Meedu Saad

Last November Meedu Saad, head chef and co-owner of restaurant Kiln in Soho joined our chef Sebastian Myers for a collaborative menu weaving together the cuisines of Thailand and France.

After the event, we couldn’t miss the opportunity to learn more about the wines Meedu enjoys drinking when he’s not busy in the kitchen.

Here is the full interview.

1. You're handed a wine list, what do you do?

Depending who I’m sat with I’m passing to someone with the best knowledge of wine but I will scan the regions and see if there is something I know more so nowadays I’ve become a little more comfortable with my taste.

2. How do you know the wine you're drinking is good?

I drink what I like and for me that is good, something made well with identity, something I wish I remembered the name of.

3. What is something fascinating you’ve been told over lunch?

I think my wife told me she was expecting our son over lunch? That was exciting!

4. In whose company do you most enjoy drinking wine?

I enjoy drinking wine with wine makers they have such passion for what they do but it’s unpretentious and a true labour of love, also with my team during briefing, chefs have very different palettes and will identify flavours in a totally different way which is refreshing.

5. Can you describe your ideal combination of wine, music, and setting?

Chilled white wine, a sunny day and Sofiane Pamart playing would be nice.

6. What sort of food would you add to the equation?

Raw shellfish and good olive oil

7. What is the most memorable bottle of wine you’ve drank?

Trimbach Riesling

8. Where did you drink it?

Michael Wignall at The Latimer, it was paired with a dish of charcoal mayonnaise, langoustine, fresh peas and Lardo and it has stuck with me ever since, that wine and food can create such a special moment.

9. Is there a characteristic you look for in a wine and in a friend?

Identity and process is something I respect both in wine and in people.

10. What is your approach to drinking?

I appreciate drinking for the moment, having a cheap cold beer on the roadside after eating spicy fried chicken off a car bonnet is as special as champagne at the Ritz, or dinking wine between the vines of your favourite producer.

11. Do you apply this approach in other aspects of life?

I always try to appreciate a moment and remember a good feeling, it’s the only thing that has real value when all is said and done.

12. What shall we open next?

Peggy et Jean-Pascal Buronfosse, 'Les Belemnites' 2018

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