Options for opening: how to get started on a limited budget
Online at the Better Hospitality Conference 4-5pm 20th April 2021
About the speakers
Eddie Shepherd is an award winning modern plant-based chef. At the forefront of contemporary plant-based cuisine Eddie takes inspiration from nature to create delicious, exciting food with a modern aesthetic. Eddie runs the unique ‘Walled Gardens’ underground restaurant in Manchester, serving a modern 12 course tasting menu in an informal atmosphere.
My name is Imad Alarnab, chef and restauranter, Syrian Refugee, founder of Imad’s Syrian Kitchen, we started as a catering company and had many pop up restaurants in the UK and across Europe. And now we are situated in the heart of London, Carnaby Street.
Ex chef / sustainability enthusiast who wants to help empower young chefs to champion a more sustainable food system, and so developed StreetCube. Solar-powered semi-permanent, street kitchens – converted from 10ft sea containers. Kitchens are placed into high footfall spaces, chefs use organic, seasonal, locally sourced produce to cook nutritious food that everyone can afford.