British Street Food Awards

British Street Food Awards

And the winners are…

British street food awards

So after the much anticipated run up to the British Street Food Awards, my Twitter feed has been exploding with some of the best street food guys in the business.

After this years five Regional heats the best British food traders (10 of the UK’s best street food traders and 7 traders that couldn’t be missed off) battled it out over the weekend at Street Feast Hawker House in Canada Water. British Street Food has become arguably the best street food in the world and to back that statement up take a look at the dishes that were entered this year below.

London street food

This years Street food awards saw more finalists than ever before, traveling from all corners of Britain to showcase the best street food in the country. 

The People’s Choice Award went to Jah Jyot Punjabi street food from Sussex for their samosa and dosa double-header. They will now go on to Berlin to compete in the European Street Food Awards next week.

Naughty Boy and the Naughty Kitchen were in attendance over the weekend. The chart topper does some amazing charity work and equally amazing food, raising money for Great Ormond Street with the chicken tikka linguine, and yes he had a set on Friday night. More commonly known for his work as a producer, songwriter and DJ who worked with the likes of Beyoncé, Emeli Sandé and Zayn Malik.

Loyle Carner and his Chilli Con Carner cookery school for young people with ADHD and dyslexia were serving up amazing burgers to raise money for the school’s expansion. For those that don't know Loyle Carner he run’s a free cooking school for kids with ADHD between the ages of 14 - 16.

Without further adieu here are the British Street Food categories, traders and dishes entered.


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

The Peruvian
Anticuchos: Cow heart marinated for 24 hours in a Peruvian spice blend, cooked on a BBQ and served with potatoes and Peruvian corn.

Paternoster Farm
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.

Paternoster Farm
Cod cheeks: Pan fried with samphire and garlic butter and served on our ham & haddock chowder. The ultimate surf & turf.


WINNER Parm Star
Parmo Plate: Our take on the north east classic. Panko-crumbed fried chicken fillet, béchamel sauce and melted Cheddar cheese.

street food

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.

Buddah Belly
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.

Buddah Belly
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, radish kimchi and sticky rice.


Vegetable samosas, crushed and served with chole — soft chickpeas cooked in a yoghurt and tamarind sauce with heirloom tomatoes,

vegetarian street food

Sri Lankan vegetarian plate: Jackfruit curry, seeni sambal, brinjal moju, banana flower cutlet, steamed basmati rice and poppadoms.

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, Hoisin and Sriracha ~ Salt Cod, Squid Ink Bun, Pickled Fennel, Prawn and Mango Sauce ~ Chicken Katsu, Pickled Shiitake, Wasabi Mayo

Parm Star
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

Patty Freaks
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 Caravan
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

Crema Caravan
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.

I’ll be waiting in anticipation, checking my twitter feed for the European Street Food Awards next week.


Hello Fresh is Super Spesh!!

Hello Fresh is Super Spesh!!

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