We serve straight through on Sundays, 12pm to 10pm. Langoustines, Kaffir Lime & Sweet Mint are back on the menu alongside Hake & Herb Salad from Vientiane, Southern Style Dry Curry of Hogget.

Excited to announce that we are hosting Chef Num from @samuay_n_sons to bring some of his dishes to cook at Kiln on the 25th March. Chef Num has a fascinating approach to cooking the food of his region of Esarn, North Eastern Thailand. His is a progressive style of Thai cooking which is focussed on foraging and sourcing native ingredients and working within the traditions of the region. We had a hugely enlightening meal with him in Udon Thani earlier this year and really can’t wait to see what he’ll be doing with the produce we grow here. Read all about it on Eater right now, link in bio.

It’ll be a set menu and @lukepyper will be pouring wines for the evening kicking off from 6pm. £55 per person, prebook now via events@kilnsoho.com. 
Poster by @personality___crisis

Christmas Hours - our Kitchen is open all day, from today through till 23rd December.

12pm - 11pm Monday to Saturday

12pm - 9pm on Sunday

This dish is Mackerel Mbongo. The mackerel is cured on kombu, flamed and then brushed with a spiced anchovy butter. This sauce is a total fantasy, @chinesebisonread about a sauce in Cameroon using alligator peppercorns and interpreted it in his own way using caramelised squid ink and confit lemongrass served with Daikon from @robinsansai.

Snacks to kick off @ikoyi_london X @theskinnybib X @toufas . Miang of chilli coconut and palm sugar, made with peanuts, cashew, pear and apple and a bergamot flush. Topped with red chilli and toasted coconut. All on a betel leaf, the origin of this snack is a dish served at the royal court. The idea is the Miang captures the spectrum of Thai flavour in a bite. 
Fried Prawn relish spider crab and pork skin. Made with small prawns fried, grilled sweet onions, Thai garlic and white peppercorn. A recipe which predates the prevalent use of chilli in Thai cooking.

We are closed for Lunch today ahead of tonight’s pre booked event with @ikoyi_london and @theskinnybib. We’ll be open as usual tomorrow for lunch and dinner.

On 29th October, we’re inviting Jeremy Chan @chinesebison, chef and co-founder of the recently Michelin starred @ikoyi_london and along with @theskinnybib to come cook with @toufasat kiln. Two of the most well travelled and brightest voices in food right now according to us. The menu will be a kind of loose collage of their backgrounds and influences... all cooked over fire and focused on a few of the best examples of produce coming up from cornwall at the moment.

Dishes in development are Raw Lobster & Nam Pla Kuan Egg Yolk, Mackerel with Mbongo & Plantain, Aged Hogget with Gola Pepper & Fermented Scotch Bonnet, Stir Fried Red Curry of Aged Hogget & Green Peppercorn, Ike Jime Mackerel Clay Pot and Greens & Fermented Soy Bean Cake.

It’s a set menu and includes wines which @lukepyper is picking out for the evening. Bookings from 5.30pm, We are now fully booked. Poster by @personality___crisis 

We have a few of these Madcap Magnus magnums. 100% Riesling thats stored in old oak for 12 months by Jan Matthias Klein of Staffelter Hof from Mosel in Germany. Zero sulphur, zero additions and bottled by hand. Serving by the glass tonight.

Do pick up an issue of the ever excellent @codehospitality if you see one. This issue has an interview at Kiln with our co-founder Ben by writer, chef and all round fantastic person @holdsknifelikepen . Thanks to everyone at Code for including us here and for their approach of telling encouraging stories from within restaurant industry. We all need a little encouragement every now and then, don’t we.

Wild Ginger & Beef Neck Curry from Burma, this dish has been on our menu since day one. We use beef neck that’s aged on the bone which gives us excellent flavour. On daily for lunch.

Fried Cornish Herring with Sour Chilli on for lunch today. We make the Sour Chilli by charring red and green long chillies over charcoal to give it that smoky flavour then pound together with fermented shrimp, fish sauce and palm sugar.

On the menu for lunch today we’ve got Kachanaburi Style Jungle Curry of Pollock, Ox Heart Laap with Makhwaen and A Northern Style Turnip, Radish & Herb Salad.

A roasted long pepper and galangal curry with influence from Indonesia returns to our menu today. Pungent, dark, spicy and then citrus from the green peppercorns. This works well with aged Denver from @philip_warren_butchers cooked over charcoal. We first saw this recipe on the wonderful resource that is thaifoodmaster.com and it’s on and off our menus in a few variations since our first day of opening.

Venison Larb with Makhwaen is back on the menu today. We cook this a little differently to the other laaps you’ve seen on the menu, it’s made in a spicy and aromatic broth taking influence from the northern borders of Thailand.

We’re opening a Radikon Ribolla magnum to pour BTG tonight. 
From Fruili in the north of Italy this 2010 vintage is aged 2 years in barrels and then a further 3 years in the bottle. With 4 month skin contact the extended skin maceration in old oak barrels give this wine well balanced tannins and acidity with a citrusy finish. We’re thinking Fried Curried Monkfish with this one, the tannins will stand up to the richness of the monkfish livers that are throughout the curry.

Very slow grilling ike jime prepared mackerel so that the flesh is soft and fatty. The longer is has on the grill the more time for the head meat bones and skin to give they’re good flavour into the flesh.

Southern Style Curried Aubergine, This style of curry made using turmeric is typically seen in the south of Thailand where it is often more humid, so these types of roots are more prominent. This variation is sweet, spicy and slightly bitter with aroma from Thai Basil.

We have a wonderful new wine in by Elisabetta Foradori. Her winery is situated on the hills above Trento in the north of Italy. She has created Fontanasanta Manzoni Blanco (a cross between Riesling and Pinot Blanc).This has a sharp freshness that rebounds on mineral textures and apricots.
With this stony minerality and delicate aromas it is a lovely reflection of the craft and care that goes into creating a true biodynamic wine that wishes to reflect its home. On the menu by the glass and bottle.

Our kitchen is serving 12pm straight through till 9pm today. Slow Grilled Lemon Sole, Pollock with Sour Chilli and Claypot Baked Glass Noodles are just a few bits on the menu.

This is Vignasilan from Vignaioli Contrà Soarda in the hills surrounding Breganze, Veneto in North-East Italy. The grape is Vespaiola which is native to the region and gets its name from the wasps it attracts due to the honey-like aroma it produces in the vineyards. Vignasilan is gently pressed and fermented in steel for 60 days before being bottled unfiltered and aged a further 2 years until release. Thinking this will be a pretty good companion to our spicy and aromatic Dry Red Curry of Monkfish.

Beautiful produce in today including different types of courgettes, squash, himo tagarashi chillies all grown in Cambridge by @flourishproduce for us. @toufas will be using these in our curries and Thai relishes.

A monday morning team tasting of a new dish for us, Geng Jin Som, a northern Thai variation on the sour curries we serve often with fish. This is made with a lot of gourami - fresh water fish fermented in rice powder and mahkwan which a relatively of prickly ash. It’s a really interesting balance between the oily tastiness of fried curry and the herbal bitter notes which come from boiling a paste made with a good amount of lemongrass and galangal. In this instance the aged flavour of good duck compliments the muddy funk of fermented fish really well. We’ll continue working on it over the next couple of weeks, as we come towards game season. Hopefully It’ll work really well with things like deer, hare and small game birds.

Slow grilling horse mackerel this afternoon over charcoal. These are stuffed with a little fragrant turmeric curry paste.

A phetchaburi style boiled curry with Tamworth from @gothelneyfarmer and flowering holy basil from @flourishproduce . Really into this style of floral and herb led curry pastes at the moment. We’re open normal hours today with plently of space at the bar.

Sunday afternoon reading the new issue of @foolmagazine . (Which is kind of a book now). Really interesting piece on @bo.lan_essentially_thai fighting for a more sustainable food culture in Thailand.

Beautiful Native Lobsters in this morning, on the menu with curried egg. Kitchen open till 11pm. @lukepyper pouring Radikon Slatnik from the magnum too.

Ike Jime Sea Bass from @kernowsashimi, lightly glazed with our in house fragrant fish sauce, infused with fresh coriander, kaffir lime and curry leaf. Going down nicely with a new vintage Rue De La Soif from Brendan Tracey. A light, energetic rosé.

Sour Turmeric Curry of Mussels. This is a southern style curry, think light broth, sour and spicy.

Tonight we have Raw Chopped Beef Larb, Dry Red Curry of Monkfish Tail and Slow Grilled Lemon Sole on the menu. There’s Hibiscus, Mezcal & Hot Mint and Turmeric Gin & Tonics made in house too.
 

We’ve got Tokyo Turnips and Four different types of beetroot in from @robinsansai , being used to make a umami and refreshing salad with daikon, roasted peanuts, black sesame seeds and dried prawn powder
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Tonight we are showing off some Californian wines, we’ve got a wine focus entirely by Sonoma Mountain Winery, who are here pouring their wines from 5pm til run out.
 

Jungle Curry of Brill, Aged Highland Sirloin and Claypot Glass Noodles with Tamworth Belly and Brown Crab are all on this evening along with a pretty decent selection of magnums.

Mackerel Dry Red Curry a sweet, salty and spicy dish with aromatics from kaffir lime leaf. Been on the menu since day one. We’ve also got Whole Grilled John Dory on and we’re serving from 12pm straight through till 11pm this evening.

Cool stuff in the fridges - kra pow or holy basil grown in Cambridge by the only horse powered farm in he Uk @flourishproduce currently being used in our jungle curries AND bonkers Radikon 3 months on skins, then 4 years in oak barrels then 2 years in the bottle... now here.

We’re serving 12pm straight through till 9pm today. Jungle Curry of Wild Sea Trout, Southern Style Curried Aubergine and Raw Chopped Beef Larb are just a few of the dishes on today.

We’ve got some Cornish Spider Crab Claws with Kaffir Lime and sweet mint on tonight.

The ike jime mackerel sold out at lunch today so we have raw gilt head bream killed by the same technique from @kernowsashimi this evening. Served with this fragment fish sauce, which we make from fresh green Corriander seed, kaffir leaf and som Saa (a type of Thai citrus).

Ike Jime Mackerel in this morning. (We’re all hugely exited about this). Ike Jime is a Japanese technique for separating the spinal column as the fish is killed, this preserves the taste and texture quality of the fish. Very rare that you see it here at all and particularly so with a common fish like mackerel. Thing is, I actually think mackerel is the best thing we can get out of the sea here so should always be treated like this. We will grill them very, very lightly over charcoal and serve whole today.

Repost (3/3) @thegourmand issue 8, featuring @benjaminmcmahon

Repost @thegourmand issue 8 @benjaminmcmahon (2/3)

#Repost @thegourmand ・・・
In light of @kilnsoho being crowned the UK’s Best Restaurant in the 2018 National Restaurant Awards, we look back to Issue 8's Borderlands feature by Ben Chapman, owner of Kiln, with photography by @benjaminmcmahon. Ben and Benjamin visit the KMT villages of Mae Hong Son and Ban Rak Thai, where Northern Thai, Chinese and Burmese cuisine collide. 
Issue 8 is still available at The Gourmand Shop!

Perfect pink bream and black bream from @wildharbour . We’re serving these stir fried with a dry fried red curry paste khua kling. Finished with very fragrant lemon basil from Namayasai farm.

Team briefing on how we make our stalwart Wild Ginger & Beef Neck Curry this morning. Been on the menu from the beginning, although it has been through many recipe transformations. Using @philip_warren_butchers beef neck which is aged on the bone gives us a good collagen richness and excellent quality of flavour from the best native beef from an underrated cut.

This is ARKESTRA, our Grenache blend that we bottled with winemaker Philippe Wies a few weeks ago. Bright fruit, high acidity and best friends with Southern Style Dry Pork Curry, one of chef @toufas favourites. On by the glass today alongside 20 others.

@gothelneyfarmer Tamworth pigs grazing in on a lay of 30 odd herbs, legumes and grasses this afternoon. Yes, pigs graze given the chance. So wonderful to see this project coming to fruition by September they’ll be on an entirely green diet. Fred is a very wonderful and progressive farming talent, hugely lucky to work with him.

Jeeezzz. Tonight we’ve somehow won number 1 restaurant in the Uk. Obviously we’re beside ourselves with joy and beer and frankly confused right now... but time to say a quick thank you to everyone who comes and eats with us, @restaurantmaguk and all the restaurants on the list this year whom we look up to. Biggest congratulations to @toufas @lukepyper @lcousins89 @insta_alb @kayiannahatzimanolaki who do the hard work. Thank you. Here’s to another year of hard work. P.S. shout out to our regulars most of whom have been with us since the beginning. P.P.S thank you to our wonderful producers, butchers, farmers and fishermen who do it right....
 @philip_warren_butchers @goodearthgrowers @lukiefarrell @gothelneyfarmer 
@wildharbour @kernowsashimi @namayasi @swaledalefoods @thaitana_uk @celticfishgame 
 @kelticseafare @hendersonseafood .
I’ll stop now, but you know who you are.

Chef nick is at @sohofoodfeasttoday making an earthy spicy pungent water buffalo laab with bitter herbs. London’s eating public appetite for weird offaly tastiness amazed us last time out so we’ve taken it up a notch this year.

Fetembulles Pet Nat by Jean Pierre Robinot. 100% Chenin Blanc. Every bottle will taste different, going down well with Raw Chopped Beef Larb tonight.

New to the snacks section of the menu, our variation on Par Sam Rot or Three Flavoured Fish. Sour, spicy and sweet this tamarind based sauce is finished with the aromatic zing of Thai basil. Works so well with the dense saline meatiness of @wildharbour Hake.

It’s back - Northern Style Turnip & Herb Salad. Tokyo turnips from @robinsansai, peanuts, sesame, bitter herbs, lime juice, palm sugar, fresh birds eye chilli, dried prawns and prawn floss. A sour and refreshing salad to pair with our spicier dishes to help balance the overall heat of the meal. We are really excited to start seeing more summer root vegetables to use in these types of dishes.

We’ve got John Dory in from @wildharbour this morning. We’ll be grilling these whole, coming with a Green Nahm. We’ve also got Highland Beef Sirloin on for lunch served with a fragrant fish sauce.

Chef @insta_alb has another new dish on this evening. A very simple salad of wild sea herbs and raw asparagus, dressed with a variation on nam prik gapi (a relish made in a pestle with fermented shrimp, Corriander root and Thai shallots). Bright and salty from the sea purslane and rock samphire, then earthy and a little stinky from the gapi and fish sauce. Stinky is good.

Grills are lit and we’re serving ages hoggett skewers, southern style curried aubergine, slow grilled whole lemon sole and water buffalo larb from midday straight through to 11pm on Fridays. As usual 20 odd wines by the glass and a growing selection of vinyl to listen to. Thanks to @cha_eatery for the photograph

We have some very special ike jime bream being served for dinner service. If you’re not familiar, ike jime is a Japanese technique of separating the brain from the spinal column as the fish is killed. This preserves the quality and texture of the flesh. Chef @toufas is serving it with a very simple fragrant fish sauce, made by steeping sparkling fresh Corriander seed, curry leaf and kaffir from @lukiefarrell . There’s not much of it and it’s not cheap, but it shouldn’t be. Heart warming to have fish and herbs of this quality in the kitchen to play with.

Dry Red Curry of Lingcod on for lunch today. This dish is slightly Chinese style with wok fried fish, the paste is made from tamarind, sugar and red chilli making it Sweet, salty and spicy with a deeper flavour from gapi/ shrimp paste. Kaffir Lime and Thai basil in at the end to add aroma.

We’ve had some incredible herbs come in today from Sean @goodearthgrowers down in Cornwall. Apple mint, French Sorrel, Rocket Flower, Strawberry mint, sweet cicely, anise hyssop to name a few. These will be going in to our more aromatic dishes today - Jungle Curry of John Dory, Isaan Style Pork Laap and Waterfall Style Cod Salad.

Fantastic shot of the Jungle Curry of Grey Mullet by Chef @tom.muza

Last week @lukepyper took us to lend a hand in bottling a Grenache made for us by La Petite Baigneuse . In collaboration with @aubert_mascoli we named it Arkestra and it’ll be on by the glass at @kilnsoho and @smokinggoatbar in the next couple of months with a label designed by @personality___crisis . Please support the good cause of following through on daft drunken ideas by buying a bottle when you see one.

A genuine pleasure spending time with the winemaker - Philippe Wies . He’s working from roughly 11h/a in Maury (Languedoc-Roussillon) . Arkestra is a Grenache from two vintages which was aged in old wood foudres made in the winery, which Philippe built himself in the vines to reduce travel for the grapes during harvest. The talented man behind the camera is @benjaminmcmahon

Sour Turmeric Curry of Pollock. A southern style dish with a spicy and light broth, the turmeric giving it a vibrant yellow colour, Thai basil adds aroma to the curry. Our fish is line caught from @kernowsashimi.

Doors and windows open and we’ve got seven different in house softs made with ingredients from our Kitchen, to help battle the heat.

Chef Nick told @robinsansai we wanted lots of nice bitter herbs, some that they grow in their own garden at home. They turned up with all of these - Angelica Leaves, Hogweed, Ground Ivy, Artemisia, Daikon Flowers to name a few, they are going into a new dish we will be trialling at lunch. Herbal Cuttlefish Soup, similar to Gaeng Om it’s a simple dish traditionally eaten in the North of Thailand

Today we’ve got a new dish that Head Chef @toufas has been working on - Northern Thai Style Grilled Minced Pork. Fragrant, smokey from the fire, sweetness from the banana leaf and lots of earthy gapi paste. Chef @insta_alb will be giving away a few during service to test if you fancy trying it.

Chef @toufas has just made a larb of absolute truth. A isaan style chopped aged beef with a rough paste of roasted galangal, shallot and lemongrass. On for lunch today alongside some stunning wild halibut and slow grilled lemon sole. Always such a treat to eat wild halibut, we don’t see it often but you get a briny, deep sea sweetness thats markedly different to the more coastal fish we work with.

This pet nat called The Naturalist from Cambridge Road wine makers in NZ is on today along 20 odd other wines by the glass. We’ve got the front and back doors open, creating a air con through draft to be proud of.

For Tuesday lunch we’re serving Jungle Curry of Lingcod, Whole Grilled Lemon Sole. This evening if you make it in early there’s a couple of Guinea Fowl Long Pepper Curry dishes and plenty of Raw Dexter Beef Laab.  

Isle of Mull Scottish Langostines, lightly cured with Lime and clementine juice, young ginger, fresh chilli and mint. We’ve also got three different sizes of John Dory in today which we will be slowly grilling. 

Cyril Zangs Cidre, 2016 vintage - Made in Normandy from 69 variety of apples, all picked by hand with minimal intervention. 
It’s going down nicely with a Southern Style Dry Pork Curry today.

Jungle Curry of Cod on the menu today. An aromatic, fragrant and pungent curry with quite a bit of heat. This particular version is boiled, a traditional Northern Thai approach. The cod is first wok fried to give it a crisp skin. Apple Aubergine and Snake Beans added to give some crunch and sorrel for zing.

Lemon Sole fresh in this morning from @wildharbour We roast it slowly over charcoal and serve with Nahm Jim Seafood. This paste is made from garlic, shallots, coriander root, green chillies pounded together with kaffir Lime and Clementine juice.

Ridiculous quality Tamworth bred for us by @gothelneyfarmer being cut by @bobbieonthebeat in our in house butchery at the moment. So good to be able to put this quality of produce out at a good price on our menus.

We’re open Easter Monday. Serving 12pm straight through till 9pm. Menus looking a little like this: Isaan Style Cod Laap, Jungle Curry of Pork and Grilled Lemon Sole.

So whilst we were in the midst of Larb Bar on Monday night news filtered through that we had become first independent restaurant to raise £5000 for @actionagainsthunger . We celebrated with awesome wine and larb, of course. Thank you to everyone who has come along and help us raise money, it still blows our minds that you all want to come eat rural Thai food grown in cornwall everyday but we’re really grateful that you do. Couldn’t do it without our amazing team lead by Head Chef Nick @toufas and General Manager Luke @lukepyper cheers guys. Photos by @benjaminmcmahon

If you missed Larb Bar last night your in luck. Head Chef @toufas has his Deep Fried Pork Larb on again tonight.

LARB BAR: Staff briefing this evening, trying larbs made by @oliverandy, @toufas, @tom.muza @aliborer13

We’re open from 6pm for LARB BAR: P. Franco Takeover. @somsaa_london, @smokinggoatbar joining us in the kitchen. If you fancy a night of Larb and wine get down here. Tickets on the door.

Slow Grilled Chicken & Soy on as a snack today alongside Jungle Curry of John Dory and Laos Style Grilled Beef. We’re serving from 12pm straight through till 9pm this evening.

Join us on Monday night for LARB BAR : P. Franco Takeover. In the kitchen we’ve got @aliborer13 (smoking goat) @toufas (Kiln) @oliverandy (som saa) knocking out all kinds of larb. @pfranco_e5pouring wine. Walk ins only kicking off at 6pm. Awesome artwork from @personality___crisis

Solid spread of Southern Style Dry Pork Curry and Langoustines, Kaffir Lime & Sweet Mint. Both on for lunch service today.

Today’s lunch menu includes Laos Style Skate Cheeks, Sour Turmeric Curry of Turbot and Raw Dexter Beef Laap. Great shot of Chef Klaudia on the grill @_byflora

LARB BAR : @pfranco_e5 takeover with more than a little help from @oliverandy in the kitchen. Monday 26th March, walk ins only from 6pm

Join us on Saturday evening for a wine takeover / meet the makers from Mani Di Luna in Umbria. They are a small Italian producer working 7 hectares of vines biodynamically and all done by hand. They will be joining us to pour 7 different wines including their rose that’s never been seen in the UK before. There will be a couple of magnums knocking about too.

We’re open till 9pm this evening, serving food throughout. Roast Monkfish, Long Pepper & Guinea Fowl Curry, Tamworth Belly & Brown Crab Meat Claypot and a couple Grilled Dexter Foreribs are on the menu. @kayiannahatzimanolaki will be playing her favourite records too. Happy New Year from the Kiln team.31 . Dec . 17

We've got a couple of grilled fish dishes on this evening. If your in early on we have lemon sole. Later on we will be slow grilling these Striped Red Mullet, stuffed with an aromatic curry paste.

Riesling 'Le Dragon' inspired by the local legend of a dragon which fought the sun, lost and retreated to the cave at the top of the Drachenloch vineyard, right where this wine is grown. Josmeyer is an Alsace legend, we are pouring from magnums by the glass this evening. @bittenwritten

Chefs @zioelias and @insta_albhave a southern style dry curry of chicken liver with bitter herbs on the menu this evening.

Jungle curry of John Dory on today. Aromatic, fragrant and pungent we make the paste each day to suit what fish is available. John Dory has such a good dense meaty flavour it works really well in dishes with a lot of heat and aroma.

Bank Holiday Sunday & monday 1pm - 9pm . We always have 20 odd wines by the glass if your up for exploring . Thanks to @niall_russell for the photograph.

Some stunning pink bream in from kernow sashimi this morning. Also Ike jime killed gilt head bream. Ike Jime is a Japanese technique where the fish is quickly and accurately killed whilst separating the spinal column from the brain. This means the toxins released from the nerve system are less likely to enter the flesh. These fish can then be kept for longer so the umami flavour builds without loss of flesh quality. Once went to a demonstration of the technique years ago with @thecornwallproject and delighted to see it in action.

Bringing a few more sacrificial lambs from the home collection his morning. Feel bad dropping them off to a short hard life of constant wear, finger prints and being marinaded in spilt orange wine. We've got Mingus, speed glue and shinki and some Congolese psychedelic rumba.

Stir fried cockles with fragrant lemongrass tops which are grown in Cornwall for us by @goodearthgrowers . We're open 1pm - 8pm straight through today and we have some more fantastic red mullet on the menu. Thanks to @insta_alb for the photograph

Red Sea Bream Grilled Whole for lunch.

Laos Style Pollock, Chilli & Roasted Rice Laap on the menu this evening along with Stir Fried Squid with Garlic Chives and a couple of Whole Grilled Lemon Sole if you get in quick! Thanks for the photo @panasianlili

Jungle Curry of guinea fowl from Phetchaburi. This dish originates from an old trading city south west of Bangkok. First you get the aroma from kaffir lime, then pungency of fermented shrimp paste and finally the heat from the birds eye chilli. The guinea fowl are slow over charcoal before being fried with the curry paste and the each portion of curry is then built and seasoned in the woks over a low heat Tao barbecue.

Some fantastic plaice being grilled whole this evening. Always stunning fish from @kernowsashimi

Sundays 1pm - 8pm straight through and we have lobsters, plaice and 20 + wines by the glass. Lovely photo by @forkandstory

Slow Grilled Red Mullet, wild mussels sour turmeric curry, jungle curry of Brill and Cornish lobster stir fried with curried egg all on the fish section for lunch today. Thanks to @jknappett for the photograph.

A few more Cornish native lobsters with curried egg on for lunch today

And here's the rest of today's lunch menu. My approach would be spiny lobster and red mullet with a glass of Grosset Polish Hill, then the guinea fowl curry with shobbrook Clariot and some stir fried Cornish greens. (And I'd probably arrive at 2.15 so I didn't have to wait).

... and when the mullet are gone we'll grill these small John Dory and serve with a green chilli dipping sauce.

Stiff striped mullet, stuffed with a aromatic and herbal paste made with their roe and slow grilled on this evening until we run out...

The lowly grey mullet, thanks to @kernowsashimi these are sparkling fresh. They have a slightly muddy flavour which means they don't make the grade in a lot of European places but we love to eat them the way Thais prize freshwater catfish and perch for their earthy flavours alongside bitter herbs and very spicy green chillies.

Sour Turmeric Curry of Cod Cheeks, from Northern Thailand. The fresh Green Lemongrass from @goodearthgrowers in Cornwall is infused into the curry through simmering, giving it a bright citrus aroma.

Our Head Chef @toufas is just back from Greece and has put on some great seafood dishes this weekend. Steamed cockles, Stir Fried Squid, Wild Mussels and Whole Grilled John Dory are on the menu today.

Couple of our favourite winemakers anton klopper and tom shobbrook came by for lunch with @winemakersclub and @bittenwritten last week. Anton brought some mind expanding new stuff with him, which was cool. Excited about these landing on the list in a couple of months.

Really lovely to be included in the monocle magazine favourite 50 restaurants today. Thank you and congratulations to @therivercafelondon 
@luca.restaurant @burntends_sg 
@bolanbangkok @bardouro

Sundays 1pm - 8pm straight through. Claypots, seafood and all wines by the glass always. Photography skills @mattthelist.

The view from the others side of the pass last night. On for lunch we have Cornish mackerel dry red curry, northern style pork Laap and miang of wild salmon and sour fruit . Thanks to @jenniferasutcliffe for the photograph

Whole slow grilled lemon sole back on for lunch today. Thanks to @cha_eatery for the photograph

Claypot noodles and whiting laos style Laap, lovely photo by @olaosmit

Tonight's menu, complete with kitchen notes. So now you know that the pork Skewers are back on and there's only 10 banana leaf roast skate in the house!

Stir fried beef with Holy basil and crispy egg on tonight

Nice shot of our Tao barbecues by @cha_eatery

Sour curry of Dorset papaya from @lukiefarrell and ground pouting from @kernowsashimi on today

Serving 1pm - 8pm straight through today. We have steamed cockles with tamarind, razor clams, red curry stuffed striped mullet and some cured bream miang . Thanks to @radishnow for the photograph

Slow grilled little red mullet from @kernowsashimi with fragrant red curry paste on tonight. My second favourite fish ever.

Perfect pink bream in from @wildharbour and gilt head bream from @kernowsashimi . On for lunch.

A Dorset delivery of Thai produce from @lukiefarrell . Really fragrant kaffir, papayas and sour fruits. Plus facing heaven chillies and a type of orange chilli that I don't really know anything about.

Whelks in from @kernowsashimi. More than anything they really taste of the sea. Chef nick is working a curry to serve with these today.

Welcome to London @eaterlondon Serving Sai Oua Northern Thai Sausage at this evenings event.

Our Wild Ginger Burmese style curry, with pork belly today. We use a pickled freshwater fish to make the paste for extra tastiness. And the southern jungle curry of guinea fowl is back on tonight too.

Chef @maxdahlgren is on the pass today and seafood is what makes him tick (check his instagram if you don't believe me). Today he's got raw Cornish turbot with lemon basil and stir fried baby quid with soy, white pepper and garlic chive.

This is an aged lamb and Cumin skewer (photo by @clarges ) and we're serving these, really fresh and sweet baby squid and cockles steamed with tamarind 1pm - 8pm straight through

Some people really enjoyed their selves at Pride yesterday and decided to dress chef Michele as a sailor for the evening service. Didn't see that coming.

@kayiannahatzimanolaki has made strawberry kombucha for days like this

Slow grilling velvet crabs, a small native type of swimmer crab with sweet flesh. These are from Mylor off the Fal river in Cornwall, thanks to @wildharbour . New dish on soon.

Slow Grilled Chicken with Soy. Kinda like the soya chicken dishes you get in every chinatown. (But completely different). Photo by @nataliejmt

@gothelneyfarmer Tamworths doing a bit of sunbathing yesterday

Cured wild salmon with orange chilli and snake beans

Clay pot noodle with brown crab, pork belly and a 30 yr old sxiaosing wine. Action shot from @thinkingfood247

Stir Fried Beef with Holy Basil and a crispy fried egg on this evening

Sai Oua, a smoked northern Thai herbal sausage on today. The kind of thing you pick up on the side of road headed for hills out of chiang Mai. Ours are made with our Tamworth pigs and slow grilled over charcoal. Sunday service is 1pm - 8pm straight through. Thanks to @minismore for the photograph.

Today’s lunch : slow grilled horse Mackerel, barbecued Jowl with Tamarind, Grilled Cuckoo Wray and stir fried beef heart. And, of course, claypot noodles. Photo by @hungry_fifi

Chef Sara on the woks last night, thanks to @keepicks for the photograph

On the menu tonight... Steamed Cockles with Tamarind & Grilled Ray and Eel Salad

Awesome photos by @benjaminmcmahon of last nights @chefdavidthompson event 
@somsaa_london + @beggingbowl 
Cheers for having us @londonfoodmonth

In the kitchen with the inspiration that is David Thompson, 
@somsaa_london and @beggingbowl 
for @londonfoodmonth . All rather excited

1pm - 8pm straight through today and these langoustines cured with kaffir lime and young ginger along with whole lemon sole, skate wing roast in banana leaves and turbot jungle curry in the fish section. Photo by @myhygge

Kitchen open 12 - 2.30, 5 - 10.30 on Saturdays. Photo @weeatw1

Purple Radishes in this morning from @goodearthgrowers in Cornwall.

Northern Style Pork Laap on this evening. Traditionally from the Lanna region of Northern Thailand which was one of the main spice routes to China. Cheers for the shot @grubstance

Beautiful Wild Salmon in this morning. On the menu tonight.

Grilled Razor Clam with Green Nahm Jim on for dinner.

Plaice, Chilli & Roasted Rice Laap on for lunch today. Cheers for the shot @clarges

This is the right idea for a Sunday. We are serving right through till 8pm.

Nice shot of our chopped beef Laap with macquwan (a northern Thai relative of Sichuan peppercorns) by @amyandfood

Stir Fried Cod Cheeks With Banana Chilli on the menu for tonight.

We are so proud to have been voted number 9 in the top 100 restaurant awards last night. @restaurantmagazine ....Couldn't have done it without the help from our great suppliers @goodearthgrowers @ongtana 
@philipwarrens  @wildharbour 
@kernowsashimi @thecornwallproject 
and huge thanks to 
@bittenwritten @lukiefarrell

So we wheeled out the old barrel smoker from the cellar of @smokinggoatsoho and did some R & D barbecued pork shoulder in the sunshine @sohofoodfeast .

Bloody hell, you guys really like Laap @sohofoodfeast

Serving a Northern Duck and Pork Laap at Soho Food Feast today.

Exicited to be cooking with David Thompson (he of Nahm, the granddaddy of Thai food) at Som Saa and with the Begging Bowl guys too. Kind of a big deal. Tickets go live midday today here : https://www.eventbrite.co.uk/e/dt-x-som-saa-x-begging-bowl-x-kiln-tickets-35138798091 . Thanks to London Food Month for putting it together and @personality___crisis for the artwork

Got a few of these native lobsters from @wildharbour on for lunch today. Be quick.

Laos style smoked beef and turnip soup on tonight. Smokey, spicy and aromatic.

Wild Sea Trout lightly cured with kaffir lime and bitter herbs

Huge, sweet spiny lobster landed in Helstone in Cornwall yesterday. On the menu tonight. We don't have many, they're a bit of a treat.

Stir fried skate cheek with wild ginger and green peppercorns, new to the menu this evening.

And the chilli plants are doing well @goodearthgrowers

Visiting @goodearthgrowers this morning to see how the Asian produce their growing for us is coming along. The left two beds is about a week's worth of lemongrass for the restaurant. Good thing we have a few acres of tunnels to work with.

Sundays 1pm - 8pm straight through. This is last nights wild mushroom Isaan style nam dtok on the menu today along side some whole grilled John Dory, a Mackerel stir fried curry and northern style beef heart Laap. Thanks to @pixieeats for the photo

Kaffir lime cured langostine and a northern Thai herbal smoked sausage, shot by @hollow_legs

These John Dory are the best I've seen of this awesome fish. Eat them stuffed with a fragrant paste of lemongrass and galangal, slowly grilled over charcoal.

Lunch menu featuring banana leaf roast skate, jungle curry of Brill and curry fried quail.

Picked last night, on the grill this afternoon

Whole grilled lemon sole from @wildharbour on the barbecue today. We're serving 12pm - 8pm straight through

1pm - 8pm straight through on a Sunday. And we're open for bank holiday Monday tomorrow too. Photo @weeatw1

Eco-Warrior Riesling from Rudolf Trossen. Great at taming the heat in some of our spicier dishes. Selected for us by @bittenwritten

Wild Turbot in this morning.

This angel hair lobster pasta thing with langoustine stock is the truth. Go to @westernslaundry from the guys @menuprimeur ... there's nowhere you'll leave quite as happy as these places.

Kiln basking in the sun this afternoon.

Whole quail wok fried with mouse shit chillies, fermented shrimp and loads of young galangal. Very spicy. On the menu tonight

Strongly recommend an aged lamb skewer with cumin and a beer right now. Thanks to @myasianfoodstory for the photo

Double clay pot noodle spread from @stephytchan

5 month Tamworths at Fred Price's beautiful farm in Somerset. Really interesting progressive farming using as much of the mixed arable land he has to keep them on a high protein natural outdoor diet as long as possible.

Salt crust grilled pollock, stuffed with lemongrass and galangal from @kernowsashimi on for lunch today.

Slow grilling perfect striped mullet from @hendersonseafood . The cavity is stuffed with a fragrant, turmeric curry paste. Suck out the head meat like a prawn, it's the best bit. Never happier than when gently grilling extremely fresh native fish.

Sai Oua, our version of the northern Thai herbal sausage is on the menu today. Sundays we serve 1pm - 8pm straight through. Thanks to @minismores for the photo.

@coombesheadfarm being perfect as ever.

Last night by @bobbieonthebeat (who is our in house butcher)

Our Burmese influenced short rib curry. We slow roast short rib and make the curry paste with goulrami (pickled fish) for extra tastiness. Thanks to @sulineats for the photo.

• Staff tasting Smoked Herring, Clam and shiitake soup pre lunch service. Based on a Laotian recipe, this is a smoky, spicy, heady soup with loads of charred aubergine and lemongrass. The arch enemy of hangovers. Few tester pots going out for lunch then on the menu proper this evening.

The next wave of lemongrass being grown for us on keveral farm in Cornwall is coming through. Couldn't believe how fragrant the tops were last season

Favourite kind of work meeting, new dishes on the horizon...

Our duck and aged soy clay pot is back on this evening. Photo by @benjaminmcmahon

Our tamworth pigs are coming in really nicely at the moment. Fred Price doing a Stirling job in somerset for us. He's started crossing with mangalitsa so over the next few years we can find the sweet spot of Tamworth flesh flavour and mangalitsa fat. Photo by @hkfoodislife

Northern style salad of turnip, fried prawns and kaffir leaf on this evening.

A lovely photo of last night by @hema_photography

Stir Fried Aged Duck. We've started taking Peking Aylesbury cross ducks from warrens farmers. They're hung for 3/4 weeks much longer than normal for a deep flavour. Then we stir fry them with a southern Thai dry chilli galangal and fermented shrimp paste alongside betel leaves and snake beans.

These fresh shiitake mushrooms are grown for us by @goodearthgrowers in Cornwall. They place spores inside decaying tree logs and then harvest them which is a weird thing to see. But very fresh mushrooms have a remarkably lighter, brighter flavour than older ones.

Slow grilled Striped Red Mullet stuffed with a fragrant curry paste over charcoal. We suggest eating the flesh and roe then suck the head meat like a prawn. These are on this evening, priced by weight. They were in the sea this time yesterday.

Howlin' Wolf screams the blues straight through Sundays 1pm - 9pm. Photo by @cole.andre

Slow Roasting Tamworth pig Jowls over charcoal for this evening. We serve them with a sweet and earthy fish sauce dressing with coriander root and sawtooth parsley

New dish today. Five Spice Duck & White Soy Claypot Noodles. Based on a yarowat road Thai x Chinese hybrid@lukiefarrell took us too last time we were in Bangkok. We simmer a five spice broth with all the good parts of the ducks innards along a wonderful aged white soy, so you have a fragrant gravy. Then roast in the claypot with greens for sweetness. We then use a very fine Japanese brown vinegar and ginger for fragrance. Been trailing it for a while now but finally got it right for this weekend.

Lightly cured langoustines with young ginger and kaffir lime juice being served today. Photo by @andyjones7

Red mullet in rigour in from Cornwall this morning. Sparkling fresh. We serve these fries with the roe in sour orange curry which has been cooked slowly on the coals for a more gentle turmeric flavour.

Nice bright smaller pollock from @kernowsashimi in this morning. We're stuffing them with curry paste and grilling them whole.

John Fahey taking care of Friday pre service break

A north eastern style curry of turnips & nettle with fermented shrimp paste.

Last night. Photo by @food_stylist_

Tonight! @smokinggoatsoho . Take a look at the menu if a plate of duck offal skewers sounds like reasonable Monday evening fare to you.

The handiwork of @danprestonltd wearing in nicely. Photo by @plainisvictoria

Aged Lamb Skewers, something we trialed at @sohofoodfeast last year and on the menu everyday since. Thanks for the photo @myasianfoodstory

Banana leaf roast skate wing back on today. Thanks @llty24 for the photo

Roasting Peking Aylesbury cross ducks.

Pop up in full swing at @theadamandevee9. Collab with @bao_london @somsaa_london Lamb Grapow with Soy Cured Egg along with other snacks...

We are cooking @theadamandevee9 with 
@somsaa_london, @bao_london. tomorrow from 1pm. Clay pot ngiew noodles with blood cake, aged lamb grapow with soy cured yolk and ice cream baos. All the food is free by the way. Should be fun.

Dived Scallop steamed with white soy, spicy northern style pork Laap and @gosspetemayfly wines. The correct approach to lunch. Cheers for coming by Pete.

We're on the particularly excellent @somethingcurated website at the moment. Do give it a read : http://somethingcurated.com/2017/03/24/ben-chapman-autodidact-chef-restaurateur/

Picture of some Rainbow Juice - for obvious reasons

Cornish Mackerel stuffed with red curry and slow grilled over charcoal. Awesome stuff from @toufas , on the menu today. Whole lemon sole and Brill on later today

Working on a curried soup of smoked eel. Will be making an appearance on menus tomorrow.

Sundays 1pm - 8pm straight through. Dub spotting by @hkgbenet

Dived scallops from @hendersonseafood, steamed in the shell (on the fire) with white soy

Action shot from @nick_bramham . Wild Aussie juice and Hake Sour Curry in holy matrimony.

Northern Style Tamworth Laap on the menu this afternoon. Impromptu Laap day today, we're serving Beef Heart Laap with makqwen , Laos style pollock Laap. The don't look like much, but spicy, fragrant and tasty... the wisdom of brown food.

Barbecued Wild Mussels with an earthy jaew of Laos chillies, fermented fish and Corriander root.

Barbecued Tamworth Jowl with a tamarind nam Jim. Pretty much exactly as we ate it in a teak workers village in eastern Thailand. Don't order if you don't like fat.

Roasting Thai chillies to make the nam Jim jaew dipping sauce we serve along side a variety cuts from the Tamworth pigs.

Our Aged Lamb & Cumin Skewer. High definition centre fold money shot by @allthingsmeaty

An Isaan style grilled beef nam tok. We get warrens farmers to select chuck eye from their native breeds for us then we heavily age it. The result is deeply flavourful beef with enough texture to work in a nam dtok along side the rural paddy field flavours of fermented freshwater fish, little mouse shit chillies and bitter herbs. We make ours with a mix of lime and lemon juice, as we noticed the little key likes they use in eastern Thailand kinda taste like lemons. Thanks to @themeatcheat for the action shot.

New issue of @noblerotmag behind the bar. Lovely to be included alongside some revelatory quotes from Mr Coren. (If you've read it, you know what I'm talking about)

Good intensity on the pork belly and brown crab glass noodle shot here @_urangua_

The kiln hit parade (Photo : @yasuyoharvey)

Point End Brisket and Wild Ginger Curry on today. Based on kaeng hung lay, a northern Thai curry with a lot of influence from Indian spicing all the way through the Burmese border into Thailand. Thanks to @scottcaneat for the photo.

'Bonkers' from maverick Aussie juice maker Patrick Sullivan one of the 18 or so wines we're pouring by the glass today. We serve from 1pm straight through to 8pm on Sundays and these wilder things tend to go pretty quick. Thanks @alternapif for the photo.

Baked Glass Noodles with brown crab and Tamworth belly. Thanks @fatfoodbeast

We're serving from 1pm straight through to 8pm on Sundays. Come sit in front of our charcoal Taos. Photo: @martina_m_petronio

This 2014 Pinot Noir from Macea in northern Tuscany is the business. Pouring by the glass today.

Sour, pungent and very spicy Jungle Curry of Ling Cod from @Kernowsashimi on this evening

Langoustine lightly cured with kaffir lime juice, young ginger and birds eye chilli on today. Photo by @jordanleephoto

We're serving 1pm straight through to 8pm on Sundays. Nice spread @ceciliagzuniga

This is what a month or so worth of Tamworth pigs for Kiln looks like at warrens in Cornwall. These are bred and finished to our spec which means we can start the best quality best animals. Then our in house butcher makes sure we're using every bit of every animal, so we're able to pass that value on to the people who come an eat with us.

A pork belly and brown crab clay pot shaped lunch (Photo: @4telier)

Whole Salt Baked day boat fish for 2/3 to share , now on our daily menu as larger plate options.

Grilled Warrens beef with an Isaan style dressing of Meyer lemon, lime, fermented fresh water fish, mouse shit chillies, hot mint and roasted rice on today. Photo : @eatlondoff

Business as usual tonight, open for walk ins at he counter 12-2.30 / 5-10.30 (Photo: @taralezhkov )

Working on a few larger dishes for our tables downstairs at the moment, this is a grilled rib of beef with nam prik gapi (a fermented shrimp and chilli relish). We've also have whole salt baked bream and a few claypots for 3 or 4. Obviously @mcmoop was on the scene weeks ago - thanks for the photo Osh.

Sous chef @ianwoody85 bossing lunch service. We're serving 12-2.30 5 - 10.30 today.

Sai Oua , a smoked sausage made with turmeric and dry chilli typical to northern Thailand. We take around three whole rare breed pigs a week from Warrens farmers and our in house butcher makes sure we have Sai Oua on everyday. (Thanks to @kkrader for the photo)

Beautiful bottle from our wine list all selected by Zeren Wilson. Pinot Blanc from Alsace guru, Josmeyer. 35 year old vines, whole bunch pressed, natural yeasts. Certified biodynamic. (Photo + info: Zeren Wilson @bittenwritten)

Made up that we're in the @sundaytimesfood top 100 U.K. Restaurants. Lovely news to arrive back from Thailand to. Plenty of new ideas for us to get working on now.

Pla Thu - Horse Mackerel, a fish used widely in traditional Thai cuisine. On this evening, served with our jungle curry.

And a mind blowing meal of catfish Laap, maeng daa nam prik, fish roasted in banana leaf with lemongrass and chilli and dancing shrimp. Brilliant end to a day in Isaan with @fah_skybang lovely family

And this is the catch: dancing shrimp for laap salads, catfish for grilling, smaller perch like fish for pla raa (a freshwater type of fish sauce) and mud crabs also to be fermented and pounded through salads. Astonishing how all these characteristic flavours of Isaan cooking are derived from the microcosm of life which surrounds a muddy pond. Awesome to have @fah_skybang showing us how they make all work, @lukiefarrell 's teachings on Thai plants, @benjaminmcmahon snapping pics and now our sous chef @ianwoody85 is gonna cook.

Gone catfishing

Breakfast of chicken Laap and a sour soup and we're off to the farms in Bueng Kan where Isaan borders Laos.

Fresh khanon jeen with a couple of types of light curry broths. They also served a hand made dumpling like version of the same noodle with extra chewy deliciousness called 'hua Kai oho'

Stop off in mountainous Loei province in Isaan to eat some fresh Kanom jeen (fermented rice noodle). The noodle is a little more bouncy and sour when it's made to order.

On the long drive from chiang main south and the east through Isaan. Stopping off for slow grilled pork neck and fermented sausage in a tiny village built almost entirely from slabs of teak.

Breakfast of Hoi Toi skillet fried mussels (and oyster) omelettes this morning in Bangkok. Good to be back. We're heading up to Chiang Rai to start driving through Isaan tomorrow.

Lovely photograph @mattthelist of our aged lamb & cumin skewers. We use whole Cornish hoggett which have been finished to our specification and heavily dry aged for a deep fat and flesh flavour.

Awesome review in @telegraph on Sunday written by Keith Miller. "It's absolutely coherent and true to itself. Dishes are two or three flavours, European tastes (notably lashings of lemon balm) work perfectly alongside the sour-sweet-salty-spicy flavours of south-east asia"

A barbecue jungle.

These guys are back on the menu tomorrow: sweet native mylor shrimp fried with northern Thai Laap spices. Our thanks to www.bacononthebeech.com for the great photo and lovely write up.

A laos style curry of John Dory on the menu this evening. We finish this curry with fresh 'mouse shit' chillies for their heat and citrusy flavours.

Grilled Loin from the whole mangalitsa pigs we take from warrens farmers in Cornwall. Every part of the pig we get we use in house. We're serving 1pm - 8pm today. { great photo @scottcaneat }

Beef Heart Laap with Macquen Pepper, roasted chillies and cumin . This is the wetter style of Laap we ate to the north of chiang mai last year. (Photo: @foodscout)

Beautiful, bright mackerel in from Cornwall this morning. These will be flashed in our woks with a dry red curry with birds eye and orange chillies

Back in action from 5pm today (closed for lunch)

Claypot baked glass noodles with mangalitsa belly and brown crab meat - served everyday - (Photo : @citygirlmunchies )

Black Queen Scallops with white soy on this evening. Thanks to @wildharbour ( and @bao_london for the soy!)

Turbot Sour Orange Curry. Hefty tranches from 4kg turbot supplied to us by @kernowsashimi

Kiln is the "Thai barrafina" according to this edition of @codehospitality . No praise higher in my book, thanks guys.

Lovely Pink Bream from wild harbour, Cornwall in today, we'll serve these this evening. If you're into seafood we have mackerel, red mullet, whole crab & langoustines on the menu today.

Grilled Crab with Muoi Tieu Chanh, a salt and pepper dipping sauce from Vietnam.

Baking glass noodles with brown crab and Tamworth pork belly. We use a 30 year old shaoxing rice wine in there too.

Outrageously perfect red mullet, in this morning. They can be a little prawny when not super fresh, but these are still in rigour and the flavour is beautiful. To be severed with a light Turmeric curry this evening. We also have equally exciting brill and wild bass to be served steamed with soy and kaffir.

Ox Heart Laap with Tumeric leaf on this evening and we're serving roast suckling pig with whole steamed wild bass for a larger booking downstairs. If you're interested in booking for a larger plates meal downstairs drop us a line on bookings@kilnsoho.com

Laos style Laap of fish with fried lemongrass. Not much of a looker but tasty and hot.

Southern Thai Sour Yellow Curry of Mussels. Aromatic and bitter with loads of fresh tumeric and sweet Cornish mussels. On today

Beautiful, firm, bright and perfect Mackerel in yesterday morning from Cornwall. We served these as a Khua Kling a southern Thai type of dry red curry, cooked in our charcoal woks, with Chinese chive, fresh kaffir and three types of chilli. Really simple food, really beautiful fresh ingredients to cook with.

A herbal and pungent Long Pepper & Tamworth Tenderloin Curry with Holy Basil . Holy basil grown by @lukiefarrell Ryewater plants is really good.

The new issue of @thegourmand is out today. There's a lovely piece called 'Borderlands' included which we contributed to whilst on a recent research trip to the northern Thai borders researching recipes for Kiln with the immensely talented @benjaminmcmahon . Reading it is making me wish we were back there already.

An Isaan salad of fresh shiitake grown in Cornwall

Cockles & Fermented Shrimp with lemongrass grown by Sean O'neil for us on Keveral Farm, Cornwall. The lemongrass is really fragrant when this fresh, we're really enjoying practicing dishes with Sean's produce this week.

Aged Lamb & Cumin Skewers. Thanks to the special work the guys at Warrens Farmers in Cornwall do, we can take whole Hogget which has been heavily fattened and then can be aged for 5 weeks or more. The extra fat cover protects the flesh during aging and keeps the texture soft on deeper flavour meat. There's nothing else like aged lamb fat.

Our engine room.

Simple dish of sweet langoustine, fresh kaffir lime and young ginger

Getting Close

Clay Pot Baked Crab & Glass Noodle with Mangalitsa Belly. Fragrant and peppery

Khao Dtom / Mangalitsa & Young Ginger Rice Soup. For the prevention and cure of whiskey hangovers.