@pesky_fish home delivery is now live! You can now order sparkling fresh fish from Uk fishermen that we’d normally be ordering into the restaurants to your home. These guys have been supplying us with some extraordinary quality produce over the last year, mackerel so stiff you could throw it through a window and underused highly sustainable species such as dab. Support small scale sustainable fishing, eat native species, eat fresh. Imagine each catch will sell quickly...
A day back in the kitchen working on dishes for @helpforheroes NHS meals next week. We’re struggling to source some Thai larder ingredients we would normally use, so we’ve had to broaden our range of influence a little... Aged Hogget Wood Smoked Hogget with Cumin, Thai style biryani rice with a garam masala recipe from favourite lockdown recipe book at the moment : Prashad Cooking with Indian masters and simple chinese black vinegar dressed salad of Cornish mustard leaves and chard. Pretty tasty combinations, perhaps we should do a Sunday lunch smoked hogget delivery box around the neighbourhood after next week?
ANCESTREL Our close friends and Arkestra wine collaborators @ancestrelwines are natural, low intervention wine importers based in London working with producers from France, Italy, Spain and West Coast of the United States. There’s a couple of ways to get your hands on their wine either by the bottle or 6 pack — they’ve got a brilliant online shop, collect at their Arch or order straight from the Natoora app. We’re big fans of their bottles from Domaine Vinci and La Petite Baigneuse where our team helped with the harvest last september. https://www.ancestrelwines.com/bottle-shop
We’re taking the decision to close Smoking Goat, with tonight’s service being our last under the cloud of Covid19 situation. This is a blow and the last few days have been very hard on all of us. However, our aim is to work to ensure that we are in a position to reopen hand in hand with our supplier network when it is advisable to do so. At this point It’s difficult for anyone to say when that will be, but we can say that we’ll try. Once we’ve dusted ourselves down, we start tomorrow on looking to build a safe smoking goat style version of a grocery / food delivery service. So you’ll still be able to get chilli fish sauce wings. Watch this space for news and thank you for the love and support over the years.
A spread of the some the dishes which are new to the menu this week, a northern Thai stir fry of guinea fowl and roasted rice, grilled rump cap of aged beef with some particularly splendid fat and a turmeric and fresh coconut curry. Rather proud of @haticeb96, @gonzlive and the team cooking their socks off today.
Shout out noreen @strangerthanparadiserecords for pulling out some stuff for the collection at Smoking Goat today. Who’s in? Altin Gun, Alice Coltrane, Endless Boogie and Khruangbin.
Chef Ben is working on a dry red curry of guinea fowl using the offal, fat and skin and stir frying with a heap of blue nasturtium from @goodearthgrowers . Watch this space as guinea fowl livers are really, really delicious.
Shoulder chop of aged mutton, grilled over charcoal and served with a fragrant fish sauce steeped with makwan seeds and Laos chilles. Happy to say now the weather has settled down for a moment the fishing is good and we have plenty of mackerel and plaice in from Cornwall for lunch today.
Monday night menu is looking like this — Country Style Curry of Squash & Chicken Liver, Grilled Denver with Smoked Chilli Jaew, Fried Herring with Nahm Prik Pao and we’ve just had some special collard green spear tops in from @goodearthgrowers. We are wok frying them using sweetened fish sauce, pickled and smoked chillies and crispy garlic.
Another new (to us) dish on for dinner servic tonight, a Dry Curry of Guinea Fowl & Betel leaf. We use the breast and the fatty skin of English reared guinea fowl which is largely on a foraged diet, wild mushrooms, Thai apple aubergines and roasted sticky rice.
Sparkling fresh mackerel from @kernowsashimi fried whole and served with nam prik pao (a fried chilli relish). On the menu this evening, we’re open until 1am on Fridays with the late menu and it’s not pissing it down for a change.
Head chef @02curtisb and sous @mh_harrison working with the team from @kilnsoho and @bratrestaurant at @crocadon.farm in Cornwall last night on some new dishes. Focussed around the incredible 100% grass mutton raised by @chefdancox and produce from @ollofruit picked up that morning. We have a variation on nam prik prik thai orn, a relish of aged mutton fat and greenhorn, using rhubarb instead of tamarind and blue nasturtium instead of hot mint. We foraged for sorrel, ribwort plantain, primrose, wild garlic, ox eye daisy, dandelion, fennel and served with a prik laab and along side a water based curry (using the fat of the animal to replace coconut cream). Chef Ben and Dan broke down and seamed out the muscles from the mutton so we were able to grill them individually and understand their property in close up focus. All these dishes will be on the menu on our return to London. Massive thanks to guys @crocadon.farm for having us and sharing the beautiful knowledge they have for these ingredients, we leave throughly inspired!
Managed to get a video of this brilliant Grilled Rump Cap before it sold out last night, in from @philip_warren_butchers we’re serving it with a black sesame relish. Coming back onto the menu later this week.
Yesterday afternoon @kajsarenmarker hosted an in house @super8restaurants cocktail competition. It was brilliant to have staff from @kilnsoho, @bratrestaurant and @smokinggoatbar all enter and come up with their unique recipes for a new cocktail to go on our menu. Big thanks to judges @leobesant, @tom.cav13 @luisvalle and to everyone who took part and an even bigger congrats to our winner @gregmathie - his drink ‘Fuzzy Haskins’ named after a member of Funkadelic; a short stirred drink of mezcal, dry vermouth, creme de menthe and amaro. Our bar is serving all the way through till 1am tonight, theres 14 cocktails to make your way through..
@gonzlive and @02curtisb are trying out a nahm prik kha, a dry chilli relish that we’re thinking about adding to our grill section; perhaps with beef tongue. Galangal is the main flavour here, first they’ve pounded it into a fine powder and then dry it out by toasting it in the wok. We first had it earlier this month in Ban Sahakon, Mae On.
Defined integrity. Thanks for the inspiration Andrew. RIP
@krokbkk New nam prik place in Bangkok opened by the guys @8020bkk @waawaaaa is really tasty. Nam prik (or relish) of smoked fish / fermented shrimp paste / smoked aubergine with ship kijo. The ingredients are really good and you notice this particularly with the rice and fish but it’s not expensive at all. We predict world domination for nam prik.
We managed to bring back some of these chillis which we’re used in som tum before the prevalence of birds eyes chillies from a local market in Udon Thani in Issan, really grateful to @num_samuay for showing us around. We are really excited to cook with these this week.
Some of our favourite dishes @samuayandsons_udonthani Udon Thai a few days ago. Astonishing sourcing, sense of history, place as creativity by Chef Num @num_samuay . These plates are a beef curry which uses both pla ra and squid ink, a simmer gapi soup of pork, a version of prik geng ped and pla som or soured fish with fresh water seaweed. Favourite meal at my favourite restaurant.
One of great meals we ate with @fah_skybang family near Ubon in the north east of Thailand. A roasted river fish with a peanut nam Jim, a isaan laab with roasted rice powder and a spicy clear soup. All the fish is netted in on the day, with the smaller perch ect going towards the continuous homemade jar of pla ra (fermented fresh water fish sauce) and the larger ones for laab, curries and soups. Always brilliantly tasty with very fresh herbs and skilled cooking from Uncle Pwan and family. Thank you for having us 🙏🏼
A wonderful couple of days spent cooking under the tutelage of @hanuman.aspler in doi soket (north of Chiang Mai). Head chef Ben Curtis , GM kelly and sous chef mike cooked recipes for a c1933 water based curry of fatty chicken, southern Thai style fermented fish innards dry curry, a sour curry of smoked pork, a delicious northern style chicken laap and a geng om amongst many others. Hanuman’s teaching is one of the great food experiences we’ve ever had.
A welcome afternoon snack of tam som oh / pomelo salad with lemongrass and dried shrimp, headed through Mae On, north of Chiang Mai with chefs @02curtisb @mh_harrison and @kmoss89 .
Salt crust whiting from @pesky_fish . Cooking this slowly to get a char flavour from the grill as the fish steams gently inside the crust. This works really well with whiting as it has firm flesh, the slight saltiness is balanced with a very spicy and garlicky nahm jim dipping sauce. Cooked by @yourgirlcec . Get in with your hands on this one. We’ve eaten these roadside in Chinatown, Bangkok and in fish markets in the islands in Southern Thailand.
Tamarind Smoked Lamb Ribs on today. @02curtisb has spent some time developing this dish, lamb from @philip_warren_butchers served with an ajat - a southern thai style cucumber relish made with chilli, fresh ginger and coriander, to cut through the fat of the ribs.
Friday service at the goat, tonight’s menu is looking like this - whole grilled mackerel with nahm jim, jungle style stir fry of chicken livers, grilled denver with smoked chilli jaew. Late night menu of Tamworth skewers and chilli fish sauce wings till 1am.
Open for lunch only today, Monday 12pm - 3pm. Closed this evening for our annual staff party. We’ll be back tomorrow and normal hours for the rest of the week. 📷 @benjaminmcmahon
Agharta - Tequila, mandarin & lime made by our bar man Luke tonight. Named after our favourite Miles Davis vinyl, music spinning and drinks plus late night menu till 1am tonight.
On the menu today - our seasonal southern style curry with white and purple Jerusalem artichokes from @natoora . Made from a paste of turmeric, dried birds eye, galangal, shallot and garlic, we slowly roast the artichokes for their sweetness and fragrance then they get added into the paste too. The paste and stir fried artichokes are simmered in our in house made coconut cream, betel leaf to bring some bitterness at the end.
New Years Eve - we’re open and serving from 12pm tomorrow all the way through til 10pm. We’ll be switching to late night menu from then on, we’ve got you covered till 12:30pm with Lardo Rice and Chilli Fish Sauce Wings and a couple other barbecue dishes. Cocktails and beer will be pouring and vinyl spinning to bring in the new year. Couple of tables bookable via
, but most reserved for all you walk ins. 📷 @benjaminmcmahon
Grills are on from 12pm til 4pm today - Christmas Eve . Closed 25th and 26th and we will re open for lunch and dinner services on Friday 27th. In other news, we are taking bookings for New Years Eve, including late night from 10pm through till midnight. get in touch with the team via
to grab yourself a table.
We are closed for a private event at lunch today. Re open at 6pm for our usual dinner service, the vinyl will be spinning and cocktails poured til late.
@personality___crisis has worked his magic again, this time on a graphic for the SG menu. He’s gone and reworked the vinyl art from Miles Davis at Filmore West. Layout/font and everything typography wise is down to @_darryllim. Come check them out this evening, we’re serving till 1am.
Our kitchen is now serving from 12pm straight through til close everyday up till December 23rd. Today @02curtisb has Whole Laab Spiced Gurnard, Smoked Five Spice Chicken and a Jungle Curry with Partridge Leg on his menu.
Wild mallard is one of our favourite meats to work with and we’re really lucky in this country to have a culture of regularly eating wild game. Today we’re serving the crown roasted over charcoal, the legs braised and the offal pounded through a type of jungle curry paste. The curry is then finished with fermented fresh water fish, green peppercorns and wild ginger.
Chef @haticeb96 has been working on a new curry soup today. A geng kae gai of chicken and liver, holy basil, crosnes from @chefdancox pink and white celery from @flourishproduce . This is a brothy, earthy curry which is delicious because of its bitterness. Should be on the menu later this week.
This week @mh_harrison hosted the first Fried Rice Competition at SG. We had five different dishes cooked for our judges - Mushroom fried rice with pickled kombu; Chicken skin fried rice with Ketcap Manis; Crispy fried rice with sweet and sour dressing, peanuts and Thai herbs; Kedgeree style rice with salted fish; Green Curry fried rice with caramelised cashew nuts. Chef @meedu_saad, Chef @02curtisb and @benjamin_chapman made up the team of serious judges. Big congratulations to @deethechef who’s dish will be on our menu soon.
Using @pesky_fish whiting today, a lesser used member of the cod family. Chef @gonzlive took influence from one of the ever excellent recipes of @hanuman.aspler . We fry the whiting to make it crispy so that it soaks up the fermented soy bean sauce. It’s salty, sweet and spicy, with quite a rich umami flavour, balanced with the freshness and fragrance from the ginger, Thai garlic, Laos chilli and Bangladeshi lime. 📷 @02curtisb
D’tom Yam of Wild Mussels is back, a heady, sour and aromatic soup. On the menu today just in time for the brutal cold. First we pound lemongrass, Thai shallot and galangal before adding filtered water. The mussels are cooked in nahm prik pao, our chilli jam before being added to the soup.
Our sous chef & supply chain fixer @mh_harrison spent a fantastic morning spent diving for scallops in brixham yesterday. Thanks to the guys @pesky_fish for organising this, we’ll be serving these roasted on coals with red Nahm jiim this evening.
Stir Fried Pork Skin, Garlic & Chilli on the menu tonight, we braise the pork skin, then cook in a fragrant paste of chilli garlic and kaffir lime leaf, its super spicy, fresh and fatty. Based on a dish @02curtisb ate late night in Bangkok on a trip last year.
Kitchen serving straight through on Fridays, with late night menu from 11pm - 1am. Tonights looking strong with Whole Grilled Wood Pidgin & dried chilli jaew and Heritage Pumpkin and Peanut Curry. Chef @gonzlive has been working on Fried Mackerel with Fermented Soybean and @flourishproduce Daikon Tops. @kajsarenmarker has 13 cocktails on our bar menu, vinyl playing till late.
In our 3rd year of working with Fred Price @gothelneyfarmer who’s Tamworth pigs are a mainstay of our menus from the barbecue skewers to the Lardo in our fried rice. Fred’s innovative system combines arable farming of heritage wheats with the Tamworth livestock. The pigs are effectively grazed on the cover crops which maintain the land. The fertilising exchange between the two forms of farming means this is minimal input process, where the soils are being improved and their ability to retain water, carbon and nitrogen all increased. This week we met to plan the next 2 years, talking through the work we can do to make our daily menus even more flexible so we’re taking more of the animals at their best through the year. Plans are afoot to look at introducing a cross to the breed for greater genetic diversity and to introduce some complimentary foodstuffs through the season. Onwards and upwards for one of the projects we’re most proud to be a part of. 📸 @mh_harrison
Wood Pigeon seasonal on for this evening, brined in fish sauce and then slow grilled over charcoal and served with nahm jim jaew made from roasted red chilli.
Open for dinner from 5pm! A slightly reduced menu given this mornings electrical difficulties, but we do have jungle stir fried chicken livers and fish sauce wings. And beer. Photo by @once.upon.a.dish_
We haven’t got enough electricity to open for lunch today Friday 11th. Our apologies if this disrupts your plans... the team are working hard to get open for this evening.
Today we’re are using trombetta courgettes from @goodearthgrowers , in a light broth style curry. @02curtisb has been working on this fragrant broth inspired by a ‘gaeng liang’ made from a paste of shallot, white pepper and garlic with sweet basil.
Chef @02curtisb teaching Matt his new dish of stir fried pork skin with runner beans, using @gothelneyfarmer tamworth pigs these are broken down in house by our butcher @bobbie_on_the_beat_butcher so that we use every part of the animal. A bright, fragrant and spicy paste of garlic, birdseye, lemongrass and lime leaf and a mix of two types of beans from @goodearthgrowers .
Grilled lobster from @pesky_fish we are serving them tonight with an orange nahm jim made from @flourishproduce habanada peppers.
@mh_harrison smoking mackerel over fire late last night. These fish were landed in Devon by @pesky_fish new micro port and are destined for a jungle curry or dried and pounded into a curry paste for something like a gaeng liang.
Back on today - a spicy peppery sour curry of velvet crab, finished with lemon verbena from @flourishproduce
Chef @02curtisb has created a fried rice dish using aged mutton fat from @chefdancox, along with kosho turnips from @goodearthgrowers and our home made sriracha. On till it runs out.
Slow Grilled Guinea Fowl with Nahm Jim Jaew on our menu this evening. The guinea fowl we get in are pasture raised in very high welfare from Otter Valley Poultry in Devon. Farmer Ross let’s the birds roam free on rotating pasture eating what they want, when they want and have a little hut to go back to when the sun goes down or the weather is bad. From seeds and plants to insects and worms the bird’s varied diets keep them happy and healthy. This means the meat tastes great and they pack on a layer of delicious fat that you don’t find with most other guinea fowl. Birds fed on corn and grain grow faster and bigger but they are not as healthy or tasty. Ross choses a slower process getting better results. The birds are butchered in house, brined in fish sauce, grilled to order and served with nahm jim jaew a typical dip for grilled meats made from rice powder, blue tongue, lime juice and fish sauce, it’s acidic and sour to cut through the fat. Thanks to @mh_harrison for the words and for connecting us with these great suppliers.
On tonight, a curry of fried horse mackerel from @kernowsashimi and green tomatoes from @flourishproduce, black pepper and tamarind leaf.
Chef de Partie @gonzlive has been working on this isaan som tum of British grown Thai tomato, Thai cucumber, various aubergine and pla ra (fermented fresh water fish). The pounded aubergine lend bitterness that helps make this really delicious. On the menu now with the recipe rotating daily based on what comes to us from the farms we work with.
We’ve got a couple of new cocktails on our list this weekend. Cosmic Slop - Lemon Vodka, Bourbon, Rooibos Ice Tea, named from our favourite Funkadelic vinyl and created by Cristina who you can catch on the bar tonight, we’re serving till 1am.
@mh_harrison has been working on a pork and salted fish soup, based on a dish we ate at 4am at 55 Pochana (a famously tasty all night Thai Chinese spot in Bangkok). It’s of Chinese Malay origin, the Thai variant ‘bak kut teh’ means pork rib tea and it is tea like in its restorative effect on the over refreshed, who might be out late in central Bangkok. The @gothelneyfarmer Tamworth ribs are simmered with shiitake mushrooms the broth is enriched with turmeric, galangal, dill seed, cardamom, star anise, white pepper and oyster sauce. Salted dried fish is added right at the end for Thai style seasoning and complexity. On tonight.
Slow smoking pork shoulder for 10 hours over charcoal whilst basting it with fish sauce. Our Tamworth Rare Breed Pigs are raised for us in Somerset by @gothelneyfarmer , we get the whole carcass in twice a week from Fred and our butcher @bobbie_on_the_beat_butcher breaks it down in house, we use every part of the animal in our dishes and this is how we are cooking the shoulders right now. Served with a fragrant fish sauce.
This morning we’re serving the last breakfast at Smoking Goat. Seemed like a good idea at the time, but the busier we are for lunch and dinner the less the idea of an extra weekend shift making fresh rotis for breakfast appeals. Plans for new roti dishes at lunch and dinner are being hatched... 📸 @chuiable
Dorset cockles freshly in from @pesky_fish today, they have been poached in a light broth with tempered pla raa, galangal, pineapple juice and lemongrass. @02curtisb is also using white turmeric in the dish which adds a slightly medicinal, cleansing pine / citrus flavour.
Coconut Ice Cream made for us by @hackneygelato with lime, condensed milk and plantain chips. On the menu all week.
We are looking for FOH and BOH staff to join our Smoking Goat team, where enthusiasm, creativity and new ideas are encouraged from everyone. We can teach you all about Thai food, with a focus on quality ingredients and you’ll get to visit some of our incredible farmers, suppliers and growers. If this sounds like your kind of thing, drop Kelly a line -
A happy moment today where we realised that over these last few weeks we’ve barely imported any of the greenery we cook with... Thai basil, various mints, celery leaf and hot mint or laksa leaf all coming to us in good quantities from @goodearthgrowers. For a place like this, that served 2,359 covers last week we reckon that’s an encouraging watermark in the on going project at Smoking Goat.
Heavier Than a Death In The Family - Rum, Coconut, Pineapple & Lime. @kajsarenmarker created this Thai influenced piña colada for our list. They are going down well this evening, serving in the bar till 1am.
Velvet crab sour curry, a spicy curry of gapi, black pepper and dried chilli. Dill and sweet basil to add some fragrance. On the menu this evening.
Tasting a dry yellow curry of courgette with Calixta from @flourishproduce who has just delivered heritage courgettes for us to try. @mh_harrison with help from @meedu_saad have been developing this dry style curry, with 5 different types of courgette, the leaves and stems are stir fried in a paste of turmeric, lemongrass, curry leaf, Bangladeshi lime and birds eye chilli and a bit of house made coconut cream, it’ll be on our menu this weekend.
On tonight, this dish is based on an north eastern Thai dish laap. Sous chef Ben Curtis @02curtisb has used whole fried dayboat pouting from @pesky_fish. The basis is pla ra or freshwater fish sauce, which has been tempered with aromatics (galangal, lemongrass) and balanced with the bitter herbs, some very spicy Laotian chilles and lime juice and the calming effect of toasted rice powder. Sweetness comes from the fried fish, garlic and lemongrass so no need for sugar. One of our favourites at the moment.
Jungle Style Stir Fried Chicken Livers on the menu today. Plenty of wild ginger and holy basil, fresh green peppercorn and birds eye chillies. One of the tastiest things on the menu at the moment.
Wings are back on. And jungle style stir fry of chicken livers. And Smoked lamb ribs. Thanks to @katiebowbatie for the photo.
Whole grilled flounder with red nahm jim Landed by Harry Simper on the Silver Harvest fishing out of Aldeburgh in Suffolk, its brilliant to be working with @pesky_fish on the impact of creating a market for these fish, the boats were able to make an extra 150% vs what they would have sold at market locally. When dabs and flounders can make up 30-50% of their catch, it’s a huge difference. Both flounder and dab are delicious grilled slowly over charcoal.
Smoked Lamb Ribs on the menu today from @philip_warren_butchers, we slow smoke these and rub with laab spice, which we make by grinding in house with dried chilli, ginger, long pepper, coriander root, fennel.
Chef @aliborer13 has got some slow grilled lobsters going on the menu tonight, they’ll be served with a nahm jim som dipping sauce made from Thai orange chillies.
Whole Fried Plaice from @kernowsashimi with sweet basil, Thai shallots and chilli on this evening. We’ve also got plenty of John Dory that’ll be grilled over charcoal and stir fried mussels with wild ginger.
We’re serving from 12pm straight through till 11pm this bank holiday Monday. Smoked Brisket and Bone Marrow Massaman, Northern Style lamb laab and Lardo fried rice makes for a pretty good spread. 📸 @alirosedickens91
The goats windows are wide open this afternoon, kitchen serves from 5:30pm right through till 1am. Bar open now with cold beers on tap and cocktails shaken by @kajsarenmarker
This time last week we were getting ready for Offal Monday: Smoking Goat x Breddos. It was brilliant to have @nud_breddostacos in the kitchen collaborating with @aliborer13. They put on an incredible menu with tonnes of work going into dishes like Menudo Blood & Tripe Soup and Veal Brain Agihada ‘Drowned Sandwich’ with makwaen & chile de abol. Thanks to the whole goat team and to all that came and joined in the fun. Pictures by the one and only @benjaminmcmahon
OFFAL MONDAY TONIGHT : Braised Pig Skin Salad with chicharron & herring roe. The idea for this dish originated from @nud_breddostacos recent trip to Burma where he ate a buffalo skin laab. @aliborer13 started working on cooking our Tamworth pig skin in different ways to create varying textures within the dish, you’ll find steamed skin and crispy, he had the idea to add herring roe and rice wine and fermented fresh water fish sauce. Really complex in how the flavours build but refreshing and simple to eat.
Stir fried asparagus with roasted chilli and pork fat fried egg. Swipe for yolk action. This is our dish for @feastfairly who are doing a brilliant job with the help of @foodchain__ to highlight under valued and under-utilised ingredients to be used in dishes instead of going to waste. We’re using misshapen asparagus from Isle of Wight, it’ll be on our menu for the next month.
OFFAL MONDAY: Breddos Tacos X Smoking Goat. Chef @nud_breddostacos is joining @aliborer13 in the kitchen Monday 13th. Workings on the menu will continue until late the night before, but right now this is how it’s looking : Deer Liver Laap Tetela Sweetbread Prik Laap with Chili Piquin Fried Fermented Trout Tai Pla Lemongrass Salad Pig Skin Salad with Tobiko Steamed Calves’ Brains Tostada Menudo Blood Soup Mam Haggis Quesadilla Trotter stuffed with Sai Oua Whiskey Smoked Beef Tongue Mexican Fried Rice. It’s in from 6pm If you like that kind of thing, Pre-book tables of any size via
Artwork by the brilliant @personality___crisis
Fresh Rotis are on this morning till midday, alongside Vietnamese coffee and Thai style bloody Marys. Our kitchen will be serving straight through till 11pm tonight.
Our kitchen is open from 12pm straight through till 1am tonight, our late night menu of tamworth skewers, lardo fried rice and chilli fish sauce wings from 11:30pm to 1am. Breakfast from 10am Saturday, Sunday and Easter Monday. 📷 @tngzig
@aliborer13 is slow grilling these guinea fowl over charcoal tonight, marinaded in fish sauce and served with a black vinegar chilli and coriander root dipping sauce.
The team have been busy getting hold of all sorts of odd liquors from around the world for our tray of joy. Including a cherry eau de vie from France, Welsh Cream Liqueur, Croatian grappa, green banana liqueur inspired by an old Indonesian recipe and obviously Mekong Thai Whiskey from Bangkok.
Wok frying Cornish mussels with a spicy and earthy paste of coriander root, Laos chilli, garlic and wild ginger.
Barbecue Tamworth Skewers, slow grilled and brushed with coconut cream and chilli on our late night menu tonight, it kicks off at 11:30pm through till 1am. Chilli Fish Sauce Wings, Lardo Fried Rice and @kajsarenmarker has a bunch of sharing bottles and plenty of cocktails on too. 📷 @lolleroll
Grilling these Tamworth Chops today from @gothelneyfarmer pigs. Serving them with a really tasty dipping sauce of fish sauce, coriander root and chilli that’s spicy sour and salty.
Thank you to @100mahaseth for the wonderful hospitality (and moonshine) with the smoking goat team in Bangkok last night. Chef @chaleekader is cooking really delicious isaan recipes rooted in exceptionally good produce from around Thailand. Favourites included a laap of beef offal, a laap ‘mueang’ which mixed northern style dry spicing with isaan rice powder, smoked fish and ant egg soup, a sakhon Nakhon Style geng om and som tum which had monks beard and pla ra and crab kapi.
The team went on a brilliant trip yesterday to a couple of markets south of Bangkok, trying things like a super spicy Khao soi without coconut milk from the Burmese market. We spent the rest of the day exploring coconut farms, eating native Thai plants and flowers and watching palm sugar being cooked in the countryside. Thank you Chin @chilipastetour for looking after all of us for the day.
Monkfish tails from @wildharbour lightly basted in fish sauce and then grilled over charcoal, with a Nahm Jim Jaew, Pak chi farang and Vietnamese Hot Mint. Dish and picture by our chef @02curtisb
A smoking goat team lunch at the wonderful Ruean Panya restaurant on the outskirts of Bangkok. Incredibly huge and incredibly delicious bamboo curry of mud crab and fried pomfret amongst the highlights. Thank you to @theskinnybib and @waawaaaa for fixing it up for us
Grey Mullet from @wildharbour cooked in a betel leaf over charcoal with a sweet and spicy tamarind dip, on this evening.
Fresh Coconut & Pumpkin Curry, on for lunch everyday. There’s also some Whole Grilled Dover Sole with Red Nahm Jim and Stir Fried Pork with Pickled Mustard Greens.
‘Som Tum’ of Green Papaya, Heritage Carrot & Chilli. Changing day to day with the seasonal British vegetables we get in. Salty, sour, sweet and spicy. 📸 @philowensbmd
Breakfast from 10am - 12pm today. Fresh Roti & Curry Sauce, Brisket Sausage, Fried Egg and Chilli Roti, Curried Saffron Eggs are just a few of whats on today’s menu. 📸 @shark4chipdrink
On Saturdays our kitchen is open straight through. Starting with breakfast rotis at 10am right through till our late night menu which will see you till 1am. 📷 @melangedubai
Tamworth Belly Rib with Tamarind dipping sauce. We brine the pork for 48 hours and then slow grill over charcoal. These are tasting brilliant, thanks to @gothelneyfarmer
Whole Five Spiced Braised Chicken. Based on a Chinese dish named Pa Lo. We smoke it in kecap manis for a sweet and salty flavour. The broth is light but intense, we use chicken feet to make it more gelatinous and a little sticky. Braised Chinese celery and white pepper in at the end for aroma and a little side of pickled chilli and garlic.
Thanks for the recognition @foodismuk - Best Casual Restaurant 2019. “Thai influenced bar and restaurant, using a traceable supply line with progressive British farmers, a nose-to-tail ethos..” very proud of all of our team and suppliers that have contributed to the last year and a half of Smoking Goat Shoreditch.
Northern Thai Style Laab - an ancient salad that originated in South West China, before spreading south and becoming a popular dish across Cambodia, Laos and Northern Thailand. This one is made with Mutton Offal, as seen and tasted on Offal Monday. Minced and then wok fried with birds eye chilli and fresh picked hot mint, rice powder to add some texture and mild nutty flavour. I think this version will be on the menu for the foreseeable. Brilliant picture from @nevervoteforme