Kiln

Ben Chapman’s Thai-inspired counter grill in Soho emphasizes ingredients from the southwest of England. That’s not just Tamworth pork or mackerel from Kernow, but also Sean O’Neil’s extraordinary range of Thai herbs, which are grown in southwest England specifically for Chapman. Most of the dishes are cooked over charcoal, including a clay pot of Shan-style pork shank or glass noodles served with pork and crab, a dish that is the perfect symbol of Chapman’s sourcing policy,