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Sebby Holmes

@sebbyholmes

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🌟 Chef & Director @farangldn: Award-Winning Thai
📚 Author: "Cook Thai" & "Thai in 7"
🥣 @paystltd : Thai Pastes & Sauces
🔗 Recipes & Features 👇🏻

POSTS STORIES REELS TAGGED

Not everyone’s got the fridge space for our chilled pastes.......don’t worry, we’ve got you covered! Introducing our ambient curry paste range. The same Payst quality recipe by our @farangldn team, now in a jar that lives happily in the cupboard instead of the fridge. Ideal for quick curries, noodles, soups, bbq and marinades. Big flavour without the extra hassle as always!

Give these babies a whirl over at www.payst.co.uk and let us know what you think!

Payst Team
🌶 taken in Farang London by @sebbyholmes

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4 months ago

WHO’S ACTUALLY GOOD: As a people and culture focused platform, we want to share more from the positive and inspiring people who make it all happen.

Today we’re with @sebbyholmes founder of @farangldn - A true family business 😍

Fave chef to follow: @fallowchefs

Perks: Takes everyone to Thailand every year (!!) & everyone gets a 4 day working week

Career background: started at @beggingbowl with @jane_alty then @smokinggoatbar before stepping into his Step Dads restaurant.

Look up to in the industry: @chefdavidthompson

Who is the backbone of the kitchen: Charlie the Sous Chef and his Mum Vicky 🫶

Favourite Supplier: @thaitana_uk

Thank you so much for sharing your career background and more about @farangldn @sebbyholmes xx by @sebbyholmes

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9 months ago

We’ve just retained our Michelin Bib Gourmand for 2026! Well, a few days ago - I’m a little late to the party 🤣.

We’re all properly chuffed to have kept our @michelinguide BIB for 8 consecutive years. It’s a huge nod to what we care about at Farang: big flavours, proper cooking, and making sure you leave happy (and full).

Massive thank you to our brilliant team, our amazing suppliers and to everyone who’s booked, queued, brought mates, come back again, and banged the drum for us over the years. We don’t take it for granted.

If you fancy celebrating with us, bookings are open (link in bio). See you at the tables!

A special thanks again to @michelinguide for noticing what we are doing in our little corner of North London. I never would have thought when I took on the lease of the Old San Daniele from my stepdad with £10 in my pocket we could be where we are today 👊🏻🍻🔥 taken in Farang London by @sebbyholmes

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8 months ago

A dish from our Autumn menu: Red curry pork and prawn toast.

Minced pork belly from @hgwalter , minced again with fresh prawns, then marinated in our red curry paste made from scratch by @paystltd . Lime leaf cut into fine threads, Thai basil, coriander and lime zest.

We pipe it, roll it, fry it hard so it’s crisp and golden outside, juicy and rich inside. Salty, spicy, a little sweet & sour to balance.

Sesame on top, trout roe, chilli, more lime leaf. One bite and it’s gone, then you’re straight back in for another.

Available on al a carte and all tasting menus. Book in and have a try by clicking the bookings link in our bio 👆🏻

Thanks for the awesome photos @icvisuals24 🙏🏻👊🏻 taken in Farang London by @sebbyholmes

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19 days ago

Braised Duck Leg Massaman with Roasted Pineapple, Sultanas and Salt Roasted Potatoes. New on the site.

Good quality British duck legs, marinated overnight in dark soy, fried until crisp, then braised slowly in fresh massaman paste made with love and respect.

Massaman is a mild curry loaded with aromatic spice. Cardamom, cassia, cloves and nutmeg sit warm underneath, sweet and sour come through strongest, and the fish sauce gives it a backnote of umami that holds everything in balance. The sultanas soak up the sauce and the roasted pineapple brings a sharp, sticky hit to cut through the richness of the duck.

Made with @paystltd massaman paste. Start the duck the night before. Link in bio. taken in England, UK by @sebbyholmes

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22 days ago

No coconut milk. Nothing to hide behind.

Jungle curry is all chilli heat and bitterness, so it needs a serious hit of umami to hold it together. Plenty of gapi and fish sauce does that job, and aged beef cheek braised overnight until it collapses brings the fat.

It starts with a base paste of krachai, garlic and coriander root, fried out hard before the jungle curry paste goes in. Layers of flavour from the very first minute in the wok. Fold in hot mint, cha plu, Thai basil and curry leaves off the heat and eat it while it’s still ferocious and making you sweat.

Aged beef cheek in a jungle curry. Yes please.

Full recipe on sebbyholmes.co.uk. Link in bio. taken in United Kingdom (UK) by @sebbyholmes

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a month ago

Right final victory lap and then we'll shut up about it 😂. Here's some of the shiny glossy pictures from the awards on Tuesday night. Special thanks again to the @guildoffinefood for the amazing honour, and a big hand to all the other winners and nominees. 👏

Right we better get back to work!

Buy our range online at payst.co.uk or through our many stockists.

BIG LOVE from the Payst team 🌶️. Off to make the next batch.

#GoldenForks #GreatTasteAwards #Payst #FarangLondon #specialityfood taken in London, United Kingdom by @sebbyholmes

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a month ago

A very special moment for all of us. 🏆 ⭐ @guildoffinefood

We’re incredibly proud to share that our Hung Lay Curry Paste been awarded a Great Taste Golden Fork Award in the Rest of the World category.

When we started Payst, our ambition was simple: to capture the vibrant, complex flavours of Thai street food and bring a little of that magic into your kitchen.

Drawing on years of culinary exploration and the experience of Seb and the team of chefs behind Michelin Bib Gourmand restaurant @farangldn , we’ve poured an enormous amount of care into every recipe.

To see that recognised with a Golden Fork means a huge amount to us personally. A massive congratulations to all of the nominees, and those who took home a little prize of their own. 👏

Thank you for cooking with us, sharing our love of Thai food, and being part of the Payst journey. We're not stopping here!

With love,
Seb, Tony, Vicky & Tom taken in Farang London by @sebbyholmes

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a month ago

Heading down to the Great Taste Golden Forks 2026 like…

Our Hung Lay Curry Paste has been nominated for a Golden Fork from rest of the world by @guildoffinefood ; and honestly, what an huge honour.

Payst has been a labour of love for over 5 years. We still make every pot ourselves here at our restaurant @farangldn , so seeing our new Hung Lay curry paste among some of the very best food and drink in this year’s Great Taste Awards is something we’re incredibly proud of.

Can’t wait to meet the other finalists, celebrate some brilliant food, and hopefully raise a glass or two along the way.

Wish us luck 🤞

Payst Team 🌶️

#GreatTasteAwards #GoldenForks #HungLay #Payst #FarangLondon taken in London, United Kingdom by @sebbyholmes

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a month ago

From a pandemic idea to 200+ shops across the UK. We launched Payst during lockdown with one simple idea: bring the fresh, punchy flavours of Thai curry into people’s kitchens - without the hour of chopping, pounding and hunting down 15-25 hard-to-find ingredients.

Made in our little kitchen in Highbury using the same fresh produce we use in the restaurant, Payst makes a proper Thai curry ridiculously easy.

Sear the paste. Add coconut milk + stock. Throw in your veggies and protein. Simmer. Finish with plenty of fresh herbs.

Our range has eight fresh Thai curry pastes, three for your pantry plus four stir-fry and five dipping sauces; and we’re now stocked at Harrods, Selfridges and 200+ shops across the UK.

Available as always at www.payst.co.uk, or our many partners and stockists.

Payst Team 🌶️

#Payst #FarangLondon #ThaiCuisine #SebbyHolmes #currypaste taken in Farang London by @sebbyholmes

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a month ago

A whole head of cauliflower, roasted until the edges char and the middle goes soft enough to eat with a spoon.

Golae comes from the deep south of Thailand, near the Malaysian border, where it usually gets painted onto chicken and grilled hard over coals until the paste blackens and the smoke gets into everything. Turmeric, coconut, dried chilli. I wanted to see what it did to a vegetable, and cauliflower takes the punishment better than most. The paste bakes into a crust, the inside stays sweet, and the golae let down with a bit of coconut goes underneath to catch every drip.

Finely chopped makrut lime leaves over the top, crushed peanuts, a bit of fresh chilli. Nobody at the table asks where the meat is.

New recipe up on the site. Link in bio. taken in England, UK by @sebbyholmes

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2 months ago

Crispy salmon, a handful of sour fruit, and a nahm yum dressing that hits sour, salty, spicy and sweet all at once. This is the one I make when I want a salad that doesn’t feel like a salad.

The fruit changes with the seasons. At Farang we’re lucky enough to pull from both British and Thai produce, so it might be pomelo and green mango one month, kumquat, peach and strawberry the next. Use whatever is sweet and sour and good on the day. If all you can get hold of is pomelo, use a lot of it. One fruit can power the whole dish.

The salmon gets a quick dip in soy before it goes into the cornflour. That seasons the flesh and gives the cornflour something to grip, so you get a proper crisp crust when it hits the oil. Trout and seabass do the same job. Use what looks best at the fishmonger.

One thing though. Dress it and serve it straight away. This salad wilts the second it’s built and the salmon softens with it, so have everything prepped before the fish goes near the oil. It waits for nobody.

Full recipe on my website. Link in bio. taken in UK by @sebbyholmes

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3 months ago