Hank

I first fell in love with the idea of street food while working a job I hated in finance. Spitalfields Market was located right next to my office on Bishopsgate and I used to spend my lunch breaks walking around, pondering what life would be like outside of my Bloomberg terminal! Watching the food traders get slammed with queues of people, the buzz and smell of the market was so much more refreshing than the sterile environment in my office. Eventually, I left my office job to gain experience in kitchens as a chef.

I began my journey at Smokestak in Shoreditch as I really wanted to learn barbecue and cooking over live fire in an open restaurant. Since then I have never looked back. After a year at Smokestak, I moved to Hawksmoor to continue my development as a grill chef and learn how a large scale restaurant is run. I spent five years at Hawksmoor.

In this time, it became clear to me that my two passions are barbecue and bread which lead me to gain bakery experience at The Dusty Knuckle in Dalston where I am currently working alongside launching Hank, taking it from an idea to being something very real.