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The award for the best street food event goes to…… Richard Johnson
We’d visited one of the regional heats of The British Street Food Awards in the past, but never made it to the finals – until now.
After an eventful nine hour drive (on London ‘Car Free Day’ FFS!) to Street Feasts’ amazing Hawker House venue was quite testing to say the least – many valid lessons were learned that day!
First lesson – Never ever attempt to drive into London again! (maybe recall having said that before) Second lesson – do not add hours to your journey trying to avoid the congestion zone on a Saturday! – nuff said about that one thank you..
Third lesson – Never miss the British Street Food Awards – Not only is it incredible for the punters, but it’s a must for your diary if you’re a street food trader. Forget the trade shows held in swanky exhibition centres, you’ll learn more about the business here than anywhere else, and maybe, it could even be you competing next time?..
Doh’Hut took the Best Of The Best award, Parm Star shot to victory in the Best Main Dish category while Jah Jyot from Sussex deservedly bagged the coveted People’s Choice Award for their samosa and dosa double-header, securing them a trip to Berlin to compete in the European Street Food Awards. But that’s another story – Here’s the film…
BEST OF THE BEST
WINNER Jah Jyot
Second Place Buddha Belly
Third Place Doh’Hut
WINNER The Peruvian
Leche de tigre Cebiche: Fresh fish cured in lime juice served with sweet potato, Peruvian corn, Peruvian chillies, onion and coriander.
Popcorn cockles with paprika and crispy seaweed
Anticuchos: Cow heart marinated for 24 hours in a Peruvian spice blend, cooked on a BBQ and served with potatoes and Peruvian corn.
Chicharrones: Pork belly from our free range Mangalitza pigs, confited for 12 hours, then deep fried and served with cumin salt and lemon. The meatier cousin to a pork scratching!
Ruby’s Street Kitchen
Indian Fried Chicken, spiced with lemongrass, green chilli and house masala
Fennel Sausage and Kale Pizza: White base – Italian fennel sausage – British kale sauteed in garlic – fior di latte mozzarella – grated Parmesan – extra virgin olive oil
Ginger & Chilli
Keralan Cullen Skink: Our take on the famous Scottish soup pimped with curry leaves, mustard seeds, coconut, turmeric and Arbroath smokies.
Cod cheeks: Pan fried with samphire and garlic butter and served on our ham & haddock chowder. The ultimate surf & turf.
BEST MAIN DISH
WINNER Parm Star
Parmo Plate: Our take on the north east classic. Panko-crumbed fried chicken fillet, béchamel sauce and melted Cheddar cheese.
Sri Lankan hopper: Fresh ground rice flour and fresh-made coconut milk, mixed and fermented into a batter. Cooked in a hopper pan to make a spongy and crisp edible bowl, then filled with Sardine stuffed calamari, fresh line caught tuna marinated in Sri Lankan Spices, coconut curry sauce & chilli sambol.
Thai curry duo of slow cooked beef massuman with spicy chicken panang and lime leaf.
Bulgogi Marinated Essex Heritage Red Poll Beef with Kimchi Fried Rice.
5 spiced pork belly broth with braised duck egg. Garlic and chilli pickle, purple carrot, and deep fried onion
Bossam: Slow-cooked Essex pork with pickled chinese leaf lettuce, raddish kimchi and sticky rice.
WINNER JAH JYOT
Vegetable samosas, crushed and served with chole — soft chickpeas cooked in a yoghurt and tamarind sauce with heirloom tomatoes,
Sri Lankan vegetarian plate: Jackfruit curry, seeni sambal, brinjal moju, banana flower cutlet, steamed basmati rice and poppadums.
Wallace and Sons
Soy Braised and Beer Battered Cauliflower with Tofu, Sesame and Truffle Dressing
Aubergine Parmigiana Pizza: British aubergine roasted in tomato & garlic base – Piennolo cherry tomatoes – fior di latte mozzarella – grated Parmesan – fresh basil – extra virgin olive oil
BEST SANDWICH (sponsored by Hellmann’s)
WINNER Ruby’s Street Kitchen
Twister Bombay Toastie: Ruby’s Wensleydale cheese blend, spiced potato, pickled beetroot, and green herb chutney with homemade sauces.
Bacon and Scallop roll with laver, red pepper puree and aioli
Ginger & Chilli
Kati Roll Taco: Freshly cooked paratha stuffed with choice of meat or vegan curry, rice, lemon pickled red onions, Jaipur slaw, choice of toppings and homemade Indian chutneys
Wallace and Sons
Three Bao: Slow Cooked Pork Neck, Crispy Skin, Pickled Cucumber, Hoi Sin and Sriracha ~ Salt Cod, Squid Ink Bun, Pickled Fennel, Prawn and Mango Sauce ~ Chicken Katsu, Pickled Shiitake, Wasabi Mayo
New Yorker: The chicken parm sandwich. Panko-crumbed fried chicken fillet, marinara sauce, mozzarella and pesto. Served in a fresh brioche bun.
Chicken Masala Dosa. Our rice flour and spinach pancake smothered with a rich Punjabi masala and filled with pan fried marinated chicken pieces, drizzled with tamarind and raita.
WINNER Patty Freaks
The Freaky Mac: Double steak patty loaded with freaky Mac sauce, pickles, american cheese, lettuce and red onion in a triple layered brioche cream bun
The Buffalo: Buttermilk-fried chicken burgers – marinated thigh fried in our own spiced breading – with buffalo sauce, blue cheese sauce and house pickles.
The Buffalo Truck
The Korean: Buttermilk-fried chicken burgers – marinated thigh fried in our own spiced breading – with homemade gochujang hot sauce, toasted sesame, spring onions and shredded mooli
The Sweet Freak: Steak patty loaded with peanut butter, Swiss cheese, caramel waffle, maple syrup, chilli jam and streaky bacon in a seeded brioche cream bun
The Classic: Donut dough is made with fresh yeast and proved three times over 30 hours to ensure great flavour & a light fluffy texture. Each morning the donuts are rolled out to size by hand, proved for a final time and then fried to perfection.
Love is Churros
Lemon Meringue Churro: Lemon Infused Creme Patissiere Filling, Topped with Meringue and Crystallised Lemon Peel
Crema Catalana infused with cinnamon, orange & lemon zests and madagascan vanilla, topped with seasonal home grown plum compote and crumble.
Love Is Churros
Vegan Bakewell Churro: Filled with Almond Milk Creme Patissiere, Iced Topping, Almond and Cherry Rocks with Cherry Syrup
Scottish Heather honey-infused crème served with a
homemade pistachio and cardamom palmier.
The Creme Pat special: Donuts stuffed with Madagascan vanilla bean crème pat, and scattered with home-made honeycomb and homemade shortbread.
BEST LOOKING MOBILER
Harley Dogs in British Street Food’s Facebook poll
Big thanks to Richard Johnson for inviting us, special mention also for Beth & Aaron from @StreetVinWine for keeping our glasses full of their wonderful wine! Thanks to James from @SaiBuddhaBelly for not letting us go hungry with some amazing dishes as always.. Plus a massive thank you and congratulations to Parm Star for breaking our ‘Parmo Virginity’! Truly well deserved ‘Best Main Dish’..
We’d also like to extend our congratulations to Ranie and his formidable team at Jah Jyot who fought off fierce competition to be crowned 2018 ESFA Champions. Not forgetting Doh’Hut either who picked up ‘Best Dessert’ in the European finals.
Every food trader should pay a visit to the British Street Food Awards at some point in their street food career, the professionalism, dedication, the quality of the food and how it’s delivered is what makes all these traders winners. Put em all together in a fantastic venue like Hawker House and you’re onto a real winner..
The awards form an integral part of the British Street Food scene, Richard Johnson and the British Street Food team work tirelessly to showcase the best of the industry to the great British public in many ways, which is why we believe this was the best street food event of 2018.
Learn more about what they do here:britishstreetfood.co.uk