Authentic Paella Catering in the Ribble Valley, Lancashire

Name: Streetfood by Grounded
Address: Ribble Valley, Lancashire
Telephone: 07889209162

Will Backhouse
Apr 28
1 min read

Streetfood by Grounded

There’s something special about paella that goes beyond food. It’s not just a dish—it’s an experience. From the sound of the pan sizzling to t

he aroma of fresh ingredients cooking outdoors, paella brings people together.

Live Cooking Experience

At Streetfood by Grounded, we cook everything fresh on-site. Guests can watch the full process unfold, creating a real focal point and atmosphere at your event.

Fresh Ingredients

We start with fresh vegetables and build flavour layer by layer, creating authentic Spanish-style paella.

Perfect for Events

Weddings, private parties, corporate events and outdoor celebrations—our paella creates a relaxed, social experience.

The Empty Pan Moment

A completely empty pan at the end of an event says everything—great food, happy guests, unforgettable experience.

Get a Quote

Planning an event in the Ribble Valley or Lancashire?Contact Streetfood by Grounded today to book authentic paella catering.Email: www.groundedbywill.com Phone: 07889209162

Cooking Tip

For an added kick, try including a pinch of cayenne pepper in the sauce.

Serving Suggestion

Serve over a bed of brown rice or whole grain pasta for a more substantial meal.

Notes

Preheat your oven to 200°C (400°F). Place the broccoli florets on a baking sheet lined with parchment paper. Drizzle with half the olive oil, season with salt and pepper. Roast in the oven for 15-20 minutes until tender and lightly browned.

While the broccoli is roasting, heat the remaining olive oil in a large skillet over medium-high heat. Add the sliced chicken breasts and cook until lightly browned and cooked through, about 5-7 minutes.

Add the minced garlic and sliced courgettes to the pan, sauté for an additional 3-4 minutes until the courgettes are tender.

Reduce the heat to medium and pour in the chicken broth, stirring to lift any flavorful bits from the bottom of the pan.

Stir in the low-fat sour cream and paprika, ensuring everything is well combined.

Add the spinach to the skillet and cook until just wilted. Season the stroganoff with salt and pepper to taste.

Serve the chicken and courgette stroganoff hot, topped with the roasted broccoli.

Instructions

1 tbsp olive oil

1 lb chicken breast, sliced

2 medium courgettes, sliced

1 cup spinach leaves

1 lb broccoli florets

Main Ingredients

1/2 cup low-fat sour cream

1/4 cup chicken broth

2 cloves garlic, minced

1 tsp paprika

Salt and pepper to taste

For the Sauce

Head Chef

Will Backhouse

women chef with white background (3) (1).jpg

Low Calorie Chicken & Courgette Stroganoff with Spinach & Roasted Broccoli

A healthy and delicious take on stroganoff featuring chicken, courgette, spinach, and roasted broccoli.

340

Prep Time

15 mins

Cook Time

25 mins

average rating is 5 out of 5

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A Life Shaped by Fire, Sea Air & Flavour

I’ve spent most of my life in kitchens—some loud and relentless, others calm and quietly focused—but all of them have shaped the way I cook today.

I grew up in the Ribble Valley, surrounded by incredible produce and a strong sense of food culture. That’s where it all began: a curiosity, a passion, and a hunger to explore more. But I always knew that staying still was never going to be part of the plan.

From Land to Sea

At 23, I took a different route. After earning my Yachtmaster Ocean qualification, I headed out to sea and stepped into the world of luxury superyachts. It was a completely different kind of kitchen—ever-changing, high-pressure, and set against some of the most breathtaking backdrops imaginable.

It didn’t take long before I found my way back to where I belonged: behind the stove.

Cooking at sea pushed me in ways I could never have expected. I had the privilege of working alongside incredibly talented chefs and cooking for some truly remarkable guests, including members of a Royal Family and high-profile clients from around the world. The standards were uncompromising, the expectations high—but that’s exactly where I thrive.

A World of Influence on Every Plate

Travelling the world changed everything about how I approach food.

From vibrant Mediterranean flavours to refined European techniques and bold, globally inspired dishes, every destination left its mark. I’ve been lucky enough to work with outstanding ingredients and learn from chefs with completely different perspectives—each experience adding another layer to my cooking.

Even now, I’m still learning. Every kitchen, every collaboration, every dish is an opportunity to grow.

Bringing It All Back Home

These days, I channel all of that experience into my own outdoor catering company. Whether it’s an intimate private dinner, a corporate event, or a lively celebration, I bring the same level of care, creativity, and precision that I developed over years at sea.

And sometimes, I like to keep things a little more relaxed.

My street food trailer is one of my favourite ways to cook—serving bold, flavour-packed dishes in a more informal setting, tailored completely to the event and the people I’m cooking for.

More Than Just Food

For me, cooking has never just been about what’s on the plate.

It’s about people.

I love interacting with guests, sharing stories from my travels, and occasionally getting people involved—because food should be experienced, not just eaten. Some of the best moments happen when someone tries something new and suddenly sees it differently.

Turning a Brussels sprout sceptic into a Brussels sprout fan? That’s always a win.

The Journey So Far

With over fifteen years of experience—much of it spent in the superyacht industry—I’ve been fortunate to cook at the highest level, including serving on a 90m private yacht and working as a Senior Chef on a mega yacht catering to Royal clientele.

I trained in Devon and refined my skills further in a Michelin-standard kitchen at The York Arms, building a strong foundation across a wide range of international cuisines. Bread and pastry hold a special place in my heart, but I thrive in any environment where creativity meets precision.

Why I Cook

At the end of the day, it all comes back to this:

I cook to create experiences.

Every dish tells a story—of where I’ve been, who I’ve worked with, and what I’ve learned along the way. And the best part? Sharing that story with others, one plate at a time.