Beating our chests, armed with banana treats, we finally made it over to Manchester last week to pay homage to the Guerrilla Gorilla!
We weren’t disappointed either! Six of the regions finest traders gathered together under one very impressive roof, turning out delightful street food of all varieties to eager customers who travelled far and wide to this superbly hosted event.
This is what street food is all about, the Salford venue is awesome, the atmosphere vibrant and full of very happy people munching & dancing their way through the night.
Masters of their work in attendance were as follows:
@AboutTheBun – As far as we know, these Guy’s are the only ones in the North who are turning out exceptional quality steamed buns filled with melting soft free range Yorkshire belly pork. All their buns are hand made from scratch, the pork is carefully skinned but leaving the thick layer of creamy fat intact, then marinated in their own secret spice dry rub for 24 hours before roasting to absolute melting perfection. AboutTheBun make all their own packaging too from recycled cook books!!
@dirtydogsarehot – Been looking forward to one of these beauties for quite some time now! Wow, these dogs are dirty, incredible flavour and the right amount of smoke from these hand made, hand-tied sausages with a peanut butter and bourbon sauce that fits so well, even if you don’t like peanut butter – You’ll love this.
@FireandSaltBBQ – We are talking real pit-barbecue flavours here. Smoke and meat with handmade rubs and sauces, heaven! They were knocking out some pretty cool looking donuts and judging by the punters, they couldn’t get enough of em!
@Honest_Crust – Wood fired pizza doesn’t get any better than this! The dough was cooked to perfection, crispy in all the right places with quality toppings and combinations to die for. We will be making many more trips to see you Guy’s!
@ChaatCart – These Guy’s have taken street food to another level! We tried the crispy Masala Dosa. Having watched it being hand made first, a thin layer of the batter was ladled onto a hot tava (griddle) greased with oil, then spread out evenly with the base of a ladle to form a pancake. Since its made of rice and lentils, it is gluten-free and contains protein. The fermentation process also increases the vitamin B and vitamin C content. The Dosa was then filled with lightly cooked potatoes, fried onions and delicate spices, topped with a home made coconut chutney, Pure Deliciousness!
@BistroBarnHouse – “We don’t follow recipes, we create them!” Barn House Bistro’s strap line sure doesn’t disappoint the taste buds! Passion, provenance and outstanding street food all in abundance at the Barn House. Their 100% Rump Steak Burger;
Served with fire roasted peppers and a yellow, Horseradish Mayo was a sure hit with us.
Some top tunes and well stocked bar kept all the party goers happy and revelling in the delights well into the evening.
It all hots up again on Saturday November 16th for Guerrilla Eats 1st Birthday!
Regulars @dirtydogsarehot,@FireandSaltBBQ & @ChaatCartwill be joined by some very reputable and well known traders;