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.