The Brixton People’s Kitchen team has been busy designing and building a kitchen. On a bike. Just because. And we are planning to take it to different places over the Summer. But before we do that, we would like to celebrate (again!) in our usual venue, Myatt’s Fields Park
I cook my ribs in three processes but, in total, they take around eight hours to fall off the bone. The reason they taste so good is they cook in their own juices so you get all of the flavour from inside the bones
Entry is free but you will need to bring money for food, drink, workshops, stalls and buskers. Kids are welcome.
Simple submarine sandwiches – served in freshly baked 9 inch soft rolls – are reinvented with an interesting twist on classic fillings.
Another reason we can’t wait for the weather to warm up is the launch of The Ice Kitchen
The signature bun – made with free range Blythburgh pork, slow roasted, gently fried and then topped with hoi sin sauce, cucumbers and spring onions – will be made under a roof for the first time.
Street food traders are queueing up to write down their recipes and publish cookbooks. Will the results live up to expectations and inject some life into the genre?
Here are 3 must-try food trucks that will take you on a quick and easy trip around Italy without your feet leaving the ground.
The Bowler dishes out tantalizingly tasty meatballs, far removed from the overly salted yet bland balls with gravy slop that are all too common.
Original Fry-Up Material is an all-day, on-the-go breakfast truck is where you’ll find this incredible MabMuffin – a homemade version of the McDonalds McSausage Muffin