Five weeks in and I’m attending my first industry event as a new bean; H2O’s B&I StrEATfood Awards. An opportunity to try different street food concepts, alongside meeting likeminded people within the foodservice industry, whilst also witnessing the creativity of the UK’s best street food chefs in contract catering. H2O Publishing organised an amazing event which did not disappoint.
On arrival, the venue sets the scene; a converted metal works building with an indoor courtyard, filled with outdoor paper lanterns, pop up food shacks and the smell of roasting jerk chicken.
My fellow bean Jess and I were in our element trying the different food concepts kindly supplied by the event sponsors – starting off with Love Joes’ Chargrill BBQ Jerk Chicken with Pineapple and Scotch Bonnet Salsa in a Sourdough Wrap. Sourdough seems to be everywhere these days and this, accompanied by the hot jerk chicken straight from the grill, was a match made in heaven.
We then moved on to a very different dish from Quorn. Definitely a first for both of us; Salt & Vinegar Vegan Fish paired with the old favourite of mushy peas. For a non-vegan, I was surprised at how great this was!
After trialling the different foods it was now time for the awards, with enough time to stop by the Bewley’s stand for a delicious Coffee Martini.
There were 16 talented StrEAT Food Award finalists and with three competitions, the winners were:
1 – Andrew Taylor from Restaurant Associates – Street Food Dish of the Year:
This was Andrew’s first ever competition and he won with his signature Cobra Beer Batter Chicken Chapati with Triple-Cooked Bombay Potato Fries!
2 – Thomas Frost from Elior – Vegan Meat-Free Street Food Dish of the Year:
One of the youngest competitors, Tom won with his Quorn Chorizo Scotch Egg.
2 – Dan Kirkpatrick from Angel Hill Food co – Street Food Chef of the Year:
The winning dish was a Tandoori Fried Chicken & Charcoal Burrito with Charcoal Mayonnaise.
Congratulations to all finalists and thank you H2O!
Click here to read more from our blog.