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Having learnt to create flavour-packed modern Thai dishes when he worked as sous chef at Peckham favourite the Begging Bowl and honed his skills as head chef at lauded Soho Thai joint Smoking Goat, chef Seb Holmes is preparing for his next venture, Farang London. In preparation for launching a whole new menu, he's running a series of supperclubs at which he'll be road testing new dishes and rejuvenating old favourites. The four-course meals include dishes such as tempura squid with a curry, ginger and turmeric batter and burnt chilli dipping sauce, and mango, coconut and cassia bark rice with palm sugar caramel.