## These days, it's not enough for your food to just taste incredible - it has to look great too. Feast It customers explore many caterer profiles on our site before settling for their favourite and having great photos of your food or drink can make you stand out from the crowd. ##
 
## We caught up with food photographer Sim from [Three Shades Creative](https://www.instagram.com/threeshadescreative/), to find out more about his top tips for taking great photos of your food and drink! ##
 
## Get the light right 

Use natural light where possible. Natural light is the most flattering when it comes to food, so take photos outside if you can. If that's not possible, place your dish near a big window and use that as your light source. However, avoid taking photos in harsh direct sunlight in the middle of the day, for example.

![stacked starberries cream-0426](//images.ctfassets.net/91pq7vxbip7x/6zFFaln4paOkUAagQUeK6o/fd16f588a7225e1db1d1dd6983b607c0/stacked_starberries_cream-0426.jpg)


 

## Add some depth

Backlight (light hitting the food from behind) creates contrast in the image and adds depth. Position your subject in such a way that the light is hitting the back of it, whilst the photo is being taken from in front.

![kurbside kitchen-](//images.ctfassets.net/91pq7vxbip7x/4XT8whv1tYUykKGegEkIGc/db843e3e4bba65befe25f764e642374a/kurbside_kitchen-.jpg)
 
## Branding & props 

A little bit of styling goes a long way. Branded napkins, cloths, garnishes, utensils etc all work great as props and will add interest to your photo.

![nanny bills](//images.ctfassets.net/91pq7vxbip7x/25ymqYWmVmmqqSyus2cGUk/5947efbfda4f643121752bd8dc7942e0/nanny_bills.jpg)

 
## Colour 

Make sure there is enough colour contrast in the dish you are photographing. Adding a green garnish on top or a different coloured sauce is a great way to add some colour to a dish.

![ole thai DSC09032](//images.ctfassets.net/91pq7vxbip7x/3YCgHIf06kC0yw4e2kUI8Q/9c981bcc14644bb226374f1ccc3b6695/ole_thai_DSC09032.jpg)


If you're a supplier with a public-facing event coming up in London who would like our Feast It photographer to come along and snap some photos of your setup and food at a market or public facing event (for free!), please email polly@feast-it.com with your details!

food photography

Take a look at our insider tips on how to take #foodporn worthy pics of your food!

Food photography tips & tricks

### The Vino Van Events Ltd is a stylish fleet of mobile bar solutions for any event, including the star of the show - a pretty pink horsebox that has been stunningly renovated into a Prosecco-dispensing vehicle. Owner and entrepreneur, Siobhan, also has four marble-effect free-standing bars, all perfect for any event where your guests are looking for a crisp glass of Glera Frizzante Prosecco, a classy cocktail or a high quality G&T. Fully licensed, staffed and complete with it’s own generator, The Vino Van can function in any location, from a busy city spot to a countryside field for your festival-themed wedding! We spoke to the woman behind the business and find out how easy it was to turn an old horse trailer into a bar… 

 
# Honest
# Friendly 
# Fun 
 

*"My name is Siobhan Holmes, I’m 30 years old and I come from Corby in Northamptonshire. I bought the horse trailer in January 2017 and it was ready just 6 weeks later… my first booking was the 1st April 2017!"* 

*"Before I started [The Vino Van](https://feast-it.com/vendors/the-vino-van), I was working as a substance misuse practitioner for young people. The motivation to start the business came from working long hours and community. I wanted to start something fun! The Vino Van team is made up of me, Beth our Marketing Assistant, our Bar Manager Zoe and several excellent bar workers, including Amanda, Ros and some more adhoc staff."*

![Vino Van 9](//images.ctfassets.net/91pq7vxbip7x/66IKZsizok8qgoAOecaegY/e12d6226e5f5b9e32b8b5cb39d5a2878/Vino_Van_9.jpg)

__Siobhan conceived the idea, bought a horsebox, had it fully designed and renovated and painted it herself all within 6 weeks to be ready for the spring events season!__

*"The steps to get my business set up were refurbishing the horsebox, finding events and finally spreading the word across social media. The highlights so far have been the amazingly positive comments about the way the van looks!"*
 
 
![FullSizeRender (11)6](//images.ctfassets.net/91pq7vxbip7x/4nVSv0qXhYQcY2YGGaoOY2/8b56a23d0827ba12b8c836b54ee8f8e1/FullSizeRender__11_6.jpg)

![FullSizeRender (11)66](//images.ctfassets.net/91pq7vxbip7x/6YKYyDsZOMo8suUGcq6kI/428f815a6b2893c761ccba31cfde5a24/FullSizeRender__11_66.jpg)

![Vino Van 12](//images.ctfassets.net/91pq7vxbip7x/34y7AJvR2MEkeW0sg24ime/f8b64568a7125284c01b15c0d2557569/Vino_Van_12.jpg)

__Siobhan’s beautiful Prosecco trailer can be found all over the UK at weddings, birthday parties, festivals, food and drink events and sporting events. Her favourite thing from The Vino Van’s menu is the Prosecco Hugo… a sophisticated sparkling cocktail made with Prosecco, elderflower, mint leaves and fresh lime! When she’s not supplying the country’s most fun events with cocktails and Prosecco, Siobhan can be found tucking in to her favourite meal, poached eggs and avocado on toast.__
 
 
![Vino Van 10](//images.ctfassets.net/91pq7vxbip7x/3XAOqWjNLOU8iOqGwm42yS/5db96d26a8ca553b3ec2e662444d7fa2/Vino_Van_10.jpg)

[Book The Vino Van](https://feast-it.com/vendors/the-vino-van) for your private party, [wedding](https://feast-it.com/event/wedding) or corporate event to have your Prosecco well and truly pimped! We have a huge number of other great mobile bar solutions to suit any type of event, as well as over 400 handpicked and delicious [street food caterers](https://feast-it.com/get-quotes/browse) and chefs. To get the ball rolling on your event, fill out our [simple enquiry form](https://feast-it.com/get-quotes) today.

Vino Van (9 of 40) (2)

We spoke to Siobhan, the brains behind The Vino Van, about how easy it was to turn an old horse trailer into a shiny pink mobile Prosecco van

How to turn a horse box into a Prosecco bar

### A number of the talented street food traders on our site have come from some of the most famous kitchens in the country, cooking up a storm alongside the likes of Heston Blumenthal, Mark Hix and Daniel Galmiche. Looking for a little more autonomy and longing to interact more closely with their customers, these excellent chefs embarked on independent street food missions, swapping their toque blanche for beanies, and relishing the opportunity to control their own branding, timetables and menus… Chef de partie to chef de party! 
 
## ChilliDogs, Dan Chard 
Dan had worked for over 8 years as a chef in a variety of high-end restaurants, such as The Hind’s Head in Bray, cooking alongside the likes of Daniel Galmiche and Heston Blumenthal, before he created [ChilliDogs](https://feast-it.com/vendors/chillidogs) with his wife, Steph. Upon realising that he didn’t want to spend his life inside a crazy kitchen working 18 hour days, he embarked on a street food journey and him and Steph now spend every waking moment together! 

__*“When I quit my job working for Heston to create my own street food company, all my family thought I was mad! But it was the freedom that it would allow me to have and the ability to 'do my own thing' was so appealing. Working in Michelin starred kitchens taught me so much, giving me great discipline and a real understanding of the science behind food and confirmed my love of working with nature’s best ingredients. However, it was starting to seem like a never-ending treadmill and I wanted to get off! Although I didn’t think it could get much tougher than some of the kitchens I’d worked in, I’ve been proven wrong on many occasions. However, I don’t think I could ever go back, now that I’ve experienced the freedom and satisfaction you get from creating your own thing and seeing it through to that smile on the customer’s face.”*__ 

![ChilliDogs](//images.ctfassets.net/91pq7vxbip7x/56R3VNw17iKA02q0AIscO6/06ce3e7e9a0bac20c92b64c99fc26f2a/ChilliDogs.jpg)

## Waffle Doodle-doo, Ishmael Boateng 
Ishmael was trained by Mark Hix, MBE at Hixter Bankside, where he had his first job as a chef, specialising in chicken, steak and seafood, before going mobile and setting up [Waffle Doodle-Doo](https://feast-it.com/vendors/waffle-doodle-doo), finalists in last year's British Street Food Awards. He’s even made Gordon Ramsay lunch! 

__*“I have always been passionate about cooking and with my mum being half Ghanaian and half Egyptian, I was introduced to different flavours and spices from an early age. I started my journey as a chef at Hixter Bankside, where I got to train and work with some of the best chefs in the industry. I always appreciate how hands on and passionate Mark Hix was with food - I guess that’s what attracted top chefs to come and eat at Hixter. My most memorable experience was cooking a chicken escalope for Gordon Ramsay - he wasn’t that hard to please as his plate was empty!? He would often visit the restaurant and have lunch with Mark. Street food for me is expecting the unexpected - it’s exciting that you can walk through a market and get different flavours and cuisines all under one roof. I got into street food as I wanted to raise the bar, taking restaurant quality food and delivering it to the street. I think street food is the future and I love the fact that more chefs are breaking out into street food markets.”*__ 

![Waffle Doodle-Doo](//images.ctfassets.net/91pq7vxbip7x/OxCmbtg5uUywW8uwI6y8O/571086e403013a6611b90ccf301cdb79/Waffle_Doodle-Doo.jpg)

## Cheeky Burger, Sebastien Lambot 
Sebastien from [Cheeky Burger](https://feast-it.com/vendors/cheeky-burger) was the head chef of a gastro pub in Marylebone called Chapel for 10 years before making it big in the street food world. He is a classically trained French chef and has even appeared on Masterchef Professionals! Cheeky Burger were winners of the best burger in the UK British Street Food Awards in 2016 and finalists in 2017. 

__*“I was the head chef of a very credible gastro pub in Marylebone for many years. We won a few awards and had lots of articles in the press in the UK, France, the USA and even Japan. The focus was on simplicity and ingredients and we always made everything ourselves, from jam and bread to pasta and sauces, even butchering our own meat. When we started Cheeky Burger I thought it was a crazy idea, I didn’t want to do burgers. We started making our own bread, pickles, ketchup and everything else and Marta was the menu taster. You get caught in the game of growing the brand and suddenly you’re not a chef anymore… you’re a driver, mechanic, engineer, cleaner and then you become a manager too. For about a year, I wasn’t happy to say that I was a street food trader, I felt a bit of shame having previously been a chef. Now there is such better food on offer and even Michelin star restaurants have started to do street food, so I can finally say that I’m proud to be part of the industry. The beauty of it all is is that I get to spend more time with my wife and son.”*__ 

![Cheeky Burger](//images.ctfassets.net/91pq7vxbip7x/6iJxqtOJUIyEIUy6eM0EWM/5448ace07fd3971560c70998111bb55e/Cheeky_Burger.jpg)

## Pot’O’Rizotto, Chris Vine & Beata Illes 
This cheffing couple have over 20 years of high end restaurant experience between them, with Chris working in a number of popular Essex restaurants, including the esteemed Maison La Talbooth, where he was head chef for 6 months. Beata was a pastry chef at the famous country retreat, Stoke by Nayland for a year and a half and they have combined their skills to create a top quality street food venture, [Pot’O’Rizotto](https://feast-it.com/vendors/pot-o-rizotto). 

__*"My other half and I started Pot’O’Rizotto with dreams of bringing high end restaurant quality food to the streets, showing that it’s possible to have fancy dishes on the go. We both have many years of experience in high end kitchens, so for private hire we go very fancy and decorative! We often find it quite challenging to 'build the queue' as in a kitchen you have to process the dishes as quickly as you can. We brought this speed with us to markets, so usually we are the quickest of all traders to serve - I guess we need to learn how to chat to customers and just relax. Working in high end kitchens has taught us impeccable standards and we have very high standards when it comes to cleanliness and food quality. Pot’O’Rizotto has only been running since 2016 and we don’t have enough work to pay ourselves a wage, which is why we are also agency chefs on the side. It sometimes feels impossible, but we work our asses off to make it happen!”* __

![Pot O Rizotto](//images.ctfassets.net/91pq7vxbip7x/2NL2IMQOasymGsQSmY4qqW/ec00b3ff2fd74a399e638a219650b0b4/Pot_O_Rizotto.jpg)

![Chef Blog Header](//images.ctfassets.net/91pq7vxbip7x/5XcRvfpT8WkaWko0ay8eyE/60a4b2744de4b67fa0bf01676572755d/Chef_Blog_Header.jpg)

## Muffin Man & Co, Claire Hodgson 
Claire has worked in restaurants for over 8 years and was both the head chef at Ottolenghi Islington and the famous NOPI. She set aside her apron for a more independent street food adventure in [Muffin Man & Co](https://feast-it.com/vendors/muffin-man-and-co), using the English breakfast muffin as her muse and taking it to the next level. 

__*“I absolutely loved the buzz of working in a restaurant and Ottolenghi are an amazing company to work for. After 8 years of working in restaurants, including Spotted Pig and becoming head chef at Ottolenghi’s flagship store in Islington, I wanted to work for myself and took the leap into street food. I love the variety it brings, being in different locations everyday, as well as having a much more direct interaction with customers. It’s lovely when people come back to the stall and tell you how delicious your food is!”*__ 

![Muffin Man & Co 2](//images.ctfassets.net/91pq7vxbip7x/qfGEwQ0bT2sWgKc6IioG/5de51a503351bccbc223978ea1f8fe84/Muffin_Man___Co_2.jpg)

## Urban Cheesecake, Tony Jackson
Pastry chef, Tony gave an old pub in his hometown of Nuneaton a complete makeover, turning it from an abandoned establishment to a booming gastro pub with a month long waiting list. When it was time to move on, Tony and his brother Ash took their most popular dessert from the pub and turned it into a sweet street food venture and a work of art… [Urban Cheesecake](https://feast-it.com/vendors/urban-cheesecake). 

__*“I’ve worked in the pub/restaurant industry all my life and my family all owned pubs, restaurants and hotels, so service is in my blood! Having spent years as a manager, I took on a closed, tired and outdated pub in a housing estate in Nuneaton. After a negotiation with the brewery, I renamed and rebranded the pub - we served the best cocktails in town and our restaurant was booked solid 6 days a week, 3 or 4 weeks in advance. It was a huge success, but alas, all good things come to an end. Our cheesecake had been a real talking point and pastry chefs (myself and my brother Ash), had perfected the recipe and it was to die for. We did a couple of pop-ups and realised its potential, so it was time to take the plunge - get rid of the pub and enter the competitive street food world, setting our sights on Digbeth Dining Club. One Tuesday afternoon the phone rang and it was DDC asking us to come that weekend - we were a roaring success! Next on the hit list were Peddler in Sheffield, Bustler in Derby, Grub in Manchester and Baltic Market in Liverpool. We have now traded at all of them with many more dates in the diary. Turns out the UK has a bit of a soft spot for good old cheesecake.”*__

![Urban Cheesecake](//images.ctfassets.net/91pq7vxbip7x/1idN6nlJia2Cm4QgWAiEO6/5e920123f26fdafc568187e314275c01/Urban_Cheesecake.jpg)

![Urban Cheesecake - Tony & Ash](//images.ctfassets.net/91pq7vxbip7x/vMngXkw35uqWuuscMkc0S/3145038ef97fc96159c70844e6d79198/Urban_Cheesecake_-_Tony___Ash.jpg)

## Taco Bill, William Burnett 
William is an immensely talented chef who worked at The Goods Shed - Canterbury’s famous farmers market, restaurant and food hall. He started in the butchers at just 15 years old, before moving his way up to the restaurant, Rafael’s, where he was a chef for almost 6 years, before leaving to start his street food business, [Taco Bill](https://feast-it.com/vendors/taco-bill). The Goods Shed reached 77th in the top 100 restaurants and has been named amongst the top 20 farmers markets in the UK. 

__*“I grew up in the countryside and my step dad was a keen hunter and fisherman type. He would always come back with pheasants, rabbits and lots of different fish and teach me to prepare them. I think this is where my love of food began! I love the business of working in a restaurant and strangely I also love the stress that can come with it. It was when I wanted to start doing other things and spend more time with friends and family that made me decide to leave. Although Taco Bill is in its first year, I’ve noticed such a change in how you can spend your time with a mix of work and life! I’ve always been a fan of street food, especially after working in fine dining restaurants. I love being able to queue for something, and then for something else, and then quite possibly for something else, all within a short space of time. I think the street food industry is growing more popular rapidly. People don’t want to go out and sit for a couple of hours for lunch all the time. Nowadays a lot of people don’t even have time to do things like that! They love grabbing the food on the go and getting messy!”*__ 

![Taco Bill](//images.ctfassets.net/91pq7vxbip7x/3kN0jFPmbSAcmAaA4G6ySW/6e0331e22c02b18e45c2095e28bdd2e4/Taco_Bill.jpg)

![Taco Bill 1](//images.ctfassets.net/91pq7vxbip7x/29FLJpw2S8AWg82Mky2kSq/df38cc3d2e59183e7cdefc0d21048d11/Taco_Bill_1.jpg)

## Bam Bam Crêpe, Karolis Sideravičius 
Karolis has been a chef for a number of years, working in well renowned establishments, Cafe Rouge and Strada, with a stint at one of Cambridge’s favourite bistros, The Senate. In October 2016, he sat down in a coffee shop and created his independent street food venture, [Bam Bam Crêpe](https://feast-it.com/vendors/bam-bam-crepe). 	

__*“Working in the restaurant industry was one of the best times of my life. It was one big happy (sometimes dysfunctional) family with lots of ups and downs. I learnt a lot - teamwork, placing orders, calculating stocks and managing and motivating a workforce are all key elements that I learnt. I’ve taken it all forward to my own venture in starting a mobile food business. The thrill of choosing which events you do, your working locations and creating menus and picking your own ingredients is special. The best thing is when things are going well and your name is mentioned by people you’ve never met. For me it was a very surreal ‘oh that’s me’ moment. I didn’t get the same satisfaction back when I was employed in the restaurant industry. In street food, the owner of the business wears many hats - we are the cleaner, cook and manager. The people in this scene have started up their own businesses because they are great cooks and enjoy sharing their creations - this tends to be their passion and calling. We often swap food and analyse each others dishes because it’s what we love.”*__

![Bam Bam Crepe](//images.ctfassets.net/91pq7vxbip7x/3rBhQvaeisoyM20OGyckUi/a5ae80318ca71353903c69970a46532c/Bam_Bam_Crepe.jpg)

![Bam Bam Crepe - Karolis](//images.ctfassets.net/91pq7vxbip7x/4DAW3bHpJuYUOqY6Ey6AUc/b922ca85ee57506d25c329378e41182e/Bam_Bam_Crepe_-_Karolis.jpg)

## Rad Burger, Benjamin Kelly 
Take it from us, these are some of the best burgers around, handcrafted using the finest ingredients. As well as top quality free-range meat, [Rad Burger](https://feast-it.com/vendors/rad-burger) make all their sauces in house and we love the Rad Beef, made with grilled halloumi, streaky smoked bacon, garlic mayo, mango chutney and rocket. We spoke to Ben about his time amongst the culinary crème de la crème on the Orient Express… 

__*“I spent 3 glorious years working on the Orient Express as a silver service steward. During this time I met some of the best chefs in the country and rubbed shoulders with the culinary elite. I also worked at my uncle's restaurant, Wallets Court. He is now at the ripe old age of 70 but was the head chef at Le Gaverouche for more than 20 years working under the Roux Brothers. Being brought up in a massive bustling family, there was always a huge meal being prepared and the younger generation would be expected to jump in and get involved. I decided to move into the street food world because I loved the buzz I got from it and the open platform it gives you to express yourself and your food. There aren’t any rules or boundaries and I love that! Overall I feel pretty positive about the street food industry, but the game is changing and we need to keep on top of it all the time as so many new stalls are popping up all the time - competition is healthy though!”*__ 

![Rad Burger](//images.ctfassets.net/91pq7vxbip7x/6QG6lXgCt2G4IGOUqegU2k/528bdf7ffefd8ce6f03cec636b05032c/Rad_Burger.jpg)

![Ben Kelly](//images.ctfassets.net/91pq7vxbip7x/Wt39hQvZaUoqY68eag6A2/161618002b83927548d107a181fe7e09/Ben_Kelly.jpg)

## “We’re foodies that have been born out of the restaurant industry.”

 
 
To book any of these experienced chefs and their awesome street food trucks and stalls for your party, wedding or corporate event, click on [get quotes](https://feast-it.com/get-quotes) now and get the most unique catering around!

Taco Bill 2

Meet the street food traders who left the pressure cooker of high-end kitchens for culinary life on the road

From gastronomy to autonomy

## *We wanted to learn about the ins and outs of starting your own mobile bar business, so we spoke to the lovely Carolyn, owner of Fabulously Fizzy, a boutique Prosecco van which serves chilled Prosecco on tap. How can a tiny Piaggio Ape serve cold Prosecco you might ask? Well, the answer is a double dispensing and flash cooling system with four serving taps and a wine fridge! If you think this charming little bar could be the perfect answer for your wedding or party, then keep reading…* 
 
 
![Carolyn 2](//images.ctfassets.net/91pq7vxbip7x/5WlDJAetbyqAgwog4eCgQG/75e925d2d2a52b7c0e49980c0534b93a/Carolyn_2.jpeg)

## “There have been many highlights so far, but I would say taking on a brand new challenge and learning so much in such a short space of time has been incredible!” 
 
Carolyn is based in Twickenham, West London, where she has lived all her life. The Fabulously Fizzy Prosecco Van was initially a pipedream, until April last year when she turned her dream into a spectacular little reality. The van itself is a Piaggio Ape Classic, lovingly converted for all Carolyn’s prosecco-dispensing needs by Tukxi, the UK’s number one convertor of this specific type of vehicle. The idea to start her business was a very simple one, made up of a love for Prosecco and a love for organising events. Carolyn combined the two and Fabulously Fizzy was born! 
 
![FF Wedding](//images.ctfassets.net/91pq7vxbip7x/3lY3nxIg768m4SGwQeIwA0/faeb369d4025d5c19a6c917059bde9c6/FF_Wedding.jpg)

## “The team behind Fabulously Fizzy is myself (Owner & Prosecco Lover) and the integral patience and support of my husband, Paul (Co-Owner & Tuk-Tuk Driver).”
 
![Carolyn](//images.ctfassets.net/91pq7vxbip7x/5fxOueLKGkUkEG6w6GEAkS/933f82b5e6306900b5013e010f618140/Carolyn.jpeg)

Carolyn has always worked in PR and events and established her career within the media industry. She previously worked for many TV networks including Discovery Networks, where she worked for 10 years. We asked Carolyn about how easy it was to create her lovely brand… 

## “Well, I can’t say I found it easy! I spent several months researching (thank goodness for Pinterest!), but I always knew I wanted something eye-catching and chic. When it came to choosing our company name, I spent weeks writing out lists of potential options, but nothing seemed to fit. One day I was chatting to a friend and said it’s going to be fabulous and it’s going to be everything fizzy, and there I had it - Fabulously Fizzy!” 
 
![FF Inside](//images.ctfassets.net/91pq7vxbip7x/1kwz5xX64Akmg6IKWQWMi4/3739495a0b59c66e104c22ba1c83af1c/FF_Inside.jpeg)

We often find that the crucial values of a caterer or mobile bar transcend into the events they work at, so we asked Carolyn what the three most important Fabulously Fizzy values were… 

## “Values are important to me - I’ve been to hundreds of events where I’ve queued up for a glass of fizz, only to be presented with a tiny, warm and unnecessarily expensive drink. I knew I didn’t want that to be us!” 
 
__Quality__ - this is Fabulously Fizzy’s fundamental value. They use a good product and decent sized flutes. 

__Adaptability__ - Carolyn and Paul know what it’s like to organise an event where you want to please everybody, so they will always aim to work with their clients to meet their individual needs. 

__Empathy__ - as anyone in the events industry knows, it’s a tough place to be and so it’s vital for Carolyn that she understands the challenges and always work in partnership with her clients. 
 
## “The first step to creating Fabulously Fizzy was getting my husband Paul on board! After that, it was finding the funding to set up the business and the final step was biting the bullet and commissioning Tukxi to create our delightful little Prosecco van.”
 
![FF 1](//images.ctfassets.net/91pq7vxbip7x/6kSc2Y6sq4wEGgGY8eu44Q/191735d4d6f654702308ef4bdfad6bec/FF_1.jpeg)

Working in the event catering industry is not always easy, so we asked Carolyn if there had been any bumps in the road… 

## “Yes, at the beginning we had a financial issue getting a loan. We had already paid our deposit to Tukxi, so there was no backing out. We had several anxious weeks working out how we would fund the remainder of the Prosecco van build, but it all worked out in the end. I believe fate played its part - if we had been refused the loan before we committed the deposit, then we probably wouldn’t have gone ahead with it.”
 
Thinking of hiring Fabulously Fizzy for your next event? No matter what kind of event it is and how many guests are attending, Carolyn and her van are up to the challenge… 

## “We pride ourselves on our adaptability, which makes us perfect for all types of events! We have two bars and 4 taps on the van, so we can offer variety for the more bespoke event. We can also cater for huge crowds by offering free flowing fizz from all 4 taps. At an event a few weeks ago we served 1,200 flutes of Prosecco in one day!”
 
Fabulously Fizzy dispenses a high quality Prosecco called Glera Frizzante, provided by The Sparkling Wine Co. It consists of 95% glera (prosecco grape) and 5% verduzzo grapes, a local Veneto dry grape that creates a delightful sparkling wine that her customers love. They can also add delicious fruit gin liqueurs to their fizz and currently use 3 Edinburgh Gin varieties - Rhubarb & Ginger, Pomegranate & Rose and Raspberry. Have guests coming that don’t like Prosecco? No problem, Fabulously Fizzy can also offer a selection of beers or cocktails on tap! 

![FF Inside 2](//images.ctfassets.net/91pq7vxbip7x/6UEef8nszumQmuMusa4kU/4542e71cd29d984573162023a04a6c96/FF_Inside_2.jpeg)

## “My personal favourite is a crisp flute of Prosecco pimped with the Rhubarb & Ginger gin liqueur!”
 
Finally, we asked Carolyn what was her favourite thing to cook and eat… 

## “This is a tricky one as I absolutely love food - can I say everything? Joking aside, when I have the time, I love to find a new recipe and try it out. Cooking Asian food, whilst sipping a chilled glass of fizz, is a big favourite of mine.”
 
![FF 2](//images.ctfassets.net/91pq7vxbip7x/3oojaqgcyQ4EYQQYkquIyk/234cbfd5c414b4f78d48388214e2e43c/FF_2.jpg)


*Fabulously Fizzy is based in West London but can be found at a variety of events around Greater London and even further afield. As well as their mobile Prosecco Van, Fabulously FIzzy also have a branded gazebo, so they can offer a pop-up bar experience too. For more information visit [www.fabulouslyfizzy.com](http://www.fabulouslyfizzy.com/) or book them through Feast It by visiting [their profile](https://feast-it.com/vendors/fabulously-fizzy)!*

FF Inside

Fabulously Fizzy is a delightful boutique Prosecco van, which you can book for any kind of event on Feast It! We wanted to hear more about how this relatively new business got started and how a little Piaggio Ape dispenses Prosecco

Bottoms up: an interview with Fabulously Fizzy!

# Feast It spoke to The Chocolate Cocktail Club, one of our totally unique mobile bars, run by chocoholics and fitness fanatics, Rachel and Holly. This premium mobile bar came from a passion for chocolate and was created with a collaboration of creativity, ambition and enthusiasm. 
 
## Who are you and where do you come from?
*We are Holly and Rachel, otherwise known as [The Chocolate Cocktail Club](https://feast-it.com/vendors/the-chocolate-cocktail-club)! Rachel is from Scotland, but was born in the midlands (she’s got a pretty confusing accent…) and Holly is from North West London, which is where we both live now.* 

Holly and Rachel met in a bar in Dalston through a mutual friend… three years later, Rachel proposed to Holly on a beach in Greece. They are getting married on the 1st June 2019, exactly two years after they got engaged. They will, of course, have The Chocolate Cocktail Club at their wedding!

![8](//images.ctfassets.net/91pq7vxbip7x/3zCJzyL2zeM2YimmqIKqyg/fd206d284449ac340115ba0a50ba3a7f/8.jpeg)

## What were you doing before The Chocolate Cocktail Club? 
*Rachel started her career as an actress (I told you she’s ambitious) and moved from Sunny Scotland to London with the dream to ‘make it big’. In need of additional funds, she shifted into the corporate world. Rachel is lactose intolerant, which encouraged the idea to make ‘Halo Coco’, a coconut milkshake in the fast moving consumer goods industry. Rachel knows the drinks industry inside out and how tough it can be.* 
 
*Unfortunately, after two years in a very competitive market, Halo Coco was brought to a close, bringing on a brand new, exciting and alcoholic adventure: The Chocolate Cocktail Club. We have taken the lessons we learned from Halo Coco and adapted them for our new venture.* 
 
*I have the gift of the gab and have always loved sales and promotions. I worked in bars and clubs before moving into events and organising private parties for high end clients. Events come naturally to me! We often have the help of best friend Kim, who is a brilliant hostess.* 
 
# “We are both chocoholics but also fitness fanatics, so the temptation of our own cocktails is very hard to resist.”
 
![9](//images.ctfassets.net/91pq7vxbip7x/ZYBRTUCoqAiUik2CMSKCs/6b627bf9042a6103e7082229d9b7a769/9.jpg)
 
## Where did you get the idea for The Chocolate Cocktail Club? 
*The idea for The Chocolate Cocktail Club was sparked from a recent holiday to Las Vegas. Rachel found a chocolate cocktail bar in one of the big hotels and finally forced me into sharing a cocktail with her, which turned into five…* 
 
*The menu at the chocolate bar in Vegas was mouthwatering, with all the best ingredients to make these heavenly drinks, garnished with yet more chocolate to top it all off. We sat there together and chatted to other guests who were visiting from all over the world… pre-show drinks, couples, honeymooners and groups of friends who all knew the bar and how good a chocolate cocktail tasted.* 
 
*It didn’t take long for us to question, ‘why have we not found this in the UK?’ and with Rachel’s entrepreneurial mind in full steam and Holly’s sales strategies all drawn up, our heads started to explode with ideas, concepts, branding, pop-ups and events. We immediately started our research, bought a mobile bar, became certified license holders and The Chocolate Cocktail Club was born!* 
 
# “We have put our heads (and hearts) together, using Rachel’s creative flair and my enthusiasm for sales and we would like to think that we’re a great team!”
 
![Rachel Holly](//images.ctfassets.net/91pq7vxbip7x/6k0QMMsiAMAeOWkw6YAEuE/a597e84f4e8edec158b96217488ee637/Rachel_Holly.jpeg)
 
Holly and Rachel have a mobile bar which they take to weddings, corporate events, private events, launch parties and VIP areas at festivals. The response to their business has been really positive, with numerous bookings for celebrity birthdays, weddings, exclusive parties, as well as recently serving up their decadent cocktails at a party hosted by one of ‘The Real Housewives of Cheshire’.
 
## We asked Rachel and Holly to tell us about their mouthwatering menu… 
Their cocktails are created from a number of chocolate inspired blends, including the ‘Clockwork Orange’, ‘A Touch of Baileys’, ‘Bananarama’, ‘Mocha-Madness’ and ‘The Chocolatini’. If you don’t have a super sweet tooth, Holly and Rachel also serve prosecco, Bellinis, bottled beer, Aperol Spritz and wine! ‘The After Eight O’Clock’ is super popular, with its eye-catching, mint green appearance and memorable flavour. If you love an After Eight, you will love this one. 
 
# “We've even had guests licking the glasses!”
 
![1](//images.ctfassets.net/91pq7vxbip7x/3iHREAG4bKEQGSoQSiwSeG/e52749dc554fcb9af05d7099d1d902f1/1.jpeg)
 
*This whole journey has been a completely new experience for both of us, and sourcing the best ingredients has been the toughest part. We’ve tried many recipes to make sure our drinks are divine, sourcing everything from Chocolate vodka to mint liqueurs, taking allergies and intolerances into account. Rachel is lactose and gluten intolerant, so I have to make sure everything gets approved by the boss!* 
 
*When it comes to our cocktails, we genuinely love them all! Tasting and experimenting isn’t a job to us, we love it. We garnish each glass to compliment each cocktail, whether it’s salted caramel, chocolate sauce or simply a flake on top!* 

![2](//images.ctfassets.net/91pq7vxbip7x/EQbyy5Fm1wOMswmK4MoMS/a6e0a0df06fe2eb40334c279d5e6c6e6/2.jpg)
 
## What does the future look like for your business? 
We hit a big milestone this year after only trading for 7 months, by hiring a bar in Covent Garden, which will be hosting The Chocolate Cocktail Club pop-up in August for four, chocolatey weeks. We wanted to give people the change to pop in for one or two drinks without the cost of hiring the whole bar. 
 
# “We hope to have started a new craze and franchise opportunities will hopefully be on the horizon soon for us.”
 
![3](//images.ctfassets.net/91pq7vxbip7x/52UR3J5pSgwuk2CsYyWQYK/6f2dff2910a3a0fed7088c9ba5830d1d/3.jpg)
 
*Interesting in hiring The Chocolate Cocktail Club? Holly and Rachel’s bar serves are available up to 80 miles from London, but if you are further afield you should still get in touch as they are always keen for everyone to experience their cocktails if it’s possible! If you live in London, make sure you head to No Such Place, 68A Neal Street, Covent Garden between Wednesday 15th August and Sunday 9th September to try The Chocolate Cocktail Club! Tickets are available via [www.thechocolatecocktailclub.co.uk](http://www.thechocolatecocktailclub.co.uk/).*

Gin & Chocolate Mojitos, White Chocolate Russians and After Eight Martinis… Introducing The Chocolate Cocktail Club!

The Chocolate Cocktail Club: a sweet love story

# Did you know that by 2050, the amount of plastic in the world’s oceans is likely to weigh more than the entire fish population? 

 

### Want to hire the best caterers for your wedding, birthday party or corporate event, who don’t carry the guilt of negatively impacting the environment? Well here are the plastic-free and no waste traders that you can book with us for any event! 

 

## The English Indian
*“We have a zero waste food policy and only use 100% biodegradable serveware. As an environmentally conscious business, doing what we can to eliminate waste is paramount, not only to running an effective and sustainable business, but also in satisfying our own human basic needs of trying to do the right thing.”*
__Anna Riley__ 
[Find out more about The English Indian](https://feast-it.com/vendors/the-english-indian) 

![The English Indian 2](//images.ctfassets.net/91pq7vxbip7x/lBqiVlXbdm2ius6280CWY/9c25507b66b261b2e7894cf2b8107774/The_English_Indian_2.jpg)

 

## Gourdans Steak Frites 
*“Gourdans are passionate about the environment and whatever possible way we can eliminate plastic use is vital. We only use compostable food trays, cutlery and napkins. We attempt to recycle as much waste as possible and our food is cooked to order, reducing potential food wastage. We also have two doggies who help with any meaty leftovers!”*
__Tina Jeffery__ 
[Find out more about Gourdans Steak Frites ](https://feast-it.com/vendors/gourdans-steak-frites)

![Gourdans Steak Frites](//images.ctfassets.net/91pq7vxbip7x/1ARJtoEJHiw8EkgWIywI2M/fce688bd03b766bb6423f8b4cf3dd47f/Gourdans_Steak_Frites.jpg)

 

## Curry Squad
*“We are massive on biodegradable packaging and on minimising waste as much as possible. It’s part of our ethos as we feel that every individual human has a certain degree of doing their bit for the environment. We also ensure that we recycle all our packaging and waste accordingly whenever we are events and festivals, which includes oil and any other products. The environment and how we impact it is extremely important to us, hence why we work very closely with the UK's leading bio-packaging companies.”*
__Az Javed__ 
[Find out more about Curry Squad](https://feast-it.com/vendors/curry-squad)

![Curry Squad](//images.ctfassets.net/91pq7vxbip7x/5fgi5IjupyqImeaGO0IECa/8bdfa8290121913bd73c0452978c2dfc/Curry_Squad.jpg)

 

# Did you know that 40% of British crops are thrown away because of their size or shape? 

 

## Wolf & Guzzle 
*“One of our primary aims as a business is to have as little negative impact on the environment as we possibly can. We all have a responsibility to take care of our planet and part of how we do this is by using packaging that is compostable, reducing our waste and choosing suppliers who have similar policies. We have removed all non biodegradable packaging and plastic from the business as we love our planet and everything living in it!”*
__Amy Sheppard__ 
[Find out more about Wolf & Guzzle](https://feast-it.com/vendors/wolf-and-guzzle) 

![Wolf & Guzzle](//images.ctfassets.net/91pq7vxbip7x/3nQOBubWXuGccWMKsiAaQm/45cb309b87c70d8fa05af8bb21071260/Wolf___Guzzle.jpg)

 

## The Shellfish Pig
*“We are 100% plastic free as we recently decided to stop selling bottled water, which was our last plastic product within our control. As a marine scientist and chef it’s two fold for me. Firstly I’m aware of the devastating effects plastics has on the world’s oceans and marine life. Anyone taking any steps, however small, is doing the right thing and contributing to healthier oceans and marine life moving forward. Secondly, I love seafood and want healthy and sustainable fish stocks. Plastic breaks down into minute particles which are eaten by smaller fish which are in turn eaten up the food chain.”*
__Nick Archer__ 
[Find out more about The Shellfish Pig](https://feast-it.com/vendors/the-shellfish-pig) 

![The Shellfish Pig](//images.ctfassets.net/91pq7vxbip7x/3veVqUPz60eY0wG6qok0mQ/7658935de25afeafaf5686e6c691b492/The_Shellfish_Pig.jpg)

 

## Crocus Paella 
*"We serve our food in natural, high-quality biodgradable and compostable palm leaf plates and we provide wooden forks instead of plastics, trying to move our business towards zero waste. Almost 60 billion palm leaves fall to the ground every year from these trees! Once collected, the leaves are washed in locally sourced spring water and heat-pressed to make food packaging."* 
__Yana Drosou__ 
[Find out more about Crocus Paella](https://feast-it.com/vendors/crocus-paella) 

![Crocus](//images.contentful.com/91pq7vxbip7x/2ElTv5hHPqccquqq4Eyq2E/a02913974e175262f1831719219faa77/Crocus.jpg)

 

# Did you know there are over 5.25 trillion pieces of plastic debris in the world’s oceans?

 

## The Urban Cordial Company 
*“All of our cordials are actually made using surplus fruit helping fight food waste! We are moving towards metal lids instead of plastic ones and we have now stopped using bubble wrap, using a recyclable version instead, moving one step closer to being plastic free. It might not be quite on the same scale as some food trucks, but we’re getting there and hopefully reducing our impact en route!”*
__Natasha Steele__ 
[Find out more about The Urban Cordial Company](https://feast-it.com/vendors/the-urban-cordial-company) 

![The Urban Cordial Company](//images.ctfassets.net/91pq7vxbip7x/5kzm2kjhJYoSYkgSscOe6G/f282b87e723688eec565ffb244f86682/The_Urban_Cordial_Company.jpg)

 

## Coconut Chilli
*“We have always been environmentally conscious at Coconut Chilli, in fact we’ve never ever used plastic disposables. It’s part of our mission to become a B Corp (a for-profit company with rigorous standards of social and environmental performance, accountability and transparency. Good food shouldn’t cost the earth.”*
__Navina Bartlett__ 
[Find out more about Coconut Chilli](https://feast-it.com/vendors/coconut-chilli) 

![Coconut Chilli](//images.ctfassets.net/91pq7vxbip7x/2mnwYnTZWc4iAe8IMKQYMi/f8fb5e329bc385a0ad9c50e638766427/Coconut_Chilli.jpg)

 

# Did you know that you’ll eat 8 pieces of plastic in the average oyster? 

 
 

*All these eco-conscious traders are available to book on Feast It for [weddings](https://feast-it.com/event/wedding), [birthday parties](https://feast-it.com/event/party-catering), [office lunches](https://feast-it.com/event/corporate-catering) and more! Browse over 300 [street food caterers](https://feast-it.com/vendors?type[]=Food) and [mobile bars](https://feast-it.com/vendors?type[]=Drinks) to find the perfect one for your event.*

Plastics Article Header

If you're planning an event and want the country's best street food catering without the guilt of single use plastics and unnecessary food waste, then take a look at these caterers

Street food traders tackling the plastic crisis

### Steph runs this exciting company with her partner (and soon-to-be husband) Dan, who came from very different backgrounds. Dan was a chef for many years, working in high end kitchens for chefs such as Heston Blumenthal and Steph worked for charities, doing fundraising, events and marketing. The idea for ChilliDogs came from Dan’s epic chilli con carne that he was famous for making whenever they had anyone round! Their ‘pots ‘o’ chilli’ soon turned into a chilli dog after they made contact with a local smokehouse who could make a hot dog to their exact dream recipe. Steph began ‘volunteering’ for ChilliDogs at the weekends and eventually quit her job completely a few years ago to work full time with her fiance. 
 
## “We don't feel like entrepreneurs, just 2 people spreading our love of food!”
 
![CD Classic](//images.contentful.com/91pq7vxbip7x/1mVOOm6CaIYQgW4CwcGm2i/b9ae2b0c450f0c55c0130f7e1318c8d3/CD_Classic.jpg)
 
These are some of the UK’s best gourmet hot dogs, pimped-up with a choice of incredibly tempting toppings, like cheese fondue and slow-cooked beef chilli… 

*__“We are ChilliDogs and we bring our pimped-up, handcrafted hot dogs to events and festivals across England. We are based in South Oxfordshire but travel all over to spread our love of dogs!”__*

 
Steph and Dan wanted to make sure that their hot dog recipes and tastes were flawless before they started trading… 

*__“The first chilli dog was sold in May 2014, but development started in 2013. It took us a few months and several ‘sausage tastings’ with family and friends to create our perfect dog!”__*

 
Like many of our traders, [ChilliDogs](https://feast-it.com/vendors/chillidogs) was born from a desire to be free and independent… 

*__“Dan had worked as a chef for over 8 years in various high-end restaurants and he’d reached a point where he realised he didn’t want to spend his whole life in the confines of a crazy kitchen. Living in London at the time, we saw the huge growth of the street food industry and felt it would be a way to use Dan’s skills, whilst allowing him to do his own thing, spend time outside of the kitchen and actually interact with the people enjoying his food.”__*

 
![CD Setup](//images.contentful.com/91pq7vxbip7x/6nAmRpmCTSeuAQGs8EWusE/0344ce518ea8fc003a738b25f9cf0520/CD_Setup.jpg)
 
Steph and Dan’s lives were very different before ChilliDogs… 

__*“I worked for a children’s charity in their marketing and fundraising team, which gave me my love of everything events! Dan was a chef working for the likes of Heston Blumenthal and Daniel Galmiche. Before ChilliDogs we barely saw each other as Dan often worked 18+ hour days… now we spend every waking minute with each other!”* __

 
The ChilliDogs branding is all about being familiar, fun and honest… 

*__“We were lucky enough to be given a mentor through the Virgin Start-Up scheme who specialises in branding. He helped us to really think about our ideal customer and how to use this insight to build a strong brand, based around being a little cheeky, but also really genuine! We wanted to pitch our chilli dog as being the rebellious older brother of the hotdog.”__*

 
![CD Cheese](//images.contentful.com/91pq7vxbip7x/2UaAzfmSyswkyAGK2WEE8g/b432bb2a882b2c0591994eed5f66b215/CD_Cheese.jpg)
 
Steph described the first three essential steps in getting their street food business set up… 

__*“First we had to decide on a menu that was a bit different but not too ‘out there.’ Then we found events to trade at, which was the trickiest bit. Finally, we worked out what bare essential equipment we needed and bought it!”*__

 
We asked Steph if there have been any bumps in the road on the ChilliDogs journey… 

__*“The first van we purchased gave us such a headache as it constantly broke down, but at the time we couldn’t afford to buy a new one. We continued to pump money into it, only for it to continue to let us down. We’ve also had issues with 50mps winds as well as equipment breaking and deliveries not turning up during mega busy events… but it’s all part of the job!”*__

 
But there have also been many really exciting and inspiring days… 

__*“Our highlight so far was trading at the NFL Twickenham. It was the most mental day ever, but we smashed our record and had a lot of fun working as a team.”*__ 

 
![CD Team](//images.contentful.com/91pq7vxbip7x/6RkUzOuwAEyGigwm8GgEeI/182b66056dd85cd65eeeacfe07d384fd/CD_Team.jpg)
 
ChilliDogs are super adaptable and work really well at any kind of event… 
 
__*“We’ve catered for a wide range of events, from a 4 day Indian wedding to the ASOS Black Friday staff incentive. I guess because our menu is so versatile and wide-reaching, we get asked by all sorts of people.”*__

__*“We love family events with a mix of ages and personalities! We also find our menu works well at events looking to feed large numbers in a small space of time, as we are able to serve over 350 portions of food per hour.”*__

 
Feast It wanted to know more about the mouth watering ChilliDogs menu… 

__*“Our menu is made up of two parts - dogs and nachos. Our dogs range from our simple but effective, Classic Dog, one of our handcrafted smoked dogs in a brioche roll. Our signature Chilli Cheese Dog is one of our heft dogs in a brioche bun, generously topped with our slow-cooked beef chilli and silk real cheese fondue, with a choice of crispy onions and jalapeños to spice things up. Our nachos give those avoiding gluten a great option. They come with a choice of smoky black bean chilli, which is vegan, or beef chilli with cheese fondue and the option to add fresh guacamole.”*__ 

 
![CD Nachos](//images.contentful.com/91pq7vxbip7x/4IAHbW4WvYkOEwKA6mIEWY/80bf6292fd7db16a627dfc8f7204be24/CD_Nachos.jpg)
 
Finally, we asked Steph if she and Dan had any ChilliDogs secrets that they’d be happy to let us in on… 

__*“Ooh, I can’t give too much away but I can tell you one of Dan’s secret ingredients he uses in our beef chilli… Raw Cacao Butter! The smell is dreamy.”*__ 

 
 
*Thank you to Steph and Dan for speaking to us about their brilliant brand and their delicious dogs! You can [book ChilliDogs](https://feast-it.com/ask-an-expert) on Feast It today for any kind of event, big or small, from [intimate weddings](https://feast-it.com/event/wedding) and [birthday parties](https://feast-it.com/event/party-catering), to large [office lunches](https://feast-it.com/event/corporate-catering). We have over 300 more [caterers](https://feast-it.com/vendors?type[]=Food) and [pop-up bars](https://feast-it.com/vendors?type[]=Drinks), so we’re bound to have the perfect catering solution for your event!*

The CD

Feast It spoke to ChilliDogs, winner of the People’s Choice Award in the London Chilli Cook-off and one of our fantastic traders! They even let us into a classified chilli-making secret

Steph and Dan: a couple of hot dogs 

Amy Darracott of [Plain Jane Events](http://plainjaneevents.com) has a job that many people are envious of, planning some of the coolest parties and [corporate parties](https://feast-it.com/event/corporate-catering?utm_source=feast%20it&utm_medium=blog&utm_term=Christmas%20Party%20Ideas) going on at any time in London. Her day-to-day can involve anything from hiring drag queens to organising pop-up bars for Gordon Ramsay’s restaurants, but one of the parts of the job she enjoys most is organising Christmas parties. I sat down with her and got the inside scoop on how best to plan a Christmas party that’ll blow your employees away.

---


![Christmas Food](//images.contentful.com/91pq7vxbip7x/2LCNkWqQv6e66EwsKkCCoq/6152a7068b14cff91f0ad26e8faa5863/IMG_3469-800x533.jpg)

__Curran: So Amy, when do companies need to start planning their Christmas parties?__

__Amy:__ We don’t often see bookings until about August when people come back from summer holidays, but ideally you’d book as early as January to make sure you can secure a good date for your party. If you leave it too late there will be no venues with Thursday or Friday slots available, they disappear fast. Also, don’t forget to communicate with the invitees! You want to make sure everyone saves the date because Christmas is such a busy time of the year. 

*text in italic*

__Curran: What are the things people always forget to arrange?__

__Amy:__ Staff and entertainment are key, they’re the things that people always forget to organise and if you don’t nail them then your party can just end up being another boozy night out. Get your thinking cap on and make the entertainment something special. 

I actually don’t think that great Christmas party entertainment has to be Christmas-themed. I worked on an awesome party which was Night Circus themed. It was quirky and in your face, but there were no Santa’s in sight! Really you just want to do something that’s a lot of fun.

__Curran: Does a meal out to a restaurant cut it these days?__

__Amy: __I think it can certainly make the cut - there are restaurants coming up with some really innovative Christmas menus in London and you have to cater for all budgets. Not everyone has £300 per head, lots of restaurants do great deals, especially if you book early, but if you have the budget, why not do something wild. You can go to a restaurant any day of the week after all!

__Curran: What type of venue works best?__

__Amy:__ If you’re able to, go for a blank canvas venue that has space for lots of embellishment. You want to make the venue into a total dreamland, so that people forget where they are and are totally in the moment. That’s much harder to do with a space that has a lot of it’s own character already, although if the vibe of the place fits your theme it could work well.

If you have a smaller budget, you can still make people feel like they’re in another world, some venues have a couple of pre-defined possible layouts and lots of kit around to totally make the place over, so checking about that first can save a lot of money and effort.

__Curran: How much do companies need to spend per head?__

__Amy:__ To make it a special evening, £100 per head is a really realistic budget, especially if the venue has some infrastructure itself. If you want to go to town and make it a night to remember, you’ll be looking in the region of £200-220 per head.

*If you're looking to plan a Christmas party, [find out more here](https://feast-it.com/event/christmas-party-catering) and we'll find you some jaw-dropping options.*

pexels-photo-382297 (1)

Amy Darracott plans some of the coolest events and parties going on at any time in London. In this article she gives us her top tips on how to plan the perfect office Christmas party.

Christmas party ideas from a pro

Bel Shapiro is the founder of Bell & Brisket, one of London’s best known street food traders serving a delicious modern take on pimped up salt beef bagels. Since they started out in 2011 they’ve won prizes from the London Lifestyle Awards, The Grab and Go Awards and placed in Time Out’s list of the top 10 dishes in London. They’re currently residing in Pop Brixton and we’re incredibly happy to say that you’re able to book them for you event on Feast It. 

Here Bel provides a handy list of tips of how to get started in the street food industry, with particular reference to the nasty things that you’ll never expect to pop up, but just do. We hope you enjoy!*

![Bell & Brisket Bagel](//images.contentful.com/91pq7vxbip7x/3FfsebQQbYkeKew6WSsIoW/2f9b8eb31e0fee16c1b0642404597122/The_Duke__1_-min.jpg)

So, you're thinking of setting up your very own street food business? You’ve got grand plans to serve incredible food to eager, salivating customers, happy to queue at your stall whatever the weather to buy your culinary creations to great acclaim and joyful feedback.

The good news is you can do this! And do it you will if you’ve got the belief, the desire and just that little bit of nous to got with it! However, it’s really difficult to get started without some essential behind the scenes tips of the industry, invariably involving a roll of gaffer tape, a chalk pen and an endless supply of cable ties. Here’s a potted list of the multi-tasking skills that you’re going to need if you’ve got plans to run a street food stall:

1.Appreciation of the Weather: It's an obvious one to start with, but you’ll become absolutely obsessed with the Met Office app. Wind is worse than rain, humorous though it is to see a gazebo fly through the air magic carpet style this is obviously a danger to the public. Make absolutely sure that you put weights at the feet of your gazebo before you do anything else. Cable ties can often be a godsend here. You’ve got to remember that bad days with the weather are just an inevitability, and the it’s the street food chef’s job to be able to cook through them!

2.Jack of all, each and every trade: You’re going to need to be an electrician (cable ties) plumber (gaffer tape) sign writer (chalk pen), accountant, gas engineer, mechanic, social media expert, carpenter, chef, kitchen porter, weight lifter, "Jenga" van packing expert, van driver, and need a large capacity for alcohol consumption (not while driving obvs). It’s incredibly hard work but the upshot is that you suddenly realise that you’re qualified for about fifty jobs when all you wanted to do was to be a chef.

![Brisket_Street_food_catering](//images.contentful.com/91pq7vxbip7x/4v68C5jCScqOiIYaIwM0OU/5d754a9aa038548b9b37ff47d7eabfad/download__2_.jpeg)

3.A (very) cheery disposition: Street food traders love a good old moan to each other, but are salt of the earth and eternally optimistic to their customers. This is a skill not to be underestimated and, in a world where online reviews are becoming more and more important, increasingly vital to your business. No matter how tempting it may be (and it will be very tempting at certain points) always resist the temptation to go Basil Fawlty on the general public.

4.The show must, must, must go on: Even if all the wheels fall off your van, you are struck by lightening and your cat has died that very morning, you must, must, must still turn up at the market or the event. Street food isn’t a great place for people who tend to call in sick a lot.

5.The food. Almost not worth mentioning because obviously it needs to be amazing. It's worth remembering that the whole package is incredibly important; taste, presentation, originality. As general rules: less is more, forge your own path, don't copy anyone else's stuff...(doesn't go down well). Do one thing and do it really well.

Frankly the streetfood adventure is the best use of gaffer tape, cable ties and chalk pens you could ever possible think of. Go for it.



Bell and Brisket

Bell & Brisket Bagel

Brisket_Street_food_catering

Bel Shapiro the founder of Bell & Brisket provides a handy list of tips of how to get started in the street food industry