Q & A with Pranee Laurillard, Founder of Giggling Squid
TELL US WHAT BROUGHT YOU TO START OFF GIGGLING SQUID A RESTAURANT BUSINESS?
I was keen to create the ultimate Thai experience. Alongside the traditional sharing food culture of Thailand, it was also important too for me to focus on beautiful décor, somewhere where customers will enjoy the surroundings as well as the food.
CAN YOU TELL US WHAT INSPIRED YOU WHEN CREATING THE DISHES?
My mum and the travels we made together in Thailand when I was growing up. Some dishes are inspired by coastal towns and others from the vibrant night markets. We are always evolving and excited by new ingredients; I continue to learn and go back to Thailand every year to continue to be inspired.
DO YOU HAVE ANY FAVOURITES FROM THE MENU?
To be honest, I have a lot of favourite dishes which is dependent on how hungry I am. If I’m looking for something light, I would definitely go for the Pamelo and Jicama Salad but if I’m very hungry, beef rib and coconut sauce will be the ultimate choice.
WHERE DO YOU USUALLY GET YOUR INGREDIENTS FROM? DO YOU IMPORT IT DIRECTLY FROM THAILAND?
We import fresh Thai herbs and vegetables directly from Thailand, however we do make use of the abundance of British produce from meat, fish, fruit and vegetables when in season too.
WHAT WOULD YOUR TOP TIPS ON RUNNING A SUCCESSFUL RESTAURANT CHAIN?
Great food offering, charming interior and an eye for detail
GIGGLING SQUID IS SUCH A UNIQUE NAME FOR A RESTAURANT, WOULD YOU MIND SHARING THE STORY BEHIND IT?
It’s actually the nickname of one of our lovely three children!
THE OPENING OF BISHOP’S STORTFORD WILL MARK THE THIRD IN THE COUNTY, JOINING HARPENDEN AND BERKHAMSTED, WHAT DO YOU LOOK FOR IN A TOWN?
A town that has its own charm and vibrancy with a great community - somewhere we can make a difference to the dining scene. As you can tell, we really do love Hertfordshire; it has little pockets of beauty and we look forward to spreading our tentacles further in the future.
WITH BISHOP’S STORTFORD AS YOUR 30TH RESTAURANT, IS THE SKY THE LIMIT?
My goal has always been to make brilliant restaurants and the rest will follow!