“It’s a really refreshing way of cooking and allows me to test myself.”
But, for one former fine-dining chef, a pioneering new culinary mission is to try to reinvent the ball as often as possible with his first streetMickey Goldsmith first began his career over 11 years ago after realising that a cook’s transferrable skillset could see him travel across the globe from his home of Sussex.
“When I moved back to the UK my career was mostly in fine dining, including a restaurant which has held its Michelin star for 13 years.Having racked up a formidable CV, Mickey would later make the move to Glasgow’s Southside and enjoyed a stint working as head chef for the Dockyard Social, a vibrant indoor street food market that has served as a training ground for some of the city’s most exciting culinary talents over the years.
“Maybe it wasn’t the brightest idea right after a global pandemic and in the midst of a cost of living crisis, but I believe in myself and decided to just go for it.A unique concept has already seen Mickey’s venture prove a hit, using the humble meatball as a springboard for a whole range of flavours and culinary techniques and curating a dynamic menu which receives a full shake-up every two weeks.
Mickey continued: “After starting simple and serving everything with spaghetti I got much more interested in the form of the dish and how I could experiment with that. And it's clearly part of the fun for his customers too, with regulars becoming increasingly invested in discovering what the latest lineup from Meatball by Cheechako's will bring to the table.
“All kinds of meat can be made into a ball, so why not introduce some unexpected things like duck, goose or goat?"
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