Street Cube is about good food that's cooked with passion and made using quality organic ingredients
Olivier Blanc, son of chef Raymond Blanc, has partnered with chef Pascal Gerrard to launch a ‘revolutionary’ sustainability-focused street dining concept - StreetCube. StreetCube aims to serve the best in sustainable ‘food-to-go’ while being committed to reducing CO2 levels, eliminating plastic waste, and developing a better food system that’s both regenerative, sustainable and healthier for people and planet. The brand's ethos is based around sustainability, with produce to be sourced from within a 100-mile radius of the kitchens.
Street Cube uses upcycled shipping containers to create semi-permanent street kitchens, offering opportunities to chefs who are not able to raise the capital needed to set up their own high street location. The high start-up costs needed to set up a restaurant is out of reach for many young chefs and what Blanc and Gerrard want to do with StreetCube is to reduce that gap by providing these chefs with space from which they can cook the food they want.
The StreetCube at Southside is located on the piazza, just next to TK Maxx!
Find out more about the StreetCube ethos here: streetcube.org/home