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You may, or may not, be aware that we make all (almost) of our own sauces, relishes and pickles that grace our meat. When we first started out in the tent all those years ago, we did this prep in Charlie’s home kitchen….. back then, making a gallon of ‘special sauce’ (what we now call Stack Sauce) was quite a big deal, it meant a busy shift on the way.

Now we have the shop and a full events calendar, we have a dedicated chef to deal with all of our prep and stock control. This is Darren. Darren joined us about 4 months ago and he is the person we had been looking for who could consistently deliver and manage the prep to a high standard. He is a god send. He enables the operation to run smoothly and takes away any stress from running low on stock. He is always several steps ahead of the busy kitchen and events team and is an integral cog in the Meat:Stack machine.

What made you want to become a chef?

Always enjoyed cooking, never something I thought about doing for a living until I worked in other places that weren’t for me.

What do you do in your spare time?

Going out for food, seeing friends and family now we’re allowed. I enjoy reading and gaming too but did a lot of that over lockdown so mainly the first two at the moment.

What's your favourite burger on our menu?

The New Mexico, can’t go wrong with any burger that has the fresh Jalapeno relish on

Aside from Burgers, what's your go to dish?

It varies on my mood really, experimenting with a lot of Asian food at the moment, things like Ramen and Adobo.

What do you enjoy about working at Meat:Stack?

A lot of things but I’d have to say, mainly the staff, the vibe in the restaurant is second to none. We all have a laugh, play good music and make great food, what’s not to like?


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