StreetCube will use upcycled shipping containers to create semi-permanent street kitchens, offering opportunities to chefs who are not able to raise the capital needed to set up their own high-street location.
“Over the last 10 to 15 years, our city centres and high streets have tended to look the same, with much the catering space occupied by fast food chains,” says Gerrard, whose CV includes Michelin Star Norway restaurant Latour.
“The high start-up costs needed to set up a restaurant is out of reach for many young chefs, and what we want to do with StreetCube is reduce that gap by providing these chefs with a space from which they can cook the food they want.”
The brand’s ethos is based around sustainability, with produce to be sourced from within a 100-mile radius of the kitchens with StreetCube occupants contractually obliged to ensure a certain proportion of their ingredients are organically produced.
“StreetCube isn’t about Michelin-star cooking,” adds Blanc, who has a background in film and TV.
“It’s just about good food that’s cooked with passion and made using quality ingredients.”
The inaugural StreetCube sites are to open on in Wandsworth’s Southside Centre in May, and will be occupied by Annabel Mourelle’s The Hungry Bedouin, which serves contemporary Moroccan cuisine, and ‘vegan soul-food’ specialist Amrutha Lounge.
