We had the honour of hosting two of the finest people that happen to also be two of the most incredible chefs out of Thailand last week. @chaleekader from @100mahaseth & @num_samuay of @samuayandsons came over last weekend where they taken straight to the people that make our food @kilnsoho what it is our farmers, they met with @chefdancox at @crocadonfarm and went to visit Sean @goodearthgrowers to forage and select ingredients for the menu @kilnsoho aided by @kim_songsoo and @lukepyper Upon returning to london we began piecing together a menu of Thai flavours with British ingredients with the likes of seafood via @finandflounder such as velvet crab with rice noodles and fermented mustard greens Chalk stream trout tartare with pickled nasturtium capers and wasabi flowers Slow grilled turbot with three sauces Meat via @philipwarrenbutchers included bone marrow with perilla seeds and a rib eye on the bone glazed then dusted with a spice mix made of ants that gave it a wonderful citrus zing. Berries in pla raa to begin was an absolute show stopper with fruit from @flourishproduce @namayasaifarm and @mora_farm as well as herbs from @goodearthgrowers They embraced the ingredients closest to them as Thai food so often does and is something we have always been in ore of visiting over the years and working along side masters of their craft. @tuttowines never fail to surprise me with the ability to build a wine list that is fun and delicious along side @lukepyper who is too humble at times but really has always ensured we are operating at the highest levels, always. Thank you to the team @kilnsoho and @super8restaurants at large for the ability to do something so special. The biggest thank you to our guests as always it is a pleasure to cook for you and thank you @num_samuay @chaleekader for making this such a wonderful memory for us all. Artwork by none other than @personality___crisis Photos by the master @benjaminmcmahon