We’ve recently launched some epic pub residencies. Bringing our food, brand, soul and kitchen know how to two busy city centre wet led pubs and knocking out our fried chicken for the hungry drinkers.

Give me a time when fried chicken and freshly brewed beer don’t go together. I’ll wait.

For me, I see this as the future of pubs and wet led establishments. Gone are the days of gastropub and don’t get me started on the menus that read like; cottage pie, lasagne, sirloin steak, pie and curry. Businesses can co-exist and compliment each other for mutual benefit.

But the enjoyment factor, the absolute craving to have more of it and the need to shout about it to all your mates comes from all of those inconvenient steps that we’ve taken to ensure that each mouthful gets the reaction it deserves…

I’d done it. I had won the big prize of the Streetfood Dish Of The Year at this year’s Streetfood Championships. Absolutely blown away and still as much in shock now as I was when my name got called out to go up and collect my prize.

Nearly rendered speechless. Not quite. (if you know me, you know what a feat that would take!). If you see any pictures of me accepting my award, the genuine shock is real.

I’m super honoured to be representing a supremely amazing and diverse corner of our incredible hospitality industry.

I love streetfood.

That can’t come as surprise. After 7 years of towing a trailer round the Devon countryside and setting up every day in a new location. I’ve traded through all kinds of weather, dealt with faulty generators, forgotten stock, had a unit burn down, showed up to festivals that resemble mud pits, prepped 1000 portions and sold 10 and everything else in between. I feel fortunate to have been given the opportunity to turn my business from the streets to bricks, but I’ll always be streetfood deep down at heart.

Way back in the day. I’m talking nearly 10 years ago, I would tow my street food wagon to events that were extracurricular to my usual nightly village stops. All kinds of fun events would require my services. There was this cool little street food market at a historic pannier market, the rainy as hell festival on the side of a hill that turned into a mudslide, and then everyone had to be tugged out by tractor and even the National Streetfood awards.

Each one of them living by the mantra that “going the extra mile” is just the norm. The whole team working to provide an outrageous experience to each and every guest with immaculate attention to detail and send diners on their way with the need to have to tell the next person they see how great it was.

The ‘diff. A land seemingly far away from our Devon roots but very close to my heart. It was here that I spent many a day visiting my brother, who went to University here and subsequently put down roots in the city.

Here at etb towers, we’ve been looking for ways recently to bring something new to our menu. Sure, we’ve got our epic specials (have you had a CLUCK III yet?) and we run our “Are we outrageous?” reviews of each and every menu item throughout the year. But we wanted to bring you something that not only; banged hard from a flavour perspective, but was easy on the wallet too.

For ages, we have been wondering whether serving our delicious, fresh cut chicken salt fries alongside every burger is the right thing to do.

We've served all burgers that way since 2021.

We love that it brings value because you get the complete meal,

it shows off our labour of love of crafting chips from scratch every day AND who doesn't love burgs and chips ammiright?

Are we a chicken shop? No. Are we a burger joint? 100% yes. We just happen to be a burger joint that specialises in fried chicken. A burger joint that also cares enough about EVERYTHING that we sell to make sure that we’re the top of our game whichever corner of the menu you look at.

And that’s how…