CookThai — recipes & articles from head chef patron Sebby Holmes, owner of award winning Thai restaurant Farang London

About | | Recipes

Buy my products Stories | Farang

About || Recipes

Recipes from chef Sebby Holmes

Buy my products Stories | Farang

CookThai

chef insights, Food Article, London Restaurants, Restaurant StorytellingSeb HolmesJune 03, 2025The Royal Thai EmbassyFarangLondon, ThaiSelect, PrimeMinisterOfThailand, RoyalThaiEmbassy, ThaiCuisine, BritishThai, MiangWithSmokedMackerel, ThaiBritishFusion, AuthenticThai, ThaiRestaurantLondon, SebbyHolmes, ThaiFood, LondonEats, ThaiSelect2Stars, CulturalExchange, ThaiTechniques, BritishProduce, HighburyPark, ThaiMinistryOfCommerce, CookThai, ThaiIn7, PaystLondon, ThaiCurryPastes, LocalSourcing, SeasonalCooking, ThaiBasil, MakrutLime, ThaiAuthenticity, CulturalDiplomacy, ThaiCookingTechniques, BritishSeafood, SmokedMackerel, BetelLeaves, ThaiHerbs, CulturalBridge, ThaiInnovation, LondonRestaurant, ThaiAwards, CulinaryExcellence, ThaiTradition, ModernThaiComment

From Highbury to Bangkok: Cooking for Thailand's Prime Minister

chef insights, Food Article, London Restaurants, Restaurant StorytellingSeb HolmesJune 03, 2025The Royal Thai EmbassyFarangLondon, ThaiSelect, PrimeMinisterOfThailand, RoyalThaiEmbassy, ThaiCuisine, BritishThai, MiangWithSmokedMackerel, ThaiBritishFusion, AuthenticThai, ThaiRestaurantLondon, SebbyHolmes, ThaiFood, LondonEats, ThaiSelect2Stars, CulturalExchange, ThaiTechniques, BritishProduce, HighburyPark, ThaiMinistryOfCommerce, CookThai, ThaiIn7, PaystLondon, ThaiCurryPastes, LocalSourcing, SeasonalCooking, ThaiBasil, MakrutLime, ThaiAuthenticity, CulturalDiplomacy, ThaiCookingTechniques, BritishSeafood, SmokedMackerel, BetelLeaves, ThaiHerbs, CulturalBridge, ThaiInnovation, LondonRestaurant, ThaiAwards, CulinaryExcellence, ThaiTradition, ModernThaiComment

From Highbury to Bangkok: Cooking for Thailand's Prime Minister

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What’s it all about…?

Sebby Holmes began his cheffing career at the age of thirteen, training in British cuisine before falling for Thai food during a tour of Asia in 2008. He has built award winning Thai restaurant Farang with his team from scratch, without ever taking any outside investment. Sebby and the Farang team have accomplished a great deal over a very short time and he now likes to spend any time not cooking in the restaurant sharing his recipes and views from behind the whites here.

Son to a mother and father, brother to a brother and sister, father to a crazy cocker spaniel and head chef to one of the most over educated and badly dressed kitchen teams in London you can find out more about Sebby here.

Otherwise here is what the world thinks so far:

“Sebby Holmes has put a different complexion on a cuisine too often mired in sweetness and batter… Whole Cornish crab, where coconut cream freshly made and curry leaves wilted with salt create an otherworldly sauce worth dirtying your nails and wrecking your shirt for” (Fay Maschler, London Evening Standard)

“I have found the perfect restaurant for me and it’s called Farang” (Giles Coren, The Times)

“Sebby Holmes has married those classic scents and spices with a hefty thwack of smoke… It's a six-napkin, two-finger-bowl endeavor – oh the fun.” (Lisa Markwell, The Independent)

“Damn, I’d happily eat at this baby every day… a genuinely modern Thai restaurant, with a chef who really knows his stuff.” (Tom Parker Bowls, The Daily Mail)

As seen in

The First Book –
Cook Thai by Sebby Holmes

Easy. Simple. Incredible flavours. What more could you want? Cook Thai brings Sebby’s simple approach to southeast Asian food to cooks of all levels – from snacks & nibbles to sharing dishes of curried crab claws, the book builds on everything Sebby and the Farang team deliver in the restaurant, in a way that’s easy to create at home.

Published by Kyle Books, signed copies available at;

www.payst.co.uk

The Second Book –
Thai in 7 by Sebby Holmes

Thai recipes can often feature a long and off-putting list of ingredients, so it becomes a cuisine we treat ourselves to in a restaurant or as a takeaway rather than cook at home. In Thai in 7, acclaimed chef Sebby Holmes shows how with just 7 ingredients or fewer you can make deliciously fragrant and fiery Thai dishes any night of the week.

From Prawn Pad Thai to King Oyster Mushroom Curry and Crispy Tofu with Coconut Cream & Thai Basil, Sebby's innovative, easy recipes retain the punchy flavours of Thai food using ingredients that can be found in any supermarket. With an enticing mix of fast, fresh and nourishing dishes, Thai in 7 celebrates the variety of Thai food with curries, stir-fries, pickles and desserts that are certain to make your taste buds tingle.

Published by Kyle Books, signed copies are available at;

www.payst.co.uk

Farang London, 72 Highbury Park, London, England, N5 2XE, United Kingdom +44 20 7226 1609

Copyright Sebby Holmes © 2020