Nestled in the heart of Blackpool, Abingdon Street Market is more than just a food hall—it’s a thriving hub for independent businesses, a melting pot of cultures, and a testament to the resilience of local hospitality. Among the diverse food vendors inside the market, Chamo stands out, bringing authentic South American street food to Lancashire. With roots in Preston, Chamo has expanded its presence, proving that passion, quality, and a strong sense of community can help independent businesses thrive.
We sat down with Dion, the kitchen manager at Chamo, to discuss the evolving hospitality scene in Blackpool, the challenges and rewards of running an independent business, and why supporting local is more important than ever.
Dion’s story is one of dedication and passion. Starting at just 14 years old, his career in hospitality began in the kitchens of Blackpool, washing pots and gradually working his way up.
“So, I first started at the age of 14, working in a restaurant,” he recalls. “Basically just doing pots and stuff like that. Then I moved up to Michael’s, a well-known restaurant in Blackpool, and eventually managed one of their franchises.”
From there, Dion’s journey took him beyond Blackpool, landing him in Lytham at Gusto’s. “I was just a normal commis chef when I started, but I learned every station. Unfortunately, they went into liquidation, and I had to figure out my next step.”
That next step involved bouncing between pubs and larger kitchens, but Dion found the structured, cost-driven approach of many corporate establishments unfulfilling. “The food in a lot of pubs just isn’t great. The focus is on keeping costs down, and you lose that authenticity,” he says. Eventually, he became sous chef, then head chef at a well known Blackpool hotel, before making the life-changing decision to travel. “I went to Thailand, Singapore, and Bangkok. The experience really changed my perspective on food, especially street food. It’s a completely different world over there.”
Now back in Blackpool, Dion brings that knowledge and passion to Chamo, where the focus is on delivering fresh, authentic, and high-quality South American street food.
Having worked in hospitality for 14 years, Dion has witnessed the industry’s evolution in Blackpool. “I feel like over time, things have definitely changed,” he says. “There’s been a shift, especially with more independent places opening up. It’s exciting to see smaller businesses thrive. Independent vendors bring something unique that big chains just can’t replicate,”
However, with growth comes challenges, particularly when it comes to staffing and mental health in the hospitality industry. Dion highlights the long hours and high-pressure environment that can take a toll on chefs. “You miss out on big life events—birthdays, bank holidays, Christmas. Hospitality is a different world. You’re always working when everyone else is off.”
He adds, “The mental health side of things is real. You can work ridiculous hours, and if you don’t love what you do, it can really wear you down.”
Despite these challenges, working in an independent setting like Chamo offers more creative freedom and job satisfaction. “A lot of chefs in big chains just get told what to do. But here, we get to experiment, create, and innovate. That makes all the difference.”
Abingdon Street Market is a beacon for independent businesses, offering a space where local entrepreneurs can flourish. Dion emphasises the importance of community support in sustaining these businesses.
“When you spend money at a local business, it goes back into the community,” he says. “It helps local families, creates jobs, and allows businesses to keep their unique identity. Big chains, they start off great, but then they scale up and lose what made them special in the first place. It becomes more about numbers than quality.”
He explains that Chamo’s approach is different. “We want to grow, but we want to stay true to who we are. We’re not trying to be a corporate franchise. We want to bring something authentic to Blackpool and beyond.”
Looking ahead, Dion has big plans for Chamo. “Right now, the focus is on getting Chamo known,” he says. “The market is great, but eventually, we want to open a standalone venue in Blackpool, with a full menu and cocktails—somewhere with an atmosphere.”
For now, though, Abingdon Street Market remains a vital stepping stone for businesses like Chamo. “The market allows us to test new ideas, engage with customers, and grow in a way that feels natural,” says Dion. “It’s a place where you really get to know your customers, have conversations, and get instant feedback on your food. You don’t get that in a traditional restaurant setting.”
As we wrap up, it’s clear that Blackpool’s hospitality scene is undergoing a transformation, with independent businesses at the forefront. The success of places like Chamo depends not just on great food and passion, but also on continued community support.
“If people want to see more independent businesses thrive, they have to support them,” says Dion. “Every time you choose a local vendor over a chain, you’re helping to shape Blackpool’s future. It’s about quality, passion, and keeping things real. That’s why independent businesses matter.”
So next time you’re in Blackpool, skip the big chains and head to Abingdon Street Market. Whether it’s Chamo’s South American dishes or another independent vendor, your support helps keep Blackpool’s hospitality scene alive and thriving.
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