Farang London aims to feed Londoners modern Thai street food with a key focus on fusing seasonal ingredients with home-made Thai street food. Founder and head chef Seb Holmes (@sebbyholmes) fell in love with Thai food whilst working as the sous chef at the Begging Bowl in Peckham where the food is renowned for it's sweet, salty, spicy
and sour deliciousness.
His next venture was to become head chef of the launch team for the Smoking Goat Soho, where he fused slow cooked, open fire barbecue with Thai flavours. Seb has been in and out of professional kitchens since he was thirteen years old, with his earlier training focusing on using seasonal ingredients to the full, with minimal waste.
This new venture is a collaboration of all things culinary that Seb finds dear to him, there is no loyalty to any
form of authenticity, just flavour.
This brings us to Farang London. Seb teamed up with Dan Turner (@dan_farang) the former Sous chef at the Begging Bowl. Starting small as pop-ups, supper clubs, private catering and street food markets, they want to build Farang London organically. Getting face to face with customers and building a following through a shared love for Thai food.
You can keep up to date with Farang London's latest news and events by following our social media
links and joining our mailing list.
If you have any questions or queries please don't hesitate to email
General Enquiries: Info@faranglondon.co.uk
Head Chef Seb Holmes: Seb@faranglondon.co.uk
Head Chef Dan Turner: Dan@faranglondon.co.uk
Also if you would like some recipes to cook at home buy Seb's new book 'Cook Thai' via Amazon here