“I’m still doing what I love while also making a difference and hopefully changing the way we think of fast food… (or as I like to call it) ‘slow food”
— CHEF PAUL CUNNINGHAM
Despite all the success he had had at Brunel’s, something was gnawing at him. The idea of doing a proper takeaway spot, using local ingredients and fresh produce had been fermenting in his mind for a long time. He sensed a big opportunity in the market and could not understand why no one else was using all the wonderful produce at their doorstep to the fullest. Perhaps the memory of growing up with his grandfather inspired him but he could see the potential. A hot food bar that offered well-made home-cooked food in styles that were organic, local, seasonal, and sustainable: it would be a game changer. When the lockdown hit, it put things into perspective. Due to a number of different reasons, he knew that it was the right time to leave the fine dining restaurant which he co-directed. So, he struck out on his own.
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