Ha’way

Sunderland had plans this Bank Holiday weekend. On Saturday May 25 at 3pm the city had an appointment with destiny, beating Sheffield United in the playoffs for the Premiership. The Fire Station meanwhile was hosting the northern heats of the 2025 British Street Food Awards supported by Freemans Event Partners. And with the one of the greatest judging panels we’d ever assembled, there was pressure on us to keep up the momentum.

On judging duty were Si King, one half of the Hairy Bikers, and Siân Byerley, co-owner and front-of-house at the Michelin-starred Pine in Northumberland. They were joined by BSFA alumnus Adam Riley from Riley’s Fish Shack, Chris Jewitt, CEO of Food and Drink NE and co-director of We Are Local Heroes, and North East legend Terry Laybourne who heads up the 21 Hospitality Group. With the People’s Choice up for grabs as well, this is how the voting went down…

Champion:
1. Craving Asian
2. My Delhi
3. My Sister’s Kitchen

People’s Choice:
1. Saffa Soul
2. My Delhi
3. Flying Cows

Now it’s off to The Pitt for the Scottish Street Food Awards, and Street Food Circus for the Welsh Street Food Awards, before the final of the 2025 British Street Food Awards at Food St market in London on September 28. And the final of the European Street Food Awards in Munich on October 10-12. That’s your summer taken care of!

The Northern Heat Finalists

The Greekster
The Greekster have set themselves against the dumbing down of Greek food. Take two of their signature dishes, based on Nana’s original recipes. Beer braised pork shoulder skewer, and leeks served with sausage that’s been dried and traditionally smoked over oak wood from the north of Greece. Yes, to be street-friendly they’re both wrapped in sourdough pitta, and served with homemade garlic tzatziki. But the Greekster are properly authentic and a cut above.

Craving Asian
Craving Asian are an exciting mix of British Asian kids and ABC (American-born Chinese) making cookies and sandwiches. “We had the privilege of access to two cultures growing up” says Phoebe. “The one that came from our immigrant households and the place we grew up in.” The end result? Some extraordinary ingredient pairings. Whether that means Taiwanese Fried Chicken Sandos, Miso Toffee Cookies (made inhouse) or Hong Kong French Toast, you won’t be disappointed.

Sizzling Scoop
Ice cream CAN be improved. Fact. Picture a cold, creamy scoop encased in a crisp, golden shell, topped with your choice of indulgent flavours and toppings. Each bite is a delightful contrast of texture and temperature. Some say the idea is Mexican – some say it’s Chinese. But everybody says it’s delicious, and Sizzling Scoop are bringing the idea to a UK street food audience.

My Sister’s Kitchen
MSK is a community food project based in Sunderland, and Raising Dough is their street food project. “It was created to offer training and volunteering opportunities to young people facing barriers to employment and education” says. While, along the way, banging out some of the tastiest pizzas in the North.

Saffa Soul
It’s a long journey from Joburg to Manchester. But, for Huggy, an inspirational one that ended in the creation of his business Saffa Soul. His unique Bunny Chow (at its core the most important street food to come out of South Africa) has stripped back the classic, by stuffing sweet Cape Malay curry into a smaller home-made crusty loaf, and made it more manageable.

The Ama Bokke wrap showcases what every South African loves – a good BRAAI! “We import wood from South Africa called Sekelbos, which adds an aroma and flavour to the 24hr marinated chicken” says Huggy. “We then stuff it in a hand made roti that is a mix of recipes from my grandmothers and my Aunty. It’s flaky, buttery and has our customers addicted.”

My Delhi
“Stay authentic” says Elahi “People can taste it when it’s real.” It’s certainly worked for My Delhi, who won the BBC’s Britain’s Top Takeaways and Argie Bhaji, the popular food battle held at Wylam Brewery in Newcastle, for the last three years. Their signature Aslam Tandoori Chops pays homage to Delhi’s legendary street food scene, inspired by the iconic Aslam Chicken.

“We use tender chicken thigh meat, marinated in bold spices and roasted in the tandoor for that perfect smoky char” says Elahi. “Once cooked, it’s coated in our signature butter masala sauce, a rich, velvety blend we’re famous for, then finished with dhungaar, an ancient smoking technique that infuses the dish with deep, aromatic flavour.”

Flying Cows
Flying Cows – twice winner of the Best Burger at the British Street Food Awards – will be parking up in Sunderland with their family farm’s Dexter beef burgers. Established in 2011, Dan and the team are street food royalty. Expect hand smashed patties, artisan buns – and a menu board that will have you coming back for more.

Chicken Ting
Local legends, just raising the bar with their fried chicken as they go. “Our Banging Fried Chicken is sourced from local farms, wet brined in our secret spice blend and prepared by hand. Fried with sustainably sourced oil in The Cluck Truck. We make all our sauces in house for an authentic individual taste. All this is combined with our years of knowledge and experience in the industry makes for a visual and taste sensation.”