You can get a cold ramen salad, churros and a massive chicken cutlet plate in one location.
The thing about food trucks is that we don’t always know where to find them. And that’s both the thrill of the roaming restaurant and the frustration for its fans. So some food-truck operators have decided that the best solution is to park a truck in the same spot all the time, or even better: Park a bunch of trucks in the same spot all the time and make it a destination. Done.
The Pau Hana Market on Beach Walk in Waikīkī is like a micro Eat the Street-style food truck rally that’s there all day, every day. A circle of eight trucks (and one Elvis Presley face-in-the-hole photo board, naturally) surround a few canopied picnic tables, where diners can sit for a bit and eat their choice of food, from ramen to roasted chicken to churros.
The best reason to seek out the food truck hui is for the Kamitoku Ramen truck, which makes its broth from beef bones instead of using the pork-based soup that we’re used to.
The beef broth is lighter than its porky cousin, but is still full of rich, deep flavor. At Kamitoku, they top their bowls with slices of charred beef brisket, which gives it a beautiful smoky flavor. With the silky soft-boiled egg, it’s a pretty perfect bite. The Beefy Cold is a cold ramen salad that’s like the best somen salad you’ve ever had.
The Lani’s Loco Moco truck, an offshoot of Uncle Bo’s in Kaimukī, makes a good—and massive—chicken cutlet plate. The chicken itself is delicious, so we can overlook the violation of the first rule of loco-moco making: Don’t use powdered brown gravy. Rule No. 2 (for any meal made in Hawai‘i, not just mocos) is good rice. There’s no excuse for overcooked, mushy rice, which is part of the reason why we suggest skipping the Five Star Shrimp truck. Save your shrimp appetite for the North Shore, where the garlic butter shrimp is guaranteed to be better at any truck you choose than at this one in Waikīkī.
We opted to take most of our Pau Hana Market meals to go, so we could fill up on churros from the Chuloa truck, where the churros are fried to order. We were hoping for tender, crisp fritters, but were let down when they arrived undercooked and tough, but we’ll try again and hope for better results because we love a good churro (that isn’t from Costco).
The times we visited the truck stop, it was hit or miss with which trucks were open and which ones were inexplicably closed, but that’s sort of the nature of the mobile eatery. We’re just stoked to know we can always get cold ramen salad.
Pau Hana Market, 234 Beach Walk in Waikīkī (next to Henry’s Place), plate lunches and ramen from $6.75 to $14.95, pauhanwaikiki.com, 286-8900.
Hours: 12 p.m. to 8 p.m. Monday through Saturday and 12 p.m. to 5 p.m. Sundays
Type of Business: Food truck
History of Business: For almost a year the Romson’s Kebab food truck has been parked near the intersection of Golden State Boulevard and Canal Drive offering locals a unique twist on cook to order cuisine.
Unlike most food trucks which afford customers a quick bite to eat in a convenient environment, Romson’s food takes a little longer to cook, but owner Yolih Yonan ensures it’s worth the wait.
“It’s fresh food and ingredients and that takes time to cook,” said Yonan. “Chicken has to cook properly and we only make it once it’s ordered.”
Offering a variety of Mediterranean plates including chicken thigh, chicken breast, pork, and lula kebabs which is a mixture of tri tip and lamb, each plate comes with grilled tomatoes, fresh chopped onions, and a Serrano pepper. Romson’s also offers gyros meat on hot pita bread with Mediterranean sauce and customers can order sides as well such as tomato skewers and pita bread.
“The plates cost half as much as they are at restaurants,” said Yonan.
Romson’s Kebab can sometimes be found on the go as well, having recently posted up at Boomers in Modesto for a high school graduation as well as a catering event in Denair. A large amount of customers also often call ahead to place orders for pick up.
While the food truck has been a success in the past year Yonan hopes to eventually establish a restaurant which she operated back home in Iran before coming to the states.
“It’s been good so far but we’d like to hopefully have a restaurant eventually,” said Yonan.
Business Specialty: House special kebab plate with customer’s choice of three types of kebab.
Food trucks are now in Owensboro, and starting next week, they’ll be in downtown Evansville temporarily. It’s part of a two-month trial program that could lead to the city allowing these diners on wheels in some parts of Evansville.
“People love to eat outside,” says Joshua Armstrong, the Downtown Alliance Director for the SW Indiana Chamber.
Everyday we get hungry and, sometimes, we’re hungry for change.
“There’s quite a few options, but after you work here for a few months, it starts to, kind of, be the same places over and over,” says Michael Schade of Evansville. City officials want to introduce another option to downtown’s dining menu: food trucks, starting a test block on 3rd Street four hours a day for two months.
“I think it gives some diversity,” says Rebecca Russell, who lives in Dana Point, California. “It allows people to try out different foods that they wouldn’t necessarily try out that’s available. I think for the people that own the food truck, they have menus they can tweak, depending on the clientele.” Armstrong says they started the program to get city code changed to allow food trucks. Currently, city law prohibits them from parking on public streets.
“When you apply for your permit through the county, you’re given a list of regulations and one of them is you have to park on private property with permission of the property owner or the tenant,” he explains. “So, within that, that automatically excludes all city streets.”
Armstrong adds the site will also bring in contractors working on downtown projects in the future, and get Evansville hungry for more.
“It would be kind of a cool experience just to get to walk up and, you know, maybe get to meet someone new, get some good food,” Schade adds.
City officials say if the program works, an ordinance allowing food trucks to operate on city streets could be introduced after the test program ends.
It’s been a while since we’ve been to the Caribbean, but our recent lunch at the TMT Caribbean Delights food truck was like taking a short trip back there for lunch (minus the sand and surf, unfortunately).
The menu at TMT has a few stews, a few curries, and of course, jerk chicken. We ordered the shrimp curry for $10.
Side dishes at TMT can vary from day-to-day, and we had a choice of fresh roti bread or steamed veggies. We wanted the roti, but the person right in front of us got the last one. But that didn’t stop us from having a very enjoyable lunch.
Coming back from the truck, the aroma of curry permeated the subway car for the two stops we had to take back to the office. If anyone in our car was hungry, it must have been torture. Sorry.
One issue with getting shrimp is that servings can be skimpy. Not here. Not only were there 9 decent-sized shrimp, but they took the time to de-vein the shrimp. That’s a time-consuming task that not all vendors have been known to do.
The shrimp were still plump and juicy sitting in the curry sauce. The taste of the curry sauce was not as strong as the smell, but it was undoubtedly a curry sauce, with a number of other herbs and spices that added to the overall taste.
Even though we wanted roti, the steamed veggies were good. There were baby corn, broccoli, carrots, cabbage, string beans, red peppers and onions in our serving. The rice was good too.
You can find TMT Caribbean Delights on Twitter here (although the account does not seem to be updated regularly), and on Facebook here. We know they park at both 47th St between Park Lex and 46th St just east of 6th Ave, among other places. We suggest keeping your eyes peeled for TMT Caribbean Delights if you like Caribbean food.
Next time we want to try TMT’s jerk chicken. It’s been a while since we’ve had jerk chicken, and the Jamaican Dutchy is no longer in business.
For all China’s nouveau-riche dining excesses, you can’t do better than street snacks or ‘little eats’, as locals call them.
Wangfujing Street in Beijing offers plenty of snacks.
Cake for sale in Xian’s Muslim Quarter.
Making noodles in a Beijing restuarant.
A teahouse in Chengdu.
For all China’s nouveau-riche dining excesses, you can’t do better than street snacks or “little eats”, as locals call them. It’s the comfort food your grandmother would cook if she were Chinese: chilli-studded noodles, steamed dumplings, roast pork buns sticky with caramel sauce, baked sweet potatoes that warm your hands.
Temptation is everywhere. Eat at busy stalls and you’ll be fine. In Beijing, it’s hard to resist a fat oil-fried pancake stuffed with meat. In Shandong Province they’re crepe-thin, with an egg cracked on top, then rolled for your eating ease. Everywhere, steamed dumplings are a popular late-night snack. Noodles are as various as Italian pasta. Buckwheat noodles are served with sesame sauce, liangfen noodles shaved off a block of bean-starch jelly and doused in chilli oil. In Yunnan Province, rice noodles are eaten in a piping-hot broth with sliced chicken and mushrooms.
Even breakfast is catered for. There’s a street in Wuhan nicknamed Breakfast Street (Hubuxiang) where you can try tang gao, a deep-fried doughnut made with rice flour and sugar. In Shanghai, glutinous rice balls are popular, filled with pickles or egg. In Pingyao (Shanxi Provence) you can buy wrinkled apricots and sesame balls filled with red-bean paste, and street vendors cook ears of corn over charcoal braziers. And don’t forget dessert. In country towns, vendors still spin animals from toffee. In Kaifeng (Henan Province), the local favourite is hot jelly, poured in liquid form over fruit, berries or nuts from huge kettles with dragon-head spouts.
Sadly, with increased road and foot traffic, city governments are clamping down on street snacking. Many stalls are regulated to particular (often pedestrian) food streets, or have retreated indoors to hawker centres. Enjoy while you can.
It’s impossible to go hungry in Shanghai: stalls across the city sell dumplings, amazingly good bowls of noodles, egg pancakes, grilled lamb skewers and pork buns sprinkled with sesame seeds. More sophisticated fare includes roast duck slices atop rice, or frogs’ legs in ginger.
Look out for crab-shell pies, which can have all kinds of fillings (both savoury and sweet) and are named for their appearance. For an old-fashioned treat, eggs boiled in green tea and soy sauce are a peculiar colour, but go down well at breakfast, accompanied by fried bread sticks.
To my mind, nothing in Shanghai beats xiao longbao. This Shanghai obsession is a dumpling with an almost translucent skin encasing a hot, flavoursome broth that explodes into your mouth – or, if you aren’t careful, over your clothes – as you bite into it. Only the adept can pick one up with chopsticks without it bursting.
Fangbang West Street near Yu Garden is a great eat street. There’s also good street eating around People’s Park Fabric Market in the South Bund area.
Huoguo (hotpot, or literally “fire pot”) is a Sichuan speciality that has spread across the country as a favourite street food. Hunker down at Lilliputian tables in places such as Jinli Street and order meat broth, kept very hot by a surface layer of oil, in which you cook your own ingredients. Spices, including opium shells, Sichuan pepper and chillies, give this celebrated dish a fiery kick; have a cold beer handy.
Avoid chicken’s feet, tough mutton and cow stomach, which are bubbled and rubbery like wrapping plastic. Much better are potato slices, lotus root, cauliflower, mushrooms and spinach stalks, as well as ham, beef slices and fish.
Sichuan is also famous for teahouses, where old men sit chatting in the sun, sucking on gnarled pipes and discussing their songbirds that hang overhead in bamboo cages. The best teahouses are in Wenhua and Renmin parks. Tea is served in small palm-size cups with a lid to keep it warm and strain any leaves that float to the surface. Boiled peanuts or melon seeds are traditional accompaniments.
Guangzhou has a reputation for fine ice-cream and tropical fruits such as lychees. Proper street dishes include spring rolls, steamed buns, rice porridge and mince-stuffed eggplant. Liuersan Road and the area around Cultural Park, as well as streets off Beijing Road, have a wide selection of food stalls.
The Muslim food of the Hui ethnic minority is common in Guangzhou, which has long links with Arab traders; Huaisheng Mosque was built by Arab missionaries in 627. If you don’t eat pork, you’ll be content. Among street specialities are spicy noodles with halal beef, roast mutton, crispy goose, and dumplings in sour soup. Afterwards, get a slice of fried cake, usually containing raisins, dates and sesame seeds, and accompanied by green tea.
Adventurous foodies should have a wander through Qingping market, part of which is devoted to sack-loads of earthy spices and the dried roots. Soon cabbages and slabs of pork give way to more unusual critters for which southern Chinese cuisine is notorious. The bold can try snake in the surrounding open-fronted eateries.
China’s biggest Hui population is found in Xian, China’s ancient Silk Road capital along which Muslim traders came in the seventh century. The Hui live right in the old city, one of the most wonderful neighbourhoods in China. Charming Beiyuanmen Street, which runs straight north from the Drum Tower and is hung with red lanterns, has fantastic street eats.
Roujiamo, or shredded meat wedged between two pieces of steamed bread, is the local hamburger. Every vendor has their own special filling, some potent with numbing Sichuan pepper. Open-fronted restaurants display pyramids of skewered meats, grilled for the finger-licking pleasure of passers-by, or served up with a large round of flatbread to those who linger at rickety outdoor tables. Spare ribs, stewed oxtail, lamb dumplings, and mutton or beef soup poured over cubes of bread are other options.
For dessert, nibble on nuts, seeds and preserved fruits, or try the local speciality known as eight-treasures pudding, made from glutinous rice cooked up in little pots and sprinkled with sugar and sesame seeds.
Beijing isn’t the best city for street snacks. Islands of street eating survive, but they’re best suited to diehard Sinophiles. In Sanlitun district behind the swish Apple store you’ll find a laneway where youngsters squat on plastic stools and join the lucky dip of a hotpot, pulling out pig’s ears and misshapen fungus with their chopsticks.
Right off fancy shopping drag Wangfujing Street (where you can resort to a McDonald’s takeaway if you must) you’ll find alleys where raucous locals devour chicken and dumplings. The reckless can try scorpions with their Green Leaf beer, speared on cocktail sticks. If you have a fascination for the peculiar, Donghuamen night market provides scorpions, crickets and lizards.
Beijing’s Back Lakes district has plenty of open-fronted bars where you can enjoy warmed rice wine if you want to get local, though cocktails and beers abound. Vendors still sell the traditional treats becoming increasingly uncommon in this hipster city. Try pancakes spiked with spring onions, stomach-filling glutinous rice cakes and aniseed-flavoured peas.
The writer travels frequently to China at his own expense.
China Southern has flights from Melbourne and Sydney to its hub Guangzhou, and onwards to dozens of domestic destinations in China. See csair.com
Get dizzy at the Grand Hyatt Shanghai, which takes up the 53rd to 87th floors of a Pudong skyscraper. Rooms from $310 a night. See shanghai.grand.hyatt.com
Sofitel Wanda Beijing is Sofitel’s flagship property in the Asia-Pacific region and sets out to make a bold statement in service and luxury. Rooms from $160. See sofitel.com/beijing
Shangri-La Hotel Chengdu has the luxe services you expect, and a terrific Qi Spa to heal sore sightseeing feet. Rooms from $203. See shangri-la.com/chengdu
Fall is a time for loosing pant strings and gearing up for the most American form of celebration: eating and drinking. Travel around the country feasting on an abundance of seasonal eats like apple pies and pumpkin brews, while sampling the local flavors of each state and region. Here are ten food festivals across America to keep you nice and full, just in time for Thanksgiving. National Apple Harvest:October 4-5 and 11-12
Celebrating its 50th Anniversary, the National Apple Harvest Festival has something for all ages. Strolling musicians and entertainers set the tone of the day, while activities like petting zoos, chainsaw carving, and Native American dancers ensure constant fun. Dont forget to experience the main reason you attended: the apples. Choose your favorite way to enjoy this seasonal treat, whether its bobbing for candied apples, enjoying a warm slice of homemade pie, or visiting the apple pancake patio. Welfleet Oysterfest:October 18-19
The end of summer doesnt mean an end to seafood. Head to Welfleet, Massachusetts for some of the Capes finest oysters. Originally founded to spread awareness for the towns fishery industry, Oysterfest is a delicious way to support a local economy. Whet your appetite with the annual shucking contest and then gather your friends to see who can make their own record. New York City Wine and Food Festival:October 16-19
Now in its seventh year, the annual Food Network hosted culinary event returns to New York City, bringing together famed chefs from around the world. Armed with their goal of ending child hunger, the New York City Wine and Food Festival donates all of its profits towards this end. Visitors will have the opportunity to see some of the greatest talents in the culinary and spirits industries through dinners, tastings, and panels. Harvest on the Harbor:October 22-25
Portland, Maines Harvest on the Harbor event is a push to promote Maine as a culinary destination. With picturesque harbor views, lobster as fresh as it comes, and over 160 culinary vendors, the harbor festival makes its mark on the food festival scene. For a special experience, sign up for the Harvest Dinner, a tasting accompanied by the Kotzschmar Organ as you sample the best of Maines local flavor. Santa Fe Wine and Chile Fiesta:September 24-28
Get a taste of the west with Santa Fes five day Wine and Chile Fiesta. Enjoy chef demonstrations, wine seminars, luncheons, and dinners, followed by the Gran Fondo 50 mile bike ride to get back into fighting shape. With options from over 90 wineries and 75 Santa Fe based restaurants, youll have no trouble filling five days of endless tasting. Great American Beer Festival:October 2-4
Youd be hard pressed to find a beer not represented at the Great American Beer Festival. Come with your tank empty and be prepared to enjoy one of Americas favorite pastimes. Worried about your resilience? Stop for a snack at the Farm to Table Pavilion, try a new flavor from the American Cheese Society, or join one of the many pairings of the day, like hot dogs ales. Sonoma County Harvest Fair:October 3-5
Now in its 40th year, the Sonoma County Harvest Fair offers wine connoisseurs the chance to experience the best of the annual harvest. Sample vintages from over 150 wineries around the Sonoma region and purchase your favorites in the wine country marketplace. Sweet toothed visitors can enjoy the port and chocolate pairing, while live demonstrations, grape stomping, and harvest workshops ensure there is something for everyone.
Feast Portland: September 18-21
Now in its third year, Feast Portlandbrings a taste of the Pacific Northwest to the public, hosted by Bon Appetite Magazine. Mixing local talent with worldwide culinary masters, visitors can imbibe and indulge while supporting a good cause; all profits go towards feeding hungry children throughout Oregon. Music City Food + Wine Festival:September 20-21
Now in its second year, Nashvilles Music City Food and Wine Festival shares a taste of the south through culinary bites and music selections, curated by festival co-founders and Kings of Leon band mates Caleb and Nathan Followill. Learn the art of burning food, discover the proper way to shuck an oyster, and gain tips on turning a culinary disaster into a success. Columbus Oktoberfest:September 26-28
Cant make it to Munich? Columbus, Ohio has you covered with their recreation of the annual Oktoberfest. Don your dirndl and lederhosen as you sip foamy beers, enjoy warm pretzels and sausages, and walk among the strolling musicians. Prost! This article has been posted with permission and originally appeared as America’s 10 Best Fall Food Festivals on Honest Cooking.
This article originally appeared as America’s 10 Best Fall Food Festivals on Relish
The sole mobile food vendor in the City of York may soon have company from other cart businesses. York council members passed an ordinance to allow up to 26 food-carts in and around downtown.
Darren Borodin makes a living by selling hot dogs. He says, “It gives me an opportunity with the hours that I work to be there for my children. I’m a single dad raising 3 kids.”
Darren’s the only licensed York City vendor. But come January, he’ll share Continental Square with other vendors. This week, York City Council members passed an ordinance which could bring as many as 25 more carts.
Darren says, “I think it could bring more diversity, bring people who wouldn’t normally be here downtown.”
Darren will continue to serve customers, but he’s concerned. Under the new ordinance, he’s not guaranteed a spot.
He says, “You have to renew your process and if someone wants the spot you have, you go into this lottery. A businessman could lose its spot.”
Council Member, Henry Nixon says, “Bidding provision is real simple. It’s the value of real estate, that’s the American Way. If you’ve got this piece of real estate and 2 people want it, let’s give it to the highest bidder.”
Nixon says vendors can begin applying for a spot with the city next month. They’ll pay a $325 license fee.
Nixon says, “It’s revenue generating, not a huge amount but it’s more an atmosphere-this a happening place.”
Vendors would be guaranteed a spot for two years. For Darren, a permanent place is how he wants to run business.
He says, “You should be able to operate as long as you’re not violating procedures, stay in business.”
Beef lung and beef tongue tacos prepared fresh by Machete. It also offers pork belly, cajun chicken, barbacoa beef and chipotle chicken.
JAKARTA–Machete’s founders describe it as macho, fun and messy – an odd grouping of adjectives seldom used to refer to food.
It’s a Latino truckqueria – though most days the chef operates out of a house in south Jakarta. For the seven partners – two businessmen, a lawyer, a property consultant, two university students and a cook – Machete is a second job and a startup.
A beef tongue taco from Machete served food truck style with a lime and salsa.
Sara Schonhardt/The Wall Street Journal
As a food truck, Machete is trying to present fast, tasty, approachable food in a way that’s cool, catering to young, upwardly mobile urbanites with adventurous palates.
Part of Machete’s mission is to give people “a different way to experience street food culture,” said co-founder Denis Gaos, and to dispel ideas about what street food is.
“Street food can be healthy, clean – and it can be Latin,” said Presa Demiyasa, another co-founder.
Machete, whose name is a tribute to the friend who brought the team together and wanted the brand to sound masculine, made its first appearance last month at Brightspot, a pop-up market that draws out thousands of hip Jakartans. Mr. Gaos said the team was serving as many as 300 people a day, well beyond expectations.
When they sold out of menu items, as they did throughout the weekend, customers were simply taking whatever Machete could offer – “even if it was just a tortilla with guacamole,” Mr. Gaos said.
The food truck phenomenon has taken off in Jakarta, but the team behind Machete says they stand apart because all their food is made from scratch and served fresh to order. The chef, Jonaroo K., who studied at Jakarta Culinary Institute, makes the tortillas, salsa and guacamole each morning, spending up to four hours alone on preparation.
The lengua, or beef tongue, naked burrito comes with pineapple, salsa, guacamole, beans and black olives.
The team settled on Latin food partly because they thought it would appeal to Indonesian palates since both use lots of rice and spices.
At special events Machete rolls out a full menu that includes tuna ceviche served in a fried tortilla and topped with homemade salsa. It has also tackled the Cuban sandwich, roast pork and grilled cheese pressed between a baguette. Mr. Jonaroo says Machete isn’t trying to create authentic Latin food, but “Latin infused with Indonesian flavor.”
Including pork on the menu could have narrowed Machete’s market since the majority of Indonesians are Muslims whose religion prevents them from eating pig. But Mr. Gaos says it hasn’t been a deterrent.
Machete’s beef tongue and pork belly tacos are among its most popular items.
The food truck is still working to build its brand image – its Instagram site includes a picture of a skeleton holding a burrito aloft by a sword. To promote its delivery service, which launched Wednesday, it posted a picture of a rotund man on a horse with money flying out of his pockets, “to show the gluttony of life in Jakarta.”
Until Machete sets up full time, it will continue perfecting the food. The truck will next appear at Jakarta’s Color Run in November, but its delivery service now caters to people in the center of the city. To make sure the food stays fresh, the menu is limited to burritos bowls – rice, beans, guac, salsa and choice of meat – what Mr. Gaos describes as a “naked burrito.”
He recognizes that the team doesn’t all come from a culinary background. But they do all like to eat. And he hopes others share Machete’s taste for experimenting.
People who like Machete are not into following trends; “they know what they want,” said Mr. Gaos.
To order, send a Whatsapp or text message to: +62812.9109.9907 Machete is also on Path, Machete jkt, and Instagram: @machetejkt
(Appendage: This post was updated to show that two of the team have culinary training; one from Jakarta Culinary Institute and the other from Le Cordon Bleu in Boston.)
Indeed, in coming weeks there are crateloads of street food events to glove up for. This Sunday Borough Market – which incidentally turns 1000 this year – hosts its annual Apple Day celebration between midday and 4pm (boroughmarket.org.uk). Traders will serve special appley dishes – Greek kebabs with a Spartan apple piccalilli from Gourmet Goat, apple and cinnamon pancakes from Khanhom Krok, British apple tarts from Artisan Foods plus chocolate coated toffee apples from So Chocolicious.
Have you ever tried a stack of meatballs from The Bowler’s famous grass-covered van? Well Street Food Kitchen is the new residency from Bowler Jez Felwick who as now expanded into bricks and mortar. Head down tonight from 6.30-9.3pm or Saturday 6.30-9.30pm to the refurbished Horse Groom Pub (28 Curtain Road, EC2A, thebowler.info) for Thai green curry ball boxes.
There is a brilliant selection of traders coming up at the new weekly street food and produce market which launches in Peckham on November 1 (10am-2pm behind Peckham Academy, peckhammarket.com). Expect Original Fry up Matierial, Mamas Jerk Station, Club Mexicana, sweet things from Kooky Bakes, and local juice from Ali Baba. Anyone who tweets what they’re eating to @peckham_market and @onefeedstwo will be providing a school meal to a child in poverty.
On November 12, new street food festival Magic Feast comes to Bermondsey, with music from MEATtransMISSION, a raffle and a live auction, with all proceeds going towards the local children’s charity Magic Breakfast. Held in the cafeteria of Surrey Square Primary School, you’ll be able to buy Dead Hippie Sliders from MEATliquor and Columbia Road’s 1235 doughnuts (£50 a pop, 6.30-11pm, magicfeast.eventbrite.co.uk).
New to Golborne Road in Portobello is the Penny Market which combines locally made artisan products and giving – for every penny made, two pennies are given away to local charities. Saturday’s food line-up includes beautiful smoked salmon from Hansen and Lyderson, cured meats from Cannon and Cannon, handmade tablet fudge from Cupcakes and Shhht (9am-5pm, saturdaythepennymarket.co.uk)
Now get those gloves, get outside and eat the streets.