The Team

It’s our shared passion for creating mouth-watering dishes using wild flavours and sustainable practices that brought the Wild Street Kitchen team together, but each of us also got into this for our own reasons.

Here’s a little bit about the team who will be serving up our top-notch nosh:



“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.”



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