Why and how did you get into street food?
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.
