Hailing from Anglesey on the Welsh coast, Ali Borer’s cooking reflects a lifetime using native, British ingredients. He’s worked closely with producers over the years, from spending time in Cornwall on Kernow’s fishing boats, to working with Luke Farrell on his home-grown Thai ingredients in Dorset.
Ali joined the Smoking Goat team at Denmark Street as Chef de Partie from Anna Hansen’s Modern Pantry. He quickly progressed to Head Chef, introducing the widely popular Offal Mondays series, showcasing Ali’s abilities to adapt to a different menu of northern thai, Isaan and some Malaysian recipes each week. His infamous Assam Fish Head curry and Duck Offal larb are inspired by dishes eaten when travelling with Ben Chapman.
In 2017 Ali opened the Thai Barbecue Bar Smoking Goat on Redchurch Street as Head Chef and co-owner alongside Ben and Brian Hannon. Ali’s dishes are always generous and gusty, with a quiet concentration on spicing and balance.