The couple went on to open in markets in London and Portsmouth and catered for parties, corporate events and weddings. He believed bubble and squeak could be as versatile as pizza and pasted and opened a food stall. The duo created Bubble& in 2013 when Smith spotted a gap in the market while working at a gastropub as head chef. I’m delighted to be supporting this couple and I’m looking forward to our continued collaboration.”
Kochhar says: “It’s really fantastic to see Rupert and Marita in the kitchen, they are incredibly passionate about the food they create, and they’ve developed a fantastic concept that really works – a modern version of bubble and squeak.
Smith and Lietz will begin their residency on 25 February, offering a range of dishes starting from £5 a plate. The show saw two hopefuls on each episode try to convince investors to back their concepts. Please consider joining us by contributing your recipes and ideas to and we will look to add them to this growing group.Kochhar offered the residency to husband-and-wife team Rupert Smith and Marita Lietz after he decided to invest in the pair's bubble and squeak concept on the 2018 series of BBC2’s My Million Pound Menu. These recipes will promote ingredients grown with respect for earth and its oceans the protection of biodiversity and improved animal welfare the investment in livelihoods the valuing of natural resources and reduction of waste the celebration of local and seasonal food a focus on plant-based ingredients the education on food safety and healthy diets nutritious food that is accessible and affordable for all. This Action Page takes this project one step further by compiling and showcasing recipes created by the participating chefs that are in line with one or more of the Manifesto’s 8 thematic areas into a single database. A corresponding Action Plan has been developed from the Manifesto, acting as a practical guide on how chefs can contribute to the SDGs in each of these 8 areas. The Chefs’ Manifesto - a thematic framework that identifies food issues that matter most to chefs - was created by chefs, and is summarized into 8 thematic areas. Over the last four years, a global network of chefs has grown, working together to deliver good food for all.
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