Street food concept Daisy Green takes up permanent Marble Arch site

Daisy Green was originally founded by Australian-born Prue Freeman last year after she left a job in the City to sell natural, fat-free frozen yogurt from a 1975 Ford Transit van at various festivals and street food sites including Kerb at King's Cross.

"The idea was to try and set up a street food business which was focused on doing high-quality food on the street in a way that changed street food from being dirty to being more upmarket and healthy," she told BigHospitality.

"We found an old property agent shop very close to Marble Arch station. It felt like a good space where we could do more interesting things and also have a kitchen and a place to prepare food for all of our vehicles."

The West End venue features a ground-floor shop and dining area, an outside space complete with deckchairs and a downstairs 'vault' area described as a 'quirky' retreat - it has been designed by an up and coming street artist.

Daisy Green​

Daisy Green diners are able to order the banana bread and frozen yogurt which have become the brand's trademarks as well as chocolate brownies, homemade rocky road and hot salmon smoked on site, chicken or beef served either in a salad or a wrap.

Frozen yogurt is available with a range of toppings including rosewater jelly, balsamic strawberries or caramelized bacon. 

The simple menu also includes artisan coffee which is roasted from Daisy Green's own blend of Brazilian and Rwandan beans. 

Daisy Green now operates six food vans and tricycles, two of which are dedicated to artisan coffee and banana bread.

Freeman said she was not looking to operate only permanent sites and was instead viewing the Marble Arch venue as a complement to the street food operation.

"When you have a street food stall, you think it would be amazing to have a fixed stall because there is so much more ability to do things but the logistics in terms of people and deliveries is a lot harder," Freeman admitted.

"We are very focused this year on the street food side, this shop feels like the perfect place to prepare for those things and where people know they can find us. At this stage I don't think we would look to have another permanent site but it is so difficult to know - in twelve months we might change our mind," she concluded.