Three friends who started serving street food from a shipping container in an industrial estate days before the first Covid lockdown have had such a successful two and a half years that they’re planning a significant expansion across south Wales. Chefs Barry Fallon and Amar Karia and marketing expert Jordan Phillips, all 37, opened Tin Can Kitchen at Newport’s Chartist Way in March 2020, when most businesses were preparing for months of hardship.
The trio weren’t immune to the impact of the pandemic. They had expected to combine street food with the impressive local music scene to make the Rogerstone base a vibrant social hub, but those plans were kyboshed within weeks due to social distancing requirements.
Typically they quickly diversified, choosing instead to base their business around affordable deliveries of “restaurant quality” food. But even the most optimistic foodies couldn’t have predicted their ascent since.
