From Farm to Farang: Our British Sourcing Story

The heart of Thai cooking might beat to the rhythm of galangal, lemongrass and bird's eye chillies, but here at Farang, we've always known that the soul of our dishes lies in the marriage between authentic Thai techniques and the incredible produce right here on our doorstep. Let me take you through our journey of working with British farmers, and how we've built relationships that have shaped our menu over the years.

I remember when I first started cooking Thai food, there was this unwritten rule that you needed every single ingredient to come from Thailand to be 'authentic'. But that's not how Thai cooking evolved in the first place. It's about technique, balance, and using what's available to you. And blimey, do we have some incredible ingredients available here in Britain.

The British farming landscape has changed dramatically over the past decade. Our farmers have faced everything from extreme weather patterns to rising costs, Brexit challenges, and changing consumer demands. Yet, through it all, they've continued to produce some of the finest ingredients I've ever worked with.

Take our meat suppliers, for instance. We work closely with local butchers who source from farms where animal welfare isn't just a buzzword – it's a way of life. Our pork, which we use in dishes like our Pad Kra Pao (holy basil stir fry), comes from farms where the pigs are free to root and roam. The difference in flavour is remarkable, and it's worth every penny we pay for it.

The fishing industry has had its own battles. Brexit brought new challenges for our fishing communities, but it also pushed us to look closer at our local waters. We've built fantastic relationships with fishmongers who text me at dawn about their latest catches. Sometimes, these messages change our specials board entirely. There's something brilliant about getting a message about some stunning British mackerel and being able to transform it into a Thai-style raw fish salad by lunch service.

Our veg suppliers have perhaps the most challenging job. British seasons don't always play nice with Thai recipes, but that's where creativity comes in. We've learned to adapt our menu to celebrate what's growing locally. British cauliflower makes a fantastic substitute in certain curry dishes, and local rainbow chard adds both flavour and colour to our stir-fries. When British purple sprouting broccoli is in season, it's absolutely magnificent with our oyster sauce – sometimes even better than the traditional Chinese broccoli.

But let's be honest – we can't grow galangal in Gloucestershire or kaffir limes in Kent. Some ingredients are non-negotiable for Thai cuisine, and we proudly source these from Thailand. It's about finding the right balance. We import what we must but focus on reducing food miles where we can. This approach not only supports our local farming community but also helps us maintain the authenticity of our dishes while creating something uniquely British-Thai.

Working with local farmers has taught me more than I ever expected. I've learned about the challenges of organic farming in our climate, the importance of crop rotation, and how weather patterns affect everything from livestock to leaf vegetables. These relationships have made me a better chef and have given our dishes at Farang a depth that wouldn't be possible otherwise.

The markets play a crucial role too. Borough Market, New Covent Garden, and other local markets have been invaluable in sourcing seasonal British produce. There's nothing quite like walking through these markets at dawn, seeing what's fresh, and letting that inspire the day's specials. It's where traditional Thai cooking methods meet British seasonality, creating dishes that honour both cultures.

Looking ahead, we're working on strengthening these relationships even further. We're planning farm visits with our kitchen team, not just to understand where our ingredients come from, but to better appreciate the work that goes into producing them. We're also exploring ways to support smaller, sustainable farms by committing to regular orders and working with their seasonal surpluses.

The challenges facing British farming aren't going away anytime soon. Climate change continues to affect growing seasons, and economic pressures make it harder for small-scale farmers to survive. But at Farang, we're committed to being part of the solution. By supporting local farmers, adapting our menu to seasonal availability, and educating our customers about the importance of British produce, we're doing our bit to keep British farming viable.

This approach might not be traditional in the strictest sense, but then again, neither is Farang. We're proud to be creating something new – a cuisine that respects Thai traditions while celebrating British produce. It's not about fusion; it's about evolution, respect, and creating delicious food that tells a story of both its Thai heritage and its British roots.

The next time you're enjoying a meal at Farang, know that behind each dish is a network of dedicated British farmers, fishermen, and producers who help make our food what it is. They're as much a part of our story as the Thai techniques we use, and we wouldn't have it any other way.