Member Spotlight: Chick 'N' Sours

Chick ‘N’ Sours has been slinging fried chicken and good vibes across London since 2015, and they’re showing no signs of slowing down. After nearly a decade of bricks-and-mortar success, they’ve gone full circle – popping up on rooftops, taking over residencies, running delivery kitchens, and bringing the heat to festival fields.

We caught up with founder David Wolanski for a quickfire Q&A:

Best thing about working in independent hospitality?

No two days are the same. Plus, the people – there’s a great community spirit.

A must-try on your menu?

For me, it’s the pickled watermelon salad with coriander, mint, chilli & peanuts. Spicy, crunchy & refreshing!

Chicken wise though, it’s our Kung Pao Tenders.

What stands out to you about NCASS membership?

The ability to have everything in one place and easily accessible.

What advice do you have for people moving from street food to restaurant?

Negotiate hard at the start with your lease as once you’ve agreed it, it’s in place for a long time. Start small and only spend on necessities when building it. Once you’ve earned some money, then treat yourself to the nice to haves. Make sure your product is banging, be passionate and remember the customer is king/queen!