Why did you enter the awards?
To inspire our team of chefs at Grazing to take creative risks with our menu ideas and development, and also it looked like good fun.
Street food is so broad, how did you decide what to cook?
We like to do things differently in our business, so I wanted to develop and deliver three original dishes that no one had seen before. I tried to do this by creating three indulgent hybrid dishes with ingredients people were familiar with but served in a different way.
Tell us about your winning dish.
The first memorable street food experience I can recall having was eating a lamb samosa while wondering through a market in East London. My samosa chaat dish was a nod to that, using Quorn instead of lamb and bringing a jackfruitcurry into the mix with a coriander chutney to finish.
How do you stay calm when under pressure like this?
Focusing on one task at a time to insure consistent quality rather than getting drawn into multi-tasking.
Did you expect to win? What did you think of the standard?
I felt confident in all of my dishes, so felt I was in with a good shot in each category. But I was surprised to win the meat-free dish as the standard was very high.
Did you enjoy the event?
I loved it from begin to the end, in particular the cherry rum – which we slightly over indulged in at the awards ceremony!
How did it feel when your name was read out?
Ecstatic! We’ve put a lot of energy into developing our meat-free dishes over the last couple of years, so it felt like great recognition for all of that hard work.