(Well, not the actual bridge – somewhere close by.)

Just a quick note to say that we’ll be invading The Miller, London Bridge this Saturday from 11am – 5pm. It’s a great pub and we’ve teamed up with some nice folk who run a monthly craft fair there so it looks like it’ll be a fun day!

We’ll be serving our full slider menu: Bacon & Kimchi, Cheese & Kimchi, Burgers with Soy Sauce & Wasabi Onions, Pulled Pork w/ Ginger Coleslaw, and of course the inimitable Kimchi Cult Special.

And if that doesn’t tempt you enough, check out the NEAT poster I made for it.

We’ll also be at the Rose & Crown in Walthamstow tonight as usual, Zoo Lates on Friday, and Red Market on Sunday.

After last weeks successful reconnaissance mission we’ve lined up a series of kitchen assaults on Ye Old Rose & Crown, Walthamstow. Join us every Thursday from 6pm – 10pm for the best Kimchi Sliders this side of Andromeda!

More news and a special menu announcement to follow in coming weeks.

If BBQ pork was a Hollywood actor, it would be Sean Penn. There is something very multi-faceted about this way of cooking pork that never feels to amaze me. Each cut has a unique flavour and character of it’s own, and whether it’s grilled, slow cooked or smoked, the integrity of good BBQ pork is quickly recognisable and rarely compromised.

Another week-and-a-half of street food at the Rye in Peckham has just been announced by the eat.st HQ.

Things kick off tonight with Tomatu and will reach their peak next Wednesday. In between expect to find some fine tacos, great burgers, and the best Kimchi Sliders this side of the Great Wall!

We’ll be there from 6pm on Thursday so please come say hi!

Damn this is exciting: For 16 days, 16 hawkers from the revered eat.st collective will be storming The Rye pub in Peckham on a mission to showcase the best street food the UK has to offer.

It’ll be a tag team of street food heavyweights, with a different hawker doing their magic each night until the Meatwagon takes over the kitchen on the 1st of June.

Check out the poster below for the details of week one. We’ll be stepping up to the plate on Thursday 26thMay but will be trying to make as many nights as possible – I’ve eaten at most of these hawker’s stalls and vans before and can say that they are all without exception incredible.

More details at the Eat.St blog.

Last week over twenty vendors hauled their vans and coolboxes to London’s Southbank Centre for the first ever Real Street Food Festival. It was the biggest event Sarah and I have taken part in since going on the road, and was a real baptism of fire. Over the four days we served a heck of a lot of sliders, made loads of new friends, and learned a few hard lessons to boot.

Check out our pics from the event on the other side!

Anna Maes Street Food London

If you’ve been lucky enough to eat at Anna Maes in recent months you’ll understand what I’m so excited about. The roving market stall has been transforming Londoners’ lunchtimes with their big, Southern US-style BBQ pulled pork and coleslaw sandwiches. But the road to porcine perfection isn’t easy – when I recently met owners Anna and Tony, I found out that it took a daring career change and an epic inter-state adventure to set them on the right path.

After approximately 18 months day-dreaming, 1 year saving, and a lot of time blabbering on to anyone who would listen, last weekend Sarah and I finally stepped up and started slinging sliders at Brick Lane. It was nerve-wracking, hard work and fun – and unlike anything I’ve ever done before. But like anything else it was/is a steep learning curve. Click through to find out what I learned on the first day of class.

It’s loud, busy and raucous. It’s hours from where I live and hard to find a table. The food comes on paper plates and ordering is by ticket only – it’s also damn damn good. Find out why I’m definitely going back to the #meateasy.

Daddy Donkey’s new Breakfast Burrito certainly sounds good: a flour tortilla is piled high with sausage, egg, rice and beans; spiked with your choice of salsa and guacamole (optional); then rolled up into a gargantuan tinfoil log. But how does it taste? I recently made the journey down to Leather Lane to find out.