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 masterclass in Thai culinary techniques for a variety of skill levels. You'll learn the intricacies of Thai cooking and the enormous variations in dishes and techniques from across the kingdom. Where to source seemingly obscure ingredients in the UK and how to adapt recipes to British meat and fish not traditionally found in South East Asia. Professional cooking techniques and secrets they don't tell you in the cook books. How to make a curry paste from scratch and apply it to a variety of recipes and much much more. Example menu (can be customised to individual tastes, skill levels and dietary requirements. Some ingredients and dishes may change due to seasonal availability) 'Hoi nahm jim' Oysters pickled in a chilli, lime, garlic & fish sauce 'nahm jim' sauce with dill & crispy shallots 'Pla tod' Crispy fish cakes made with red curry paste and served with sweet chilli and lime 'Laap gai' Northern Thai style dish of minced smoked chicken with a masala spice mix, crispy garlic, shallots & a variety of fresh herbs 'Gaeng ped kung' Red curry of tiger prawns with green peppercorns, wild ginger 'kra chi' & Thai basil Turmeric & roasted garlic butter roti bread with curry leaf salt ‘khao hom mali’ Steamed jasmine rice 'Som chum' Green mango, rambutans & pandan syrup with crushed ice topped with sweet crispy shallots Photo credit: Emmanuel Hammond (@emmanuelthephotographer) Available locations: Essex, Kent, London, Surrey, Sussex

Experience details

Experience duration:

3h 30min

Maximum number of Guests:

10

Minimum spend:

£

450

Lead time ahead of booking:

2 weeks

Set up time:

30-45 minutes

Packing up time:

30-45 minutes

Additional info

Included from the hometainer:

Chef Dan will demonstrate how to prepare, cook and serve each dish explaining it's ingredients, provenance & cultural significance. The smaller dishes will be eaten as you make them with the day culminating in a meal of the large plates eaten as a sharing menu amongst the group. Dan will leave the kitchen clean and tidy with dishwasher loaded.

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