We dined at the Potters Arms sampling the delights of their Thai menu, writes Louisa Tunney. 

It’s always a bustling atmosphere which greets us at the Potters Arms. Avid Thai food lovers, we decided to order a variety of our favourite dishes to compare with other Thai eateries and to try new dishes that are relatively unique to the Potters Arms. 

To start we ordered the Tood Mon Gai: deep fried chicken with herbs and spices served with chilli and coriander sauce (£5.50). This minced chicken starter perfectly embodies the spirit of Thai food which is its lightness – you’ll find no heavy batter here. 

It appears subtly as giant meatballs, yet the flavours inside are going to explode on your palate. Spice is matched with lemongrass, zingy in your mouth and marrying with the warmth of ginger – giving you layer upon layer of heat. 

I chose my usual Tood Mon Khao Pod: deep fried sweetcorn cakes with sriracha sauce. (£4.50).

My husband normally winces when I order this dish. Wishing to compare and contrast, these sticky, sweet and spicy offerings are unlike others I have tried and are every bit as delicious. 

The addition of sriracha sauce is new to me, and if you are a real spice fiend then pile it on, but for those more discerning just add a little bit and the flavour of lime stands out, giving an entirely new flavour profile.

My husband absolutely loved them and named them his favourite starter, and this is certainly unique to the Potters Arms. 

It’s good to note there are many non-spicy options available. We recommend ordering the crowd pleasing, made-for-everyone Thai Sharing Board (£12.95) from the main menu, which also includes their delicious chicken satay skewers and duck spring rolls. 

For main my husband had the traditional Beef Red Curry (£12.95), served with egg fried rice and available spicy/not spicy. The creamy, nutty curry envelops the beef, taking richness and a silkiness from the mushrooms.

I chose landlord Richard’s particular favourite – Pad Ka Pow: hot and spicy stir-fry chicken with garlic, chilli, onion and hot basil served with rice (£12.50). 

What a treat – a perfect umami dish which marries sweetness with sour and spice in a moreish sauce that you cannot stop eating or smiling.

Thai basil is an incredible ingredient which is just one of many simple elements championed in Thai food to produce flavours unmatched in any other cuisine. 

Fairly full from the previous courses I asked for a very small taster portion of the banana pancakes.

This sweet, creamy dessert with caramel and ice cream is an indulgent end to a fantastic evening.

As Richard’s motto is “If we do something, we want to be the best at it” you can trust you will be in good hands.

Visit www.pottersarms.co.uk to find out more.