Bidfood, one of the UK’s largest food wholesalers designed the Street Food Safari to support T (n) S in developing new menu concepts by experiencing innovative, international food trends.
A spokesperson from Bidfood said ‘Our tour featured various street markets and new, popular foodie concepts across London, with attention on what would easily fit within T (n) S’s catering sites.’
Staff were given the task of finding inspiration through London’s best street food concepts in the firm’s never ending quest in bringing the latest food trends to its customers. The team began the day in Marylebone, moving to Camden market, which showcases a huge range of cuisines and ending with full bellies in Borough Market, London’s most renowned food and drink market.
Street food is much more than a passing trend, it is very much seen as being at the forefront of culinary inspiration. The team enjoyed a wide variety of street food originating from around the world in their look out for original food ideas to develop within their kitchens throughout the coming year.
A favourite was the Korean ‘On The Bab’ street food eatery based at 3 locations across London. Serving steamed hirata buns filled with braised meat and topped with super fresh, raw, shredded vegetables giving a crunchy texture contrasting with the soft, light as air steamed bun. Finished with a spicy sauce, they really are a taste sensation.
Marylebone’s Hippy Fish restaurant excited the team with its take on Poke. Originating from Hawaii, Poke is a concept of serving dressed raw fish, meat or tofu protein, with rice, fresh vegetables and tangy dressings.
The food wellness revolution and Instagrammers delight has seen the Poke bowl quickly rise in popularity. This concept easily translates to the corporate catering market with a deli style set-up for customers to design their bowls exactly to their personal diets and tastes. Diners choose the base - rice, quinoa, kale, add the protein - fish, chicken, tofu, dress it up - coriander, wasabi, miso, tamari or citrus dressing, top it up - onion, chilli, vegetables and crunch it up - peas, shallots, seeds and more.
Development Chef Manager, Wayne Sullivan who began his tenure at T (n) S earlier this year is pivotal to supporting the firm’s ambition in closing the gap between food innovations and the contract catering world. Wayne said ‘I was particularly impressed by the Bourguignon burger, it’s a French beef stew in a bun. A super-rich, herb infused, onion studded triumph of a casserole that will make you want to put all future stews in a bun’. The Bidfood street food day inspired us by shaking up our taste buds as we sampled so many different cuisines. We can’t wait to our new inspirations on our menus’.
