Small Business UK
opinion, industrySeb HolmesFarang LondonHospitality VAT, UK Restaurants, Restaurant Industry, Farang London, Sebby Holmes, UK Hospitality Crisis, Rachel Reeves, National Insurance, Independent Restaurants, London Restaurants, Food Industry, Small Business UK, Hospitality IndustryComment

We're Being Taxed Out of Existence - And Nobody in Government Seems to Care

I pay £30,000 in VAT every single quarter. Two licensed venues are closing permanently every single day in the UK. Here's why the government needs to cut hospitality VAT to 10%, and why it really is that simple.

opinion, industrySeb HolmesFarang LondonHospitality VAT, UK Restaurants, Restaurant Industry, Farang London, Sebby Holmes, UK Hospitality Crisis, Rachel Reeves, National Insurance, Independent Restaurants, London Restaurants, Food Industry, Small Business UK, Hospitality IndustryComment
We're Being Taxed Out of Existence - And Nobody in Government Seems to Care
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
Industry, Opinion, StoriesSeb HolmesFarang LondonOpening a Restaurant, Restaurant Mistakes, Farang London, Sebby Holmes, Hospitality Industry, Restaurant Business, London Restaurants, Chef Stories, Restaurant Tips, Small Business UK, Service Charge, Restaurant Bookings, Restaurant Management2 Comments

A Few Do's and Don'ts When Opening a Restaurant by a Man Who Opened One by Accident

There is no scripted way to open a restaurant. In my short few years opening Farang, I have made many mistakes. Some respectable, some just outright bonkers. With the right frame of mind, they've all taught me something.

Industry, Opinion, StoriesSeb HolmesFarang LondonOpening a Restaurant, Restaurant Mistakes, Farang London, Sebby Holmes, Hospitality Industry, Restaurant Business, London Restaurants, Chef Stories, Restaurant Tips, Small Business UK, Service Charge, Restaurant Bookings, Restaurant Management2 Comments
A Few Do's and Don'ts When Opening a Restaurant by a Man Who Opened One by Accident