The festival will see traders from the local area pitching up at Millennium Point to dish out global treats including Malaysian curries, Cajun jambalaya, Middle-Eastern flatbreads and Caribbean jerk chicken.
A special workshop run by NCASS, the association for mobile traders, will cover the basics of how to set up a street food business. Those with an interest can book their place on the tickets page.
Although a large part of the festivities, street food is only one aspect of the independent food fair, which celebrates the whole spectrum of local food and drink.
Visitors will also be able to explore restaurants, deli food, bakery, confectionery and drinks, with a craft beer bar, wine bar and gin garden planned for the festival.
Crave de Taste
Caribbean-influenced cuisines catering for vegan, vegetarian and meat dishes. All freshly prepared with organic produce.
Fybin and Loin
Following their recent spell in London, this team of chefs take a fine dining approach to street food; British cuisine is their forte.
Doreen will serve sweet chilli chicken, lager & jerk pork burgers, homemade coleslaw, apple salsa, Jamaican pickle & jerk sauce.
A Punjabi street food menu of chicken and lamb tikka chaat, pakora, chickpeas vegetarian chaat, and fresh vegetarian pakoras.
Sumatran curries and nasi goreng (fried rice), Indonesian spice, condiments, marinades and sauces for visitors to take home.
Falafel, sambusak (meat-filled pastry), pirashki (Persian beef and potato cakes), hummous, Moroccan salads and traditional Arabian coffee.
Gourmet mac and cheese, with locally-sourced toppings and cheeses.
Freshly made crepes served with chocolate sauce and other sweet toppings.
Steve Hewgill from Walsall learned his craft during many years living in Spain. His authentic paella will be among the Mediterranean cuisine on offer at the festival.
Chargrilled fresh flatbreads filled with mediterranean cuisine such as albondigas, lamb feta and pomegranate, harissa beef, pork gyro, halloumi and charmoula chicken.
Nick Shrimpton excels at laksa (spicy noodle soup) in Penang and Singaporean styles, along with mee rebus (noodle dish) and pad thai.
Shake That Ting
Smoothies, shakes (chocolate, banana, strawberry), a variety of chocolate bars mixed as milkshakes, popping candy, sweets and ice cream.
Freshly wood-fired pizzas served by Simeon and his team, from a vintage 1963 Citreon Van.
A 100% plant-based menu of delicious mains and desserts; from hot dogs and chilli dogs to cookies and ice cream.
Cheng Yap and John Kevany will be cooking char kway teow (stir-fried ricecake strips), Malaysian barbecue satay and light Malaysia brulee rang for dessert.
New Orleans street food served from a Mardi Gras-themed marquee. Menu includes jambalaya, sweet iced tea, pralines and Louisiana sandwiches known as po’boys.
As well as street food, the festival will showcase restaurants, confectioners, specialist food producers and drinks merchants on the weekend of 12-13 September.
Book into the workshop Street Food: The Road to Success at Birmingham Independent Food Fair.
The session will be run by Alan Fox from NCASS (Nationwide Caterers’ Association), the organisation with nearly 30 years’ experience in helping and advising mobile caterers. Usually charged at £150, the session will be available to food fair attendees for just £5.
Booking in advance is essential - reserve your place when buying a food fair ticket here.
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