friend @therealkano’s @theduppyshare which we’ll be serving up all night long. Jello shots are definitely on the cards…
@zac.gates_ & @joemilli_ will be on the decks, spinning vinyls with us b2b from 10pm-2am
We’ve had an amazing year and it wouldn’t have been possible without our guests, come and join the festivities.
We’ll be open all day as usual, closing the kitchen between 10-10:30 to prepare for the changeover to the late night menu. Bookings via our website and walk-ins available as usual.
See you all there.
Artwork from our guy @personality___crisis
A catch up from our most recent events.
The comeback of Offal Monday alongside our good friend @linda_from_accounting of @eatwithsp00ns. It was an honour to have Rahel with us in the kitchen and learn from her teachings. The night was such a vibe and we’re looking forward to more Offal Mondays going into the new year. Thank you to our Head Chef @insta_alb for your amazing hard work and incredible effort that you put in to guiding the team and making this night possible!
Next in line is @c__laus and @newcomer_wines. We’ve been fans of Claus and his wines for a long time, earlier this year we had the opportunity to visit him and gain some knowledge on his process. Thank you to Claus and the newcomer team for making this happen, it was great to see so many familiar faces and some new ones, all there to taste the delicious wines that Claus puts so much love and energy into.the tom yum went down very well with all the wines too 👌🏽
We’re excited for the next round of events to come, keep your eyes peeled for something special coming up soon.
@personality___crisis for both artworks
@aurasubterranean on the photos
SMOKING GOAT & CLAUS PREISINGER
Super excited to have @c__laus join us for the evening on December 4th for a full wine list takeover! Earlier this year the @super8restaurants team visited Claus to taste some of his latest vintages in the cellar and we brought some special bottles back with us.
Claus needs no introduction — his wines have been on our list for years and his iconic wines like Puszta Libre, DOPE and his single vineyard wines like Bonsai and Triple B are some of the most sought after wines around the globe. This has been in the makes for a long time so we can't wait to finally host him with us next week.
Word in kitchen is there’s a new Tom Yum inbound for the evening, this + a glass of Dope Rosé - no brainer.
More Tom Yum news to follow on the weekend.
Head down on Monday evening to taste the wines and meet Claus with us from 5-11pm
Thanks to @newcomer_wines for making this happen & @personality___crisis for the artwork
RAHEL STEPHANIE X SMOKING GOAT OFFAL MONDAY
Super excited to share this double whammy with you all! The return of Offal Monday is here and its with our dear friend @linda_from_accounting of @eatwithsp00ns
Rahel will be joining @insta_alb and the team for the evening on Monday 27th, 6-11pm, bringing recipes and know how from Indonesia to the kitchen for one night. The dishes will include:
Tripe Sate with Sambal Kecap
Radish Rujak
Smoked Pigtail Wings in Aromatic Glaze Crispy Jowl & Citrus Salad
Acar Kuning
Ox Tongue in Green Sambal
Trout Head Lempah Kuning
Trotter Semur
Sweet Bread Gulai
Kebon Sirih-Style Liver Fried Rice
Jasmine Rice
Offal Mondays have always been about the whole kitchen collaborating on the menu, so big shout outs to @insta_alb, @nasti_goreng, @mcguireb, @kim_songsoo, @lj_rawl & @m.s.g.tatti who have been working on these dishes this week.
We’ll be pouring magnums throughout the night and there’s been talk of spicy michelada’s, updates to follow.
Bookings are open. Head to our website, via the link in our bio, to grab a spot! The bar will be kept for walk-ins so be sure to get down early.
Thanks to our guy @personality___crisis for the artwork
A snapshot of what we’ve been cooking recently…
Toldoli Citrus + crystal prawns a variation of tan som oh, using crystal prawns and dry shrimp in replacement of fermented crab.
Gaeng som, sour curry with mackerel from @kernowsashimi
Ike jime wild bass with chilli leaf oil , shiwakasa juice and birdseye
Sundays at Smoking Goat
Aged beef short rib, smoked and roast over charcoal then combined in the wok with a complex old style massaman recipe.
@thecoloursthatrise @rhythmsectionhq on the record player, fried chicken, dry red of duck, fried egg rice noodles all day.
Start your weekend early with Fish sauce chilli wings, Thai fried chicken, egg fried rice noodles, ‘ceviche’ trout belly with dill, targette flowers, cosmos flowers & nasturtium from @flourishproduce
We’re drinking Primaro from Atelier Kramer. Skin contact, 100% rebula from Slovenia. Come join us for a glass!
Kitchen open 12-3 for lunch 5-11 for dinner
Todoli citrus Tam Som Oh, Dry Red Curry Duck & Dandelion, Massaman Barbecue Beef Rib all happening today. Open 12 to 10 straight through, come join. 
Hey friends! The festive season is quickly approaching so here are our holiday hours.
This year we’ll be doing something exciting for New Year’s Eve, keep an eye out for more info.
December 4-23rd 12pm - 11pm
December 24th, 25th & 26th: Closed
December 27th - 30th: 12pm - 11pm
New Years Eve: 12pm - 1am
New Years Day: Closed
January 2nd: Return to normal business hours
Walk-ins available as always and bookings for larger groups via email shoreditchbookings@smokinggoatbar.com
Last weeks photo dump!
1. Red curry Mallard + Dandelion
2. @flourishproduce herbs
3. Friday night service
4. @ancestrelwines @domaine_vinci Roc 🍇
5. Fish sauce chilli wings, @goodearthgrowers green tomato dried shrimp + peanut salad, Khua Kling monkfish + liver & purple lemonade
6. @thesilhouettesproject (fave)
7. @flourishproduce chillies
8. Thai milk tea, bbq spare ribs & @flourishproduce Chinese cauliflower & cabbage + fish sauce
9. Geang Som with @kernowsashimi Mackerel
10. Wednesday night seat at the seafood counter
Khua Kling Monkfish + Liver
Starting with monkfish from @kernowsashimi in Cornwall, we’re using the flesh, liver and fried skin in this dish. Khua Kling is a very spicy dry curry that is benefits from the char from a hot wok and the lifting aromatics of lime leaves and fresh lemongrass. The burst of fatty liver, amongst sweeter flesh and a combination of dry chilli, various pepper and fresh chillies grown for us by @goodearthgrowers give a building heat is addictive and asks for more rice and more beer.
Barbecue Jersey Rib Massaman
End of summer is our favourite time for pasture finished beef and there’s some incredible produce being aged at warrens at the moment. Here’s its a jersey rib with magically sweet yellow fat.
We roast it over charcoal then make a massaman curry with aged beef fat with a warming complexity of dry spices in the curry paste. It’s a smokey caramelised coconut curry with layers of satisfying sweetness. Chef @insta_alb has it on all the time at the moment.
📸 @calamansari
Gaeng Som Fish & Plums
The question for chefs @insta_alb and @churbertdotcom, is it’s the end of summer, what are we going to do with all these sour sweet plums and tomatillos from @flourishproduce and gorgeous whitefish that’s being landed at the moment from @kernowsashimi The answer is make a really spicy sour curry with a mix of great citrus and tamarind for layers of sourness, aromatic makrut lime leaf and the salty backbone of good fermented shrimp paste.
For you guys the question is: it’s the end of summer, you’re sharing bowlful of spicy, sour curry, few plates of Thai fried chicken and some bbq ribs… do you want some icy beers?
📸 @calamansari
Green Nam Jim + Cockles
Last one for this week’s seafood dishes on the kitchen counter.
Cockles from @car_y_mor arrived, these are really sweet and mineral from the green blue seas around wales. Quickly steamed to open in the wok these are served with a simple nam Jim seafood, a green chilli, Corriander root dipping sauce. We’re eating them with a sparkling wine Damned, by La petite Baignueses.
More seafood for the counter next week from @insta_alb, plus there’s Thai fried chicken, kra pow smoked mutton all day everyday.
@calamansari
Today’s addition to the seafood bar is the Sambal Luat + Langoustine.
Sweet & delicate langoustines from Scotland @kelticseafare. Junior Sous @matthowker recently came back from visiting his family in Indonesia and he came with the goods on this one, his uncles Sambal recipe calls for whole citrus fruits, pith and all and a mass amount of chillies. Shatkora lime provides a crisp bitterness and aromatic kick while lemons and limes balance acidity & sweetness but be warned, the spice is real, it’s a grower.
We’re drinking @domainevinci 2017 coyade with this firey dish, it has an almost creamy richness that can tackle the heat.
@insta_alb
@calamansari 📸📹
SMOKING GOAT SEAFOOD BAR
We’ve grown a kitchen counter! A light refurb over the last few weeks, the fruit of which means you can sit at kitchen and get into the menu.
Chef @insta_alb has been working on some seafood plates to add to the menu so you can get some spicy clams alongside your fried egg rice noodles and a couple of beers.
Today we have Nam Prik Pao Welsh Mussels. We use fried langoustines heads, garlic and shallots pounded until we have a rich glossy shellfish oil termed ‘gold dust’ in the kitchen. This is added to the nam prik pao (OG chilli jam), seasoned with a variety of citrus for sourness and fragrance, then buffalo basil from @flourishproduce. These Welsh mussels are smaller and sweeter than the south coast ones, so a quick touch from a Smokey wok to open them and we’re away.
More plates like these coming on throughout this week. And rumours of a massaman smoked beef rib could be true.
@calamansari 📸📹
Hey friends and family, we’ll be closed from this Sunday July 23rd until Friday 28th for some much needed refurbishments in the kitchen.
We’ll be coming back strong with some new dishes and drinks that the team are currently working on and a few more surprises.
See you all next Friday, we reopen in the evening at 5pm. Plenty of walk in space available and bookable tables via the link in our bio!
Crystal Prawns & Flourish beans
Senior sous chef @insta_alb has been in the kitchen testing dishes for summer. This one is based on Goong Pad Sataw, stir fried Sataw Beans with Prawns. Its pretty spicy so the beers on tap will be your best friend.
At this time of year @flourishproduce have beans in abundance, we’re using Broad beans, runner beans & Green beans, beautiful, fresh and sweet. They don’t have the funk that you get from a sataw bean so we add Pla Ra, a type of fish sauce that’s made from fermented river fish, we temper the Pla Ra with black current leaves also from @flourishproduce to help balance the umami and elevate the complexity of the sauce. The end result can be difficult for the uninitiated, but once you join the club it’s hard to go back.
The paste is heavy on turmeric, black pepper, dried Birds Eye chillies & Kapi, which creates an earthy, spicy, peppery, umami rich base to season the sweet and fresh beans. This paired with fragrant lime leaf gives the dish an intensely aromatic fragrance.
On the menu now!
Winemaker Olivier Cohen is in town for a good time, not a long time, so we invited him to join us on the floor for the evening on Monday July 3rd where he’ll be pouring his tasty wines from 5-11pm. Join us for Carlingford Oysters with spicy Nahm Jim & Khua Kling of Flourish Beans & Prawns.
Based in the Languedoc, Olivier Cohen is a young winemaker making wine in the small area behind Montpellier called the Hérault. It is here, at @les_vignes_d_olivier, where he makes absolutely stunning natural wines.
Originally from Nice, Olivier used to sell wine rather than make it. Developing a passion for natural wine and determined to learn how to make his own, Olivier left Nice and travelled to Corsica to work with stellar winemaker Antoine Arena, and soon Domaine Valette (a leading winemaker in the Mâcon), Frederick Rivaton in Roussillon and with the legendary Thierry Allemand in Cornas.
He finally started work in his own vineyard in 2014 in the Languedoc, acquiring the winery and the vines from retiring winemaker Bernard Boubal. Throughout nine hectares of different terroir, Olivier cultivates Syrah, Cinsault, Grenache, Mourvèdre, Carignan, Carignan Blanc and Merlot.
Some reservations available via the link in our bio but as usual we save a majority of the space for walk-ins.
Thanks to @newcomer_wines for making this happen 🤟🏽
This weeks photo dump includes:
One of our fave lunch set ups, Kra Pow Smoked Mutton, Laotian Salad of @flourishproduce Strawberry & Tomato, Spiced Coconut Lemonade & jasmine rice to soak it all up!
@stridland & @kenzzpenz on cocktail quality control 😏
Moo Hong Pork Belly, White Cabbage & Fish Sauce & Raw Trout with @flourishproduce Herbs
CDP @louis.p.tremblay talking us through some of the dishes (the pork belly is responsible for that big grin)
@cantinagiardino’s Coda di Volpe ‘Paski’ tasting notes: Honey, Floral & Mineral
And last but not least - @calamansari & @stridland have been working on a drink; Beetroot & Chilli Shrub with Mezcal & washed with milk. Rich, Earthy, Smokey and slightly acidic. They’ll be perfecting their recipe this week and hopefully we’ll be serving it to you next week…. What should they name it? (Record names ONLY, leave your ideas in the comments below)
Pics: @calamansari
Crab Egg Drop Curry for a weekend of sunshine
Fresh, sweet brown crabs arrived this morning. We keep this one pretty simple; a mix of garlic, birdseye chilli, shallots & oyster sauce is added and the crab has a little steam in the wok. Red chilli & spring onion are next in line before we take it off of the direct heat and gently swirl in the curried egg mix, being careful not to make an accidental scrambled egg but a velvety slurry of spiced eggy goodness.
They’ll be on the menu all weekend, best served with an ice cold beer, beware dub (spicy marg) or a spiced coconut lemonade if you’re staying t total.
Bookings available online and the majority of the restaurant is kept free for walk-ins, come by.
Smokestak x Smoking Goat
Ahead of the big day both teams came together to try some of the dishes we’ll be cooking tomorrow.
Some tasting notes below…
First on the roster:
The OG Smoking Goat Denmark street Tamarind glazed smoked lamb ribs - this one is the epitome of ‘melt in your mouth’. Smokey, fatty, pull off the bone ribs, with that gentle sweet and sour from the tamarind, making it moorish with a big umami punch from the gapi that is sourced for us, from @fah_skybang from Surat Thani, Thailand.
Smoked Pork Belly Leng Saap - A big pile of smokey pork belly fattiness in a broth which layers of sourness - from vinegar, citrus and sour herbs. This one is packing serious heat, a punch from handfuls of two types of chillis.
Fish Sauce Chilli Pig Tails - taking the place of our usual infamous wings This one, as many of you already know, is swimming in sweet, salty umami-rich deliciousness with all the fixtures but we’ve swapped the wing with @smokestakuk’s crispy double fried pig tails.
We’re excited to welcome you all tomorrow night, we’re pretty booked but as always we’ll save some space for walk-ins.
@kim_songsoo
@calamansari
SMOKESTAK X SMOKING GOAT
A big night of @smokestakuk smoked meats, Thai fried chicken and Co on Thursday May 25th, 5-11pm.
We’re longtime fans of @smokestakuk focus on slow smoked meats sourced from native breeds in Cornwall. Their huge wood smoker doing over night is the stuff of legend.
Expect :
Smoked Tamworth Rib Leng Saap, a sour, spicy & aromatic soup with a pile of ribs right in the middle.
The return of some OG Smoking Goat dishes, does anyone remember the Tamarind Glazed Lamb Ribs from Denmark st?
We’re also bringing back, for one night only, /Drunken Noodles with Smoked Beef Brisket.
& a few more we’ll keep up our sleeves for now, keep an eye on the story over the next few days to see what else we’ll be cooking up!
There are bookable tables available via the link in our bio, and we keep a few seats for walk-ins so don’t be shy, come down and say hey, grab a Pablo Picasso - a Smoked Lemon and Mekhong Sour.
Artwork by @personality___crisis
Pics from @calamansari
Chicken & ribs FOREVER
Our plan was to fill the Fried Chicken shaped whole in the menu come next week with a couple of heavy duty barbecue and smoked ribs type of ideas. So we’ve spent the last few weeks working on some Thai barbecue big names… fermented and smoked pork ribs, slow smoked beef short ribs with a fish sauce caramel. Then we thought… ‘CHICKEN AND RIBS’. So why not add the barbecue things, keep the fried chicken and all killer no filler menu everyday, forever. Thank you to everyone who came through over the last fews weeks.
*Fried Egg Rice Noodles & Lardo stay too
** And Tom Yum
The ribs will be hitting the grill on Tuesday next week, tables are bookable via the link in our bio and space for walk ins as always. Come by and say hey…. And eat some ribs!
BBQ RIB NEWS
Next up from the ideas the kitchen team are working on at the moment… Aged warrens beef short rib, smoked for 12 hours with palm sugar, fish sauce and soy.
Tasting notes : nice jiggle and when you get the smokey, caramelised edges + aged beef fat bits = good times. Expect to see this one on the menu soon.
@churbertdotcom
@calamansari
BBQ RIBS
Recent scenes from some of the work @churbertdotcom and team have been doing behind the curtain on the conundrum of what to replace chicken shop with at the end of the month. We’ll say no more on that for now, but here are some barbecue ribs.
Naem Spare Ribs, from the bellies of the @gothelneyfarmer sows our in house butchery team are hyped about at the moment. These are fermented in sticky rice in the Laos and Isaan Thai tradition which adds both slight sourness and a deeper more complex flavour. We then grill these slowly over charcoal… properly satisfying drinking food and when you want a plate of ribs, you want a plate of ribs.
More news soon on Smoked Mu Hong Bellies and Barbecue Beef Ribs and other ideas in the pipe lines.
The pillowy, chewy deliciousness that is the Wok fried egg rice noodles or kuay teow kua are on today and good chance they’ll be flying out usual. One of the dishes we’ve always really missed from eating around Bangkok, and the best one we’ve tried is Suan Mali Chicken Noodle at Rong Phayaban Klang Junction.
Swipe to see oozing yolk dreams come true
Pics and artwork by @calamansari
Thank you @vinhuh for the cook 😮💨
GREEN MANGO SALAD
Every meal needs a bit of a break, but we don’t want to disturb the flow. Our solution is with the green mango salad. Well its not really our solution its really a display of the balance Thai food teaches us as well as Thai traditional medicine- balancing the elements.
Much like the citrus coming out in the winter to help us with our immunity. The green mangos come when the sweltering summer months start and people are dragging from the heat. Here we are yet to get there in terms of weather, but within the meal if you feel a bit lethargic and tired from the heat and the strong vibes and spice on the palate, take a break aka. green mango salad. The sour and zing balanced with a bit of dried shrimp, peanuts, seasoned with fish sauce and coconut sugar can energise your appetite, putting you right back in the groove. The tartness, as our ancestors indicated to us helps improve the desire to eat and strengthen the body. Towards balance… well with a bit of fun.
@kim_songsoo
@calamansari
CHICKEN SHOP TAKES OVER APRIL
The party’s not over… can’t thank you all enough for the last few weeks, the response has blown us away. With Chicken Shop due to end this weekend, it’s heart warming to see everyone asking us to extend into April. A new batch of really good Kee Nu chillies have just landed and we’re too excited to use them in the Tom Yum and chicken liver khua kling to stop now. Few new things in the pipeline, green mango salad more soft serve combinations and cocktails to look out for.
Neon drinks, fried chicken, fried egg rice noodles and Tom Yum until the end 🫶🏽
Pics from @calamansari
CHICKEN SHOP NEWS
Tomorrow evening our good friend, Philippe Wies of La Petite Baigneuse, will be joining us at smoking goat, pouring some of his new and old vintages as well as the Super 8 Piquette our teams made with him in September.
We’ll have plenty of space for walk-ins on the night, starting at 5pm.
Thank you to @aubert_gee @ancestrelwines for organising 🙏🏼
Artwork @personality___crisis
Photos @calamansari
Kra Pow Smoked Mutton, one of the stir fry dishes which has been a Chicken Shop hit so far. Chef @02curtisb idea was to slow wood smoke @thecornwallproject cull yaw then stir fry with loads of holy basil. The Smokey meat adding to the aromatic basil and off we go. We ate a wonderful slow cooked beef version of this at @samlor.bkk a few months back and we all loved it. In other news the soft serve machine has decided to join the party so we can serve you @soft_n_swirly coconut and hibiscus soft serve and make you happy all weekend. 
CHICKEN SHOP X ANCESTREL CALIFORNIA WINES PARTY
Big one tomorrow night with @ancestrelwines opening a load of California natural wines and we’re frying chicken. Bottles from @sonomamtnwinery @coturriwinery @skyzinfandel @calebleisurewines being poured from 5pm…
Sonoma have been putting farming first since 1979, to produce terroir driven wines from grapes best suited to the Californian climate focusing on Syrah, Cabernet Sauvignon and Merlot.
Sky Vineyards sits at around 2100ft in the Mayacamas, in Northern California. They farm 5 hectares of iron rich, red volcanic soil, focusing on Zinfandel, Cabernet Sauvignon & Chardonnay.
Caleb Leisure Wines is guided by the ancient tradition and properly grown organic and biodynamic Californian fruit. Essentially a one man show (with a help from friends a family) he farms about 1/3 of the fruit himself producing some delicious field and red blends.
A few bookable spots left and plenty of walk in space as always, we hope to see you there.
Also big thanks to our talented friend @louistfilm who captured this video on the opening night!
Thanks @personality___crisis for the poster
Woah big week for chicken shop last week, thank you to everyone who came by. Fried Chicken, Tom Yum, hot sauces & jungle records everywhere. So… we’re out of Fried Egg Rice Noodles for lunch today, but mercifully they’re back on for dinner.
A few of salads are becoming favourites amongst our chefs and regulars. The BBQ Beef Heart salad very much inspired by @chaleekader dish at the wonderful place that is @100mahaseth . We slow grill the heart over charcoal, basting in oyster sauce and fish sauce for those extra smokey, sticky flavours. Lightly dressed with a simple red chilli, sugar, lime juice combination and served with deep fried peanuts.
Another one that doesn’t shout as loud as the top of the menu (but doesn’t need to), is an aromatic salad with monkfish and a variety of citrus. A recipe which @churbertdotcom has been working on, features blood orange, grapefruit, mandarin, kumquat and after todays @todolicitrusfundacio delivery we’ll have an even wider array of beautiful citrus to play with.
Photos from @calamansari
CHICKEN SHOP’S FRIED CHICKEN
So our recipe is a bit of an amalgamation of styles of Thai fried chicken… the things we love are the thin batter so you get good bits of fried chicken skin poking through rather than the tyranny of the ultra crispy chef’s crust, a little dry spice, many many variations of starches for the coating, a little of the batter in with the fish sauce marinade so you get some satisfyingly squidgy pockets, fried garlic and shallots on top.
We cook it twice and the warm interlude is as important as the frying to get the sticky, jelly bits of the thigh and leg going.
As ever it’s a collective effort, @lukekaravias and @churbertdotcom leading the development on this dish. Eat it with @matthowker tamarind and smoked chilli jaew. @calamansari photos.
CHICKEN SHOP
Lots of tweaking on the the wok section over the last couple of days. Khua kling more aromatic, brighter, still spicy AF. Stir Fried Pork with Chinese Olives hotter in the hot so crispier on the plate AND there’s Egg Drop Crab Curry. When @kernowsashimi and @finandflounder have these gorgeous creatures we buy them and then they sell out before we’ve had a chance to tell the internet. But they’re on tonight…
Shout out everyone that’s come through over the last few days, been a blast so far. Lots of hard work for the team to adjust to an entirely new menu so thanks for the patience.
Fried Chicken + California natural wine party next week. More news soon.
CHICKEN SHOP UPDATE
So…. 1. An entirely new menu meant we didn’t know which dishes were going to fly, but if things continue at this pace then we’re going to run out of much paparazzi’d Fried Egg Rice Noodles / Kuaytiew Khua today. A collective sigh of relief can be heard on the wok section.
So you can replace your noodles with…
2. an array of neon rainbow drinks - Thai milk tea with salted milk foam, Sour raspberry soda & Blood orange shrubs as well as Melon mezcalitas, Mango negronis - I’m yet to meet an unhappy person drinking blue cocktails. Nice work @calamansari & @tom.m.joseph
3. Have a plate full or Nam Prik Pao stir fried shellfish. Or more fried chicken.
4. Or a Thai Chinese comfort food classic stir fried pork with Chinese olives, fermented greens.
5. Or just good times. (Nb - We’d prefer if you did order food and drinks rather just come for vibes but it’s ultimately your choice).
CHICKEN SHOP IS HERE
First chicken shop lunch service today. Menu is packed… we’ll delve further into the stir fry’s and kosmic blues drinks we have later on. Today we want to talk about Fried Chicken and Tom Yum.
Thai fried chicken, marinated in fish sauce, Corriander root and garlic, comes with a load of crispy sweet shallots and garlic. It’s crispy but also got the sticky jelly bits that makes fried chicken good. Eat it with the tamarind and smoked chilli Nahm Jim Jaew.
So a set of menu ‘essentials’ that are fried chicken, wings, roast pork (that you asked for) and a fried egg lardo noodle. What do you want with that? A hot and sour, heady, aromatic, cleansing clear Tom Yum of crab and fish. Yes you do. It was much debated wether to serve this Tom Yum Nam Sai, the ancient clear version or one of its modern sweetened and richer cousins. Both are good, but we went OG.
We use the much overlooked velvet crab with filtered water as the base, these have a pristine sweet sea flavour which we love. Loads of makrut lime leaves, galangal and lemongrass and some thick meaty pollock fillets in there.
Looking forward to seeing you all this weekend.
Photos @calamansari
MORE CHICKEN SHOP NEWS
(And it’s still not yet fried chicken related)
A few weeks ago we were eating Kuaytiaw Khua, the legendary Bangkok street food Fried Egg Rice Noodles at Suan Mali at Rong Phayaban Klang Junction cooked with pickled squid, chicken, fresh sen yai noodle and generations of skill and wok craft. So we’re going to try a make a Smoking Goat version of this great recipe for Chicken Shop.
What’s nice about it?
*crispy *smokey * gooey * char * pillowy*
It’s got TWO distinct types of crispy… one at the very base of the wok, smokey char aromas and then another formed around the wide part of the wok where if done right we get some golden crispy happiness.
Not only that, it’s got TWO types of gooey… firstly the egg yolk and by flipping the noodles in wok we’re creating a steamed soft inner texture where eggs and noodles mingle.
Mix all together with the lettuce, and pickled chillies for a better life. Or even Nam Jim Seafood for heretics.
We’re closed tomorrow for lunch to prepare. Chicken Shop is kicking off on Friday and runs for 4 weeks. Bookings are pretty slammed but we always keep the majority of space for walk ins so get here early and get noodles. Looking forward to cooking for you all.
Pics from our gal @calamansari
CHICKEN SHOP NEWS
Teamwork in kitchen this week as everyone weighs in the sides we want to eat in a Thai fried chicken dreamworld. Absolutely no coleslaw.
1. Khua Kling Chicken Liver
Peppercorns, makrut lime leaf, lemongrass and a spicy, salty curry paste stir fried with chicken livers and chillies. An aromatic, fragrant face melter.
2. Nam Prik Pao Stir Fried Clams
A heap of Cornish clams, a hot wok, the undisputed king of tasty pastes - Nam Prik Pao and a handful of Thai basil.
3. Crispy Pork with Chinese Olives
Fatty crispy bits of aged pork, salty briny fermented mustard greens and Chinese olives. Stir fried with oyster sauce and white pepper.
4. QUESTION TIME… Should we keep the Moo Krob / Crispy Pork Belly on the menu for Chicken Shop?
YES - Fried Pork Belly and Fried Chicken are mates and hang out all the time anyway
NO - It’s a fried chicken menu, I want to focus on fried chicken when I get there, no distractions.
SMOKING GOAT IS NOW A FRIED CHICKEN SHOP
For the month of March, we’re frying chicken with heaps of crispy garlic and stir frying a new menu of central Thai style all killer, no filler wok dishes. Loads of spicy dipping sauces, Kuaytiew Khua the famous fried rice noodle runny egg street food icon, Tom Yum Nam Sai, Stir Fried Clams, Chicken Liver Khua Kling, the return of Curried Crab with Egg, Smoked Mutton Kra Pow.… And Wings.
The team over at @soft_n_swirly will be supplying us with a twin swirl of coconut cream and @todolicitrusfundacio citrus soft serve.
@calamansari & @tom.m.joseph have whipped up some cocktails for the occasion: Blue Lychee Margaritas, Mango Negronis & Passionfruit Rum Punch alongside some soft drinks such as Thai Milk Tea with Salted Milk foam, Fermented Pineapple Shrub, Chilli Salted Grapefruit Soda & many more.
We’ll be kicking off on the 3rd with a party lead by the @ancestrelwines x @super8restaurants Piquette, a low abv, no fuss take on wine, made by the super 8 team on our most recent wine harvest.
Our opening hours will remain the same throughout the month:
Monday - Friday
12-15 & 17-23
Saturday
12-23
Sunday
12-22
Limited bookings are available via Res Diary and as usual, plenty of space for walk-ins.
We look forward to seeing you here!
Artwork by @personality___crisis Images from @calamansari & @matthowker
A day in the hills around Chiang Mai with some of our team and the guys from @kilnsoho.
1 & 2 A wonderful experience cooking and learning with @hanuman.aspler in Doi Saket. A organic garden in a beautiful setting and a cooking philosophy that has had a huge influence on us over the years.
3 A visit to Laap Ton Koi for outstanding buffalo laap heavy with aromatic prickly ash and Gaeng Omm, a restorative herbal curry soup.
4 The view at Mae Kam Dam isn’t bad
5 A heap of late night fried chicken in Chiang Mai after the jazz club.
The new moon has showed its face again. Lunar New Year celebrates our lunisolar system keeping time with the moon and the sun. Our ancestors liked following both celestial bodies as a way to guide our agricultural life cycle. Biodynamic agriculture also follows these astrological rhythms. Biodynamic wine is a product of these planetary forces and reminds us that we too are entangled in a network. We celebrate Lunar New Year with wine to celebrate multiplicity in joyous ceremony. Drinking together we acknowledge ‘another new year’ and join in celebration for a good season of farming and wine to come.
We’ll be celebrating at both @smokinggoatbar & @kilnsoho with a biodynamic wine list over the weekend.
@personality___crisis on the artwork
Heres this weeks round up of our favourite lunch must haves…
Crispy aged pork belly with smoked chilli jaew, fennel & bramley apple somtum with our new pineapple nahm jim soda & sticky rice.
Barbecued bavette with fermented chilli relish and pickled radishes.
The all time favourite lardo fried rice.
Pounded salad of pear, bergamot & hot mint.
Smashed fried chicken leg with tomato sambal & radishes to tame the fire 🔥
Fried Gurnard with roasted chilli & sorrel.
Stir fried pork skin with green peppercorns.
And our lovely team members @matthowker & @yourgirlcec enjoying some sodas and a very special barrel aged cider from @ripe__cider
Lunch is between 12-15, head down and give some of them a try!
@calamansari on the 📸
One of the favourite dishes on the menu, Isaan pork laap with chillies and citrus. We use the whole pluck of @gothelneyfarmer pigs, so there’s much offaly, chewy, good bits which befits the recipe. Of all the numerous benefits of a really bio diverse and largely grazed diet for Fred’s pigs, that the offal is particularly tasty was happy bonus.
This recipe is really about the aromatic properties of toasted rice powder, it makes a huge difference this these isaan dishes. Like fresh baked bread, there’s no substitute. Combining bright and bitter herbs which bring out the natural sweetness in the pork and smokey roasted dried chilli lovely way to balance a dish before a light touch of fresh water fish sauce is added.
This weeks round up…
Thanks to everyone who’s made it down despite the snow & the cold!
We’re open all day until the 23rd, closed 24/25/26. head to the link in our bio to book a table online or we have plenty of space for walk-ins. Come and get some pre Xmas spice!
@calamansari on the 📸
This time of year is all about citrus. We’re very lucky to once again have access to @todolicitrusfundacio’s amazing varieties. Here’s some of what we’ve recently received and a couple of the dishes were using them in.
From left to right ->
Clementines, Rangpur-Yellow, Motasheb Limes, Yuzu, Star Ruby Grapefruits, Bergamot & Hirado Buntan - there are just a few on the many circulating our fridges & menu at the moment.
We have a Todoli citrus & makrut som tum as well as a Pear, bergamot & hot mint som tum.
Whilst we have access to this citrus we’ll be focusing dishes and drinks around them, keep an eye out to see what’s new!
Big thanks to @toklas_london for sharing the supply chain
@calamansari with the photos
Super 8 Head of Butchery
As we bid a fond farewell to @mathewthebutcher shortly, we’re now looking for someone to run the Super 8 butchery program, which is located at Smoking Goat, shoreditch supplying our restaurants @kilnsoho and @bratrestaurant
An exciting role for right person, getting to work with whole carcasses from the really exceptional farmers whom we have long standing relationships with. @thecornwallproject cull yaw, @gothelneyfarmer who produces our pork and of course @philipwarrenbutchers philipwarrenbutchers in Cornwall who you’ll be working closely with on everything.
This is a role which may suit a knowledgeable chef with good experience butchery or a traditional background butcher equally well as you’ll be joining broader a team who have a breadth of skills.
You’ll be involved with weekly tastings with chefs and will often lead whole team briefings at all of our restaurants. As we grow as a company there is forthcoming dish development work and some logistical work to take on if that is within your interests.
The broader benefits of working with super 8 include the near infamous wine harvest team trips, numerous special events with our suppliers and growers through the year and being a major part of progressive and growing company.
If you’re interested please get in touch through careers@super8.rest
The festive season is coming; so here are our opening hours for those looking to join us. Some new dishes are being worked on in the kitchen, (swipe to see new bits).
Thank you all for your continued love and support through the years, there’s a lot of exciting things coming up in 2023, keep your eyes peeled.
5th - 23rd December 12-23 Monday - Saturday
Sundays will remain the same 12-22
24th, 25th & 26th December Closed
27th, 28th, 29th & 30th 12-23
31st December 12-23
1st January Closed
From the 2nd we’ll be back to the usual hours 12-15 17-23 Monday - Thursday.
12-23 Friday & Saturday and 12-22 on Sunday’s.
Bookings available for large tables and plenty of walk-in space!
Photos @calamansari
Beaujolais Nouveau has arrived!
For those of you that love a juicy, fresh, young bottle of red… We’ll be serving up a delicious gamay (details below) all day and night, we’ve got a fair bit to get through so come and help us out. Our sister restaurant @kilnsoho will be doing the same this evening, head over there if you’re in central 🍷
Big thanks to @aubert_gee @ancestrelwines for the bottles & @personality___crisis for the visuals 😏
Gamay from Jean - Francois Debourg. Based in South Beaujolais, Jean Francois’ family have been farming these parcels since 1850, paying utmost respect to soil and vine to obtain grapes of the highest quality. In 2016 a chance meeting and then friendship with Francois Ècot encouraged Jean Francois to venture into winemaking. His self built cellar was organically certified in 2021.
Swipe to see our lovely team members as they very gracefully neck some glasses.
Some of what we’ve been up to recently…
Chef @matthowker sporting some of @kernowsashimi’s finest crabs.
Restaurant manager @yourgirlcec tasting chillies from @piloudelapetitebaigeuse (before things heated up).
A beautiful mixture of peppers & squash from @flourishproduce.
Restaurant manager @joetravisz and his beloved fennel, also from @flourishproduce.
Amaranth & greens from @goodearthgrowers, pre stir fry!
Crab with headmeat sauce and a selection of herbs and vegetables.
A few of our guests enjoying some mekhong shots.
Fennel & Apple som tum (joe was sad to say goodbye to the fennels).
@matthowker & @emilioptaylor eating oysters, arm in arm, for briefing / breakfast.
Come and say hey, walk-ins always available & bookings for larger groups. Link in bio!
Photos: @calamansari
Friday night playlist has been selected by chef @matthowker
Something to keep us all moving tonight featuring the below….
Bizzy B
Current Affairs
Mr Bongo Compilation
Kendrick Lamar
Colours That Rise
Shigeto
BC
Swuarepusher
Cujo
A Smokey prik laap of duck offal with fermented mustard greens. This one is all about layers of smokeyness and dry spicing. We char duck liver and heart in a hot wok and dry fry with a paste of dried smoked chillies, lemongrass and a dry spice mix. The spice mix has emphasis is on the complexity of pepper - white, black and long pepper and both numbing peppercorns makhwean and Szechuan. A little more char as the fish sauce catches on the edge of the wok to season. We serve it with some of fermented mustard greens @kim_songsoo and @goodearthgrowers collaborated on earlier this year.
Photos by @calamansari
@kim_songsoo - all things sourcing and development for @super8restaurants has spent some time through the summer creating this delicious soft drink for us, helping the farmers to get rid of excess and adding something special and tasty to our menu!
“This is a traditional japanese summer drink. “Aka shiso juice” it also means red. This is made from Sean Oniel at @goodearthgrowers shiso. He needed to clear out some beds and overgrowth of shiso at his farm- Narkus, where he grows most of our Southeast asian varieties. This overgrowth also known as “glut” or overload is sign of our close relationship with the farms and a good way to help the growers move some product. Whilst we create new things like this shrub or others to come through the process of fermentation. A good way to experience the intensity of the season. Aka shiso!”
Here’s Astrid making the drink and restaurant manager @yourgirlcec being her usual smiley, happy & amazing self…. And clearly loving the shiso juice!
Photos: @calamansari
Over the last three weeks our teams from @kilnsoho, @smokinggoatbar & both @bratrestaurant and Brat x Climpsons Arch have had the opportunity to visit our dear friend Philippe at @piloudelapetitebanguinese.
This year we are making a new cuvée together - a Grenache that is lightly foot crushed by a mix of all three pick teams. It’s left on then skins for a few days and then transferred into stainless for elevage. We’ll head back out next year to bottle it all and we’ll take around 4K bottles into all restaurants, keep your eyes peeled!
On a more personal note… It’s always such a great experience when we go to France picking grapes from the early hours until early afternoon then spending the rest of our day as a team wild swimming, cooking together and building the genuine friendships that so many of us have. Bottling wines, planting seeds, harvesting fruit, vegetables for our meals together and the chillies that Philippe grows for our restaurants.
There’s nothing quite like it and we’re all incredibly lucky to have cultivated relationships like these which give us the opportunity to do pretty special trips company wide.
Such a massive thank you to @aubert_gee from @ancestrelwines, we wouldn’t be able to do this without you and you truly make it special for everyone involved.
We’re always looking for new team members to join our restaurants and have these similar opportunities, any level of experience is welcomed and we’re a pretty friendly bunch. If you think it sounds like a bit of you send cv’s to….
careers@smokinggoatbar.com careers@kilnsoho.com & careers@bratrestaurant.com
Photos by @calamansari
Smashed Chicken Leg with Tomato Sambal.
Based on a dish called Ayam Penyet that @matthowker recently showed us. It’s origins lie in Indonesia, specifically in east Javanese cuisine in the city of Surabaya, but has been adapted all over south east Asia.
We use Fosse Meadows chickens, the thighs are deep fried until crispy, added into the pok pok and smashed to break them up to allow the super spicy sambal, made with cherry tomatoes from @flourishproduce gapi & garlic, to absorb all of the flavour. Salt & Pepper Cumcubers from @goodearthgrowers are added into the mix at the end to cool everything down.
In other news we will be open on Monday all day from 12-10pm with plenty of room for walk-ins, come down and say hello!
Photos: @calamansari
Record selection for tonight from one of our AGMs Eduardo @dudpmartins including the below… He’s a big lover of Psychedelic rock & funk!
Ripley Johnson / Holy Mountain
Moon duo
Endless boogie
Cherrystones
Brown acid
Captain Beefheart & His Magic band
The Brian Jonestown Massacre
Electric Wizard
Aeons
On Monday some of our team had the pleasure of joining @radiodebonair at @phonicarecords & @sounds_of_the_universe on the hunt for some vinyls.
@radiodebonair asked us what we individually like (which we mostly replied jungle, techno, house), what we think will work for the restaurant and we dived straight in. We listened… for a few hours, to many many vinyls, we had some decent recommendations, we had some definite NO NO’s, we had quite a few boogies 💃🏻🕺🏼 and we had fun doing it.
We think it’s really important for our team to be on shift and enjoy what they’re listening to, especially on those long days/nights that feel like they will never end, music gets you through it. There’s nothing like pokking poks and shaking cocktails to a good beat right?
Here’s a few of the records the team selected, you’ll hear them playing mostly in the evening because we like the bassy late night tunes.