StrEATfood Awards
We catch up with Alex King of Wilson Vale, who came third in the main competition last year.
What’s your everyday role/background?
I’m a chef manager for Wilson Vale at a prestigious law firm, where I oversee a busy employee café lounge alongside a varied hospitality offer. No two days are the same, which I love.
I’ve been with Wilson Vale for over nine years and have grown hugely during that time. Before joining the company, I worked my way up through restaurants and hotels across the West Midlands, building my skills from the ground up. That grounding in fresh food, service standards and kitchen discipline still shapes how I approach my role today.
How important is street food in contract catering?
Street food plays an important part in keeping our menus fresh and exciting for customers. It’s essential to keep evolving and giving people something to look forward to during their working day. Street food concepts allow us to bring in bold flavours and new ideas in a way that feels accessible and fun.
We are always keeping an eye on emerging trends. If we see something interesting at a street food festival, market or online, we will look at how we can recreate that for our customers at work. Recently, I’ve noticed traditional British dishes with a twist, such as pies with creative fillings or different toppings that elevate a classic, becoming more popular.
For me, simplicity is the key to a strong street food dish. There should not be too many components on the plate. Instead, it is about using quality ingredients and delivering strong flavours with different textures. When those elements come together well, the dish really stands out and creates that memorable experience customers are looking for.
What was your signature dish and how did you come up with it?
My signature dish was cinghiale shin ragu and scamorza bomboloni, with smoked chilli arrabiata, gorgonzola ranch, and pistachio and mint pesto. My area manager Jake and I had previously tried making a Japanese curry filled doughnut called kare pan. When I started thinking about what I could create for the competition, that idea came back to me. I liked the concept of a filled doughnut, but I wanted to give it my own spin.
After a lot of thought and talking through ideas with Jake and Riccardo, my operations director, I decided on an Italian-themed twist. I created an Italian-style bomboloni filled with rich wild boar shin ragu and melted scamorza, pairing it with bold, punchy sauces to balance the richness. It combined comfort, creativity and strong flavours, which felt right for the street food competition.
How do you stay calm when competing?
Practice is everything. I completed a couple of practice runs beforehand to make sure the dish could be executed within the time limit. That preparation gave me confidence going into the competition.
Once you start cooking, you naturally zone out. Your focus narrows to the task in front of you and the nerves tend to fade away. Full concentration takes over, and you just trust in the preparation you have put in.
How did it feel to finish on the podium?
I was very happy. The standard was incredibly high and there were some fantastic dishes produced on the day, so to finish third felt like a real achievement. It made all the preparation worthwhile and I felt very proud to come away with a podium place.
Did you enjoy the event?
Yes, it was a great day. There was a very positive atmosphere and everyone I spoke to was welcoming and supportive. I came away with lots of ideas and inspiration from the other competitors that I took back to my own kitchen.
I would recommend any chef with a passion for street food to enter. It was a fantastic competition to be part of and a great opportunity to challenge yourself and learn from others.
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