A new street food pop-up kitchen specialising in smoked meats and loaded macaroni cheese is drawing crowds outside venues across Lincolnshire, according to the Stamford Mercury. Operating outside local pubs including The Black Horse in Gosberton Risegate and The Bull in Pinchbeck, Chick Mac Moo was founded by 33-year-old Whaplode chef Ryan James Harvey after two years of recipe development and preparation.
Mr Harvey, who has worked in professional hospitality since the age of 17, spent a year and a half building the mobile kitchen setup and six months perfecting his menu. The business officially launched its first events at the end of August, offering comforting comfort food options ranging from £6 for mini mac portions to £10 for larger signature dishes.
The menu features slow-cooked proteins that undergo extensive preparation before service. According to Mr Harvey, chicken is smoked for an hour and a half, while beef spends between eight and twelve hours in a smoker before undergoing a 24-hour sous vide cooking process.
The enterprise relies on regional suppliers such as Pacey’s in Spalding for ingredients, while utilizing imported Italian Rummo pasta for its base dishes. Customers can choose from mac buns, mac bowls, and various protein combinations topped with speciality sauces. The venture continues to operate regular pop-up schedules outside participating Lincolnshire pubs.
Follow-up Questions
Where can customers find Chick Mac Moo’s upcoming pop-up locations?
Current schedules and event updates are posted on the business’s official Facebook page
Customers can choose from mac buns, mac bowls, and slow-cooked chicken or beef with various sauce options
Perspectives
Founder’s perspective vs Pub patron’s perspective
Story lens
Founder’s perspective
Ryan James Harvey frames the venture as a culmination of years of professional hospitality experience, emphasizing comfort food quality, extended preparation times, and local ingredient sourcing to build sustainable customer loyalty
Pub patron’s perspective
Local pubgoers gain an accessible, high-quality street food alternative outside traditional dining venues, benefiting from specialized smoked meat menus starting at affordable price points
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