When most people think of food trucks, they probably picture burgers, pizza, or loaded fries. But for Anthi and Nick, the founders of Papa’s Locas, the goal was always to do something a little different.
In the latest episode of the Made in Ely Podcast, we sat down with Anthi to hear the story behind one of Cambridgeshire’s most distinctive food businesses, how a chance trip to Canada inspired a completely new venture, and why building a food truck business is about far more than simply serving great food.
Discovering Poutine
Papa’s Locas specialises in authentic Canadian poutine – a dish made from crispy fries, fresh cheese curds, and rich Canadian-style gravy. While it may be a staple across Canada, it’s still relatively unknown in the UK.
The idea was born during a trip to North America, where Anthe and Nick found themselves completely hooked on poutine during a brief visit to Canada.
Returning home, they were surprised by how difficult it was to find the real thing in the UK. Rather than settling for an imitation, they set out to create an authentic version themselves, sourcing specialist cheese curds and carefully refining every component of the dish.
What began as an idea soon evolved into Papa’s Locas, a food truck dedicated to bringing proper Canadian poutine to British audiences.
Building a Business Around Great Food
Papa’s Locas wasn’t their first venture into street food. Before launching the brand, Anthi and Nick operated a successful Greek street food business, drawing on their heritage and culinary experience.
However, they found themselves wanting more freedom to experiment with flavours and concepts. Fries became the perfect canvas.
Rather than treating fries as an afterthought, they wanted to build dishes around them, combining inspiration from different cuisines and creating something customers couldn’t easily find elsewhere.
That creativity has become a defining feature of the business. Over the years, they’ve introduced countless specials, seasonal dishes, and unique flavour combinations, all while maintaining the authentic foundations of traditional poutine.
More Than Just a Food Truck
One of the most fascinating parts of the conversation was hearing about the realities of running a mobile food business.
From sourcing specialist ingredients and finding reliable locations to managing unpredictable seasons and long working hours, life behind the hatch is far more complex than many people realise.
Anthe spoke openly about the challenges of operating in an increasingly competitive street food landscape, where locations are limited, and food trucks are constantly evolving.
Yet despite those challenges, what shines through is a genuine passion for creating memorable experiences and connecting with people.
For Anthe, one of the greatest rewards is the opportunity to meet customers, attend events, and build relationships with communities they may never have encountered otherwise.
Creating the Cambridge Food Truck Collective
The conversation also explored a project close to Anthi’s heart: the Cambridge Food Truck Collective.
What started with just four food trucks has rapidly grown into a network of more than 30 traders across the region.
The collective was created to help food truck owners share knowledge, support one another, discuss opportunities, and tackle some of the challenges unique to mobile catering businesses.
It offers a valuable sense of community within an industry that can often feel surprisingly isolated, especially for traders working independently throughout the week.
It’s a brilliant example of local businesses coming together to strengthen the wider food scene across Cambridgeshire.
Introducing Daruma Ramen
As if one food truck wasn’t enough, Anthi and Nick recently launched a second venture: Daruma Ramen.
Operating from a beautifully converted horsebox, Daruma focuses on authentic Japanese ramen and fried chicken, drawing on Nick’s extensive experience working within the ramen industry.
Unlike Papa’s Locas, Daruma follows a very different model. Pop-ups are limited, preparation is intensive, and the focus is firmly on delivering restaurant-quality food from a mobile kitchen.
While Anthi admits launching a second business has brought plenty of challenges, it’s clearly a labour of love and one that’s already attracting a loyal following.
Passion, Creativity and Community
Throughout the episode, one theme appeared again and again: passion.
Whether discussing menu development, branding, customer relationships, or future plans, it’s clear that Papa’s Locas has been built around a genuine love of great food and creating memorable experiences.
What started as a simple idea inspired by a trip to Canada has grown into an award-winning food truck, a thriving customer community, a second food business, and a growing network supporting fellow traders across the region.
Not bad for a plate of fries, cheese curds and gravy.
Listen to the Full Episode
To hear the full story behind Papa’s Locas, Daruma Ramen, and the realities of life as a food truck owner, listen to Episode 10 of the Made in Ely Podcast.
The episode is available now on our website and wherever you get your podcast
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