The Handbook
The Handbook

Founder of Denmark Street restaurant, Smoking Goat, Ben Chapman is back and this month he is opening a second Soho restaurant, inspired by the Thai borderlands, bringing together Burmese and Yunanese flavours: Kiln.

Said to be a side-of-the-road type restaurant, Kiln will feature a short grill menu which will see dishes cooked on a wood burning kiln oven and grill both designed by Ben. Whilst the menu looks to Thailand for its flavours, they don’t want to replicate the dishes, rather the ingredients they use will be the best British produce available with whole animals bred specifically for the restaurant. For example, Cornwall Project farmer David Soper will be fattening up lamb so that it can be dry-aged for longer to increase the flavour. You’ll then find lamb skewers (Gaeh Ping) being grilled over the Kiln’s wood embers and served simply with chilli, cumin and fresh Szechuan pepper also grown in Cornwall by Sean O’neil.

Other dishes are set to include Yunnan-cured sausage, roast suckling pig, curried cockles, grilled aged sirloin and roast goose with pickled greens. Joining the grill menu will be a daily-changing noodle dish which will use Kiln’s own-recipe chewy egg noodles. First up will be pressed duck gravy noodles – if you’re into your Thai comfort food then this is based on ‘Kuaytiaw Pet Tuun’, an aromatic broth.  

Put together over the last twelve months, the wine list will feature many low intervention wines and with only one or two cases of each, once it’s gone, it’s gone – all the more reason to drink up.
Joining forces with woodwork collaborator Dan Preston, Ben has also designed and built Kiln’s interior. It’ll be functional and minimalistic with high stools sitting at a long stainless steel counter and an open kitchen so you can watch your dishes being prepared.

Kiln: Opens 1st October 2016, 58 Brewer Street, Soho, W1F 9TL,