Surf & Turf x NCASS – Case Study: Saving Nemo We recently interviewed vegan fish & chips experts Saving Nemo in collaboration with NCASS (Nationwide Caterers Association) to talk the ins & outs of starting a pop-up business, their mission to promote issues surrounding the North Sea and what products they use to ensure their events are a success!Q1. Tell us a bit about the origins of Saving Nemo and your inspiration behind starting the business?Saving Nemo was born in Northamptonshire in 2020. We asked the people of Northampton what they wanted to see and this was vegan fish and chips. This matched with our ethos so Saving Nemo was born. We refurbished a van that came covered in grass and the rest is history.Q2. What is the mission and vision of Saving Nemo?Our mission is to promote issues surrounding the North Sea. We help to rescue seals, participate in beach cleans and dive against debris and shout about issues such as sewage discharge. Q3. What challenges have you faced as a pop-up catering business, and how have you overcome them?When we bought the van, we very quickly realised it just wasn’t big enough for demand. So we moved to a gazebo and now have 2 floor standing fryers instead of one.Q4. Why did you choose to use Surf & Turf products for your setup?I like that surf and turf are always at the end of the phone or email and are easy to talk to. Q5. Which Surf & Turf products do you currently use?We have a Canopro Elite Gazebo, Side Walls, Sky Banner, Collapsible Tables and Branded Deck Chairs.Q6. Can you share specific ways in which Surf & Turf products have benefited your business operations?The sky banner was a bit of a rush job for our very first big festival. This helped us massively to attract customers, usually ones late at night looking for chips! Q7. What has been the most rewarding part of running a pop-up catering business?We love it when we hear customers feedback. For example, this weekend a mum told us she thought they would have to leave to get food for her child who has allergies, but she said she loved our food and then came back every day.Q8. Can you describe a memorable event or experience that stands out in your journey with Saving Nemo?My goal when I first started was to get on Sunday Brunch. I’ve been a huge fan of the show for years and typically watch it on Mondays as I am always working the weekend. Last year we entered The British Street Food Awards and Richard invited us on there. We were supposed to just be cooking our food, but we ended up on the infamous sofa. The only issue was we came straight from a festival, no shower that morning (as they weren’t open), no make up and the only clothes we had. But I got a photo with Tim and Simon! Q9. What advice would you give to someone looking to start their own pop-up food business?Make sure you have a pot of money as there will be something you forget or maybe doesn’t work. Start small with local festivals and markets to get your name out and then go from there.Q10. What are your future plans or goals for Saving Nemo?We are moving into more weddings from sit down to street food. We are also popping up at Trinity Kitchen in Leeds over Christmas! Shop Catering Gazebos & Accessories