Christmas at Farang
Feasting menus for groups and parties of all sizes, plus gift vouchers sent instantly by email. December fills fast, so book early.
Modern Thai food from Sebby Holmes and the team, cooked with the best Thai and British produce we can get our hands on.
Farang means “foreigner” in Thai. We cook for flavour, not authenticity: Thai techniques and Thai balance, with seasonal British ingredients wherever they’re better.
Farang started out at London street food markets, trading from the back of Sebby’s car, before landing in Highbury as a pop-up in 2016. It never left. We’ve held a Michelin Bib Gourmand every year since 2019, made the National Restaurant Awards Top 100, and hold the Thai Select award from the Royal Thai Embassy.
Our Thai produce leaves Bangkok on Sunday, lands at Heathrow on Tuesday and is in our kitchen by Wednesday. Everything is made from scratch, and the menu changes with the seasons. If it’s your first visit, go for the feasting menu, which brings the best of the menu to the table in one go.
We’re a short walk from Highbury & Islington, Arsenal and Finsbury Park stations. Book a table, as we do get busy.
Can’t make it to Highbury? Our curry pastes, sauces and cookbooks ship UK-wide from Payst.
We look forward to feeding you soon.
Location
72 Highbury Park,
London, N5 2XE, UK
Opening Hours
Wednesday
17:00–21:00
Thursday–Saturday
12:00–14:30 & 17:00–21:00
Sunday–Tuesday
Closed
Takeaway: call 020 7226 1609 and pre-order by 4pm on the day.
Shop & Takeaway
Pick up Payst curry pastes and sauces, Sebby’s cookbooks and Thai groceries any time we’re open.
Hot takeaway and ready meals: pre-order by 4pm on the day on 020 7226 1609 or reservations@faranglondon.co.uk.
Open Wednesday 17:00–21:00, Thursday–Saturday 12:00–21:00. There’s also an ordering kiosk by the bar.
Book a Table
Book online below, or call 020 7226 1609 (Wednesday–Saturday, 12:00–21:00).
Christmas parties now booking. See our Winter Feasting Menu, then book below or call us. December fills fast.
Set lunch: Thursdays & Fridays, 12:00–14:30. Four courses, £35.
Book set lunch →
Groups of 6 or more: please book well ahead, as we only have a few large tables. Groups choose the tasting or feasting menu, with a £20 per head deposit.
Phone busy, or we’re closed? Email us and we’ll come back to you quickly.
Events and
Private Hire
Christmas at Farang
Celebrating with a group this December? Our Winter Feasting Menu brings the best of the kitchen to the table in one go, for parties of all sizes. Book through our reservations section or call us. December fills fast.
Private hire & outside catering
Hire the whole restaurant, or bring Farang to you: weddings, corporate events, private parties and big birthdays. Our sample menus show what we do and the cost per head, and we’ll tailor everything to your event.
Call 020 7226 1609 or email reservations@faranglondon.co.uk.
The Chef –
The Man Behind the Magic
Sebby Holmes
Sebby began his cheffing career at the age of thirteen, training in British cuisine before falling for Thai food during a tour of Asia in 2008.
On returning to London Sebby started working at Jane Alty’s acclaimed The Begging Bowl, before moving to 2015’s most lauded new opening, Smoking Goat, Soho, where he spent more than a year as head chef.
In 2016, Farang was born, seeing Sebby Holmes host a series of pop-ups, supper clubs and private catering events before bringing their residency to Street Feast. 2017 saw Farang adopt San Daniele, Highbury, as a longer term location, prior to announcing it at their new permanent home.
The First Book ––
Click here to buy Cook Thai by Sebby Holmes
Easy. Simple. Incredible flavours. What more could you want? Cook Thai brings Sebby’s simple approach to southeast Asian food to cooks of all levels – From Snacks & Nibbles to sharing dishes of Curried Crab Claws, the book builds on everything Seb and team deliver in the restaurant, in a way that’s easy to create at home.
Published by Kyle Books, it’s available in store and online through independents and;
The Second Book ––
Click here to buy Thai in 7 by Sebby Holmes
Thai recipes can often feature a long and off-putting list of ingredients, so it becomes a cuisine we treat ourselves to in a restaurant or as a takeaway rather than cook at home. In Thai in 7, acclaimed chef Sebby Holmes shows how with just 7 ingredients or fewer you can make deliciously fragrant and fiery Thai dishes any night of the week.
From Prawn Pad Thai to King Oyster Mushroom Curry and Crispy Tofu with Coconut Cream & Thai Basil, Sebby's innovative, easy recipes retain the punchy flavours of Thai food using ingredients that can be found in any supermarket. With an enticing mix of fast, fresh and nourishing dishes, Thai in 7 celebrates the variety of Thai food with curries, stir-fries, pickles and desserts that are certain to make your taste buds tingle.
Published by Kyle Books, it’s available in store and online through independents and;
Amazon
Blackwell
Foyles
Waterstone’s
Farang’s very own curry paste & dipping sauces are
now available to buy In-Store or Online here
Curry Pastes
Dipping Sauces
Stir Fry Sauces
Bundles & Gift Packs
As seen in
