Chef Pascal Gerrard and Olivier Blanc (son of Raymond Blanc) have teamed up to launch StreetCube, aka sustainable semi-permanent street kitchens, in an effort to help chefs to open their own concepts quickly and affordably, avoiding the high rents and premiums that force many restaurants to close.
Making use of upcycled hipping containers, StreetCube is also big on sustainability, with a zero-plastic policy and a commitment to using locally sourced produce. The first StreetCube kitchen is open outside Wandsworth’s Southside Centre, with The Hungry Bedouin and vegan soul-food trader Amrutha Lounge, with plans to roll out the concept across more high footfall locations.
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Piazza of the Southside Centre, Wandsworth High Street, London, SW18 4TF