G: Tell us about your business(-es): What do you do? What did inspire you to start?
We sell quality, mushroom-based gourmet street food to satisfy foodies and vegetarians at special events, markets and festivals. I started the concept inspired by all the properties of mushrooms and how they can be used to create quality dishes that don’t have to have meat to be great and enjoyable. I used to make a great Portobello Mushroom burger and having a background on events and catering I thought I could go further and start a new concept that would be around mushrooms. I then created the brand and developed the menu with the help from great chefs that supported me.
G: What is innovative / unique about what you do?
It’s a product that even though it’s vegetarian it can appeal to anyone who enjoys good food and great flavours. The use of original sauces and quality ingredients makes it more unique. We’re in plans to launch more dishes on the menu. At the moment we’re showcasing the Mooshie Burger made with barbecued Portobellos marinated in pesto, smoked paprika aubergines, cheese and rocket with a truffle mayo and Mooshie’s Smoky Ketchup in a brioche bun.
G: What would you say has been your most memorable experience while developing your business? What were the most successful or unique projects?
My must memorable experience so far was being on my 5th month of the business and taking part at the British Summertime festival at the Hyde Park last July where artists such as Rolling Stones, Bon Jovi, Lionel Ritchie and more played. It was a great platform to showcase our name. The project was a challenge as it was our first festival and I only had two weeks to plan it all. We made it and it was 10 days selling the Mooshie Burgers. Another great experience was being part of the Shell Livewire competition as the award new, young and innovative businesses on a monthly basis and I received the award in February this year.
G: Why do you choose Shoreditch to run your business?
At the moment I’m taking the food stall to various places including the Urban Food Fest in Shoreditch High Street but I think that the Shoreditch crowd is great, as they seem very welcoming to new styles of street food and flavours. It’s an area that is always full of life and there are many vegetarians that would enjoy the food we do. I also run the business with the support of the Accelerator and London Metropolitan University providing me office space and mentorship in Kingsland Road to support me on my first stages of the business. I got a place there by taking part on a business plan competition from London Metropolitan’s Enterprise Network.
G: Who/what are your favorite CEOs/Businesses in Shoreditch?
I wouldn’t be able to name all of them but what I can say is that at the building that I’m based in Kingsland Road, which is an incubator space for businesses, there are many brilliant people who are working hard for their businesses to take off and they all have that desire to go out there with their concepts and ideas. It’s a good network to be involved with.
G: What are your favorite places in Shoreditch? (Where do you hang-out/ dining/ going out?)
I like going to places with a great atmosphere and good food. When it comes to having a nice coffee I like going to The Old Shoreditch Station. If I want to get a nice drink and listen to cool music I go to places like Bar Music Hall, Callooh Callay, Hoxton Square and many more. There are a variety of good restaurants as well. I also like the casual atmosphere of diners like The Breakfast Club. Too many to name them all.
G: What does the future has in store for your business?
I am on my first stages at the moment so while I’m focusing on getting my name out there and growing my follower base I have some exciting projects coming up and in the future. For intance I’m going to the Ringmaster Festival in Worcestershire at the end of September, which is a new festival that has a cool line up. Later on I would like to have my own café/restaurant so that people know where to find me and I would be able to keep innovating with new dishes and product development. In order to get there I need all possible support from the people that come to try the product, like it and come back because they want more. It’s very rewarding to do what I do and have people that get and follow the concept. It’s hard work but I love what I do.
Social links:
Twitter: @Mooshiefood
Facebook: Mooshiefood
Website: It’s coming soon. Work in progress: www.mooshie.co.uk
