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Chef Luke Farrell - Opening The Spiciest Restaurant In The Country - Creating A Thai Jungle In Dorset & Passing Out Eating Thailand's Craziest Dish!
This week on The Go-To Food Podcast, we sit down with Luke Farrell — the modern godfather of Southeast Asian cuisine in London. From the neon-lit Speedboat Bar to his innovative Thai greenhouses in Dorset, Luke unpacks what it takes to run four award-winning restaurants rooted in authentic Southeast Asian flavours: Speedboat Bar (Thai-Chinese), Plaza Khao Gaeng (Southern Thai), Bebek! Bebek! (Indonesian), and Viet Populaire (Vietnamese).
Expect stories of late-night noodle runs in Bangkok, frozen Thai beer slushies, and the surprisingly spicy secrets of Southern Thai cuisine. Luke reflects on cultural appropriation in food, the grind of growing tropical produce in the English countryside, and what makes a truly unforgettable dish — including the time he fainted after eating a raw blood delicacy in Chiang Mai.
Finally, Luke takes us on his ultimate foodie weekend in Bangkok — from rice soup at dawn to cocktails at Dua and deep-fried fish buoyancy sacks in Chinatown.
If you’re into bold flavours, Southeast Asian restaurants, or are drawn to the idea of growing ingredients that seem impossible in British climes — this one’s for you.
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Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.
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By Go To Podcast Company
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This week on The Go-To Food Podcast, we sit down with Luke Farrell — the modern godfather of Southeast Asian cuisine in London. From the neon-lit Speedboat Bar to his innovative Thai greenhouses in Dorset, Luke unpacks what it takes to run four award-winning restaurants rooted in authentic Southeast Asian flavours: Speedboat Bar (Thai-Chinese), Plaza Khao Gaeng (Southern Thai), Bebek! Bebek! (Indonesian), and Viet Populaire (Vietnamese).
Expect stories of late-night noodle runs in Bangkok, frozen Thai beer slushies, and the surprisingly spicy secrets of Southern Thai cuisine. Luke reflects on cultural appropriation in food, the grind of growing tropical produce in the English countryside, and what makes a truly unforgettable dish — including the time he fainted after eating a raw blood delicacy in Chiang Mai.
Finally, Luke takes us on his ultimate foodie weekend in Bangkok — from rice soup at dawn to cocktails at Dua and deep-fried fish buoyancy sacks in Chinatown.
If you’re into bold flavours, Southeast Asian restaurants, or are drawn to the idea of growing ingredients that seem impossible in British climes — this one’s for you.
-------
Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.
If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.
Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.
Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/
Hosted on Acast. See acast.com/privacy for more information.
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