Making street food chef jobs cool

Butcher and Brine

One of the perks of working for Change is the amazing contacts we make through placing people into chef jobs in London and abroad. We recently had the pleasure of welcoming two experienced chefs into our office to cook for us; their credentials include stints at Tom’s Kitchen, Tom Aikens and The Pawn in Hong Kong. But this was no normal office cook-up. Having ditched their conventional chef jobs, they are now cooking up gourmet street food at affordable prices and oh my, were we impressed!

We sat down with co-founder of Butcher and Brine, Kevin McCrae, to find out more about the concept.

How did Butcher & Brine come about?

James and I came up with the Butcher and Brine concept whilst working in Hong Kong. As you know street food has really taken off recently here in the UK and we wanted to be a part of it.

What type of food does Butcher & Brine focus on?

The style is nose to tail street food that makes use of preservation techniques such as pickling, brining, curing and fermenting. Meat does take pride of place on the menu but we also do some incredible smoked and confit fish dishes too.

Where can we get our hands on Butcher & Brine?

We’re currently trading at markets across London cooking up high-end restaurant cuisine but in a street food setting.

Find us at:

  • Brook Green market every Saturday 10 until 3
  • Kerb Kings Cross Monday and Tuesday 12 until 2

We also cater for private events and although Butcher and Brine is a street food concept we have packages to suit any style, from rooftop staff parties at £25 per head to bespoke tasting menus at £250 per head. We really can create the perfect party or dinner for our clients.

A concept we have recently launched is Office Drop. The premise is we cook lunch for an entire office team in 30 minutes. These drops are paid upfront and are normally used by companies to reward staff. It’s a very entertaining, informative and most importantly tasty alternative to their normal lunch.

We can definitely vouch for the Office Drop concept; we’re all still daydreaming about the food. Although the menu is ever changing and will depend on what ingredients are available on the particular day, our menu included:

We were honestly blown away by the food and would highly recommend this to other businesses that want to spoil their employees in a different and creative way.

We want to wish Butcher and Brine all the best with their new venture, we are certain this concept is going to take off and they are going to be extremely successful!

To find out more or to book Butcher and Brine, please contact Kevin and James on:

Follow Butcher and Brine: @butcherandbrine