I employ traditional Thai & British cooking methods and use only the finest meats, fish, and vegetables. These are sourced from the best suppliers in the UK and Thailand, while considering seasonal availability.

The wealth of the Thai culinary repertoire means there’s something for everyone and every occasion. Thai food is often made for sharing, so I usually recommend sharing menus where the food is served in two or three rounds, family style. This is known as Samrub: the traditional Thai meal composition where several feature dishes are focused around rice.

A typical menu starts with a soup course, followed by something steamed and something fried, then a curry with a relish and something from the wok with a salad. The meal is rounded off with a dessert or two.

Below is a selection of my most popular dishes, but they’re by no means the total extent of the options available. I also cook a wide range of non-Thai cuisines so if you’re looking to cater several meals or an eclectic buffet, just let me know your preferences and we’ll draw up a bespoke menu based on your tastes.

'Gaeng gari goong' - Aromatic curry of tiger prawns with white turmeric and pickled cucumber 'adjut'

'Gaeng hang lay' - Northern style curry of pork ribs or belly with peanuts, tomatoes & pickled garlic

‘Neaua/muu kem sot’ Salted beef or pork cheeks slow braised in coconut cream, lemongrass & galangal

‘Gaeng kwio waan gai’ Green curry of free-range chicken with baby corn, Thai bail & wild ginger

‘Gaeng som pla’ – Sour orange curry of chalk stream trout with Kentish runner beans, asparagus, tomatoes and radish

'Geang pa pla/neaua sai' - Spicy Lampang style jungle curry of monkfish or aged beef shin with wild ginger, hot mint, green peppercorns & sawtooth coriander

'Gaeng massaman ped/neau' - A richly spiced but low on chilli heat curry with confit duck leg or braised aged beef shin rounded off with coconut cream, tamarind & peanuts.

'Neung pla' Steamed wild sea bass fillet marinated in a fermented shrimp infused curry paste wrapped in banana leaf served with fresh Thai herbs

'Gaeng gatti goong/pla' - A spicy turmeric & lemongrass curry of tiger prawns or monkfish with wild ginger, betel leaves, green peppercorns & calamansi lime

‘Chu chii hoi shenn’ - Red curry of scollops with lime basil, ginger & crispy shallots

‘Geang muu prik thai orn’ - Fragrant & aromatic curry of pork belly & green peppercorn

Turmeric & garlic butter roti bread with curry leaf salt (V)

‘Salads’, mixes and dressed small plates

‘Mii grop’ – Crispy vermicelli noodles folded through a brown crab & yellow bean sauce with hot smoked buttered salmon, pickled garlic, mandarin and Chinese chives. Rich, sweet & smoky  

‘Yam makreua yao’ - Charcoal grilled aubergine, mint & coriander dressed in a chilli & lime 'nahm dok' with soft boiled egg (V)

‘Yam pla krob’ - Crispy Salmon salad with pomelo, green mango, ginger and fresh herbs dress a chilli & lime 'nahm yum'

'Naem yum' - Home cured sour pork salad with roasted peanuts & ginger and a chilli & lime dressing. Sour, salty, sweet

‘Yam kung khamnin khaao praw haawm’- Tiger prawn salad with white turmeric, mandarin & homegrown lime basil dressed in a sand ginger & som saa 'nahm yum'

'Som tam' - Spicy green papaya salad with grilled tomatoes, dried shrimp, peanuts, chilli & lime (VO)

‘Dtam som oo’ Spicy pomelo salad with lemongrass, fresh herbs & crispy shallots (VO)

‘Yam mangkud kung’ - Prawns and mangosteen salad dressed in a coconut & mandarin 'nahm yum'

'Bpuu pat pong gari'- Stir fried crab, curry powder, coconut cream, egg & seared onions

‘Pad nahm prik pao hoi’ - Clams stir fried in chilli jam with Thai basil & green peppercorns

‘Pad prik king muu/gai’ – Stir fry of sliced crispy pork or smoked chicken with a ginger infused red curry paste, basil & green peppercorns

‘Pad kaprao hed’ - Stir fried Shiitake mushrooms in garlic & coconut cream with crispy tofu & Thai basil (V)

'Gai yang' - Turmeric & lemongrass marinated BBQ chicken with a sweet & sour chilli tamarind dip

‘Khwan kaea’ Smoked BBQ lamb shoulder dressed in ‘parlow’ style glaze with mint & galangal sauce

‘Kung sataea yang’ BBQ satay tiger prawns with pickled cucumber 'adjut'

‘Laap’ – Seared rare beef steak minced by hand with black pudding tossed in the wok with a Northern Thai spice masala and fresh herbs, topped with crispy garlic, toasted rice & fresh horseradish. Served with Thai sticky rice. Spicy & earthy accented with fresh herbs.

'Gai koh-lae' - Grilled chicken marinated in a coconut, peanut, ginger & chilli paste. Flavour wise, somewhere in between satay & penang.

‘Nahm prik num' - A rich & umami flavoured roasted banana chilli relish served with crispy pork, crunchy vegetables and fresh herbs such as pak chi farang, hot mint, dill and Thai basil

'Lon gapi' - A rich, spicy & funky relish of chilli & fermented shrimp

Lobster, Crab, Pork & Prawn 'Lon' – A rich dipping coconut relish with white turmeric & ginger

‘Lon tao jiaw’ -  minced prawn & yellow beans simmered in coconut cream served with sweet pork & crispy egg

'Jaew bong' - Spicy chilli & crispy fermented fish relish with nuts and fresh herbs

‘Kraduk neau’ - Beef bone marrow canoes roasted with a thick, rich & aromatic coconut curry paste, redolent with spices served with buttered roti bread

'Tom yum kung' - Hot & sour soup of tiger prawns

'Tom Kha gai' - Smoked chicken & galangal, coconut soup

'Tom kha hed' - Coconut & galangal soup with shiitake and oyster mushrooms (V)

‘Tom yum gai’ – Clear hot & sour soup of poached chicken

'Muu parlow' - Pork hoks slow braised with star anise, cassia & bay leaf served with soft boiled duck egg and pickled mustard greens

'Muu hong' - Phuket classic dish of soy braised pork belly with garlic & black pepper

Kids BBQ fish skewers with mild sweet chilli & lime sauce

Kids BBQ chicken skewers with sweet soy and sesame glaze

Thai Breakfast - Smoked crispy pork belly, wok fried egg, bacon & egg fried rice, chilli jam, roti bread, green mango, green papaya, rambutans and pomelo

‘Khao mok gai/neau’ - Southern Thai Muslim style byriani of chicken or beef served with mint & galangal sour saace

'Roti Gluay' - Banana Roti - Crispy sweet roti bread wrapped around caramelised banana, topped with condensed milk. Classic Thai street food fare. (V)

'Itim gluay' - Pandan & caramelised banana condensed milk ice cream with black cardamon spiced coconut butterscotch & honey roasted cashews (V)

'Som chum' - Green mango, rambutans, pandan syrup & crushed ice, topped with sweet crispy shallots (Ve)

'Khao Neow Ma Muang' - Mango sticky - Classic sweet sticky rice topped with fanned mango and a sweet, salted coconut cream sauce infused with makrut lime leaf (Ve)

Dan's pandan noodles with black sticky rice & lime granita (Ve) Calamansi lime sorbet with fresh rambutans and lychee syrup (Ve)