How did you first get into street food?

I came from a corporate finance background, but I’ve always loved food. My wife and I were obsessed with chicken shops, we even named our wedding tables after them. After travelling in Asia, we started cooking wings at home and wanted a healthier alternative to frying, so we began baking instead. Friends loved it, and it slowly evolved into the business.

What’s the story behind your brands name?

The name reflects what we do, baked chicken, basically a bird in the oven. The logos represent our journey too: one nods to my corporate past, and another was designed when my brother joined the business after quitting his job as an optometrist. Now we adapt the branding for different events and collaborations, like the Comic Cons, so we create different levels of that and just go with it.

How did your first day opening go? Be honest…

Unforgettable. Our first market was in Shoreditch with a small horse-box trailer and a live-fire oven we barely knew how to use. We made around £700 that day, which felt huge. The vibe was amazing, and it made us realise we could really do this.

How do you come up with new ideas or seasonal specials?

We initially build the business around our core sauces - some have even won Great Taste Awards. Then our menu inspiration comes from travel, things we try out in the world, and experimenting. Everything is made from scratch, including sauces like our buffalo, which we ferment for two weeks.

What trend are you loving in the food world at the moment?

I think obviously the baked chicken trend. But also, the viral trends like the “spud” are everywhere too, but honestly with that, a lot of it comes down to the personalities behind the food, not just the product.

What’s the toughest part of street-trading that no one talks about?

You have to do everything from cooking, logistics, staffing, managing crowds. A small market is one thing but serving 20,000–50,000 people at a major event is a completely different challenge.

What has been your proudest moment so far?

Buying our first proper truck was massive, it felt like a real step forward from the small horse box trailer. We did it within six months, and soon after I quit my job. That’s when everything started snowballing for us.

Do you collaborate or swap ideas with other vendors?

Sometimes, but collaborations are tricky in street food because you’re always popping up in different places. Now that we’re more established, it’s something we can do more of.

Do you think trade events like HRC help you feel connected to the wider industry?

Definitely. HRC is amazing for networking. I’ve met so many people there, even Tom Kerridge, which led to us catering at his summer party two years in a row. It all came from showing up and putting ourselves out there.

What advice would you give someone who wants to start a street food business?

Just do it. If your product is strong, get out there and test it with the public. They’re your best critics. Build your brand from there and grow step by step.

What is your dream collab: another vendor or a celebrity?

Gordon Ramsay would be the dream. He actually follows us on Instagram, so who knows, that would be unreal.

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