John Chantarasak of AngloThai brings a bold and deeply personal expression of Thai cuisine to London

Restaurant: AngloThai

Chef: John Chantarasak

Cuisine: British-Thai

Located on Seymour Place, just five minutes from Marble Arch, AngloThai is the Michelin-starred restaurant from British-born chef John Chantarasak. Raised between two culinary cultures – the spice-driven, resourceful home cooking of his British mother and the vibrant flavours of his father’s Thai heritage – John brings a deeply personal perspective to his cooking.

Following a series of acclaimed residencies, AngloThai opened its first permanent home in November 2024 and quickly earned a loyal following. Just three months later, it was awarded its first Michelin star in the 2025 Guide for Great Britain and Ireland.

At AngloThai, John and his wife Desiree explore the intersection of Thai flavours and British ingredients, pairing ferments, curry pastes and grilling traditions with the seasonal bounty of the UK. Sustainability and local sourcing are at the heart of the kitchen, with ingredients like ancient grains from the South West, heritage vegetables grown without artificial intervention, native-breed meats, and line-caught seafood from trusted British suppliers.

Holy Basil is sourced from a hydroponic vertical farm in East London, sunflower seeds replace peanuts in sauces, the outer leaves of cabbage are used in place of banana leaf, and tart, citrusy sea buckthorn berries stand in for the sour notes of tamarind or lime. Even rice – the cornerstone of Asian cuisine – is reimagined through British ancient heritage grains. It’s a cuisine that doesn’t strive for authenticity by replication, but by memory, technique, and emotion.

The wine list, curated by Desiree, focuses on small, thoughtful producers, with a particular interest in Central Europe. Over the years, the couple has built close relationships with winemakers – most notably Julia and Josef of Nibiru in Kamptal, northwest of Vienna – who helped create AngloThai’s signature wines. ‘Rufus’ is a light red with dark fruit and bright acidity, while ‘Aubretia’ is an aromatic white with tropical notes and skin contact. The list balances accessible price points with premium bottles from regions such as Bordeaux and Germany, always led by provenance and craftsmanship.

Spread across two floors, the restaurant features bespoke chamchuri wood furniture crafted by Chiang Mai studio Moonler. Age-old materials meet clean, modern design in custom tables, chairs, and a striking four-metre-long table in the private dining room, the Baan, which means “home” in Thai.

Born in Liverpool, John’s route to the kitchen wasn’t traditional – from touring America with his band to studying Economics, it was a solo road trip through the American South that sparked his interest in food and cultural heritage. John later trained at Le Cordon Bleu in Bangkok, reconnecting with his Thai roots while learning classical techniques.

At Nahm, under David Thompson’s protégé Prin Polsuk, he developed a deep respect for regional Thai cookery, and once back in London, he refined his style with Andy Oliver and Mark Dobbie at Som Saa, learning to adapt Thai techniques to British ingredients. It was through a series of residencies and pop-ups that John’s culinary voice came into its own – contemporary, confident, but also grounded in tradition.

Through AngloThai, John continues to explore this ongoing dialogue between past and present, Bangkok and the Wye Valley in Wales, and the unique culinary identity shaped by both regions.

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