Head Chef and Owner of Farang London
Phone: +44 20 8846 0966
Sebby is the Head Chef and Owner of Farang London.
Farang London launched in 2015 having moved away from his position as Head Chef at the Smoking Goat, Sebby first opened Farang as a pop-up concept featuring food 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 found it's permanent home in Highbury, Islington where it has received rave reviews from London critics and built a steady fanbase of local customers as well as solidifying it's position as a 'must visit' London restaurant. Time Out highly reviewed Farang saying "Farang serves some of the most tastebud-smashing Thai food that north London has seen in years. Possibly ever." In 2018, Farang and Sebby, was extremely proud to receive a Bib Gourmand from Michelin, an award that celebrates restaurants serving exceptionally high quality food at affordable prices.
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 Streed 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.
Sebby featured on ITV’s The Secret Life our Your House and as a guest on ITV's This Morning 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. 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. Seb's latest book Thai in 7 (to be published in May 2020) sees his innovative, easy recipes retain the punchy flavours of Thai food using 7 or less ingredients which can be found in any supermarket.
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.
(Photos credited to Tom Regester and Cook Thai)