The story
Kiln sits at 58 Brewer Street in Soho, London, serving a distinctly northern Thai cuisine that avoids standard export recipes. Founders Ben Chapman and Brian Hannon launched the space in late 2016 after studying regional borderland cooking techniques. Head chef Meedu Saad now leads the pass with a focus on intensity over complexity. Chapman insists that spice levels remain precise rather than overwhelming.
The kitchen builds its reputation around carefully sourced proteins and prepared offal. Fish arrives daily from Cornish dayboats while beef comes from established British farms. These foundations support dishes like aged cull yaw paired with toasted cumin seeds. Braised beef shin simmers with wild garlic and nettles until the connective tissue softens completely.
The dining room operates as a compact basement venue that prioritizes pace over pretense. Staff move through the narrow layout with brisk efficiency while maintaining a steady flow of small plates. This compact model proved so effective that it beat larger competitors to claim the National Restaurant of the Year title in 2018. The modest footprint keeps the focus squarely on the Thai kitchen.
Recognition
Ambience
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