15 . 12 . 19
This Sunday we’re cooking @peg.london ! Peg is definitely our favourite place in the world to eat yakitori, and drink many, many wines. We’re working on a menu of some kiln classics, some dishes we miss from eating in Thailand and haven’t made here, chef song soo is bringing some homemade kimchi to serve with steamed seafood and braised mangalista belly. Chef toshi is aging wild mallard in shio kojio and there’s black pudding.
Also, in striking similarity to a time when legendary drummer Ginger Minger Baker joined Hawkwind and together they blew the bloody doors off of everyone’s minds, the artwork you see here is a coming together of two graphic heavyweights @teganellahendel and @personality___crisis . We sure are having a personality crisis right now. There will be a few posters available to buy on the day.
Bookings for 2pm - 6pm via peglondon.com and walk in only for the evening.
04 . 12 . 19
WINE & VINES
Next Wednesday evening we are excited to be welcoming winemaker Philippe Wies of La Petite Baigneuse vineyard in Maury, South of France. Our team have spent time with Philippe at his winery the past two summers, bottling, labelling and most recently for harvesting in August. Chef @meedu_saad has some jersey beef aging with @philip_warren_butchers that he will be smoking over the vines from the vineyard. Philippe will be pouring a selection of his wines all evening. Big thanks to @ancestrelwines for helping this come together.
Theres 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. Kicking off a little later than usual, from 6pm till late.
Artwork by the brilliant @personality___crisis
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 firstname.lastname@example.org. Walk ins as usual for any less than 4 on the bar and counter.
Artwork by @personality___crisis
25 . 03 . 19
Bookings from 6.00pm, £55 via email@example.com
29 . 10 . 18
Bookings from 5.30pm, £55