Vegetarian & Vegan Thai Feasting Menu

Vegetarian & Vegan Thai Feasting Menu
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GBP £
61.00
/
Guest
/ Hour

№ of

Guest

's

es

№ of Hours

Min. Spend
£
610.00
Subtotal
£
610.00
Excluding Service Fee & VAT
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Get Quote & BookCHAT WITH THE EXPERT
Hometainer
Chef Dan
Chef Dan

✔️

Essex

✔️

Kent

✔️

London

✔️

Surrey

✔️

Sussex

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.
Description
Nine course vegetarian & vegan sharing menu made from scratch using the highest quality Thai herbs, fruits & vegetables and locally sourced British vegetables as well as chef's home-grown herbs. Sharing menu (All dishes included in price, unless stated, but can be customised to individual tastes and most dietary requirements. Some ingredients and dishes may change due to seasonal availability) ‘Miang som’ One bite wrap of pomelo & salted strawberry on a peanut, coconut & galangal palm sugar caramel with green mango, ginger & birds eye chili sat within an edible ‘cha plu’ leaf (Ve) 'Tofu tod' Crispy marinated tofu with fennel & coriander seeds, served with a smoked chilli sriracha (Ve) 'Mee krob' Crispy noodles folded through a yellow bean & mandarin dressing with coriander, pickled garlic & Chinese chives (V) (Can be made vegan) 'Phak tod’ Tempura vegetables marinated in buttermilk, garlic & spices, dressed in a scotch bonnet infused seaweed sauce glaze, accented with fresh herbs & lime (Ve) ‘Dtam som oo’ Pomelo & green mango salad with roasted cashews & fresh herbs dressed in a lime & chilli ‘nahm yum’ & topped with aromatic toasted rice (Ve) 'Nahm phrik lon hed' Relish of shiitake mushrooms & tofu simmered in coconut cream served with pumpkin crackers, cucumber & fresh Thai herbs (Ve) 'Gaeng gari phak kwan' Aromatic curry of smoked butternut squash with Thai basil & ginger, topped with crispy shallots (Ve) Served with turmeric & roasted garlic butter roti bread & curry leaf salt (V) (Vegan alternative available) & ‘khao hom mali’ Steamed jasmine rice (Ve) ‘Itim’ Pandan ice cream topped black cardamon spiced coconut butterscotch roasted cashews, banana crisp & dusted with freshly grated nutmeg (V) or 'Som chum' Green mango, rambutans & pandan syrup with crushed ice topped with sweet crispy shallots (Ve) Available locations: Essex, Kent, London, Surrey, Sussex
Experience details

Experience duration:

2h 30min

Maximum number of Guests:

50

Minimum spend:

£
610

Lead time ahead of booking:

No lead tim2 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

Operating hours

Available 24/7

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