Hometainer

Chef Dan

✔️

Essex

✔️

Kent

✔️

London

✔️

Surrey

✔️

Sussex

Dan has cooked Thai cuisine professionally at some of London’s best Thai restaurants for nearly a decade, helping to achieve Michelin Bib Gourmands year after year. He has left the hustle and bustle of city restaurant life becoming a private chef based in Kent to raise his young family and to spread his love of Thai cuisine across London & the home counties. Dan has worked in professional kitchens since he was a teenager, washing dishes at first and then working his way up the ranks. His career has taken him across a range of kitchens and cuisines including British gastro pubs, Belgian bistros, Italian delis, vegetarian restaurants, and more. He fell in love with Thai cuisine when he began working at the Begging Bowl in Peckham. He spent two years training in the complexities and wonders of Thai food, becoming Junior Sous Chef at the end of the first year year. After moving on from the Begging Bowl, he became second in command and a crucial member of the team that bought about Farang in Highbury, where he spent seven years as Senior Sous Chef. Cooking funded him through a Bachelor’s degree in History and International Relations, and later a Master’s degree in Modern History. He holds a current Level 3 Food Hygiene certificate in Food Safety, Supervising, and Manufacturing.

CHAT with

Chef Dan

hometainer profile

Description

A multi course tasting menu showcasing regional dishes & cooking techniques from across Thailand in a 'samrub' style, mostly sharing dishes featuring appetisers, a soup, a salad, a Thai relish, something fried, something grilled and a curry; all centred around rice. Followed by something sweet. The menu is made from scratch using the highest quality Thai herbs, fruits & vegetables and locally sourced British meat, fish & vegetables as well as chef's home-grown herbs. Example Sharing menu (All dishes included in price, but can be customised to individual tastes and most dietary requirements. Some ingredients and dishes may change due to seasonal availability) Appetisers: ‘Miang kham kung’ One bite wrap of tiger prawns pounded with fresh turmeric & black pepper on a peanut, coconut & galangal palm sugar caramel with green mango, ginger & birds eye chili sat within an edible ‘cha plu’ leaf ‘Neau swarn' Chilli 'heavenly' beef marinated in sweet soy & spices, flash fried & served with a smoky burnt chilli sriracha 'Pla hay' Turmeric & black cardamon cured monkfish with wild ginger 'kra chi', apple & fresh herbs dressed in a lime-chilli 'nahm yum' 'Hor mok pla' Steamed red curry of cod set in banana leaf cup with makrut lime leaf & Thai basil Small plates & soup: 'Tom yum' Hot & sour soup with lemongrass, galangal, tomatoes, birds' eye chilis & tamarind 'Mee krob' Crispy noodles folded through a brown crab, yellow bean & mandarin dressing with hot smoked-butter-confit salmon, pickled garlic & Chinese chives 'Kung tod’ Tempura tiger prawn marinated garlic & spices, dressed in a scotch bonnet infused fish sauce glaze, accented with fresh herbs & lime 'Kolae gai' BBQ grilled free-range chicken thigh marinated, then continually turned & basted whilst grilled in a rich Southern style coconut curry of chilis, ginger, peanuts & spices 'Main' - Salad, Relish, Stir fry & Curry ‘Dtam som oo’ Pomelo, green mango & fresh herbs dressed in a lime, chilli & fermented fish sauce 'nahm pla raa' & topped with aromatic toasted rice 'Nahm phrik nuhm muu krob' Northern Thai style relish of smoked chilis & fermented shrimp paste served with crispy pork belly, shrimp crackers, cucumber & fresh Thai herbs ‘Gaeng katti pu’ Spicy southern style coconut, turmeric & lemongrass curry of crab with wild ginger 'kra chi' and 'cha plu leaves' finished with calamansi lime Served with turmeric & roasted garlic butter roti bread & curry leaf salt & ‘khao hom mali’ Steamed jasmine rice Palate cleanse/pre-dessert: 'Som chum' Green mango, rambutans & pandan syrup with crushed ice topped with sweet crispy shallots Dessert: ‘Itim’ Pandan ice cream topped black cardamon spiced coconut butterscotch roasted cashews, banana crisp & dusted with freshly grated nutmeg Photo credit: Emmanuel Hammond (@emmanuelthephotographer) Available locations: Essex, Kent, London, Surrey, Sussex

Experience details

Experience duration:

2h 45min

Maximum number of Guests:

20

Minimum spend:

£

600

Lead time ahead of booking:

2 weeks

Set up time:

60 -120 minutes

Packing up time:

30-45 minutes

Additional info

Included from the hometainer:

Chef Dan will cook and serve the meal explaining each dish, it's provenance & cultural significance. Dan will leave the kitchen clean and tidy with dishwasher loaded. For larger groups additional servers may be required which can be discussed with chef via the chat facility. Costs start at £80 per server, depending on location & size of party

I will need the host to provide

Crockery & cutlery (although some crockery can be provided by chef for smaller groups) A clean kitchen with available workspace, working hobs, oven, hot water washing up area and dish washer