“My time working in France was one of the biggest influences on my journey.

“Food is just such an integral part of French culture. It feels like it surrounds you throughout the day; whether that’s freshly-baked bread in the morning or crisp cold wines during the evening.

“I have been lucky enough to work under some incredible chefs in my career. During my time running Jean-Luc Rabanel’s bistro I developed a real appreciation for where food comes from. It was really hands-on: in the morning you would be in the local farmer’s market picking out the ingredients, then having to dash back to butcher, fillet and prep everything you’d bought to get it served-up by lunch time. It was always exciting, and it taught me so much.

“Critically it taught me about the different local, quality ingredients that go into making the final dish.

“I bring this passion to Wild Street Kitchen.”

“I knew from an early age I wanted to work with food. I headed to college to beef up my skills before really getting stuck into the industry.

“If you’re enthusiastic about what you do, it can be a fantastic career, giving you the chance to work with some of the best teams out there. I had the chance to really push myself, working in places like Le Manoir Aux Quat Saisons with Raymond Blanc, Moor Hall with Mark Birchall, and at Dormy House in the Cotswolds, which is where I met Warwick.

“But I started to fall out of love with fine dining. The food is great, don’t get me wrong, but it doesn’t make that food accessible to everyone… and cooking good food for good people is where I really get the enjoyment from.

“That’s why I was drawn towards the idea of street food: popping-up in the middle of something cool, like a festival, and giving people a chance to try dishes and flavours that they might otherwise not get the opportunity to eat. I also get the chance to chat and maybe recommend something new.

Really importantly, I can connect a little more with the people I cook for.”

"Prepped and ready. Always.

“I like things clean, organised, so we’re always ready to roll; prepping dishes, keeping the unit and trailer spotless, means we’re set for every wedding, corporate events, and festival.

"The best part? The team. Everyone brings something different to the table, so there’s always something new to learn from someone. Six months ago, I wouldn’t have known half of what I do now.

"It’s not just what you learn, it’s also what you can create. We’re always pushing for new flavours and dishes — and Zach and Warwick are always happy to hear my mad ideas."

"Markets have a magic of their own.

“I love working on the Deli counter at the Market Hall. It’s not just about the food — it’s the people, the stories, the little discoveries you make along the way. Getting to know the regulars, finding those quirky, local ingredients you’d never get in a supermarket… that’s what makes it special.

"Working with Wild Street has taught me that you don’t have to look very far to find something truly wonderful. Whether that’s the ingredients we use or the people we meet and work with everyday. Sometimes you just have to know where to look."

"It’s about being part of a fun loving team.

"Everyone is relaxed, fun-loving, good at what they do and always up for a laugh. I love being part of a team that creates flavours as wild as my teeshirt collection (you’ll have to ask me about it when you stop by the stall).

"And working at the best market hall in the country? That’s just the cherry on top. It’s great being able to interact with customers who just get what we do, why we do it and love the stuff we deliver."

"Busy is how I like it—whether I’m in the kitchen, on the squash court, or chasing after my little one (soon to be two!).

"Working at WSK means no two days are the same. There’s freedom to experiment, fresh ideas are welcomed, and if something works, we run with it. That kind of trust makes all the difference.

"We’re always evolving, always pushing forward. If you think you know what’s coming next, think again."

"Cook, butcher and anything in between.

"It’s one of my favourite bits about working with Wild Street Kitchen — I get to turn my hand to it all. Plus you’re working alongside some truly creative and talented individuals who are always striving for better. That’s something I can really feed off and learn from.

"Like most, I love to travel. Exploring different cultures and countries is one of the best things you can do in life. But where as people come back with pictures, I come back with recipes."