Who we are
We’re DirtyFilthy: hospitality with bite.
Born from burnout, late-night rants, and a deep love for food that actually means something, we’re here to throw out the rulebook and serve up something better. We’ve spent years in the industry, front of house, back of house, burning the candle at both ends. We’ve seen the waste, the egos, the gatekeeping, and the rinse-and-repeat menus that taste like a spreadsheet. And we said: nah. Not for us.
So we built our own thing.
DirtyFilthy is a celebration of contrast: high-end and no-fuss, ethical and indulgent, beautiful and a bit unhinged. We’re for people who love a well-paired sauce as much as they love a sweaty mosh pit. People who care where their food comes from, but don’t want a lecture with their dessert. We’re deeply rooted in values of zero waste, conscious sourcing, and community-first thinking, but we package it all in an experience that feels rebellious, raw, and full of life.
This isn’t hospitality as usual. It’s a movement. A party. A kitchen with a purpose.
And everyone’s invited.
Our Core Aims & Principles
We’re not just here to make noise, we’re here to make change. These are the pillars that hold DirtyFilthy up, and we don’t bend on them for anyone
People First, Always
DirtyFilthy is built on respect. No screaming in the kitchen. No burnout-as-badge-of-honour. No toxic hierarchy. Whether you’re a dishwasher, a DJ, or the one plating the scallops, you get treated fairly and paid properly. We create spaces that are safe, diverse, and fun to work in because good energy in the team means good energy in the room.
Ethics Without Ego
We don’t do ‘holier than thou.’ We’re not here to lecture anyone into change, we’re here to show that ethics can be exciting, inclusive, and sexy as hell. We do the hard work behind the scenes so our guests don’t have to think twice. No preachy vibes. Just transparent, thoughtful choices baked into every dish, every partnership, every event.
Support the Underdogs
From our suppliers to our collaborators, we go out of our way to work with the people who don’t usually get the spotlight. We choose local growers, minority-owned producers, ethical brewers, and independent makers. The people who care. The people who graft. The people who, like us, want to do things better. You won’t find us chasing the cheapest, easiest, most ‘recognised’ brands, we’re building a supply chain with soul.
Design for Joy
We’re obsessive about detail. The visuals, the music, the smells, the styling, the lighting, we treat every element of an event like it’s the headline act. Why? Because joy matters. And when you create environments that are rich with intention and surprise, people feel it. That’s the DirtyFilthy difference: it’s not just food on a plate, it’s an entire world for a night
Waste Less, Taste More
We build every menu around what’s often overlooked; end-of-life produce, surplus stock, seasonal gluts. This is because sustainability shouldn’t be an afterthought, it should be the blueprint. We believe food waste is a moral failure of the system, not a quirk of the trade. Our dishes prove that ‘rescued’ doesn’t mean basic, it means bold, inventive, and packed with flavour.
Why It Matters
Because the world doesn’t need more copy-paste restaurants.
Because hospitality shouldn’t cost the earth or a person’s sanity.
Because people are craving connection, creativity, and something they can believe in.
DirtyFilthy exists because the system is broken. We’ve seen good food thrown in the bin while people go hungry. We’ve worked in kitchens where staff are treated like robots. We’ve watched brands greenwash their way through sustainability conversations without actually changing a thing. We’ve watched the joy get sucked out of what should be one of the most life-giving industries on the planet.
So we decided to do things differently.
We’re here to prove that you can build a food business that feeds people and purpose. That you can be ethical and exciting. That you can be fun, filthy, messy, joyful and still stand for something real. We’re not claiming to be perfect. But we are committed. To do better. To stay transparent. To create experiences that make people feel something, not just full.
Why does it matter?
Because good food should be accessible.
Because waste should be a creative challenge, not an inevitability.
Because our industry needs a f*cking shake-up.
And because the world’s a bit dark right now, so we’re building something that lights it up.
DirtyFilthy isn’t just about dinner. It’s about culture. Community. Change. And we’re just getting started.
Meet The Mess-Makers
DirtyFilthy was born from one of those classic late-Friday conversations, the kind that happens after a long shift, a shared bottle, and one too many stories about broken systems and burned-out staff. Jo and David sat across from each other and said: There has to be a way hospitality can thrive and do good. That was the start.
Jo is the firestarter: equal parts strategist, storyteller, and shit-stirrer. With a background in branding, comms, and community, she brings the vision and voice behind DirtyFilthy’s attitude, aesthetic, and unapologetic vibe. She’s the one writing the manifestos, building the brand, and making sure every plate comes with a point of view.
David is the builder: the grafter with a punk heart and a chef’s instinct for chaos done right. He doesn’t just cook the food, he builds the entire world around it. From designing menus and kitchen setups to constructing sets, solving logistics, and literally putting up the lights, David’s the engine behind every DirtyFilthy experience. A quiet rebel with an eye for detail and a do n’t-f*ck-with-me work ethic, he brings the structure that makes the madness sing.
Together, they’ve worked every corner of hospitality, from pub kitchens and corporate events to creative pop-ups and big-stage festivals. DirtyFilthy is their answer to everything they wished existed: a place where sustainability isn’t performative, the team is respected, and guests actually feel something.
It’s personal. It’s passionate. And yeah, it gets a bit messy. That’s kind of the point.
Contact us
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