Street Food Championships interview

Following the launch of our 2023 competition, we speak to Steve Chatfield from Rok Kitchen in Chelmsford. He has won a number of competitions, including our own Street Food Chef of the Year and Wings titles...

Thanks for competing once again in 2022! Remind us of your impressive history in competitions…
I’ve been competing since 2018; Rok got off to a great start in competition, reaching the British Street Food Awards grand final in our first year. In 2019, I was runner-up for the Essex Chef of the Year award to a very good Michelin recognised chef at the Essex Life Food And Drink awards, and I was crowned Street Food Chef of the Year by OOH.

During Covid, the chances to compete were reduced. The business existed as a street food entity, so with no events or festivals going on, Rok was on hiatus. This gave me time to work on my dishes with the intention of coming back even stronger than before.

The truth about competing is that there are lessons to be learned from success and failure. My fortunes have swung both ways, but it’s the failures that stick in my mind more-so than the victories, and they are what push me to improve.

What do you enjoy so much about competing?
Each event is a test of oneself. While it would be tempting to have a look at the other competitors, there’s no way to know what they will produce or how they will approach the event, therefore it’s better to concentrate on the one thing I can control: what I’m doing.

It’s better to focus on my own food and practice. When I compete, I focus on how to produce delicious food within the parameters of the competition, then turn up and be professional. Treat the event like another day at work.

Talk us through your signature beef bulgogi burger (above)…
This has become a secret menu item at the restaurant for loyal customers and those who show enough intrigue. The beef is sourced from a local butcher, they always find us the extra meaty ribs with a good level of marbling. It is marinated in a classic bulgogi blend – dark soy, ginger, garlic, onion, vinegar and brown sugar – then slow-cooked for three-and-half hours at 160 degrees celsius.

This is then served up in a toasted brioche bun, with real mayo and baby leaves, and topped with our homemade kimchi. The beef is tender and rich, the kimchi is tangy and spicy, everything is balanced by the lettuce and mayo. We serve the burger with a dipping pot of beef jus.

How are things going at Rok Kitchen? I know you had just opened your first bricks and mortar outlet last time we spoke…
In many ways, opening a restaurant was the natural culmination of many years of hard work, though a little belated due to Covid. We were able to kickstart the project after securing some funding from Chelmsford City Council.

The aim of the council was to work with local businesses to encourage inclusive employment. Our son is autistic, and we’ve always had it in mind that he should be able to find work in an environment that is meaningful. Sadly, if he were of working age now, finding paid employment might prove to be very difficult.

Our intention was to continue the natural progression of the business growth, from concept, to amoeba business – me with a gazebo and fryer – onto bigger festivals and events with high output capability; then sustain the growth through reinvestment and build upon a strive for quality in an industry that has to a large extent been caught out for serving average, or even below average, food at an inflated price. This has resulted in a de-skilled workforce and a disenfranchised customer base who are being forced to choose to heat or eat.

Of course, when we signed onto the lease, these problems were yet to be revealed. Many people have said maybe this wasn’t the right time to open, but when is the right time? We have managed to build the business while maintaining the original ethos of high standards, fresh and local produce, homemade food and being sustainable. The results are speaking for themselves; despite the difficult economic environment, we’ve had continual growth since we opened and are on course to expand in year two.

What’s next for you, either competing- or business-wise?
Competing is a driving force for the business, and this year we are taking part at Wingfest in London and hopefully in Manchester too.

We will continue growing the business. The most difficult challenge will be maintaining standards as we grow – but if you look at successful chains, it’s all about having good systems and good people. If it takes time to have both, it will be worth it.

You may also be interested in…