Hot Rocket

Born out of the ashes of lockdown and inspired by the flavors of the global street food scene got me to take the jump from a professional kitchen to Streetfood. Customer interaction is one of the biggest draws of streetfood for a chef as you get to meet some amazing people. I had been working as a chef in London’s most prestigious hotel and I left pre-covid February 2020, a month later we went into lockdown and I was out of work and out of money, I rented a pub kitchen for 3 days a week and then managed to buy a trailer for £500 (sounds crazy I know) spent £700 on it and I was trading in December 2020 and it went from there.