The second instalment of our special smoke series to celebrate the third birthday of our grill restaurant Honey & Smoke.

In this episode we had the incredible Ben Chapman, co-founder of award-winning restaurants Kiln, Smoking Goat and Brat come cook a Thai-inspired grill menu for us. 

First we go behind the scenes at Honey & Smoke to cook one of our most popular dishes over the last three years - grilled octopus and prawns with a rich bean stew.

Then we chat to Ben! We talked all about creating a Thai grill menu at Kiln using a range of simple tao barbecues; his story of becoming a chef; the travels, cooking and learning that led to combining British grown ingredients with Thai recipes. Such a fascinating conversation! 

We sat down for a sensational menu including delicious liver grilled in sage, raw Jersey beef laap, jungle curry of kippers, mackerel mashwi and Tamwoth belly kapi curry. It was sensational - so vibrant, spicy and smoky.

Each chef brought a completely different perspective to cooking over the coals and it was so much fun to cook with them. Stay tuned for the final episode with Gill Meller who's coming from Dorset to cook some lamb and chat fire with us! 

Make a booking at Honey & Smoke Honey & Smoke, 216 Great Portland St, W1W 5QW https://honeyandco.co.uk/smoke/  @honeyandsmokerestaurant 

Follow Ben and his restaurants here @kilnsoho  @smokinggoatbar @bratrestaurant

 

 

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