If you know me, then you know my passion and excitement for food and cooking and developing recipes from fine dining to street food is part of my DNA, I am never happier then when in the kitchen.

”Firstly I think of who am I cooking for, what’s the market and for what kind of an event. After that, I start to look at ingredients with local suppliers in mind – I like to cook with local seasonal ingredients. How I cook can also be affected by the season: in the summer I am more tempted to grill, and in the autumn , winter homely comfort food can work nicely. However, I can griddle all year round.” looking for that spicy depth of flavor we try to always achieve.

We are always looking for new flavor combinations to give TWIST on our classics.

”The origin of the food is very important, and especially ingredients that are locally and ethically produced and highly respected with in Street food, and it’s super quick. Street food, made with premium ingredients, and not having to sit and wait and pay restaurant prices is the perfect answer to all the needs of customers and the exciting style of food is getting people chatting about the parties they have been to, exciting food on offer is the way to be the envy of all your friends and neighbours!”

The demand for high-quality, premium burgers and Taco’s is still constantly growing, we are also bringing in pressed sandwiches from south America ALL WITH A TWIST ON FLAVOUR COMBINATIONS. 
The street food culture has had a massive, positive influence on parties and events, the techniques, flavors, spices, ingredients… So much taste in such a small package. No need not be so serious, it’s ok to experiment with flavors of the world.

”Quality – in the products, I appreciate that the products are always easily available and I get exactly, 100%, what was promised. Fresh and on time delivery is also important.

”By eating food not cooked by myself! And of course by travelling around the world eating with the locals, one minute I could be in Michellin stared restaurant the next minute on the corner eating a new flavour from a street vendor. sometimes just see and smell can inspire – some street food stalls can just buzz with a feeling that excites me! I am also easily inspired by new combinations and I am always experimenting with cooking. And one great source of inspiration are my colleagues, other chefs all ages and all levels of ability play a part.We openly share our experiences and knowledge. I try to be as open as I can, as often as I can.”