The first permanent incarnation of AngloThai, following a series of successful supper clubs and festival appearances.

Their first permanet home is expected to be a continuation of their current half-British, half-Thai concept where ingredients sourced from the UK are used to cook classic Thai dishes, served alongside a list of low-intervention, natural wines - delivered by husband and wife team ‐ John Chantarasak (twice shortlisted YBF ‘Chef of the Year) and Desiree West. Food-wise, expect a menu of small plates such as curried pig's head terrine, raw Dexter Beef with Makhwaen Laab spice & sorrel and mussels in pork fat jungle curry.

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