The story
In Marylebone, husband-and-wife team John and Desiree Chantarasak run AngloThai, a restaurant that earned a Michelin star for its high-quality cooking. Their philosophy is clear: Thai food is not defined by imported ingredients alone, but by the balancing act of salty, sweet, spicy, and sour flavours. They find these essential tastes in the natural British larder.
The menu changes frequently, reflecting the seasons. Dishes like Brixham Crab with Exmoor Caviar and a Coconut Ash Cracker, or a Sunflower Seed Panang with Potato Bread and White Asparagus, show how the kitchen marries Thai technique with local produce. The lunch menu is served Wednesday through Friday, while the full tasting menu is available at dinner and Saturday lunch. The cooking is contemporary Thai, but the ingredients are proudly British—slow-grown vegetables, native breed meats, and line-caught seafood.
The wine list champions British and European producers who prioritise craftsmanship and respect for the land. A dedicated Austrian wine pairing, created with Newcomer Wines and Modal Wines, features bottles from regions like Kamptal and the Wachau, from producers such as Christian Tschida and Claus Preisinger.
Downstairs, Baan—the Thai word for "home"—is a private dining room for up to sixteen guests. The space offers a more intimate setting for a set menu that shares the same ethos as the main dining room.
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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