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StreetCube: Sustainable dining

Street Cube is about good food that's cooked with passion and made using quality organic ingredients

Olivier Blanc

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: 



Calling all Italian lovers!

They’re serving up a delicious combination of Italian tapas and street food, which will change throughout the seasons. Must-try dishes include Organic free-range locally reared chicken Milanese and the Pecorino Pasta Coquillettes! Other delicacies such as Frittatina Napolitana will be on sale from between £7-£9 a portion. 

Head chef Dario Zannoni says: “We are very excited to be working with StreetCube. We love the sustainable concept and being an important part of the local community and helping to provide nutritious, delicious food whilst being very real, affordable and above all, full of flavour and goodness.”