A word from the chef

Hi, my name's Lindsey Peters – and I regard cooking as a creative act into which I can pour all my joy and passion, to bring both pleasure and colour to the diner.

When I'm not in the kitchen, I love to spend time in my garden, where I grow herbs and vegetables for making dishes to amaze and delight my friends.

But to me a dish should appeal equally well to the eye and the taste buds. And that's why I ended up specialising in Thai cooking – because Thai food is as colourful, vibrant and varied as the beautiful country and its people.

Like the word ‘Thai’, which means ‘free’, Thai cooks are flexible in their approach and interpretation of a dish, and embrace imagination and creativity. Typical meals reflect an exciting interaction of centuries-old influences, but harmoniously blended to produce a flavour and texture that is uniquely and unmistakably Thai.

It also combines the best of Eastern cuisines – the oriental bite of Szechwan Chinese, tropical flavours from Malaysia and the creamy coconut sauces of Southern India.

The Thais are also masters at cooking fish and seafood. And it's a rare Thai meal that doesn't include at least one rice or noodle dish. But red meats and dairy products only feature rarely intheir traditional meals – although poultry, pork and beef are becoming much more popular now.

So now you can see some of the influences that we were inspired by when we put together our new Thai recipes. I hope you enjoy them. Do let me know. Or maybe you have some suggestions or comments? Or perhaps you would like some help with your cooking? Just click here to send me an email

I’ll look forward to hearing from you!