Barang

“If you visit just one new restaurant this winter, make it this” (David Ellis)… “I now trust this restaurant with my life” (Joel Golby)… “THE most exciting, exhilarating food in a long time. Superb” (Marina O’Loughlin).

Since joining us last summer, Tom Geoffrey’s Cambodian-influenced open fire cooking has become the talk of the town…

Delivering the punch and soul of traditional Khmer flavours through a distinctly British, ingredient-focused lens, his food combines depth of flavour, blow-your-socks-off levels of spice and aromatics so fragrant they’ll have you wishing you could bottle them up for later.

We’re talking ‘Num Pang of Khmer Style Char Sui, Chicken Liver Parfait, Pickled Mussels & Fermented Fennel’ and ‘Saraman Spiced Hogget Rack, Gooseberry Tuk Trey Koh Kong & Watermelon Salad, Shrimp Floss’.

Tom followed his week at Carousel with a stratospherically successful seven-month residency in Borough Market, where the deservedly hyperbolic reviews poured in. With a first permanent spot opening in Soho this autumn, we jumped at the chance to have him back for round two.

Excited? You should be.