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.