Q&A with Award Winning Thai Chef Suree Coates – The Heart and Soul of Suree’s Kitchen

Q: Suree, for those who may be discovering you for the first time, how would you describe yourself and your food?

Suree Coates: I’m a Thai cook at heart, but I’ve been shaped by my life in Britain. My food is rooted in the flavours I grew up with in Thailand – bold, balanced and full of feeling – but it’s also influenced by the incredible produce we have here. At Suree’s Kitchen, everything I cook is about honesty: real food, cooked with care, that tells a story.

Q: Food clearly plays a very personal role in your life. Where did your love of cooking begin?

Chef Suree: It started at home. In Thailand, food is part of everyday life – it’s how families connect, how you show love, how you welcome people. I learned by watching, tasting and helping, rather than from recipes written down. Those early memories are still with me every time I cook. The smells, the sounds, the rhythm of the kitchen – that’s where everything began.

Q: Your journey brought you from Thailand to the UK. How did that move shape you as a chef?

Chef Suree: Moving to the UK was life-changing. Suddenly, I was away from familiar ingredients and flavours, and I had to adapt. But that challenge helped me grow. I learned how to respect local produce, how to be flexible, and how to blend cultures without losing authenticity. It made me more confident in my own voice as a cook.

Q: Suree’s Kitchen has earned a reputation for quality and authenticity. What was your original vision for the restaurant?

Chef Suree: I wanted to create a place that felt welcoming and genuine – somewhere people could relax and really enjoy food. Not overly formal, not intimidating, but still very special. The idea was always to cook food that I believe in, using the best ingredients I can find, and to treat every guest as if they were coming into my own home.

Q: How would you describe your cooking ethos?

Chef Suree: Respect is at the centre of everything. Respect for ingredients, for traditions, and for the people who eat my food. Thai cooking is about balance – sweet, sour, salty, bitter and spicy all working together. I don’t overcomplicate things. If the ingredients are good and treated properly, the food speaks for itself.

Q: Many diners talk about the “feeling” they get when eating at Suree’s Kitchen. How important is emotion in your cooking?

Chef Suree: It’s very important. Food should make you feel something – comfort, excitement, happiness, even nostalgia. When someone tells me a dish reminds them of a memory or makes them smile, that means more than any award. Cooking is not just about technique; it’s about connection.

Q: You are often described as an award-winning chef. What does recognition mean to you?

Chef Suree: I’m grateful for it, of course, but I don’t cook for awards. Recognition is reassuring because it tells you that people understand what you’re trying to do. But the real reward is seeing returning customers, or guests bringing friends and family back because they want to share the experience.

Q: How do you approach sourcing ingredients, particularly being based in Shropshire?

Chef Suree: We’re very lucky here. Shropshire has wonderful producers, and I love working with what’s available locally whenever possible. Freshness is everything. Even when using traditional Thai ingredients, I think carefully about quality and sustainability. Good food starts long before it reaches the kitchen.

Q: Thai food is sometimes misunderstood or simplified in the UK. How do you navigate that?

Chef Suree: Everyone has different perceptions of Thai food and taste. It is also very different acroess the regions of Thailand. I try to educate gently, through the food itself. Thai cuisine is incredibly diverse and subtle. It’s not just about heat. By cooking with balance and explaining dishes when needed, people become more curious and open. Many guests tell me they’re tasting flavours they’ve never experienced before, and that’s very rewarding.

Q: What role does hospitality play alongside the food at Suree’s Kitchen?

Chef Suree: Hospitality is just as important as what’s on the plate. You can cook the best food in the world, but if people don’t feel welcome, something is missing. I want guests to feel relaxed, looked after, and appreciated from the moment they arrive until they leave.

Q: Looking back, what has been the proudest moment of your career so far?

Chef Suree: There have been many moments, but opening and sustaining Suree’s Kitchen is something I’m deeply proud of. Running a restaurant is hard work, and doing it in a way that stays true to your values is even harder. Seeing the restaurant become part of the community means everything to me.

Q: How do you continue to evolve as a chef?

Chef Suree: I stay curious. I keep learning, tasting and listening – to other chefs, to producers, and to my guests. Cooking is a journey, not a destination. As long as I’m excited to step into the kitchen each day, I know I’m moving in the right direction.

Q: Finally, what do you hope guests take away from a meal at Suree’s Kitchen?

Chef Suree: I hope they leave feeling happy, satisfied and cared for. If they feel they’ve experienced something genuine – something made with heart – then I’ve done my job.

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