AngloThai

A New Axis for Thai Cooking in London

Marylebone's residential streets carry a particular register of London restaurant culture: less theatrical than Mayfair, less scene-driven than Soho, attentive to the kind of diner who knows what they want before they arrive. Seymour Place, where AngloThai occupies a ground-floor room at numbers 22–24, belongs to that quieter current. The tables are made from Chamchuri wood, sourced and crafted by artisans in Chiang Mai, which signals something immediately: the material decisions here have been thought through with the same care as the sourcing decisions on the plate.

London's Thai restaurant market has, for years, divided between neighbourhood staples running familiar menus and a smaller cohort of kitchens that treat Thai cuisine as a serious reference point rather than a delivery format. Farang, Kolae, and Long Chim each occupy different positions in that second category. AngloThai enters with a distinct structural argument: that the Thai-British axis, when applied with rigour rather than novelty, can produce a restaurant that earns Michelin recognition three months after opening. It did exactly that, in November 2025.

How the Menu Is Built

The architecture of the dinner menu is the clearest indicator of how AngloThai positions itself. Nine courses at £110 per person is a price point that places it below the three-star bracket occupied by Restaurant Gordon Ramsay and The Ledbury at ££££, and broadly in line with London's one-star tasting-menu tier. Within that tier, the format is deliberately progressive: not a series of independent dishes but a structured sequence designed to move through flavour registers.

The sourcing logic is embedded in the menu's design rather than bolted on as a talking point. Ingredients come from across Britain, including from the family farm of co-founder Desiree Chantarasak, whose wine list runs alongside John Chantarasak's kitchen. The crab referenced repeatedly in critical notices is Brixham crab, served with caviar and coconut ash cracker — a construction that uses British coastal produce as raw material and Thai technique as interpretive frame. Venison appears with similar intent. These are not British dishes with Thai garnish, nor Thai classics with local substitutions; the menu logic treats both traditions as equally active inputs.

This approach has direct precedent in Bangkok's more considered kitchens — Nahm and Samrub Samrub Thai both demonstrate that Thai cuisine at the formal end rewards structural rigour , but the British sourcing dimension gives AngloThai a specific identity that neither Bangkok nor the broader London Thai category occupies in quite this way.

Speed to Recognition and What It Signals

A Michelin star awarded three months after opening is not routine. The Michelin Guide cited "wonderful spicy food, beautifully presented and with excellent service" , the language of a kitchen already operating with consistency, not one still finding its register. For context, the restaurant began as a pop-up before graduating to a permanent site, which means the menu and service model had already been pressure-tested before the Seymour Place opening. The star did not arrive as a surprise to anyone who had tracked the pop-up trajectory; it arrived as confirmation.

London's current one-star landscape in the modern tasting-menu format is competitive. The kitchen's half-Thai, half-British heritage , John Chantarasak's biographical background , functions here not as a personal narrative but as a structural credential: it explains why the menu can operate simultaneously inside both culinary traditions without the joins showing. That dual fluency is the thing the Michelin inspectors were responding to, and it is the thing that separates AngloThai from restaurants that simply borrow Thai flavour profiles as seasoning.

For readers interested in the broader spectrum of British fine dining that AngloThai's pricing and format places it alongside, EP Club also covers The Fat Duck in Bray, L'Enclume in Cartmel, Moor Hall in Aughton, Gidleigh Park in Chagford, Hand and Flowers in Marlow, and hide and fox in Saltwood.

The Lunch Format as a Different Entry Point

The six-course lunch at £55 per person deserves separate attention. Tasting menus in London's Michelin tier frequently offer abbreviated lunch formats, but £55 for six courses at a newly starred address represents a meaningful price differential. For readers who want to assess a kitchen at this level before committing to the full dinner experience , or who simply prefer a lunch format , the midday service provides access to the same sourcing logic and menu philosophy at roughly half the dinner price. It is the more practical route into a restaurant that, given its post-star profile, will require advance planning regardless of which service you book.

AngloThai sits on Seymour Place, W1H 7NL. In the context of the broader Thai dining tier in London, it also warrants comparison with Plaza Khao Gaeng and Poppy's, both of which occupy different positions in the city's Thai category.

Planning Your Visit

AngloThai is at 22–24 Seymour Place, London W1H 7NL, within walking distance of Marble Arch and Edgware Road stations. The dinner menu runs to nine courses at £110 per person; the lunch menu offers six courses at £55. Desiree Chantarasak's wine list runs alongside both services. Given the Michelin star awarded in early 2026 and the restaurant's pop-up following before the permanent opening, lead times for dinner reservations will be longer than the address might suggest , booking several weeks ahead is advisable, with lunch likely offering more near-term availability. The Google rating sits at 4.7 across 201 reviews, a high-confidence signal for a restaurant this recently opened.

For further reading on London's dining, drinking, and hospitality options, EP Club publishes comprehensive guides: our full London restaurants guide, our full London hotels guide, our full London bars guide, our full London wineries guide, and our full London experiences guide.

Frequently Asked Questions

What do regulars order at AngloThai?

The dishes that appear most consistently in critical notices are the crab waffle and the venison, both described as exceptional in Michelin commentary. The crab construction , Brixham crab with caviar and coconut ash cracker , has become a reference point for understanding what the kitchen is doing structurally: premium British coastal produce handled through Thai technique, without the result reading as either a British seafood course or a Thai appetiser. Both dishes are part of the set nine-course dinner format rather than an à la carte selection, so ordering them is a function of booking the full menu rather than choosing from a list.

What is the leading way to book AngloThai?

AngloThai earned a Michelin star in February 2026, just three months after opening in November 2025 at Seymour Place, W1H 7NL. In London's starred-restaurant tier, that recognition reliably extends booking lead times beyond what a newer address would otherwise require. If your priority is securing a specific date for dinner at £110 per person, planning four to six weeks ahead is a reasonable baseline, though peak periods may require more. The six-course lunch at £55 is likely to offer shorter lead times and serves as the more accessible format for first-time visitors who want to experience the menu before committing to a full dinner booking.