The newest seat at the Tabl
Hello, I am Steve. I am Tabl’s newest recruit, and this is my hello the Tabl community. My job is to create irresistible content across all of our audiences, help to engage our sellers, ambassadors and users to grow our amazing community and crucially, add my wordplay skills to our hotshot food-punning team (the most daunting aspect). You’d butter be egg-cited!
Our very first trade as Sticky Beaks in 2014
How I got here is not really a conventional career story. I started out working in TV news for the first eight years of my career, before an obsession with food convinced me that long anti-social hours, high-pressure environments and fairly poor wages wasn’t my calling in life. Who knew starting a food business wouldn’t solve those problems?
Luckily, I fell even more in love with food. I started Sticky Beaks, my own street food stall, working in London at markets, private events, festivals, pop-ups and everything in between. It was the hardest, but most rewarding experience of my life. I’d been on autopilot in my old career for a couple of years and there’s nothing like realising your passion to throw you back into work.
The Sticky Beaks crew at Jimmy's Farm festival in 2016
After four years, it was time to move on, so I sold up and began the search for my next adventure. I’d seen first-hand the inspirational community vibe that food can create. Despite being everyone’s literal direct rivals, fellow traders became your family, you cherished your customers and they became loyal to your product and suppliers always happy to help out. Tabl feels like an extension of that environment, with infinite possibilities to create a global like-minded collection of producers, recipe scribblers and over-eaters. And also a way to subject even more people to puns inspired by my father Keith’s very best dad jokes.
A Sticky Beaks staple - smokey pulled lamb, with chilli salsa, feta and hazelnut dukkah
If this doesn't convince you of my food chops, try my first recipe uploaded to the Tabl website - it’s a pie made with ox cheeks braised in cider, cinnamon and star anise.
Most favourited articles
Get posts like these delivered to your inboxJoin the Tabl community