How a British chef is winning over Filipinos with isaw and betamax | F&B Report

The origins of Burnt Bamboo and CargoFish may appear to be on opposite ends of the world but their principles are virtually the same: to expertly anchor street food in a way that isn’t normally done these days.

Create an experience“I was missing the fish and chips back home,” Hornsby-Bate says. “I felt there wasn’t a [proper] fish and chips shop in Manila. There is but it seems to be very expensive. I wanted to do something more flexible and a takeaway as it was back home.” CargoFish took a while to establish but it marked a change in how restaurateurs should find a niche in a foreign city.

Finding a nicheSo how do you manage to recreate past success and introduce a new idea in a new location at the same time? The British native who had also worked in Switzerland and Italy before relocating to Manila eight years ago seems to have found the formula for breaking down barriers wherever he may be.

The options are there to offer new experiences but the customer has the freedom to come to their own conclusions of what makes the ideal meat stick—whether or not they want to experiment or not. “It’s a simple thing but the customer should have that freedom,” says Hornsby-Bates.The options are there to offer new experiences but the customer has the freedom to come to their own conclusions of what makes the ideal meat stick—whether or not they want to experiment or not.

“We came up with 12 but never intended to keep 12,” Hornsby-Bates adds. “We were going to bring it down to six but the ones he wanted to remove were the ones I wanted to keep. It was never meant by design, it just ended up that way.”

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