About Articuleat

Why the hell am I writing a blog?

Hello and welcome to ‘Articuleat’, my little corner of the internet which fuses my discoveries and experiences of the culinary world, with my passion for food writing and recipes.

I’m currently 28 and have spent the last 15 years working in professional kitchens, that sounds like a bloody long time when you type it out, its well over half my lifetime so I suppose it is.

I’ve now been writing this blog with a dedicated inconsistency for around 4 years and I have decided to get back to it, I’ve always found it difficult to keep up the writing whilst feeling confident that the restaurant is under control, but fortunately we have now evolved to the point where both can be achieved, even if it is with a camera around my neck at the wok, and the laptop resting on the stovetop I hope to share with you all my view on hospitality whilst being the owner and head chef of one of the highest rated Thai restaurants in the UK. Over the years I have gained a great fulfilment in realising that others enjoy cooking Thai food as much as I do. So I write this blog to share what I have learned so far and what my obsessive addiction towards making things as delicious as possible teaches me along the way, for good and for bad.

‘Articuleat’ is a place to come for a food perspective, written from the inside. It acts as a forum for a wide range of weird and wonderful recipes and articles that are created and produced by myself, with a little help from my awesome team at Farang. All good photography is stolen from my friends along the way, any terrible pictures that look like they have been taken from a broken phone in a blizzard are my own work (I promise to keep this to a minimum, ha).

My ramblings within this blog aim to have a key focus on sharing some of my recipes that me and the team create, whilst every now and again sharing with you some of the wacky shit we get up to in this crazy world known as hospitality. From cooking Thai feasting menu’s in 5-star hotels in Budapest, to feeding hundreds of people 7 course insect tasting menu’s in North London, from feeding the prime minister of Thailand, to accidently opening a restaurant in Islington – we even surprise ourselves sometimes.

Who the hell is Sebby Holmes and why the bloody hell do you want to read my words?

Firstly, I am just a normal British guy that fell in love with food and writing, I got a degree in Journalism, quickly realised that meant bugger all in the ways of earning enough money to actually live, so decided to stick with my passion for cooking and then the rest is history. As I mentioned above, I began my career as a chef 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 I started working at Jane Alty’s acclaimed Thai restaurant, ‘The Begging Bowl’ and worked my way to a sous chef position, before launching 2015’s most lauded new opening, ‘The Smoking Goat’, Soho, where I spent more than a year as head chef, I then decided at the ripe age of 26 it was time to go out on my own.

In 2016, my restaurant ‘Farang London’ was born, I hosted a series of pop-ups, supper clubs and private catering events across the country (and a little around Europe) before bringing ‘Farang’ to Street Feast. 2017 saw ‘Farang’ adopt my step-fathers old restaurant, ‘The San Daniele’, Highbury, as a longer-term location. After being awarded a Michelin bib gourmand and listed in the top hundred restaurants by restaurant magazine within a year, I decided it was going well enough to take it on permanently – no word of a lie being a career chef and owning a restaurant are two things that I had no intention of taking on, however life has a funny way of falling into place sometimes.

After the success of my best-selling cook book ‘Cook Thai’, I want to continue spreading the love and carry on sharing my recipes and discoveries. I have devoted my career and increasingly what feels like my life to hospitality and I love it! Every day is a school day in the kitchen, no matter how long you have been at it. it’s time for me to share what I have learnt so far, and what is still to come from a life in the kitchen, so you don’t have to.

Food is a large part of my life which I would feel naked without, as you are reading this far through this essay of an introduction, I’m sure we share this passion in one way or another. So finally, thanks for taking an interest in my blog and please do read on and hopefully you enjoy what you read.

As always, sharing is caring so please don’t hesitate to contact me or leave a comment if you have something you would like to ask, and I will reply as swiftly as possible.

Cheers,

Sebby Holmes

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33 thoughts on “About Articuleat

  1. Thanks for checking out and following Miss Chris Creations recently! I hope you get a chance to try out a recipe or two for yourself. I look forward to following your future posts as well!

    -Christine

    • Thanks Christine. I came across your blog and loved it so had to keep my eye out. I will definitely be trying some of your recipes – keep up the good work. Thanks for checking out Articuleat I hope that you enjoy reading my posts.

      Eat well,

      Sebbyholmes

    • Hi Petra! I’m great thanks, how are you? Thanks so much, I happily accept the award that’s very kind of you. I feel privileged to get a shout out from you, love reading your blog. I will continue with the ‘one lovely blog award’ as soon as I get time to put it up. And I look forward to reading the other awarded bloggers. Take care and keep blogging

  2. Hi Sebby,
    Have you heard of “My Writing Process blog tour”? I hadn’t heard of it before, but it sounds really interesting! It’s another way for us bloggers to continue to get to know one another and be introduced to other blogs.
    I’ve been invited to join the “My Writing Process” blog tour and have accepted for June 2nd, 2014. This tour rolls out across three new bloggers’ sites each week. So, I can invite three writers to carry the tour forward. I really admire your blog and think it would be interesting for more bloggers to hear about your writing process! I guess it’s essentially a chain letter of sorts, but a little bit more sophisticated!
    Your date would be June 9, 2014. Please let me know if you’re interested. If you choose not to participate, that is completely fine with me too. Please just let me know, so I can ask other bloggers.
    This is how it works:
    Follow the steps below and post to your blog on the date given. Acknowledge the person who invited you and mention that the post is part of the My Writing Process Blog Tour; answer the four questions provided below, nominate (ask) three bloggers to follow with short bios and blog links for all.
    FIRST: I’ll feature your on my blog on June 2nd, stating you’re next. Then it’s over to you to prepare your own blog post.
    STEP ONE: Acknowledge the person & site that involved you in the blog tour. That’s me! Here’s the link to my blog: petra08.wordpress.com (Of course you might already know this! ☺)
    STEP TWO: Answer the 4 questions below about your writing process:
    1) What am I working on?
    2) How does my work differ from others of its genre?
    3) Why do I write what I do?
    4) How does your writing process work?
    STEP THREE: Say who is on next week (your own chosen three) – give a brief bio and link to the website for each of them. Their date would be June 9, 2014.
    Here’s a link to the blog tour post from the person who nominated the person who invited me, so you can see how it works:
    http://foodieonboard.com/2014/05/26/writing-process-blog-tour/
    I would love to learn a little more about you.
    Please let me know if you’d like to participate ASAP, so I can ask others if need be. Thanks so much,

    Petra

    • Hi Petra, yes that sounds great what and awesome idea. It’s a shame I can’t put your blog in it again- love it!

      So that’s all pretty clear except what date do I need to get mine up on my blog for?

      Thanks again for the kind words and I’m honoured that you like my blog so much. I look forward to reading yours tomorrow and sharing a little more about myself and what I’m up to with you.

      Cheers

      P.S my email is sebbyholmes@aol.com if you ever need to contact me directly

      • hi Sebby

        I am so happy you are accepting! 🙂 I can’t wait to read more about you.
        The date is June 9th, I will publish mine later today. Thanks for the e-mail, I will confirm the date on e-mail as well, just in case 🙂

        P.

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  9. How you find any time to write is beyond me since you have a very busy and perhaps very challenging life. But I’m so glad you do find time to write. The posts are quite interesting. Thanks for following Oh, the Places We See. Now that I know who you are, I would love to return to London and eat some of these fabulous dishes! Rusha Sams

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  11. Thanks for following ZimmerBitch and introducing me to your blog. Now of course I’m going to get completely side-tracked from work and spend a few hours checking out your recipes and drooling madly 🙂

      • Thanks; I may take you up on that. I love Thai food. It’s pretty ubiquitous in NZ, and increasingly same-y. But Vietnamese and Malaysian food has started to gain popularity and so we’re seeing a whole bunch of new and interesting ingredients and combinations.

  12. Dang!
    There is so much ‘meat’ here.
    Sorry…..
    Journalism meant “bugger all in making money.”
    Being a chef makes one more money?
    I didn’t know that either aptitude could make one stacks of money.
    But I do know this, you write in such a captivating way, and it looks like you cook just as well.
    So the combo is a one-two punch of tasty goodness.

    • Thank you so much for your encouraging words. I started this blog quite a long time ago and was quite naive…..about everything really. I have realised that I am completely in the wrong trades for making money but I am having fun finding that out 🤣🤣

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