Wearside Weekend

It’s the FIFTEENTH year of the biggest street food competition in the world. With heats all over the UK, all summer long, the winning traders will be invited to park up in London for a cook-off to be crowned Britain’s BEST at the grand final of the British Street Food Awards supported by Freeman’s Event Partners on Sunday September 28. Next up? The Fire Station in Sunderland. With a AMAZING roster of finalists drawn from all over the North.

Sunderland does – admittedly – have other plans this Bank Holiday weekend. On Saturday at 3pm the city has an appointment with destiny, taking on Sheffield United in the playoffs for the Premiership. Fingers crossed. But with the one of the greatest judging panels we have ever managed to assemble for the British Street Food Awards, at least we know that the best man – or woman – will win at the Fire Station.

On judging duty we’ve got 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 will be joined by 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 – it’s going to be a gruelling test for the traders. And YOU are in charge of voting for the People’s Choice. Who will you go for?

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.”

On Sunday afternoon, the judges’ choice will be named as Champion. And the votes will be counted for the People’s Choice. Both winners will be heading to Food St market in London in a massive cook off for the UK title on September 28, and the right to represent this sceptred isle at the grand final of the 2025 European Street Food Awards in Munich on October 10-12. Get involved.