Best Traders Ever!

Ladies and gentlemen, meet your finalists. After FOUR gruelling national heats, up and down the country, these are the THIRTEEN traders competing to win your vote at Food St market on September 28. Get planning. 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.

Smoked Tamago – Fife
Smoked Tamago dishes up contemporary Japanese-Korean street food starring their signature Tamagoyaki – Japan’s iconic rolled egg. Pioneering the debut of this iconic traditional dish into Hong Kong’s street food scene back in 2016, it quickly became a local sensation and earned rave reviews from major media outlets. After relocating to Scotland, Smoked Tamago is bringing the fluffy, flavour-packed dishes to hungry Scottish mouths to pop-ups and events up and down the country, spreading the gospel of the mighty Tamagoyaki. A favourite at Errol Sunday Market and Leith Walk Police Box, you’ll find them serving up fresh, made-to-order Tamagoyaki and fusion bites, growing a new community of fans who crave something different and delicious.

Craving Asian – Newcastle
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 in-house) or Hong Kong French Toast, you won’t be disappointed.

Saffa Soul – Manchester
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.”

The Burger Society – Berkshire
There’s something primal about a juicy, two-fisted burger. But The Burger Society manage to bring a little refinement to an everyday classic. It helps that Chris Murray worked at the Michelin-starred establishments The Fat Duck and The Hand And Flowers, and has retained a lot of the high-end suppliers. “We worked with the butchers Aubrey Allen to create a burger patty that is specific to us and that no other burger place will use. The buns are made in-house to a recipe – again used at Michelin level – and the burger sauce is made by us, each element chosen to complement the burger.“ Check out their bacon double cheeseburger to see if it’s worth all the fuss.

The Dough Thrower – Vale of Glamorgan
Dough thrower are all about slow fermentation and premium ingredients – like their lion’s mane mushroom pizza. “We slow-braise Welsh leeks in butter to bring sweetness and richness, and build it all on a garlic velouté base. It’s fired fast and finished simply — a proud nod to what Welsh food can be today.”

Fire And Flank – South Glamorgan
Fire and Flank – masters of the grill – won Best Main Dish at the British Street Food Awards back in 2021. With juicy, butter soft steaks drizzled with a zesty chimichurri packed with fresh herbs and garlic. What are they bringing in 2025?

Waffle Wands – Hertfordshire
Waffle Wands are proud of their Danish roots – “that’s what inspired us to start the waffles on a stick business” says Louie. “But we are influenced by Dutch food too, and we like to bring a touch of Amsterdam to everywhere we go.” Which explains the Poffertjes and the Stroopwafels on the menu. It’s all an education. Come see. “Our food is very interactive to watch we bake everything fresh in front of our audience and top our treats with warm sauces and luxury toppings. People are always blown away by our innovative products and the flavours we offer.”

Cut The Mustard – Devon
Coming from deepest Devon is the field kitchen of Cut The Mustard – a trailer mounted barbecue that pulls a crowd wherever it goes. Expect open fire cooking, and a proper celebration of the best that the South West can offer. Whether it’s local lobster, spit roasted directly on the embers with brandy and garlic butter, or oak smoked shin of beef, rubbed with juniper and thyme, beetroot and horseradish chutney, roast potatoes and spiced honey, you won’t be disappointed.

Ro Vietnamese – London
Ro Vietnamese from London specialise in the Vietnamese Pork Baguette (Banh Mi). The pork is marinated with fresh lemongrass, shallots and garlic for 24 hours before it’s grilled till juicy, and served in a light and crispy baguette with pate, rich mayonaise, hoisin sauce, pickled carrots, cucumber and topped with a sweated down spring onion oil, fresh coriander, crispy shallots and your choice of sriracha and fresh chilli. with a sprinkle of white pepper and seasoning.

FIREBOWL – Edinburgh
Firebowl bring the heat through umami-packed East Asian street food, fused with the best of Scottish produce. Born from a food-fuelled trip where founders Andie and Euan ate their way from Seoul to Osaka, Firebowl reimagines classics like donburi bowls and yakitori skewers with creative Scottish twists: think Highland beef, whisky tare, and their signature “neep” kimchi. With sizzling hibachi grills and house-made katsu, Fierbowl is fast, fiery and full of flavour.

Oshpaz – London
Come try the UK’s only Uzbek food truck. You won’t regret it. You may have already tried Oshpaz at Food St market in London or the World Halal Food Festival (where Big Zuu really, really loved it) but now chef Muzaffar Sadykov is bringing his Uzbek food to the British Street Food Awards heats at Gunwharf Quays. The signature dish in this Central Asian cuisine is plov (also known as pilaf), but also expect Lagman hand-pulled noodles – pan fried or in an aromatic broth – steamed dumplings with a carrot salad, sour cream dip and chilli oil, and shaslik kebabs.

Hakkō House – Somerset
Hakkō House has been a journey of love and learning – and countless kitchen experiments. “It started in our home kitchen during Covid, taking orders from friends and neighbours. As word spread, so did our dreams—first a market stall, then a shipping container restaurant (described by Country Living as ‘beamed straight from Kyoto’), and now, our beloved food stall.”

The family business focuses on wholesome, feel-good food that nourishes both the body and soul. Fermentation is their superpower, and every dish is packed with natural goodness, probiotics, and bold flavors. “Plus, we’re proud to offer a 100% gluten-free menu, making Japanese soul food more accessible to everyone.”

ROK – London
It’s under wraps. But not for much longer. After winning Best Burger at the 2021 British Street Food Awards, ROK have a special new burger to share. “Our Korean fried chicken burger with home made BBQ sauce and Gochu mayo is pretty good” says Steve. “Good enough to outsell our award-winning ROK burger on one of London’s busiest street food markets – Leather Lane. And good enough to enter it for the British Street Food Awards.” But will it win? You decide.