Ben and Bridget Smith have just launched their new Street Food business on Washington Road. Photo: Charles Anderson.

Cashing in on a taste of the street


Between the two of them, Ben and Bridget Smith have 50 years’ experience running and cooking in some of the best restaurants around.

But it is only three weeks ago, when they opened Street Food on Washington Rd, that they finally did it for themselves.

“We have built and launched businesses for other people but now this is our own,” says Ben. “It’s really, really cool.”

And now they are one of 32 local shops in Nelson who are getting behind ‘Cash for Christmas’ which gives people the chance to win hundreds of dollars in vouchers every week and also puts them in the draw for a grand prize of $5000 cash.

All you have to do is enter your details wherever you see the ‘Cash for Christmas’ entry box.

Ben and Bridget and their three children came down from Auckland last year after years working at acclaimed chef, Simon Gault’s Euro, and before that in London and France.

They had visions of opening a heritage restaurant in Wakefield, where they currently live, but when lockdown hit they adjusted their plans.

“We were looking for an opportunity to pop up and then this was it,” says Ben.

“We came up with the idea of doing high end food for a fair price. We make all our own breads and dressings and like to offer something for everyone around here.”

That means they do a little bit of everything from around the world. As long as it’s street food, then it could be on the menu.

They do jerk chicken from Jamaica, a Korean hotdog, quesadilla, Indian bhaji burgers and everything in between.

Such was the demand for their eggs benedict roll that they have now expanded to do breakfasts, too.

“Fine dining is shrinking fast and the bottom end of the market is growing but there is a place in the middle there, which is what we want to do. I wanted to come up with a template where I could go anywhere with it.”

The couple are planning on moving in closer to town as being local is incredibly important to them. They source as many ingredients as possible from local suppliers and are thrilled to be part of the Washington Valley community.