The story
AngloThai, at 22 Seymour Place in Marylebone, London, holds a Michelin star (2026) for its Thai kitchen built on British seasonal produce. The restaurant was founded by husband and wife team John and Desiree Chantarasak.
The kitchen balances salty, sweet, spicy and sour flavours using ingredients grown and caught in Britain. Rice and other staples most Thai restaurants import are set aside. The menu changes often and draws on native breed meats, line-caught seafood and slow-grown plants.
Brixham crab comes with Exmoor caviar and a coconut ash cracker, a plate that sits between European fine dining and Thai flavour. Other dishes include Chalk Stream trout with sour curry and napa cabbage, and wok fired aubergine with holy basil. Vegan, vegetarian and pescatarian options are available alongside the main menu. The full tasting menu runs at dinner and on Saturday lunch, with a shorter lunch menu on weekdays.
Baan, the private dining room downstairs, seats up to 16 guests and takes its name from the Thai word for home. Cocktails include a Makrut Spritz made with Chalong Bay rum and bianco vermouth. The wine list favours British and European growers, and an Austrian pairing was shaped with Newcomer Wines and Modal Wines.
Recognition
Ambience
Details
History
High quality cooking
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.
Location
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