Street Food Championships interview

We speak to Simon Xavier from Chiquito, who competed for the second time last year. For an overview of the whole event, please click here

This is your second time at the event, what made you want to come back?
I really enjoyed it first time around – it was great meeting the UK street food scene’s finest – so I had no option but to try and get to the finals again. Cooking alongside the best in the UK was a gift; I got to see some fantastic dishes cooked by some fantastic chefs.

How have you been seen since we last saw you?
Absolutely tip top thanks! Chiquito is flying at the moment and so are our virtual brands Kick Ass Burrito, Bone Jam and Bao Now.

TRG acquired Bar Burrito last year and I have been given the opportunity to take on the menu development as its exec chef, as well as continuing with my current brands. Bar Burrito is an outstanding, successful concept, so I’m super-excited to be working alongside what is already a great established team and business.

What was your signature dish this time?
Chiquito won Best World Flavours at the MIDAS Awards last year. Being one of the winners, I got invited to the MIDAS food insight tour in Miami.

One of the food tours took me to Little Havana and that’s when I got introduced to a proper Cubano sandwich. When I got back to the UK, I made it my mission to recreate a traditional Cubano sandwich, entered the UK championships and made it to the finals.

Did you enjoy the event again?
Again, cooking with the best in the UK was just great – but what made this event a bit more special was that it was held back at its spiritual home – in my opinion – in Islington. It’s a great venue and it bought back memories of when I entered and won at your National Burger Awards.

What new trends are evolving in street food?
In my humble opinion, vegan, vegetarian, healthy and sustainably- ourced foods are still at the forefront of the street food scene. However, chefs and consumers alike are creating and serving more plant-based dishes rather than manufactured. In other words, a clean deck of ingredients, not a chemistry set.

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