Farang London

Farang London Hot takeaway available Weds-Sat 5pm-9pm.

The Farang Larder is a restaurant to go & Thai deli offering our curries & small plates to heat at home, marinated meats, fresh salads, roti, curry pastes, fresh Thai groceries, wine & beers and much more. Farang –– Modern Thai street food from Seb Holmes, Dan Turner and the team, showcasing the very best fresh Thai and British produce.

Thursday and Friday we do a set lunch. Four courses, £35, 12 until half two.Tiger prawn miang bites to start.Pad kee mao...
16/06/2026

Thursday and Friday we do a set lunch. Four courses, £35, 12 until half two.

Tiger prawn miang bites to start.

Pad kee mao with free range chicken, shiitake mushrooms, tiger prawns, wild ginger, green peppercorns and chillies, alongside a shrimp, cucumber and lime salad.

Banana roti with condensed milk and cassia to finish.

It’s proper food at a price that makes sense. Book the link in bio.

28/04/2026

Crispy Butterflied Whole Sea Bream with Chilli, Ginger, Turmeric, Coconut & Citrus!

Served as part of our feasting menu 🌶️🥂

10/03/2026

HEAD CHEF - KITCHEN OPERATIONS LEAD (FARANG LONDON, N5)

We’re hiring a HEAD CHEF / KITCHEN OPERATIONS LEAD to take day-to-day ownership of the Farang kitchen.

I’m Sebby Holmes (Owner & current Head Chef). Farang is already a busy, quality-led, modern Thai restaurant - and I’m looking for the right person to run the kitchen full-time, lead the day-to-day, and keep standards razor sharp while I spend more time on the bigger picture and a few exciting Farang projects we’ve got in the pipeline.

THE ROLE
This is not a “step up and see” job. We need someone with serious experience running a busy kitchen who can slot into an established brigade and lead with calm authority.

You’ll be responsible for:
Day-to-day kitchen operations and service standards
Leading and developing the team
Working closely with me and our two knowledgeable Sous Chefs (they run sections) to keep everything tight, consistent and progressive
Training, organisation, due diligence and food safety
Stock control, ordering, supplier management and waste control
Implementing systems that keep prep, service and consistency tight
Menu development with me (you’ll follow my recipes and direction at first, then bring your own touch as trust is earned)

WHAT WE’RE LOOKING FOR
Proven Head Chef-level capability (running service, people, standards, systems)
Strong leadership and communication - you can coach, correct, and set the tone
Wok + grill experience is essential (Asian cooking background required)
Comfortable working under my name as Owner/Exec Chef, with real responsibility and room to grow
Someone who wants to push Farang to the next level and take pride in doing things properly

THE PACKAGE
4-day working week
2–3 week closure over Christmas (proper break)
Strong salary DOE with clear progression as we grow (lunch trade, capacity, and new opportunities)

HOW TO APPLY
Please email your CV (and a short note about your current role, experience and notice period) to:
[email protected]

If you know someone perfect for this, tag them or send this to them. 🙏🏻

25/02/2026

We’re hiring🍸🍻🔥

Looking for someone who knows their way around a bar but is equally strong on the floor. At Farang, our bar is a shared station so this isn’t a stand-behind-the-bar role. You’ll be a key part of the FOH team, with the opportunity to get creative and put your own drinks and cocktails on the list.

Flexible, confident, and passionate about hospitality?

Send your CV to [email protected] and we look forward to meeting you!

Please forward or share to anyone who you think may be interested 👌🏻

Address

72 Highbury Park
London
N52XE

Opening Hours

Wednesday 5:30pm - 10:30pm
Thursday 5:30pm - 10:30pm
Friday 5:30pm - 10:30pm
Saturday 5:30pm - 10:30pm
Sunday 1pm - 5pm

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