Voodoo Chicken was founded by Rory Bate Williams after discovering his passion for New Orleans street food while working on London’s market stalls. A late-night experiment with Cajun blackened chicken and homemade hot sauce sparked the idea that would become Voodoo Chicken. From day one, Rory focused on authenticity: brining chicken for maximum flavour, hand-cutting fries daily, and creating every rub and sauce from scratch. What began as a single stall has grown into a street food favourite, with loyal crowds lining up for the heat and soul of Louisiana cooking. Rory continues to draw inspiration directly from New Orleans, bringing back lessons and flavours from the city’s legendary kitchens to London’s food markets. Today, Voodoo Chicken is more than just a meal – it’s a taste of New Orleans culture, made with passion, dedication and love.