From Highbury to Bangkok: Cooking for Thailand's Prime Minister

Last week marked a watershed moment in my culinary journey as I found myself in the hallowed halls of the Royal Thai Embassy, preparing a demonstration for none other than the Prime Minister of Thailand. This extraordinary opportunity came hot on the heels of another milestone for Farang London – receiving two stars in the prestigious Thai Select restaurant awards. As I reflect on these achievements, I'm reminded of the remarkable journey that has brought our little corner of Highbury Park into the spotlight of Thai-British culinary excellence.

A Royal Invitation

The call from the Royal Thai Embassy came unexpectedly. Would I be interested in showcasing modern Thai-British cuisine for the Prime Minister during their official UK visit? The answer was an immediate, if slightly nervous, yes.

As I arrived at the embassy, the gravity of the occasion hit me. This wasn't just any demonstration – it was a chance to represent the evolution of Thai cuisine in Britain to Thailand's highest official. The embassy's kitchens had been transformed for the occasion, with staff buzzing about in preparation for the diplomatic entourage.

I decided to showcase our miang with smoked mackerel – a dish that perfectly encapsulates Farang's ethos of marrying traditional Thai techniques with the finest British seasonal produce. The dish demonstrates how we honour classic Thai flavours whilst embracing local British ingredients, using our weekly imports of betel leaves and traditional seasonings alongside beautifully smoked British mackerel.

The Prime Minister was remarkably engaged, asking detailed questions about our approach to Thai cuisine. What struck me most was her genuine interest in how we've adapted traditional recipes to incorporate British seasonality without compromising the essential character of Thai food. There was a moment of visible delight when she tried our miang with smoked mackerel – the combination of the smoky British fish with traditional Thai herbs and seasonings clearly resonated with her palate.

Two Stars Shining Bright

The timing of this demonstration couldn't have been more serendipitous, coming just days after Farang received two stars in the Thai Select restaurant awards. For those unfamiliar with this accolade, the Thai Select certification is granted by the Ministry of Commerce of Thailand to recognise authentic Thai restaurants worldwide. It's essentially Thailand's official stamp of approval for restaurants serving genuine Thai cuisine outside the kingdom.

The two-star designation places Farang among the elite establishments globally that have mastered Thai culinary arts while maintaining the highest standards of quality and authenticity. What makes this recognition particularly meaningful is that it acknowledges our non-traditional approach – we've never claimed to be purely authentic in the conventional sense, but rather to honour Thai culinary traditions while embracing British ingredients and sensibilities.

During the award ceremony, the judges specifically highlighted our commitment to sourcing directly from Thailand weekly while simultaneously championing local British produce. They noted how our curry pastes, made fresh in-house through our sister company Payst London, maintain traditional techniques while adapting to ingredients available in the UK.

A Bridge Between Culinary Traditions

This dual recognition – from both the Thai Select awards and the Prime Minister's interest – underscores what we've been striving to achieve at Farang since our inception. We've always seen ourselves as cultural ambassadors of sorts, creating a bridge between two rich culinary traditions.

The Prime Minister remarked during our conversation that what makes Thai cuisine special globally is its adaptability while maintaining its distinctive character. This philosophy resonates deeply with our approach at Farang. We don't simply transplant Thai recipes to British soil; we allow them to evolve naturally in response to our local environment and ingredients.

Our weekly imports of essential Thai ingredients are complemented by relationships with local fishmongers, welfare-focused farms, and even foraging expeditions for British herbs that can stand in for their Thai counterparts. This approach not only creates a unique dining experience but also reduces our carbon footprint and supports local producers.

Recognition of Our Place in the UK Thai Food Scene

The Thai Select award particularly recognises Farang as a strong part of the Thai food scene in the UK, acknowledging our unique position in bringing together Thai cooking techniques and ingredients with British produce. This recognition places us alongside other respected establishments whilst highlighting our distinctive approach to Thai-British cuisine.

What sets this award apart is its understanding that authenticity in modern Thai cuisine isn't about rigid replication, but about respecting fundamental techniques and flavour principles whilst allowing for regional adaptation. Our miang with smoked mackerel, for instance, maintains the traditional balance of sweet, sour, salty, and umami that defines Thai cuisine, whilst celebrating the exceptional quality of British seafood.

Looking Forward

The two stars from Thai Select similarly open new doors, placing Farang firmly on the map for culinary tourists seeking authentic Thai experiences in London. More importantly, it recognises that authenticity in cuisine isn't about rigid adherence to tradition, but rather about respecting the spirit and principles that underpin a culinary heritage.

As we continue our journey at Farang, these recognitions inspire us to push further in our exploration of Thai-British cuisine. They remind us that our work is not just about serving delicious meals but about fostering cultural understanding through food.

From our humble beginnings to cooking for Thailand's Prime Minister, the path has been extraordinary. Yet in many ways, we're just getting started. With our upcoming butchery service launch and continued innovation through Payst London, we're excited to keep expanding the boundaries of what Thai cuisine can be in Britain.

As I often tell my team – we're not just cooking food; we're telling a story about how culinary traditions can travel across continents and evolve while maintaining their soul. Last week, that story reached the highest echelons of Thai society, and the response couldn't have been more encouraging.

The miang with smoked mackerel perfectly embodies this story – a dish that would be instantly recognisable to any Thai diner, yet distinctly British in its execution. It's this balance that the Thai Select award celebrates, and what made the Prime Minister's reaction so rewarding.