Bombay Times is a new vegan and allergen free Indian street food product range which is being produced in a vegan kitchen in Leicester to be delivered into hotels and food service.
Mark McCann is known by many in the industry as a chef who has had an impressive career spanning over 40 years which includes owning and running restaurants to working in premium hotels all around the world, from working in large scale contract catering companies to being a gold medal Olympic chef – and narrowly escaping the Gulf War.
Mark has taken his knowledge, love of food, meticulous attention to detail and ambition to provide delicious and healthy food which everyone can enjoy and has created Bombay Times.
Bombay Times is a vegan street food product which also happens to be totally allergen free, healthy whilst also being regionally accurate and authentic to the cuisines in India. It is product range which works as a grab and go solution as well as a plated offer and has been created to satisfy the desires of the younger generations wanting healthier and authentic food experiences.
What has Mark’s journey been in creating Bombay Times, why regional Indian street food, why now? What are Mark’s thoughts on veganism and as an entrepreneur in these difficult times, what are his hopes for the future?