For the month of April, Som Saa will be collaborating with their neighbours Pitt Cue, combining the flavours of regional Thailand with Pitt Cue’s bold and punchy barbecue cooking. Available throughout the month, the kitchens have teamed up to create a brand new dish especially for one another’s restaurant.
Co-head chefs Andy Oliver and Mark Dobbie of som saa, have worked with Pitt Cue founder, Tom Adams and Head Chef, Oscar Holgado to elevate their ‘Sai Oua’, Northern Thai sausage, using Pitt Cue’s very own, Cornwall-reared Mangalitza pigs, with their house-made red curry paste and regional herbs and spices. Bringing a taste of Central Thai street-food to Pitt Cue’s Devonshire Square, Andy, Mark, Tom and Oscar have created a dish of Deep Fried Day Boat Fish with sour fruits, dried shrimp and sweet fish sauce.
‘We’re big fans of Pitt Cue, it’s the kind of food we love to eat and we share their attitude – uncompromising flavours using the very best, carefully sourced produce’ say som saa co-founders Mark Dobbie and Andy Oliver. “We’ve wanted to do something with the som saa guys for a while and this collaboration means not only do we get to eat even more (!) of their food, but we’re delighted to see our home-reared Mangalitza hold its own with som saa’s flavours”, adds Pitt Cue head chef, Oscar Holgado.