Hold tight for developments!
24th May 2013
16th May 2013
Yo @burgerbeartom hope your good mate? Can you DM me your number... need to ask a couple of things about this Friday. Cheers!
14th May 2013
Andres did his homework; cut his trading teeth by wrapping Bhangra Burgers for Alec, saw what the punters wanted and then brought his Spanish heritage card into the mix. He obsesses over his tortilla, gets hot under the collar over his lomo and serves those bocadillos like Nadal serves balls. Chulo's manning that grill and he doesn't care who knows about it. We love his warm intensity - it spills over into the food, giving you a happy face full of Boca, just like the name suggests.
• Boca de Chorizo
Sweet or spicy hand made chorizo from northern Spain with mixed peppers, onions and fresh thyme in a baguette.
• Boca de Tortilla (v)
Classic moist Spanish potato and onion omelette in a baguette with garlic alioli and lambs lettuce.
• Boca de Lomo
Pork loin steaks marinated in rosemary, garlic and pimenton in a baguette with roasted aubergine and courgette pisto, lambs lettuce and fresh chopped parsley.
• Pollo al Ajillo
Chicken marinated and cooked in serious amounts of garlic, olive oil, fresh thyme and parsley.
• Lomo con Mojo Picon
Diced pork marinated in a spicy sauce of roasted red pepper, olive oil, chilli, garlic and cumin.
• Carne Picada
Pork, beef and roasted fennel meat loaf served in an onion and fennel sauce.
• Hearty Lentil & Chorizo Soup
A rich and warming lentil soup with chorizo and smoked ham.
(Vegetarian option also served)
So I grew up in London with my Dad a Londoner and my Mum a very Spanish lady. Wholesome, flavoursome food was always a very important part of our lives but it was never treated as anything other than “as it should be”. Old family favourites were handed down and adapted as they went, they always followed the same ideal though; food should be tasty, satisfying and social. These are the same recipes that form the basis of my menu and I always keep the ideal of tasty, satisfying and social food at the forefront of my mind.
– Andres Flatt
I’ve always enjoyed being in a group and “face-to-face” with people, either professionally or socially. We all have our own ideas and ideals about food but they only become relevant to those of others when we share our thoughts and experiences. Street food provides the perfect opportunity for people who love food to interact with it and with one and other in an accessible and unpretentious environment. It’s like a food cult, but with less singing and holding hands!
Choosing my favourite KERB trader is no easy task. I’ve lusted over so many of their tasty creations. One day only something curried or spicy will do, the next it just has to be a big meaty, juicy burger (“Bhangra Burger” provides the perfect union of both these things by the way!). There is however one that no matter how many times I eat it just keeps pulling me in for more; that trader is “Yum Bun”. I don’t know how she does it and I don’t care, so long as she keeps doing it!