Sebby Holmes expands Payst brand with Thai-inspired burnt green chilli sauce
Sebby Holmes, the chef behind the Michelin Bib Gourmand-awarded Thai restaurant Farang, is launching a new addition to his line of sauces and dips under the Payst brand. The new Burnt Green Chilli Sauce will be released on 30th July and will be available for purchase online at a price of £6.49 per bottle.
Farang, located in Highbury, has been recognised for its contemporary approach to Thai street food and has maintained its Bib Gourmand status since first being awarded by the Michelin Guide. Founder Holmes’s move into packaged condiments is part of a pattern of restaurateurs diversifying their offerings beyond traditional dining spaces. His range of sauces and condiments, inspired by Thai cuisine, has gained a following for its bold flavours and versatility, with the upcoming Burnt Green Chilli Sauce building on the popularity of the original Burnt Chilli Sauce. The variation is made with green chillies to combine smoky, salty, sweet and sour notes, and is intended for use as a dip, a stir-fry ingredient or a topping for dishes such as eggs.
The launch of the Burnt Green Chilli Sauce continues Holmes’s efforts to bring Thai-inspired flavours to a wider audience, and Payst has implied there is yet more to come, stating that “more sauces and dips are yet to be announced.”
Food Desk
For further information about Payst or to pre-order the new Burnt Green Chilli Sauce, visit the brand’s website here.
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