This week we attended a special event hosted by the Association for Thai Businesses in the UK (ATBUK) at the Thai Embassy in London.

Their guest speaker was John Chantarasak, Chef-Patron and Co-Founder of Anglo Thai – (pictured below) a restaurant that earned its Michelin star just three months after opening!

John shared a personal and inspiring story about what it really takes to get there.People imagine a Michelin star is purely about perfect cooking. 

But behind it, John says, is a story of identity, persistence and years of "relentless refinement." "It's about finding your voice and staying true to your vision in a world that rewards conformity."

Finding your identity through food

John was born in Liverpool to a British mother and a Thai father and grew up between an Indian neighbourhood in Liverpool and the Welsh countryside – moving there at just three years old. Food became the thread that connected his worlds.For many years, he felt Thai food wasn't truly understood in the UK.

"People thought Thai food was just Pad Thai and spring rolls!"

He spent years in conversation with his grandmother about how to apply Thai techniques and palate to different world cuisines. "That was the foundation of Anglo Thai – embracing both British and Thai," he says.

Many restaurants chase the fusion label. But John's point was broader: the best ideas come from combining different worlds, not fitting neatly into one category. "People often celebrate the visible success, but success is built when no one is watching. The foundation for the achievement was built over many long, agonising years."

"The real achievement is the journey itself"

The Michelin Guide backs restaurants with a strong point of view. What sets them apart, John believes, is clarity of identity – and Anglo Thai has built that in a crowded market, with a team of 30 people behind it.

"The best version of our food comes from people bringing out the best in themselves – and that comes from being happy. We are calm, collective, respectful and inclusive. It's not like what you see on TV!"

Anglo Thai isn't just a restaurant. It's a philosophy. One built on exceptional food, courage, patience and the discipline to pursue excellence consistently.

"You can complain, or find new ways to pivot"

John didn't shy away from the harder conversation about the state of hospitality right now." It is as hard as it's ever been for restaurants to operate. It's never been easy in hospitality, and if you are trying to forge your own business, it's not going to be easy."

Many of his friends have closed – not because their concept failed, but because the economics simply don't work anymore. He'd welcome government relief, and like many in the industry, he's calling out UK VAT rates – the highest in Europe for hospitality – as a pressing issue that needs addressing now.

And yet Anglo Thai's fine dining lunch is still £60 per head. Exceptional food, accessible pricing. They are, as John puts it, doing everything they can to stay within reach.

"The hospitality sector keeps many people in business and puts many funds through the financial system. If we lose that, we will lose more than just a place to eat."

Huge thank you to ATBUK for organising such an important and inspiring session. We look forward to more in future! 

VISIT ANGLO THAI 

SHOP THAI AT JJ FOODSERVICE