Wild mallard is one of our favourite meats to work with and we’re really lucky in this country to have a culture of regularly eating wild game. Today we’re serving the crown roasted over charcoal, the legs braised and the offal pounded through a type of jungle curry paste. The curry is then finished with fermented fresh water fish, green peppercorns and wild ginger.
Chef @haticeb96 has been working on a new curry soup today. A geng kae gai of chicken and liver, holy basil, crosnes from @chefdancox pink and white celery from @flourishproduce . This is a brothy, earthy curry which is delicious because of its bitterness. Should be on the menu later this week.
This week @mh_harrison hosted the first Fried Rice Competition at SG. We had five different dishes cooked for our judges - Mushroom fried rice with pickled kombu; Chicken skin fried rice with Ketcap Manis; Crispy fried rice with sweet and sour dressing, peanuts and Thai herbs; Kedgeree style rice with salted fish; Green Curry fried rice with caramelised cashew nuts. Chef @meedu_saad, Chef @02curtisb and @benjamin_chapman made up the team of serious judges. Big congratulations to @deethechef who’s dish will be on our menu soon.
Using @pesky_fish whiting today, a lesser used member of the cod family. Chef @gonzlive took influence from one of the ever excellent recipes of @hanuman.aspler . We fry the whiting to make it crispy so that it soaks up the fermented soy bean sauce. It’s salty, sweet and spicy, with quite a rich umami flavour, balanced with the freshness and fragrance from the ginger, Thai garlic, Laos chilli and Bangladeshi lime. 📷 @02curtisb
D’tom Yam of Wild Mussels is back, a heady, sour and aromatic soup. On the menu today just in time for the brutal cold. First we pound lemongrass, Thai shallot and galangal before adding filtered water. The mussels are cooked in nahm prik pao, our chilli jam before being added to the soup.
Our sous chef & supply chain fixer @mh_harrison spent a fantastic morning spent diving for scallops in brixham yesterday. Thanks to the guys @pesky_fish for organising this, we’ll be serving these roasted on coals with red Nahm jiim this evening.
Stir Fried Pork Skin, Garlic & Chilli on the menu tonight, we braise the pork skin, then cook in a fragrant paste of chilli garlic and kaffir lime leaf, its super spicy, fresh and fatty. Based on a dish @02curtisb ate late night in Bangkok on a trip last year.
Kitchen serving straight through on Fridays, with late night menu from 11pm - 1am. Tonights looking strong with Whole Grilled Wood Pidgin & dried chilli jaew and Heritage Pumpkin and Peanut Curry. Chef @gonzlive has been working on Fried Mackerel with Fermented Soybean and @flourishproduce Daikon Tops. @kajsarenmarker has 13 cocktails on our bar menu, vinyl playing till late.
In our 3rd year of working with Fred Price @gothelneyfarmer who’s Tamworth pigs are a mainstay of our menus from the barbecue skewers to the Lardo in our fried rice. Fred’s innovative system combines arable farming of heritage wheats with the Tamworth livestock. The pigs are effectively grazed on the cover crops which maintain the land. The fertilising exchange between the two forms of farming means this is minimal input process, where the soils are being improved and their ability to retain water, carbon and nitrogen all increased. This week we met to plan the next 2 years, talking through the work we can do to make our daily menus even more flexible so we’re taking more of the animals at their best through the year. Plans are afoot to look at introducing a cross to the breed for greater genetic diversity and to introduce some complimentary foodstuffs through the season. Onwards and upwards for one of the projects we’re most proud to be a part of. 📸 @mh_harrison
Wood Pigeon seasonal on for this evening, brined in fish sauce and then slow grilled over charcoal and served with nahm jim jaew made from roasted red chilli.
Open for dinner from 5pm! A slightly reduced menu given this mornings electrical difficulties, but we do have jungle stir fried chicken livers and fish sauce wings. And beer. Photo by @once.upon.a.dish_
We haven’t got enough electricity to open for lunch today Friday 11th. Our apologies if this disrupts your plans... the team are working hard to get open for this evening.
Today we’re are using trombetta courgettes from @goodearthgrowers , in a light broth style curry. @02curtisb has been working on this fragrant broth inspired by a ‘gaeng liang’ made from a paste of shallot, white pepper and garlic with sweet basil.
Chef @02curtisb teaching Matt his new dish of stir fried pork skin with runner beans, using @gothelneyfarmer tamworth pigs these are broken down in house by our butcher @bobbie_on_the_beat_butcher so that we use every part of the animal. A bright, fragrant and spicy paste of garlic, birdseye, lemongrass and lime leaf and a mix of two types of beans from @goodearthgrowers .
Grilled lobster from @pesky_fish we are serving them tonight with an orange nahm jim made from @flourishproduce habanada peppers.
@mh_harrison smoking mackerel over fire late last night. These fish were landed in Devon by @pesky_fish new micro port and are destined for a jungle curry or dried and pounded into a curry paste for something like a gaeng liang.
Back on today - a spicy peppery sour curry of velvet crab, finished with lemon verbena from @flourishproduce
Chef @02curtisb has created a fried rice dish using aged mutton fat from @chefdancox, along with kosho turnips from @goodearthgrowers and our home made sriracha. On till it runs out.
Slow Grilled Guinea Fowl with Nahm Jim Jaew on our menu this evening. The guinea fowl we get in are pasture raised in very high welfare from Otter Valley Poultry in Devon. Farmer Ross let’s the birds roam free on rotating pasture eating what they want, when they want and have a little hut to go back to when the sun goes down or the weather is bad. From seeds and plants to insects and worms the bird’s varied diets keep them happy and healthy. This means the meat tastes great and they pack on a layer of delicious fat that you don’t find with most other guinea fowl. Birds fed on corn and grain grow faster and bigger but they are not as healthy or tasty. Ross choses a slower process getting better results. The birds are butchered in house, brined in fish sauce, grilled to order and served with nahm jim jaew a typical dip for grilled meats made from rice powder, blue tongue, lime juice and fish sauce, it’s acidic and sour to cut through the fat. Thanks to @mh_harrison for the words and for connecting us with these great suppliers.
On tonight, a curry of fried horse mackerel from @kernowsashimi and green tomatoes from @flourishproduce, black pepper and tamarind leaf.
Chef de Partie @gonzlive has been working on this isaan som tum of British grown Thai tomato, Thai cucumber, various aubergine and pla ra (fermented fresh water fish). The pounded aubergine lend bitterness that helps make this really delicious. On the menu now with the recipe rotating daily based on what comes to us from the farms we work with.
We’ve got a couple of new cocktails on our list this weekend. Cosmic Slop - Lemon Vodka, Bourbon, Rooibos Ice Tea, named from our favourite Funkadelic vinyl and created by Cristina who you can catch on the bar tonight, we’re serving till 1am.
@mh_harrison has been working on a pork and salted fish soup, based on a dish we ate at 4am at 55 Pochana (a famously tasty all night Thai Chinese spot in Bangkok). It’s of Chinese Malay origin, the Thai variant ‘bak kut teh’ means pork rib tea and it is tea like in its restorative effect on the over refreshed, who might be out late in central Bangkok. The @gothelneyfarmer Tamworth ribs are simmered with shiitake mushrooms the broth is enriched with turmeric, galangal, dill seed, cardamom, star anise, white pepper and oyster sauce. Salted dried fish is added right at the end for Thai style seasoning and complexity. On tonight.
Slow smoking pork shoulder for 10 hours over charcoal whilst basting it with fish sauce. Our Tamworth Rare Breed Pigs are raised for us in Somerset by @gothelneyfarmer , we get the whole carcass in twice a week from Fred and our butcher @bobbie_on_the_beat_butcher breaks it down in house, we use every part of the animal in our dishes and this is how we are cooking the shoulders right now. Served with a fragrant fish sauce.
This morning we’re serving the last breakfast at Smoking Goat. Seemed like a good idea at the time, but the busier we are for lunch and dinner the less the idea of an extra weekend shift making fresh rotis for breakfast appeals. Plans for new roti dishes at lunch and dinner are being hatched... 📸 @chuiable
Dorset cockles freshly in from @pesky_fish today, they have been poached in a light broth with tempered pla raa, galangal, pineapple juice and lemongrass. @02curtisb is also using white turmeric in the dish which adds a slightly medicinal, cleansing pine / citrus flavour.
Coconut Ice Cream made for us by @hackneygelato with lime, condensed milk and plantain chips. On the menu all week.
We are looking for FOH and BOH staff to join our Smoking Goat team, where enthusiasm, creativity and new ideas are encouraged from everyone. We can teach you all about Thai food, with a focus on quality ingredients and you’ll get to visit some of our incredible farmers, suppliers and growers. If this sounds like your kind of thing, drop Kelly a line -
A happy moment today where we realised that over these last few weeks we’ve barely imported any of the greenery we cook with... Thai basil, various mints, celery leaf and hot mint or laksa leaf all coming to us in good quantities from @goodearthgrowers. For a place like this, that served 2,359 covers last week we reckon that’s an encouraging watermark in the on going project at Smoking Goat.
Heavier Than a Death In The Family - Rum, Coconut, Pineapple & Lime. @kajsarenmarker created this Thai influenced piña colada for our list. They are going down well this evening, serving in the bar till 1am.
Velvet crab sour curry, a spicy curry of gapi, black pepper and dried chilli. Dill and sweet basil to add some fragrance. On the menu this evening.
Tasting a dry yellow curry of courgette with Calixta from @flourishproduce who has just delivered heritage courgettes for us to try. @mh_harrison with help from @meedu_saad have been developing this dry style curry, with 5 different types of courgette, the leaves and stems are stir fried in a paste of turmeric, lemongrass, curry leaf, Bangladeshi lime and birds eye chilli and a bit of house made coconut cream, it’ll be on our menu this weekend.
On tonight, this dish is based on an north eastern Thai dish laap. Sous chef Ben Curtis @02curtisb has used whole fried dayboat pouting from @pesky_fish. The basis is pla ra or freshwater fish sauce, which has been tempered with aromatics (galangal, lemongrass) and balanced with the bitter herbs, some very spicy Laotian chilles and lime juice and the calming effect of toasted rice powder. Sweetness comes from the fried fish, garlic and lemongrass so no need for sugar. One of our favourites at the moment.
Jungle Style Stir Fried Chicken Livers on the menu today. Plenty of wild ginger and holy basil, fresh green peppercorn and birds eye chillies. One of the tastiest things on the menu at the moment.
Wings are back on. And jungle style stir fry of chicken livers. And Smoked lamb ribs. Thanks to @katiebowbatie for the photo.
Whole grilled flounder with red nahm jim Landed by Harry Simper on the Silver Harvest fishing out of Aldeburgh in Suffolk, its brilliant to be working with @pesky_fish on the impact of creating a market for these fish, the boats were able to make an extra 150% vs what they would have sold at market locally. When dabs and flounders can make up 30-50% of their catch, it’s a huge difference. Both flounder and dab are delicious grilled slowly over charcoal.
Smoked Lamb Ribs on the menu today from @philip_warren_butchers, we slow smoke these and rub with laab spice, which we make by grinding in house with dried chilli, ginger, long pepper, coriander root, fennel.
Chef @aliborer13 has got some slow grilled lobsters going on the menu tonight, they’ll be served with a nahm jim som dipping sauce made from Thai orange chillies.
Whole Fried Plaice from @kernowsashimi with sweet basil, Thai shallots and chilli on this evening. We’ve also got plenty of John Dory that’ll be grilled over charcoal and stir fried mussels with wild ginger.
We’re serving from 12pm straight through till 11pm this bank holiday Monday. Smoked Brisket and Bone Marrow Massaman, Northern Style lamb laab and Lardo fried rice makes for a pretty good spread. 📸 @alirosedickens91
The goats windows are wide open this afternoon, kitchen serves from 5:30pm right through till 1am. Bar open now with cold beers on tap and cocktails shaken by @kajsarenmarker
This time last week we were getting ready for Offal Monday: Smoking Goat x Breddos. It was brilliant to have @nud_breddostacos in the kitchen collaborating with @aliborer13. They put on an incredible menu with tonnes of work going into dishes like Menudo Blood & Tripe Soup and Veal Brain Agihada ‘Drowned Sandwich’ with makwaen & chile de abol. Thanks to the whole goat team and to all that came and joined in the fun. Pictures by the one and only @benjaminmcmahon
OFFAL MONDAY TONIGHT : Braised Pig Skin Salad with chicharron & herring roe. The idea for this dish originated from @nud_breddostacos recent trip to Burma where he ate a buffalo skin laab. @aliborer13 started working on cooking our Tamworth pig skin in different ways to create varying textures within the dish, you’ll find steamed skin and crispy, he had the idea to add herring roe and rice wine and fermented fresh water fish sauce. Really complex in how the flavours build but refreshing and simple to eat.
Stir fried asparagus with roasted chilli and pork fat fried egg. Swipe for yolk action. This is our dish for @feastfairly who are doing a brilliant job with the help of @foodchain__ to highlight under valued and under-utilised ingredients to be used in dishes instead of going to waste. We’re using misshapen asparagus from Isle of Wight, it’ll be on our menu for the next month.
OFFAL MONDAY: Breddos Tacos X Smoking Goat. Chef @nud_breddostacos is joining @aliborer13 in the kitchen Monday 13th. Workings on the menu will continue until late the night before, but right now this is how it’s looking : Deer Liver Laap Tetela Sweetbread Prik Laap with Chili Piquin Fried Fermented Trout Tai Pla Lemongrass Salad Pig Skin Salad with Tobiko Steamed Calves’ Brains Tostada Menudo Blood Soup Mam Haggis Quesadilla Trotter stuffed with Sai Oua Whiskey Smoked Beef Tongue Mexican Fried Rice. It’s in from 6pm If you like that kind of thing, Pre-book tables of any size via
Artwork by the brilliant @personality___crisis
Fresh Rotis are on this morning till midday, alongside Vietnamese coffee and Thai style bloody Marys. Our kitchen will be serving straight through till 11pm tonight.
Our kitchen is open from 12pm straight through till 1am tonight, our late night menu of tamworth skewers, lardo fried rice and chilli fish sauce wings from 11:30pm to 1am. Breakfast from 10am Saturday, Sunday and Easter Monday. 📷 @tngzig
@aliborer13 is slow grilling these guinea fowl over charcoal tonight, marinaded in fish sauce and served with a black vinegar chilli and coriander root dipping sauce.
The team have been busy getting hold of all sorts of odd liquors from around the world for our tray of joy. Including a cherry eau de vie from France, Welsh Cream Liqueur, Croatian grappa, green banana liqueur inspired by an old Indonesian recipe and obviously Mekong Thai Whiskey from Bangkok.
Wok frying Cornish mussels with a spicy and earthy paste of coriander root, Laos chilli, garlic and wild ginger.
Barbecue Tamworth Skewers, slow grilled and brushed with coconut cream and chilli on our late night menu tonight, it kicks off at 11:30pm through till 1am. Chilli Fish Sauce Wings, Lardo Fried Rice and @kajsarenmarker has a bunch of sharing bottles and plenty of cocktails on too. 📷 @lolleroll
Grilling these Tamworth Chops today from @gothelneyfarmer pigs. Serving them with a really tasty dipping sauce of fish sauce, coriander root and chilli that’s spicy sour and salty.
Thank you to @100mahaseth for the wonderful hospitality (and moonshine) with the smoking goat team in Bangkok last night. Chef @chaleekader is cooking really delicious isaan recipes rooted in exceptionally good produce from around Thailand. Favourites included a laap of beef offal, a laap ‘mueang’ which mixed northern style dry spicing with isaan rice powder, smoked fish and ant egg soup, a sakhon Nakhon Style geng om and som tum which had monks beard and pla ra and crab kapi.
The team went on a brilliant trip yesterday to a couple of markets south of Bangkok, trying things like a super spicy Khao soi without coconut milk from the Burmese market. We spent the rest of the day exploring coconut farms, eating native Thai plants and flowers and watching palm sugar being cooked in the countryside. Thank you Chin @chilipastetour for looking after all of us for the day.
Monkfish tails from @wildharbour lightly basted in fish sauce and then grilled over charcoal, with a Nahm Jim Jaew, Pak chi farang and Vietnamese Hot Mint. Dish and picture by our chef @02curtisb
A smoking goat team lunch at the wonderful Ruean Panya restaurant on the outskirts of Bangkok. Incredibly huge and incredibly delicious bamboo curry of mud crab and fried pomfret amongst the highlights. Thank you to @theskinnybib and @waawaaaa for fixing it up for us
Grey Mullet from @wildharbour cooked in a betel leaf over charcoal with a sweet and spicy tamarind dip, on this evening.
Fresh Coconut & Pumpkin Curry, on for lunch everyday. There’s also some Whole Grilled Dover Sole with Red Nahm Jim and Stir Fried Pork with Pickled Mustard Greens.
‘Som Tum’ of Green Papaya, Heritage Carrot & Chilli. Changing day to day with the seasonal British vegetables we get in. Salty, sour, sweet and spicy. 📸 @philowensbmd
Breakfast from 10am - 12pm today. Fresh Roti & Curry Sauce, Brisket Sausage, Fried Egg and Chilli Roti, Curried Saffron Eggs are just a few of whats on today’s menu. 📸 @shark4chipdrink