Holly Evans
Sebby Holmes of Islington restaurant Farang
- Credit: Supplied
Thai restaurant Farang is featured in a fundraising cookbook aimed at combating racism against Asian communities.
Head chef of the Highbury restaurant, Sebby Holmes, has contributed one of his best loved dishes to Recipes against Racism , which hopes to highlight the culinary and cultural diversity across Asia.
The downloadable cookbook is a response to the dramatic increase in anti-Asian hate crimes since the start of the pandemic. Hackney-based creators Claire Sachiko and Lex Shu launched it in collaboration with leading Asian and Asian-influenced restaurants and all proceeds go to End the Virus of Racism and Stop Hate UK to support a 24-hour reporting hotline, support for mental health support and a guide to legal aid.
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Remember the sight of that three-household turkey thawing pitifully on the draining board? Followed a few days later by the stench of those mouldy unused sprouts? Christmas was on. Christmas was off. Food wasted, tears shed, hopes of a yuletide respite dashed.
Recall the grief and upheaval in your own house, and then spare a thought for an industry already on the brink of collapse. “It feels like hospitality has been an afterthought throughout the pandemic,” says Sebby Holmes, head chef of Farang – a Michelin Bib Gourmand-awarded Thai restaurant in North London.