22nd May 2015
To the person who just stole the old coffee grinder of my stall, thanks, it's not worth a lot but it was a wedding present from my aunt.TWAT
21st May 2015
20th May 2015
We call him Disco Dad now because, though he's a committed family man, he is also deeply committed to the rave. Raving and cooking - proper cooking - that's his flex. As long as the music is going, the food is happening. Lots of plans for the continuation of this theme - both on and off the kerb. Fun and delicious times, always.
Fleisch Mob… Austrian street food, London style… Mark, son of an Austrian Mother and South London Father, learnt the basics of food survival from his inspirational Omama in a village called Stinatz in Burgenland, Austria. She brought up her 7 kids, feeding the family from the land, slaughtering her own chickens and pigs. Fleisch Mob came about through a love of cooking and all things Austrian and the wicked new LDN Street food revolution. Quality ingredients and love, love, love is the key. We use rare breed, free range meat and amazing locally-baked bread and artisan-made frankfurters. Mix that up with the Austrian party gene running through the veins, and you have
– Mark Edwards
The people, the fun, the hard work, the early starts and late nights, the ever-changing customers and the constant buzz and excitement and most of all the creativity. Nothing beats it. Being able to cook and serve up dishes, constantly perfecting the recipes and trialling it on the streets is a joy. It's amazing to be part of the revolution and for the Mob, we think London is ready for a taste of the Austrian thing, bring it on. We want to mix it up a bit and show Londoners how the Austrians like to eat, drink and party!
It's hard to pick just one, but it would have to be Tongue 'N Cheek's 'Heartbreaker' burger... killer