For the past seven years, Voodoo Chicken has been bringing the bold, soulful flavors of New Orleans to the streets of London.
Every dish we serve is made from scratch, using only natural ingredients. Our chicken is brined for maximum flavour, our signature hot sauces contain no fillers or preservatives, and our fries are hand-cut daily from the finest British potatoes.
For Rory Bate Williams, food has always been more than just fuel - it’s a way to connect, to celebrate, and to bring people together. His journey through the food industry took an unexpected turn when he landed a job at a street food stall. It was there that he discovered the magic of serving fresh, made-to-order food in a fast-paced, high-energy setting. The thrill of meeting people, sharing flavours, and creating an experience around food had him hooked from day one.
The real turning point came while working at a stall serving New Orleans-style Po-Boy sandwiches. At the end of a long shift, Rory experimented with Cajun blackened chicken and a fiery Louisiana hot sauce. One bite and he knew he had something special - something that deserved its own spotlight. That was the moment Voodoo Chicken was born.
Determined to bring the bold, vibrant flavours of New Orleans to London, Rory quit his job and set out to build something unique. From day one, he committed to doing things the right way - making every sauce, rub, and seasoning from scratch, using fresh, high-quality ingredients. That dedication to flavor and authenticity has remained at the heart of Voodoo Chicken ever since
Fast forward to today, and Voodoo Chicken has become a staple at Lower Marsh Market, drawing in hungry crowds with it’s mouthwatering aromas and legendary heat. Freshness is key, and while great food takes time, the long lines are proof that it’s worth the wait. The stall has built a loyal following, with customers returning time and again for their fix of fiery, soulful street food.
Rory’s passion for New Orleans cuisine and culture extends far beyond the kitchen. He makes regular trips to the Big Easy, immersing himself in its rich culinary traditions. From the bustling French Quarter to hole-in-the-wall joints known only to locals, he soaks up everything the city has to offer - learning, tasting, and refining his craft. Legendary spots like K-Paul’s Louisiana Kitchen, Coop’s Palace, and Mulate’s have all played a role in shaping his approach to flavor and hospitality.
Because in New Orleans, food is more than just a meal - it’s a way of life. It’s about heat, soul, and celebration. That’s the spirit Rory brings back to London with every dish served at Voodoo Chicken. Whether it’s the punch of the spices, the depth of the sauces, or the welcoming vibe of the stall itself, every bite is a taste of something bigger - something made with passion, dedication, and a whole lot of love.