21 | Sep | 18

Richard Johnson

And The Winner Is….

We had more finalists than ever before – travelling further than ever before – to cook food that was better than ever before. That was the finals of the 2018 British Street Food Awards. In Hawker House, a venue that looked cooler than ever before. Doh’Hut from Yorkshire ran out worthy champions, arriving on site early to prove their doughnuts for two days — and redefining the doughnut in the process. The People’s Choice Award went to Jah Jyot from Sussex for their samosa and dosa double-header. One – or possibly both – will now go on to Berlin to compete in the European Street Food Awards. On Saturday!

Want to know just HOW far street food has come? How we can justify the ridiculous statement that “British street food is now the best in the world”? Just have a look at the entry dishes below. But it’s a group effort. So can we please say a heartfelt thank you to JD and the amazing Street Feast team; Hellmann’s and NCASS for supporting British traders; and Richard Corrigan, Pip Lacey and Gizzi Erskine for their time and love this weekend — judging 34 plates of food.

Thank you to Naughty Boy and the Naughty Kitchen (raising money for Great Ormond Street with that chicken tikka linguine) and to Loyle Carner and his Chilli Con Carner cookery school for young people with ADHD and dyslexia, who were pushing out high-end burgers to raise money for the school’s expansion. Thank you to Hugh, Jess and Madeleine for running team BSF (and counting votes under extreme duress) and to Ridley Scott Associates plus Joe and Rhiannon at Altius for believing in the dream. Berlin here we come!




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

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
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.

4.43 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.

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, raddish kimchi and sticky rice.


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

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.

Harley Dogs in our Facebook poll