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Executive Chef Martin Selby together with Food and Beverage Aficionado Damian Ahern decided Samui was lacking a down to earth eatery where the atmosphere is warm and welcoming, without the food dropping in standard. 'Our philosophy is to not rely on a stunning view to distract you from less-than-average food. Forget about fancy table settings and elaborate décor. You will not find waiters with white gloves here...but what you will find is high-end food, served in a provincial and approachable way.' say Martin and Damian.
Opened in December 2012, The Larder positions itself a restaurant-come-bar... verging on gastro pub... and not quite a wine bar. Martin and Damian have garnered themselves a following on the island with more than 10 years experience in Koh Samui, so it´s no surprise as to why their skills combined have reached perfection at The Larder. Meshing modern British & European cuisine with international influences, a mix of comfort food and classics - the food has been revived, remixed and reinvigorated by merging modern cooking methods and techniques togeher with a superb wine list alongside cocktails that have been reconstructed with a twist, giving patrons a little bit of magic with each dining experience.
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