Andreas the finest pizzaiolo in East London pedals his portable oven to Stroud Green every Sunday, sourdough bases proving gently in the cargo trailer and finest homemade toppings in jars ready to bake at scorching tremperatures. His menu is traditional, but exciting, and the smell, the sense of theatre and sheer quality of it remind you that pizza can be street food at its very best.
Dinh-Dins Viet Kitchen
Innovative Vietnamese meals prepared by the local street food maestro Tien Dinh Tran. Tien always offers the famous “banh-mi” rolls but has a varied selection, cooking up tofu as well as pork and chicken on his portable charcoal grill. What makes Tien’s food stand out is the constant attention to detail behind the recipes, the preparation, and the sourcing of the ingredients.
These unique grilled cheese sandwiches are the fusion of a classic British recipe with ancient Indian flavours. Farah makes all spices and condiments herself and buys her bread and cheese direct from the producers. Signiature varieties are the Classic Wala, Mumbai Ploughman & Goan Farmhouse and alongside these Farah offers an alternative brunch special each week.
Stemming from an incurable addiction to BBQ Alex Fenton has spent the past 3 years perfecting the art of curing, home-smoking and flame-grilling. At his market stall he keeps a varied menu using ingredients sourced from local organic farms. The staples include chicken wings, beef brisket and a thoroughly original smoked Macaroni Cheese. Passionate and particular in every detail, his wood is smoky and his sauces sticky…
Flavoursome, good value crepes and galettes using top quality ingredients. They are made by Farid Djebrouni whose childhood visits to family in Northern France led to a passion for these Breton staples, and such is his expertise that you’ll have to come early to avoid a long queue. If you do find yourself waiting, remember that it’s always worth it…
As a showcase for her chutneys and other fabulous ingredients available at the market Emmerline sells the best toasties, soups, salads and other warming dishes. She can make anything, and as the seasons change, so will the menu.
Steve & Claudia are artisan coffee roasters, operating in very small batches which is best for freshness. Also a top barista, Steve naturally uses their own blend of beans to make wonderful espresso-based drinks. Bring your own mug for a generous discount.
Ezra will make a cup of hot tea using any one of her great selection, and for those who prefer something simple - “just a normal cup of tea” - they’ve got a box of Yorkshire tucked away. Above and beyond all this they brew a spicy chai for the Winter months, and iced tea in the Summer.
The wine that Natalino Capriotti brings to us from his own region of Italy is made by the local winemakers who used to supply his bar in Centobuchi, East Italy, at the border of Marche & Abruzzo. We are lucky that he has moved to Haringey & can offer these wines that are otherwise available in England. Some are for everyday, others for special occasions: red, white, rose, and sparkling. Completely naturally produced, on a very small scale, by people of passion & expertise.
Having worked for cider producers & farms from Somerset to New Zealand, Luke Mccoy brought together traditional techniques with recent innovations to create his own first batch in 2017. Luke's cider is effervescent, refreshing, and in his words, "just a bit different!". 2018’s "Next Batch" is on its way soon, and Luke's own creations are complemented by an ever-changing selection of quality ciders from around the country.
The Ferment Revolution (away currently)
This is a new kind of fizz...the water kefir cultured with expertise by Teresa, Clare & Nicole tastes similar to lemonade, and can be spruced up with all sorts of delicious natural flavours. It is also, however, one of the healthiest drinks you can have: a probiotic to rival kombucha with all the beneficial acids, food enzymes, B vitamins and "healthy bacteria" needed to sustain positive energy & physical wellbeing. Their range of flavours changes often, largely depending on the time of year as they use seasonal fruit in the fermentations.