Hospitality UK
Industry, StoriesSeb HolmesFarang LondonPayst London, Farang London, Sebby Holmes, Thai Curry Paste, Fresh Curry Paste, Thai Food UK, Thai Cuisine, London Restaurants, Restaurant Stories, Food Business, Chef Stories, Small Business UK, Hospitality UK

Farang London Gives Birth to Payst London

The difference between a fresh curry paste and an ambient one is the same as the difference between a fresh tuna steak and a tin. The curry is one of the most widely eaten things in the country. The paste that goes into it has been, for most of that time, represented really badly.

Industry, StoriesSeb HolmesFarang LondonPayst London, Farang London, Sebby Holmes, Thai Curry Paste, Fresh Curry Paste, Thai Food UK, Thai Cuisine, London Restaurants, Restaurant Stories, Food Business, Chef Stories, Small Business UK, Hospitality UK
Farang London Gives Birth to Payst London
Industry, StoriesSeb HolmesFarang LondonFarangdemic, Farang London, Sebby Holmes, Pandemic Restaurant, Covid Hospitality, Farang Larder, Thai Food UK, London Restaurants, Restaurant Stories, Hospitality UK, Chef Stories, Restaurant Business, Dishpatch, Small Business UKComment

Farangdemic: How We Weathered the Shit Storm

It's late January 2020, and the team and I are heading to Bangkok for a week. By March we had twenty-five staff in a very expensive empty building and no income plan. We went from hero to zero in a matter of hours. This is how Farang weathered it.

Industry, StoriesSeb HolmesFarang LondonFarangdemic, Farang London, Sebby Holmes, Pandemic Restaurant, Covid Hospitality, Farang Larder, Thai Food UK, London Restaurants, Restaurant Stories, Hospitality UK, Chef Stories, Restaurant Business, Dishpatch, Small Business UKComment
Farangdemic: How We Weathered the Shit Storm