Camberwell chef flooded with offers after TV show

Prince Owusu learned how to cook on YouTube and still knocks up his dishes in his mum’s kitchen.

But the unemployed chef from Camberwell is now fighting off offers to expand after he took part in the BBC’s new foodie series Million Pound Menu.

He founded Trap Kitchen little more than a year ago, but already has 43,000 followers on Instagram.

And he soon found people were prepared to pay up to £20 for his Ballers Combo – usually a combination of fried chicken, macaroni cheese and a sweet Belgian waffle.

He now makes £10,000 for just three days’ work, preparing up to 300 takeaway dishes a night.

Sometimes, the queue of cars outside his block is so long, residents call Southwark council to ask to have parking regulations enforced.

He said: “My mum wants me out.

Prince Owusu waiting to hear if he will get an investor

“We definitely need to move on, to get a permanent restaurant – like Nandos. When I go to sleep and dream about Trap Kitchen, that’s how I see it. I taught myself to cook. We are living in the information age – I have seen people build robots from YouTube.

“Once I had the knowledge, I thought I had to crack on. Growing up I started hanging around with people who were very business-minded, but not in the right way.

“What I did was take the game – buy in for cheap, sell it for more. Market, advertise and try to get as many customers as you can.

“It was only right I use my talent, which was cooking – to infuse it was the business mind which I gathered when I was young.

“Since I started I have been grafting, non-stop, hard work.”

He started posting pictures of his food on Instagram a year ago and found people were willing to pay £20 a time to taste it.

He said: “The masses out there are tired and want something new and I feel like I’ve created a formula. I’ve got the sauce.

“But it’s all a bit new to me. Being on Million Pound Menu wasn’t really about getting investment – it was about learning. We’ll keep our heads down and it’s their loss, innit?

working in his temporary kitchen

“My parents felt bringing me over to Europe would give me the opportunity to make something of myself. That’s where I get my drive from.”

Contestants are assessed on their food, brand and business plan after being installed in a temporary restaurant in Manchester, working with a designer to bring their vision to life.

But he was counted down on his briefing of his staff, which was not precise enough; and he was told to serve dishes in smaller doses.

Host Fred Sireix said: “This is like no menu I have ever seen before. It’s got lobster, prawns, chicken, macaroni cheese, mashed potato, sweet Belgian waffles on the same plate.

“It makes absolutely no sense to me – but what do I know? It’s haute cuisine for the Instagram generation.”

Prince said: “There was always going to be mistakes made. But it is about getting better.

“This is our first time. Our self-esteem is high and we have kept the pressure under control.”

Please support your local paper by making a donation



Please make cheques payable to “MSI Media Limited” and send by post to South London Press, Unit 112, 160 Bromley Road, Catford, London SE6 2NZ

Housing Secretary Robert Jenrick has encouraged everyone in the country who can afford to do so to buy a newspaper, and told the Downing Street press briefing recently: “A free country needs a free press, and the newspapers of our country are under significant financial pressure”.

So if you have enjoyed reading this story, and if you can afford to do so, we would be so grateful if you can buy our newspaper or make a donation, which will allow us to continue to bring stories like this one to you both in print and online.

Everyone at the South London Press thanks you for your continued support.

One thought on “Camberwell chef flooded with offers after TV show

  • 17th August 2018 at 1:33 am

    Love his spirit!
    I hope he continues to grow in the restaurant business. Well deserved!


Leave a Reply

Your email address will not be published. Required fields are marked *