James Wood

Chef experience

Our Service

What I Offer

Alongside my development work, I am an experienced chef with a strong history of working in busy kitchens, street food operations, and outdoor events.

My culinary journey has taken me through a range of environments, from the fast-paced demands of high street chains to the unique character of specialist restaurants by the sea. I thrive in the intensity of a bustling kitchen, managing the pressure of busy services as a head chef, where teamwork, precision, and adaptability are crucial.

Cooking over fire is a particular passion of mine, and I’ve dedicated years to mastering the craft. This love for open-flame cooking shines through at Embers and Vine, my own street food stall, where I handle everything from menu creation to customer service.

Running Embers and Vine has given me valuable experience in entrepreneurship, resourcefulness, and building direct connections with customers—skills that translate well to any fast-moving, people-focused environment. I’m just as comfortable working as part of a large team as I am working independently, and I take pride in maintaining high standards no matter the setting.

I bring energy, creativity, and a commitment to delivering a great experience every time.I believe that this varied background, combined with my development work, gives me a unique perspective and skill set. I’m eager to bring my passion, adaptability, and leadership.

OUR EXPERIENCES

Dining events and services

Street Food Stalls

We love how we can pitch up to a market, light the smoker and start selling our food to the general public.
We don’t trade a lot of street food markets, but we regularly appear the our home market The Frome Independent.

Our menu is never the same twice. We like to keep things fresh, switching it up for every market, but our chicken shish pitta and fully loaded smoked flatbreads always draw a crowd. No matter what we’re cooking, you’ll find both a meat and a vegan option on offer, because we believe great food should be for everyone.

So next time you spot our little black gazebo with smoke drifting out, come say hello. We’d love to serve you something delicious.

Events, In or Outdoor

We’re dedicated to sourcing the best local produce and letting it shine through simple cooking over live fire.

Our menus change regularly and seasonally, but we will always cook our food outside over live fire
We make our pickles, sauces and ferments but the star of show will always be the food that has come from our smoker. Vegetables and meat are both treated the same and we are as passionate about showcasing British vegetables as we are local meat.
Embers and Vine is about cooking over fire.

We firmly believe the flavour of fire and smoke cannot be replicated indoors cooking over gas. We use a specific blend of woods to give our signature smoke flavour.

Restaurant Services

My experience in the kitchen is both broad and dynamic—I’m equally at home as the head chef running a busy service or for my street food events.
These diverse roles have honed my ability to adapt quickly, lead teams under pressure, and maintain high standards no matter the environment.

Whether I’m managing a full brigade during a busy Saturday night in a full-scale restaurant or single-handedly serving a line of customers at my own stall, I thrive in fast-paced settings and always keep the customer experience at the forefront.

I believe these skills and my passion for great food position me well to take on new challenges and deliver the same level of adaptability, commitment and excellence to any role.

Approach

How I work

My approach is based on adaptability, focus, and a drive for excellence—qualities I’ve developed over years in both the culinary and development worlds.

01

Concept

When developing a new food concept, I start by identifying a core idea or inspiration—often rooted in a unique flavor, cooking technique, or cultural influence.

02

Design

I research trends and customer preferences, then experiment with recipes and presentation to ensure the concept is both original and practical.

03

04

Development

I test dishes with real customers, gather feedback, and refine the menu until it’s distinctive, consistent, and ready for launch.

Experience

The final experience is a memorable meal that excites the senses—bold flavors, inviting aromas, and a welcoming atmosphere that brings people together around great food.

If you’re looking for unforgettable street food, need a chef who can bring something special to your event, or are searching for a fresh direction for your restaurant, or you want to get your brand into the UK’s leading retailers, I’d love to chat. Come talk to me—I’m always looking for new collaborations and exciting projects.