Northern Thai Feasting Menu

Northern Thai Feasting Menu
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Chef Dan
Chef Dan











Dan has cooked Thai cuisine professionally at some of London’s best Thai restaurants for nearly a decade, helping to achieve Michelin Bib Gourmands year after year. He has left the hustle and bustle of city restaurant life becoming a private chef based in Kent to raise his young family and to spread his love of Thai cuisine across London & the home counties. Dan has worked in professional kitchens since he was a teenager, washing dishes at first and then working his way up the ranks. His career has taken him across a range of kitchens and cuisines including British gastro pubs, Belgian bistros, Italian delis, vegetarian restaurants, and more. He fell in love with Thai cuisine when he began working at the Begging Bowl in Peckham. He spent two years training in the complexities and wonders of Thai food, becoming Junior Sous Chef at the end of the first year year. After moving on from the Begging Bowl, he became second in command and a crucial member of the team that bought about Farang in Highbury, where he spent seven years as Senior Sous Chef. Cooking funded him through a Bachelor’s degree in History and International Relations, and later a Master’s degree in Modern History. He holds a current Level 3 Food Hygiene certificate in Food Safety, Supervising, and Manufacturing.
Northern Thai & Issan region inspired sharing menu made from scratch using the highest quality Thai herbs, fruits & vegetables and locally sourced British meat, fish & vegetables as well as chef's home-grown herbs. Sharing menu (All dishes included in price, but can be customised to individual tastes and some dietary requirements. Some ingredients and dishes may change due to seasonal availability) ‘Tua phrik krob’ Roasted chilli & shrimp nuts with makrut lime leaf & spices ‘Neau swarn' Chilli 'heavenly' beef marinated in sweet soy & spices, flash fried & served with a smoky burnt chilli sriracha ‘Gai tod makhwean’ Crispy chicken marinated in garlic & ‘makhwaen’ peppercorns served with spicy grilled tomato & chilli ‘jaew’ ‘Dtam som oo’ Pounded pomelo & green mango, lemongrass, chilli, lime & fermented fish sauce ‘pla raa’ ‘Nahm prik nuhm muu krob’ Crispy pork belly with smoked chilli relish, cucumber & fresh Thai herbs ‘Kaeng pa neau’ Spicy Lampang style beef jungle curry with hot mint, sawtooth coriander & green peppercorns ‘Pla tod’ Whole crispy seabass dressed in a spicy lime & chilli ‘nahm dok,’ with fresh herbs & toasted aromatic rice ‘Khao nueng’ Sticky rice & ‘khao hom mali’ Jasmine rice ‘Itim’ Pandan ice cream topped black cardamon spiced coconut butterscotch roasted cashews, banana crisp & dusted with freshly grated nutmeg Available locations: Essex, Kent, London, Surrey, Sussex
Experience details

Experience duration:

2h 30min

Maximum number of Guests:


Minimum spend:


Lead time ahead of booking:

2 weeks

Set up time:

60-90 minutes

Packing up time:

30-45 minutes
Additional info

Included from the hometainer:

Chef will cook and serve the meal explaining each dish, it's provenance & cultural significance. Chef will leave the kitchen clean and tidy with dishwasher loaded. For larger groups additional servers may be required which can be discussed with chef via the chat facility. Costs start at £80 per server, depending on location.

I will need the host to provide

Crockery & cutlery (although some crockery can be provided by chef for smaller groups) A clean kitchen with available workspace, working hobs, oven, hot water washing up area and dish washer

Dietary & Allergies

Menu is reliant on fish sauce & shrimp paste so not suitable for vegetarians. Please see chef's other menus for more adaptable options. For other dietary requirements please message chef.

Operating hours

Available 24/7

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