Date(s) - 03/09/2016
Hillsborough International Oyster Festival
The finest traders in Britain (and beyond) have been cooking up a storm to win the British Street Food Awards since 2010. But this will be the first ever Northern Ireland heat which is taking place at Hillsborough Oyster Festival on the 3rd September 2016. Rocket and Relish from Belfast represented the country back in 2010, but the Hillsborough heats will shine a light on the new generation of Northern Ireland’s street food talent. Come and vote for your favourite. Street food is the most important trend in British food for years. It’s young, it’s cool, and – served out of customised vans, trucks and trailers – it’s exciting. Annual revenue from street food in the UK is now over £600 million and growing at 20% per year. And British Street Food (BSF) have been there from the start…
As a food journalist for the BBC and the Independent, Richard Johnson was travelling round the world and saw how street food engaged people. But in Britain ‘street food’ was hot dogs from a cart. So, in 2009, he launched the British Street Food Awards. The prize was a stick blender. But it was a start. A line in the sand. And by 2015, the finals of the Awards were at the O2, and BSF were working with big blue chip companies such as Land Securities – Britain’s biggest private landlords – and Universal Music.
Big name critics, chefs and TV foodies have always been involved. Everyone from Mark Hix to Marco Pierre White, Tom Parker Bowles and MasterChef winner Jane Devonshire recognise that street food is where it’s happening. And that it’s only going to get bigger. The trend for informal, fun eating is here to stay. 2016 is proving an exciting year for British Street Food, as they continue to grow the movement. They are franchising street food brands for London’s Euston Station as well as running the world’s first street food mall in Leeds’ Trinity Kitchen, driving a street food roadshow across Scotland and the North of England with British Land and – later in 2016 – taking over the country’s pub kitchens. They can’t wait to work with the very best that Ireland has to offer.
Further details to follow!