Name: AngloThai
Address: 22 Seymour Place, Marylebone, London, W1H 7NL, United Kingdom, London, United Kingdom, W1H 7NL, GB
Telephone: +442033078800
Price range: £££

The Experience

From Michelin Guide

‘Rooted in Thailand, Uniquely British’ is the tagline of this joyfully run restaurant from John and Desiree Chantarasak – John is half-Thai, half-British, a duality that informs his cuisine. The exemplary ingredients – from crab to venison – are sourced from across the UK, including from Desiree’s family’s farm, but you can certainly expect more than British ingredients simply married with Thai flavours. There are reimagined and innovative dishes aplenty here too, such as Brixham crab with caviar and coconut ash cracker. Clever sourcing also extends to the furniture, with the tables made from Chamchuri wood by craftsmen in Chiang Mai.

Unique Things

From Visitor Experiences

Fusion of Thai Culinary Traditions with British Ingredients
AngloThai uniquely blends authentic Thai flavors with seasonal British produce, reflecting the diverse heritage of its founders, John and Desiree Chantarasak. This fusion is a defining feature that sets it apart from typical Thai restaurants.
Artisanal Tableware Inspired by Thai Celadon and Crafted by a Welsh Ceramicist
The restaurant uses custom tableware made by a Welsh ceramicist, featuring glazes inspired by traditional Thai celadon pottery. This detail highlights the thoughtful integration of cultural elements beyond just the food.
Evolution from Pop-Ups and Supper Clubs to a Michelin-Starred Permanent Venue
AngloThai began as a pop-up and supper club concept, including events hosted in the founders' family home, before establishing a permanent restaurant in Marylebone. This unconventional path contributed to its anticipation and eventual Michelin star recognition shortly after opening.

Ingredient Stars

From Visitor Experiences

Brixham Crab
Used in a signature dish where the sweet white meat is piled high with Exmoor caviar and served with a pearl caviar spoon; the brown meat is siphoned into a charcoal-colored cracker shaped like a Thai flower and finished with sweet elderflower gel.
Sea Buckthorn Berries
Substituted for tamarind and lime in various dishes, providing a tangy, citrusy note that is central to balancing Thai-inspired flavors while using British-grown ingredients.
Suffolk-Grown Holy Basil
Featured in dishes such as Monkfish Jungle Curry, where it is used to impart authentic Thai herbal aroma and flavor, but grown hydroponically in the UK for freshness and local sourcing.
Ancient Heritage Grains (e.g., Naked Oats, Spelt, Farro)
Replace traditional Thai rice, used in dishes like steamed grains or as a base for inventive plates such as ‘Wholegrain Farro, Long Peppercorn & Cured Beef’.
Sunflower Seeds
Used in place of peanuts, notably in the Lion’s Mane Mushroom & Sunflower Seed Satay, providing a nutty texture and flavor while maintaining allergy-conscious and local sourcing.

AngloThai

The Experience

Unique Things

Ingredient Stars

In The Media

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Best Thai Food London: New Top Restaurant AngloThai - Bloomberg