Roll up roll up for a street food spectacular. I need a little trumpet fanfare for this post.
The majority of our local street food traders took an extended break over January, but the good news is that Eat Street and Digbeth Dining Club are back and a new street food collective is being launched.
Let’s start first with the big news from Flic and Barny at The Jabberwocky.
“We have started a street food collective Scoff with some of our fellow outdoor chefs – the Hungry Toad, Spectacular Goat, Big Daddies Diner and Meat Shack.
“There are a fair few people out there who want to support the street food industry, but don’t know where to start. They have an idea for a market, or a piece of land, and don’t know where to go next. Individually all we could do is wait until they sort themselves out, hope that they didn’t go under and keep half an eye on the twitter feed. Now we’re actually in a position to help.” Follow @ScoffingFood for updates.
Leamington Spa is the hometown for both Flick and Barny plus the street food market Eat Street. Joining the traders for their debut is You Me & A Cup of Tea. With a passion for whole-leaf tea they will offering a ‘proper’ brew during the market. @umeandacuppatea
You’ll have to a bit a bit longer for the Digbeth Dining Club which returns on Friday 7 February. On the line-up are Meatshack, Esmies Seafood Kitchen, Fat Duck Spuds and Low ‘N’ Slow.
As this is my partner’s favourite (he gets meat sweats just thinking about it) I thought that I’d tell you more about Andy Stubbs.
Andy is a regular at DDC. He specialises in slow-cooking locally sourced ingredients to perfection. He prepares, cures and smokes meats at home before taking them out with his stand, cooking them and serving them al fresco at street food events, markets and shows.
Andy’s signature pulled pork is smoked with oak and hickory and cooked for a mammoth 18 hours before being served with his own homemade coleslaw and BBQ sauce in a brioche bun baked by a fellow Brummie artisan. Andy’s other trademark dish is 12-hour beef brisket chilli with ranch coleslaw. He also makes his own pickles and cures his own hickory bacon.
Due to bad weather forecasted for Sunday, the Flying Flea street food market in Moseley has been postponed, with the next event scheduled for Sunday 23 February. I’ll add details of these traders to the Events page on Monday 3 February.