il ving
BHAM_ (Page 24) chefscorner:Layout 1
17/2/20
11:59
Page 24
FOOD & DRINK
DAN BATCHELOR The chef and founder of award-winning street food business Flying Cows tells us we’ve got his mum to thank for sparking the cooking bug and how he likes nothing more than tucking into veggies at home
Tell us about your cooking I like to do restaurant-style dishes in burger form, so classic big flavours in a burger. How did you become a chef? I started cooking in the local pub aged 15 and I just loved the atmosphere in the kitchen. I moved to London for a while and when I came back I worked at Simpsons in Kenilworth and then in Birmingham when it moved to Edgbaston under Luke Tipping. I left and did various things including opening my own restaurant but that didn’t go so well. I started doing farmers’ markets before the street food scene really kicked off and when Digbeth Dining Club took off I got involved. I’ve a lot to thank founders Jack Brabant and James Swinburne for. They gave me loads of help and support. Street food is completely different to being in a restaurant setting. No two events are the same and you meet really nice people. There’s a freedom it gives you, too.
24 birmingham living
march 2020
