Mark Dobbie and Andy Oliver

Supperclubs & Popups | Supperclub

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hosted by The Loft Project

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Extract from The Loft Project website:

Mark Dobbie and Andy Oliver both work at Nahm, David Thompson’s Thai restaurant in Hyde Park Corner. Mark Dobbie, the sous chef, has been there three years and Andy’s interest in Southeast Asian food brought him to the restaurant two years ago. Between them they’ve travelled widely in Southeast Asia. Andy is recently back from his latest trip which included working in Bangkok for Bo.Lan and Nahm Bangkok .

“Our focus is creating Southeast Asian inspired food that showcases interesting produce from the region, using some unusual techniques while still letting the ingredients speak for themselves. We like to use the best British meat and fish, but also encourage the smuggling of some choice exotics on flights from Bangkok!”

Example menu


Kanom 'taco', grilled pork, pickled ginger & chilli jam

Powdered trout, crispy shallots, cold watermelon


Som saa cured scallop, lemongrass, orange chilli & mint

Grilled cured pork, crisp quail egg & white turmeric salad

Duck broth, green melon & chanterelles

Red curry, harlequin squash & green papaya

Salad of Thai herbs, snake-head fruit, tamarind & sesame

Lobster, grilled coconut relish, Thai basil

Braised beef cheeks, bamboo & pickled Vietnamese vegetables

Warm coconut cream, tapioca pearls, jackfruit doughnut

*Petit fours*

Mango 'gnuan', teenage coconut

Lychee, iced jasmine and pandanus syrup

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