Streatfood Awards

What’s your everyday role?

In my day-to-day role, I work as a unit manager for Midshire Signature Services, managing a team delivering high-quality food in a fast-paced environment to blue- and white-collar workers. Outside of that, my wife and I work together on food projects and events whenever we can, constantly developing ideas, refining dishes and pushing each other creatively. So even off the clock, food is never really off my mind.

How important is street food in contract catering?

Street food plays a huge role in contract catering these days. It brings variety, excitement and a more relaxed dining experience to customers who might otherwise be eating the same kind of thing week-in, week-out. It also gives chefs and cooks the freedom to be more creative and respond to trends, which keeps menus fresh and engaging rather than repetitive. Customers expect more now – bold flavours, global influences, a bit of theatre with their lunch – and street food delivers all of that.

What was your signature dish, and how did you come up with it?

My dish was inspired by the kind of food I’ve always enjoyed cooking and eating – bold flavours, but simple ideas done properly. I got into smoking food a few years back during Covid and having DJ BBQ [host Christian Stevenson] tell me my smoked brisket was on point was all the accolades I needed.

I wanted something that reflected my background as a chef while still fitting into the street food scene, so I focused on keeping it accessible but packed with flavour. It was about going back to basics and trusting what I know. Honestly, I wasn’t happy with how it came out on the day, and I wish I’d stuck to my original plan. The flavours were there, but I needed more finesse and presentation. Visually, it just wasn’t where I wanted it to be.

How do you stay calm when competing?

Honestly, I don’t think you ever feel completely calm – it’s more about managing the pressure and keeping a smile on your face. I try to focus on the process rather than the outcome and treat it like any other service. Experience helps but sweating from the heat definitely doesn’t!

For me, this competition was as much about seeing if I still had that chef mindset as it was about the result, so it felt a bit personal. After the initial nerves, I settled in – it’s been a long time since I’ve been in a competition with all eyes on me, and I was glad to find the instinct was still there.

How was competing as half of the first ever married couple?

It was a brilliant experience. There’s no rivalry between us at all – we’re a team in and out of the kitchen, even though we’re different types of chefs. I know people at the event were playing on the idea that we were going head-to-head, but that’s just not how we see it. We support and guide each other every day.

We’d talked through our dishes well before the show, and I was genuinely proud of how Shannon performed. She needed that push to prove to herself that she’s the chef she knows she can be, and watching her grow and win felt like being part of something bigger. Competing together just added another layer to what we already do every day.

Did you enjoy the event, and what was the highlight?

I really enjoyed it. The highlight was watching my wife win StrEATfood Dish of the Year – that was a massive moment. It meant a lot, especially as it was something she really wanted to achieve for herself and her profile.

Even though I didn’t place, being part of that moment made the whole thing worthwhile. You can’t always control how your own day goes, but seeing someone you love get the recognition they deserve – that’s the bit that stays with you.