AngloThai

After years of pop-ups and a few false starts, John and Desiree Chantarasak’s progressive Thai-European restaurant concept finally went permanent at the end of 2024.

AngloThai takes inspiration from Thailand but uses high-quality UK seasonal products, with the kitchen team eschewing ingredients that most Thai restaurants would source from Asia, not least rice.

The premise of AngloThai is that the complex flavours synonymous with Thai cuisine – namely salty, sweet, spicy and sour – can be obtained from ingredients found on these shores but the restaurant is more than just about creating classic Thai dishes with English produce. Instead, its food walks the line between fine dining European fare – one dish comprises Brixham crab, Exmoor caviar and a coconut ash cracker – and John’s often intricate and precise interpretation of Thai dishes that pay close attention to the nuanced flavours of the country as well as sustainability.

AngloThai started out serving an a la carte menu but quickly pivoted to tasting menu only, but not at the expense of its customers, with the restaurant offering vegan, vegetarian, and pescatarian options alongside its standard menu.