In the kitchen with Dos Mas. 23 year old twins who started a street food biz about one year back after travelling round the world working on yachts and now the helm's at Hawker House. Not only are they beautiful their tacos are too - sensational little fire clamps that'll whack you silly w juicy battered shrimp and those lamb barbacoas (street special only) will make you want to jump up on the fryer too.
Roots: "We both started to learn how to cook from our mum and grandmother at an early age. All types of dishes - Italian, French, Moroccan and Mediterranean and it was all inspired by the strong working women in our household. Best memories: learning how to make Chicken Parmigiana or stews that were freshly prepared. We remember picking fresh vegetables from our grandmother's allotments back home in oxford and preparing them for dinner. Our aunty who had worked for Raymond Blanc when he'd just got started always brought amazing recipes back to the table for big family occasions. Food has always been taken very seriously in our household and was always the centrepiece to any gathering or occasion. It became only natural for us to be within the industry as we loved it. We both started to work in restaurants from 15, pot washing and watering front of house. During this time Charlie learnt to cook in Oxford Brookes catering college whilst doing an apprenticeship. Street food and exploring flavours was always our passion in life and we would sit for hours on a weekends and weekdays watching Jamie Oliver travelling around Italy in a VW or Arron Craze rude food channel which was all about the street food scene in London and trying to recreate the recipes and failing miserably. Moving further forward we developed the bug and passion for travel and went around the world from the money we saved to eat our way and try as many things as possible. Love for working and travelling led to an opportunity to work on super-yachts, Continuing to travel we spent as much time as we could in Mexico where the drive came to bring those flavours over to the UK and Dos Mas was born because of it".
Routes: "We decided to leave sea-life and move to London in 2017 to start a street food business. This was hard as we started in winter and it became clear that the money you earn was during the summer months so we hustled working jobs in catering companies instead - plus temp jobs on boats now and again, Rupert found a job advertised with KERB as a market manager and realised that would be a way to learn how the street food culture works within London and what the requirement was to get into their markets. Later on we developed a stronger brand and more of a clear concept which was tacos and all the incredible flavours that come within a corn shell".
Fruits: "We wanted to work together as twin brothers and develop something interesting that no one else was doing. We started inKERBating this year, and opened first permanent spot in the summer. Plans for the future: to open multiple sites and a restaurant perhaps even a cook book or a TV show! Favourite dish - anything our mum cooks".