Best Menu Ever!

After four national heats, our expert judges – and the British public – have chosen the 13 finalists to compete at the 2025 British Street Food Awards finals. Hosted by Food St market at the inaugural WestFest. And everyone’s excited. Free tickets for guaranteed entry – and a guaranteed vote – are going fast. Get registered here.

Finalists are entering two dishes each in a series of categories. Our judges will choose the winners in each category, and one UK Champion. YOU will vote for the People’s Choice. Both will head to Munich on October 10-12 to represent the UK at the grand finals of the 2025 European Street Food Awards.

Let’s see what they’re cooking up at the finals!

BEST MAIN DISH

Fire And Flank – South Glamorgan
Meat Matters, ex dairy, dry aged, braised beef cheek, New York strip steak, and whipped bone marrow on cheesy garlic mash.

FIREBOWL – Edinburgh
Scottish Pork Belly Donburi (rice bowl)
Scottish pork belly glazed in our house soy-garlic sauce, layered over fluffy rice and finished with our fiery hot sauce, house-fermented kimchi, dressed cabbage, pickles, spring onion and toasted sesame. 

Cut The Mustard – Devon
Oak smoked shin of Dartmoor beef, rubbed with juniper and rosemary. Served with pearl barley and a beetroot and horseradish chutney, drizzled with warm spiced honey.

Oshpaz – London
Artisanal Lamb Rice Box
Uzbek rice ‘plov’ with tender lamb, carrots, steamed rice and cumin served with fresh salad and yogurt mint sauce. 

BEST SNACK

The Dough Thrower – Vale of Glamorgan
La Vitello
Slow-braised veal osso buco on 72-hour dough with Fior di Latte, a stracciatella-filled bone centrepiece, toasted marrow crumb and gremolata drizzle.

FIREBOWL – Edinburgh
Whisky Chicken Yakitori 
Chicken thigh and spring onion skewers, fired over charcoal on a hibachi grill, sprayed with whisky and dipped in our house-made whisky tare, finished with chives, toasted sesame and fresh lemon.

ROK Kitchen – London
Potted short rib of beef bulgogi with ssamjang butter, smoked cheddar, pickled radish salad with aged kimchi vinaigrette and homemade sesame crackers. 

HAKKŌ HOUSE – Somerset
Authentic Japanese Fried Chicken Kara-age
Free-range British chicken marinated in our homemade shio-koji with ginger, garlic, soy — and a secret twist! Coated in katakuriko (potato starch) and fried until crisp, we finish with a splash of house-made ponzu, shichimi spice for warmth, and a sprinkle of yukari.

Saffa Soul – Manchester
Four-hour bone-in mutton Bunny Chow
Homemade mini sweet loafs, hollowed out and stuffed with a traditional four-hour slow braised mutton curry cooked on the bone just like my grandmother used to make. Served with pickled carrot salad.

Smoked Tamago – Fife
Smoked Tamagoyaki
Japanese style egg roll infused with smoked flavour

BEST SANDWICH
Ro Vietnamese – London
Banh Mi with pork marinated for 24 hours in a light and crispy baguette. Filled with fresh vegetables and topped with 7 different condiments.

Saffa Soul – Manchester
Flaky Chicken Roti
Homemade roti, layered like a crossiant with clarified butter, fried in more butter, and stuffed with 48-hr marinated chicken thigh, masala slap chips, pickled carrot salad, cucumber and mint raita and one of our homemade hot sauces.

Craving Asian – Newcastle
Spicy Asian Cluck Cluck
Fried chicken sandwich that brings together house chilli crisp focaccia, house chilli mayo, fresh cut cabbage and a juicy, Taiwanese inspired marinated chicken thigh coated in a light dredge that brings a lighter, airier crunch.

BEST VEGETARIAN
Oshpaz – London
‘Manti’ or Central Asian steamed vegan dumplings

Ro Vietnamese – London
Summer Rolls: Tofu marinated for 24 hours, wrapped in a light rice paper, filled with fresh vegetables and vermicelli, with a peanut hoisin dipping sauce

HAKKŌ HOUSE – Somerset
Teriyaki Tofu Maki Roll
Sustainably sourced tofu from our brand partners Tofoo – marinated for 24 hours in our signature house-made teriyaki sauce, lightly fried and then glazed once more with teriyaki for good measure. It is then hand-rolled with our beetroot-stained sushi rice, fresh vegetables, and homemade pickles – a vibrant, fresh & fully gluten-free and vegan roll that balances bold flavour with nourishing simplicity. Tofu “Oki” maki sushi roll (v)

Fire and Flank – South Glamorgan
3d printed vegan flank steak, with cheesy garlic mash, and chimmichurri (v)

The Dough Thrower – Vale of Glamorgan
Cymru roars
Cheese base pizza,  topped with fire-roasted British lion’s mane mushrooms, slow-braised Welsh leeks and roasted garlic, finished with a bold snow of blaenafon Taffy apple cheddar

BEST BURGER

The Burger Society – Berkshire
The Bacon Double Stack
Two 40-day aged beef patties, from butchers’ Aubrey Allen, accompanied by our own cured and smoked bacon, house-made burger buns, our own burger sauce, made with house made mayo, ketchup, mustard, home made pickles and lots off dill. 

Smoked Tamago – Fife
Bibim-Ger
Japanese rice burger crossing over Korean rice dish bibimbap.

ROK Kitchen – London
Korean BBQ Tiger Burger
Crispy Korean fried chicken covered in our signature smoky Korean bbq sauce, gochujang mayo stripes, house slaw, lettuce, homemade crispy onion ring in a brioche bun.

The Burger Society – Berkshire
Dave’s Blue Cheese Baby
Inspired by my first employee – Dave. Our 40-day aged patty is grilled and smothered in Barkham Blue cheese. We add our house cured and smoked bacon, and our spicy and sweet red pepper sauce.

BEST DESSERT
Waffle wands – Hertfordshire
Pistacia Vera – Pistachio sauce with pistachio crumb and a white chocolate drizzle

Craving Asian – Newcastle
Miso Toffee cookie
Using shiro (white) miso and a honey toffee, this is a soft cookie with an almost brownie texture topped with flaky sea salt. The bestseller, salty & sweet combo.

Cut The Mustard – Devon
Baked vanilla rice with orchard fruits – grilled over fire – served with Devon clotted cream

Waffle wands – Hertfordshire
Gold Medallion – Golden caramel chocolate with fudge pieces, salted caramel pearls and a drizzle of milk chocolate