58 � squaremeal.co.uk
"When an Italian tells me that our meatballs taste just like
their nonna's I can't help but feel a sense of achievement"
WHO: Rachel Jones, 30, former music PR
WHAT: Italian-American home cooking with an emphasis
on meatballs, sandwiches and some of the best red (ie tomato)
sauce you'll ever taste.
FIND THEM: @Capishfood
THE STORY: It all started in December 2012. "Admittedly, it
was a terrible time of the year to launch. On our first day's trading
[on Roman Road in the East End] it snowed, the fryer broke down
and there were tears. But when I got home I couldn't wait to do it
all over again," says Jones.
�e reason Capish? is still here is Petra Barran, founder of
KERB, and a woman with her finger on not just the pulse, but the
beating heart of the street food body. Jones explains: "We picked
up a pitch at Red Market in Shoreditch and Petra came along.
She instantly got what we were all about, inviting us to join
KERB. From there things really took off."
Since then Capish? has had some pretty special highlights. "Our
residency at the Duke of Wellington in Dalston was a turning
point, as it allowed me to think seriously about what my own
restaurant would be like," says Jones. "Taking our Meatball Sub on
Channel 4's Sunday Brunch was also pretty surreal, and cooking at
the premiere of the film Chef was a huge deal." However the true
validation comes from her fans. "When an Italian tells me that
our meatballs taste just like their nonna's I can't help but feel a
sense of achievement."
Next up, Capish? will be running the kitchen at Hackney's Five
Points Brewery, taking that crucial first step towards permanency.
"I'd love to open a New York-style red sauce joint," says Jones, but
for now, "we're converting an old shipping container to open up a
meatball delivery service." You heard it here first.
"The aim of the Filipino Food Movement is to introduce
our culture and cuisine to the mainstream"
WHO: Sinead Campbell, 33, fine art graduate, and Lee Johnson,
32, former restaurant manager and cocktail bartender
WHAT: Filipino grills, hand-rolled prawn spring rolls and a truly
awesome pork-belly dish.
FIND THEM: @Bbqdreamz
THE STORY: Together for a decade, this couple's street food
baby is now nearly two years old, but it's already something of
an over-achiever. �ey have traded everywhere from KERB at
�e Gherkin, Paddington and West India Quay, to Street Feast
at Model Market in Lewisham and Dalston Yard, and Hawker
House in Shoreditch. Last year BBQ Dreamz ran a three-month
residency at the Secret Cinema Star Wars event.
As if that isn't enough, they're also appearing at Goodwood
Festival of Speed, BST and Wilderness Festival this summer.
�e inspiration comes from Johnson's Filipino heritage, with
recipes passed on from his mum, but given a slightly healthier
spin. "In the Philippines, everything is deep-fried," says Johnson.
�eir bestseller is the Crispy Baboy, a slow-braised, crispy pork
"HAVING A STALL ALLOWS YOU TO TEST A CONCEPT
AND IS A CHEAPER AND LESS RISKY WAY TO GET A
BUSINESS OFF THE GROUND" WAI TING CHUNG
FROM LEFT: RACHEL JONES;
A SPECIALITY SANDWICH FROM
CAPISH?; CELIA FARRAR AND
GUY JACKSON OF EAT POKĒ