For those with a jaded palate, there’s an exciting collab coming up at The Little Chartroom that might tickle those tired taste buds.
John and Desiree Chantarasak of London restaurant AngloThai, due to open this summer, will join the chef Roberta Hall McCarron in the kitchen of his restaurant Leith, which recently moved from Albert Place to Bonnington Road.
They will cook six courses for £85, available on the evening of Wednesday March 9 for one night only, with bookings from 6.30pm to 7.30pm.
“We are all very happy to have John and Desiree joining us at The Little Chartroom. John’s cooking style is educated and unique, with fine Thai cuisine using British ingredients and he will primarily use Scottish produce,” says Hall-McCarron. “I’m really going to love seeing what he does with the products I use in such a different style of cooking.”
John, who has also written a book, Kin Thai: Modern Thai Recipes to Cook at Home (Hardie Grant, £22), which comes out in May and, like Hall-McCarron, appeared on the Great British Menu, was also influenced by his recent trips to southern Thailand, where the food is known to be spicier and saltier.
So, menu highlights include aged miang-neua dip with chilli jam, wild ramons and nasturtium. There is also dtok-jok bpu gati coco ashen cracker, celeriac, crab caviar; hoi chaehm satay Orkney scallop, satay with sunflower seeds and chicken skin. The pudding will be kanom bulu charcoal grilled fig leaf cake. Apparently, kanom bulu is a Thai dessert made from eggs and sugar.
Desiree will curate a natural, low-touch wine list for the evening, while Roberta’s husband Shaun McCarron, as always, will take care of the front of the house.
Hopefully this will be the first similar event for the team at The Little Chartroom, who opened the restaurant. Eleanor, with its focus on small plates and wine, in Edinburgh’s Albert Place in early 2022. To book your place at the AngloThai Dinner, see the website below.