Heidi’s BBQ Club Chronicles: where every bite tells a story – course four: The Panang

‘The Panang’ BBQ chicken thigh, Chef Heidi’s Panang sweet potato puree, Sussex pak choi, charred corn and coriander salsa

Wine pairing: Côtes de Provence Rosé – délicate, dry and floral, this wine complements the warmth of the Panang and the freshness of the salsa.

This summer marks our eighth year of serving up bold, smoky, and unforgettable flavours at this iconic riverside location. Curated by Head Chef Heidi Stiller and Founder Jimmy, this year’s tasting menu is a journey of taste, creativity, and the joy of cooking over flames.

Inspired by her 16 visits to Thailand, Heidi brings warmth, colour and boldness to this standout main. ‘The Panang’ features BBQ chicken thigh with a rich Panang sweet potato purée, Sussex pak choi and a charred corn and coriander salsa.

The chicken is marinated for 24 hours in Heidi’s homemade Panang marinade, allowing the flavours of lemongrass, galangal, makrut lime, peanuts and spices to fully soak in. It is then barbecued skin-side down for a crisp, smoky char. “I always want the skin to be golden, blistered and full of flavour,” says Heidi. “That first bite should crackle.”

She serves the chicken with her signature sweet potato purée, a recipe inspired by a dish she first tasted at a beach restaurant in Thailand. “I went back three times in one week,” she says. “I couldn’t stop thinking about it. So I brought the idea home, refined it and made it my own, but that flavour stayed with me.” The purée is smooth and full of savoury-sweet Panang warmth.

Alongside sits Sussex-grown pak choi and a fresh Asian-style salsa made with charred corn, coriander, sweet peppers and a splash of soy. “When I cook this, I can hear the beach and picture that little restaurant where I first ate it,” says Heidi. “That’s what I want people to taste.”

Secure your spot at our table and be transported. There’s nothing quite like it.

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