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Street Food Stories - Beast & Field
How did you first get into street food?
When I first moved to London, my very first job was in the kitchen of a Mexican restaurant, where I started as a kitchen porter. Over time, I learned every section of the kitchen, moving from prep to the bain-marie and eventually onto the grill. That’s where I discovered I had a real talent for working with meat and similar products.
What’s the story behind Beast & Fields’ name?
We serve grass-fed steak. The cattle are free-range and raised on a natural, high-quality grass diet, which really shows in the flavour and quality of the meat.
How did your first day opening at Tod’s Festive Feast go? Be honest…
The first day was fairly quiet, as not many people knew we were here yet, but within a week the response was great and we have sold so many meals!
Do you ever come up with new ideas or seasonal specials?
I bought in the chimichurri sauce. Everyone loved it and it mixed very well with the steak and the halloumi.
What’s the toughest part of street-trading that no one talks about?
The toughest part is that we work long hours and at the end of the day, you feel like you've been on your feet all day!
What’s been your proudest moment so far?
I would say my proudest moment is when we sell a really good product, and people enjoy it! We love to see the faces of the people enjoying our food. It makes it all worth it.
What advice would you give someone who wants to start a street food business?
Take the risk. Just do it. Find a good product, and a good concept and try to be simple. Because it's difficult to cook in front of everyone and be fast and sell at the same time.
Follow Beast & Field on Instagram to keep up to date with everything they’re cooking up!
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