Our Story
From the Mekong
From the Mekong
to Weybridge
A family tradition rooted in the flavours of northern Thailand, brought to Surrey with love, pride and the finest ingredients.
The idea for Thann Thai was born on the banks of the Mekong river — that vast, unhurried waterway that forms the border between Thailand and Laos — overlooking the mountain peaks of Laos at sunset with Vietnam barely visible in the far distance. The light there at dusk is something you never forget.
Just a short distance inland from the river, in a small village whose rhythms have barely changed in generations, our family grows marigolds and organic vegetables to sell at local markets. The soil there is deep and generous, the mornings cool, the evenings fragrant with wood smoke and jasmine.
Food was never a chore or a ceremony — it was simply how life was lived. Mothers and grandmothers cooked with what the land gave them that morning. Spice pastes were ground by hand in stone mortars. Curries simmered slowly over earthenware stoves. Every meal was an act of love and care.
That philosophy travelled with us to England. Now joined by professional chefs from around Thailand — from the street kitchens of Bangkok, the royal traditions of Chiang Mai, the seafood culture of the southern coast — we are proud to share our traditional dishes lovingly prepared with the freshest ingredients.
At Thann Thai in Weybridge, we do not take shortcuts. Curry pastes are made fresh in-house. Herbs are sourced from specialist Thai growers. Every plate that leaves our kitchen carries the same care and attention that a Thai grandmother would give to feeding her family. We simply ask that you enjoy it.
Three principles guide everything we do, from buying ingredients to plating the final dish.
We source our ingredients daily from trusted suppliers and specialist Thai growers. No dish on our menu uses a jar, a packet, or a shortcut. If we cannot source the right ingredient, we do not serve the dish.
Our kitchen is led by professional Thai chefs from across Thailand — Bangkok, Chiang Mai, Isaan, the southern coast. Each brings a regional tradition and a lifetime of craft. Together they represent the full range of Thai cuisine.
Our recipes are not adapted for Western tastes. They are the dishes that Thai families cook and eat. Balanced, fragrant, complex and alive — just as they were intended. We trust that you will love them as they are.
Professional Thai chefs from across Thailand, united by a love of authentic cooking.
Trained in the classical royal Thai tradition with over 20 years of experience in fine dining. Specialises in intricate curry pastes and slow-cooked dishes.
A specialist in northern Thai cuisine — the rustic, herb-heavy dishes of the Mekong region. Brings the family recipes to life every service.
Grew up cooking on the southern coast where seafood is king. Expert in hot and sour broths, grilled fish and the coastal flavours of the south.
We would love to welcome you to Thann Thai. Book a table for an evening, or simply walk in for lunch.