Sebby Holmes began his cheffing career at the age of 12 in Oxfordshire where he received many years of training in traditional British cuisine. Sebby is now 27 years old and has recently taken on his own restaurant concept, Farang.
Farang is a new venture for Sebby which he launched in 2015 having moved away from his position as Head Chef at the Smoking Goat. Farang is pop-up concept which features Sebby cooking the food that he loves: adventurous and innovative Thai street food with a changing menu featuring dishes such as ‘Heavenly beef and burnt chilli dipping sauce’ and ‘Sticky Pork with Salted Pumpkin’. Farang now has an extended residency restaurant in Highbury which has received rave reviews from the London critics.
Seb’s first book Cook Thai was published by Kyle Books in 2017, Cook Thai brings Seb’s simple approach to southeast Asian food to a wide audience with a refreshing twist on some well-known classics as well as showcasing Seb’s popular restaurant dishes.
Sebby travelled to Asia in 2008 where he fell in love with Thai food. Despite having trained in traditional British cooking, Sebby returned from his travels, eager to replicate the amazing flavours he found in Thailand. Sebby started working at renowned London restaurant – The Begging Bowl where he worked his way to sous chef level, during his time at The Begging Bowl, Sebby began to get familiar cooking with more unusual ingredients, especially insects. From there, Sebby moved onto hugely popular Thai Street food restaurant The Smoking Goat where he spent over a year as head chef, causing a stir in the industry with the restaurant becoming one of the most hotly reviewed restaurants of 2015.
It was through his experimentation with insect cooking that he met with Start-up Company EatGrub who are a wholesaler for edible insects in the UK. Sebby now works as a consultant for EatGrub working on designing new products, dishes and menus. Their products are now stocked in Planet Organic stores throughout London.
Sebby featured on ITV’s The Secret Life of Your House where he showed how delicious eating insects can be. His personality and unusual skills make him perfect for TV.
Sebby graduated from Kingston University with a degree in Journalism in 2012 and his passion for writing has not waned. In his spare time, Sebby writes a food blog called Articuleat. Through his blog, Sebby tries to give readers an inside perspective to the exciting buzz of the food industry through a chef’s eyes, pop-up’s, insects, restaurants and Thai food.
What is your favourite dish on your own menu and why?
Chilli Jam Seabass because it is a perfect balance of sweet, salty, spicy and sour.
What is your desert island dish?
Nan’s scrambled eggs.
What is your favourite seasonal dish?
Aromatic rich braised beef cheeks with fresh turmeric butter rota on a cold Winter’s day.
What drink would you pair with it?
A glass of Shiraz.
What is your favourite restaurant in London and why?
The Clove Club. Love what the guys there are doing-food and service is always banging and I normally can’t remember leaving.
What is your favourite London pub and why?
The Bank of Friendship down the road in Highbury. Always keep themselves open for a cheeky Farang lock-in and they have got themselves a banging beer garden and they’ll even hook you up with a Yard Sale pizza delivered to your table.
Who is your most hotly tipped young chef?
Mandy Yin. She has just opened Sambal Shiok round the corner from us. Her food is delicious however she is a critics’ favourite aswell. She doesn’t need us to shout out for her.
What is your favourite thing about Taste?
Tobacco Docks is always an amazing setting. It’s literally Christmas before Christmas!