30 . 10 . 19
SEAFOOD AT KILN: for London Restaurant Festival. We’re putting on a seafood only menu this Wednesday 30th October from 5pm til late. Chef @meedu_saad and team have been working on dishes like Laotian style laap of pollock, herbal broth of cockles and fermented shrimp, raw Ike jime mackerel and wild bass with white soy, ginger and salted plum.
There’s a few bookable tables downstairs for parties of 4 or more, get in touch with the team via email@example.com. Walk ins as usual for any less than 4 on the bar and counter.
Artwork by @personality___crisis
25 . 03 . 19
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.
Dishes in discussion are Mum Yang, grilled bitter offal and blood sausage, and Mok Pla with Jaew Tub Pla, herbal fish steamed in banana leaf and served with spicy fish liver sauce.
It’s a set menu and @lukepyper
will be pouring some of his favourite wine from lesser known producers for the evening.
Bookings from 6.00pm, £55 via firstname.lastname@example.org
29 . 10 . 18
On 29th October, we’re inviting Jeremy Chan, chef and co-founder of recently Michelin star ikoyi and @theskinnybib
to come cook with us at 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, £55