One of the founders of the Smoking Goat restaurant and self-taught chef Ben Chapman, has announced the opening of a new outlet in Soho, London.
Kiln, due to open in September, is described as a "side-of-the-road" restaurant, which will serve grill dishes inspired by Thai cuisine using British produce.
Animals will be specifically bred for the restaurant, such as the lamb from Cornwall Project farmer Dave Soper, which will be grilled over wood embers and served with chilli, cumin and fresh Szechuan pepper in the gaeh ping dish.
Other menu items include: northern-style cumin heavy offal larbs (a spicy Thai salad); Yunnan-cured sausage; roast suckling pig; curried cockles; and roast goose with pickled greens and grilled aged sirloin.
Kiln will also serve a daily-changing noodle dish, starting with pressed duck gravy noodles, which is based on the Thai dish of kuaytiaw pet tuun, a broth made from the juices of roasted duck.
Chapman, who will be cooking at the restaurant, said: "Many of Kiln's recipes have been developed while travelling with the team in the northern Thai regions, particularly the villages near the Myanmar border where the Chinese influence is most prevalent. As with Smoking Goat our aim with Kiln isn't to replicate these dishes in London, however, but to base what we do around the most flavourful, well sourced ingredients we can get here rather than import."
Opened in 2014, the Smoking Goat is renowned for its Thai barbeque cuisine.