Whirring along through thick and thin, our market stall, which began life on the front of a bicycle, is the bedrock of the business, it is the place we extoll the virtues (in a non forceful way) of the food we cook, serve and those that produce it. Many of our customers have been with us for almost a decade… they have 9 year old children now who eat our food which I find energising and inspiring. Spending my Saturdays serving hundreds of guests street food is always a pleasure.

Throughout our existence we have built an expert team. Our head of weddings has worked at BAFTA for years, catering high end fare for thousands of guests.

I have opened and closed two eateries inspired by our travels across Europe and Turkey. 

Throughout all of this we have cooked for hundreds of wedding clients up and down the county and events catered for diverse clients such as The Guardian, Timorous Beasties, Dishoom and The Dahls, all this whilst maintaining the values and ethics we set out from the beginning; maintaining close relationships with our suppliers, paying people fairly, serving delicious and thought provoking food, keeping ourselves up to date and inspired and having fun whilst working with charitable partners and donating to food banks.

10 years in, I am excited about the prospect of 10 further years in this industry, more weddings, more events and a slightly more complex plan that involves diverse education and a little more hammering home the farm-to-fork mantra, which is non-negotiable for the future of our planet.”