big Aspirations from Humble beginnings

A little history about our humble beginnings to our big aspirations.

Started in 2015 from the back of a car with a pop up table Shoot The Bull has quickly become a go to reliable cater and multi restaurant operator. Now spanning across 9 restaurants, five catering trailers and close to 200 employees.

Meet the Team

Here is a little bit of information on the safe and knowledgable hands you are sure to be in when visiting any of the Shoot The Bull families restaurants or hiring their catering services.

Chris Harrison - CEO / MD

Chris Harrison is the founder of multi award winning restaurants and street food company Shoot The Bull.

Chris grew up inspired by the culinary world. At a very young age he held positions at esteemed restaurants and gastro pubs. He used his time off to learn from the best spending time in the kitchen with Heston Blumenthal & Tom Kerridge in restaurants like the Hand & Flowers (2* Michelin Star) and The Fat Duck (3* Michelin Star).

After almost ten years in the industry Chris set about starting the company, initially taking the restaurant to the street with various ‘back of the car’ pop ups! Now, Chris manages the group day to day but still enjoys rolling up his sleeves and getting involved. There’s just no keeping him out the kitchen.


George Wood is our Creative Director. He works closely with Chris to create all the wonderful and exciting food served across the businesses.

George’s passion for food emanates throughout the Shoot The Bull & Solita brands. He spent years travelling Europe honing his culinary skills in the motherlands of food such as Italy & Spain.

He started in kitchens in England specialising in seafood. Years later he met Chris, and the rest is history. George has been with the business since almost the beginning when there was just The Old House and Street Food, he has stood up to the challenge of growth in a fast paced industry and is now both a director and shareholder in the company.

The rest of our crew

Shoot The Bull wouldn’t be who they are today without the great work from the rest of the team. There’s a real family ethos involved in Shoot The Bull which probably stems from the fact Chris’s parents still love to help out! It really is a team to be proud of being involved in.

From Sarah Wilkinson, who will answer all your calls and questions about corporate or private events to Daniel Wilson, the operations manager for Solita Group ensuring the smooth running of seven restaurants or to Lynne Huddleston keeping the books in order and looking after payroll there are so many great team members.

A little bit of history...

From catering company to UK burger domination, let us take you on the journey of how Chris has grown Shoot The Bull & Solita into what it is today.


Chris starts shoot the bull, taking the leap from being a head chef in a fine dining restaurant to serving food from the back of his car!


Shoot The Bull fast attracts customers and goes from strength to strength, winning a British Street Food Award along the way.


After working as a pop up in The Old House, Chris decided to take on the whole business and opened Shoot The Bulls first venue,. The gastropub became an award winning restaurant and even attracted the renowned food critic Jay Rayner.


Riverhouse Coffee Co. was launched in a empty space next door to the pub, this grew to four outlets before Shoot The Bull moved on to concentrate on other business.


Shoot The Bull took over the Solita brand with two venues in Manchester.

A difficult year was ahead but with perseverance from the team they launched online shops for restaurant kits and ran takeaways from all their venues to survive the national pandemic


As restrictions lifted Shoot The Bull seized opportunities to take on venues that had become available. Now operating 7 Solita venues focussing on 100% British Wagyu, The Old House Gastropub, Hull Truck Theatre and the ever growing Street Food and Events company!


Work for us!

We’re always on the hunt for passionate individuals who love our industry just as much as we do to join our team. Our family is ever growing, and shows no signs of slowing down, so we want to hear from the food fanatics, burger boffins and wagyu whizzes.

With four day working weeks, competitive rates of pay, tips, meals and more why not send your CV across to us now.

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