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2/12/2020

Street Food News Roundup

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Working in the street food or mobile catering sector? We've rounded up some of the most important industry news updates and support from the last fortnight.

​Grants
Additional Restrictions Grant

Tiers across the UK
England
Wales
Scotland
Tiers for events industry


For all the latest news and updates, click here.

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16/11/2020

Mercato Metropolitano

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Calling all DreaMMers!

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Do you have a cool, tasty food concept you are looking to scale? What about an amazing entertainment offering or a community-based cultural startup? Do you have a great idea? We want to help you make it happen.
Come, apply, and pitch your ideas for a chance to join our MMovement and accelerate your DREAMM project into A BIG HIT!
  • If selected, you will get to develop your projects with our TeaMM and go through our MM incubation programme, which includes:
  • Waived entry and set up fees (except a GBP 500 fee to print your menu and shack banner, which will be designed in collaboration with you for free)
  • Tailored mentorship and support from our TeaMM
Apply Here

What do you need to do to participate?

To participate, you will need to be an NCASS member and have an NCASS number. Then, you can fill out the application here and you are on your way to becoming a dreamer!

What are we looking for?

As our MM Markets are expanding in both the UK and Internationally, we need both food & non-food businesses, that are aligned with our vision & values, to join our MMovement and grow with us.

Types of businesses we are interested in:

Innovative Business Concepts

Both food and non-food concepts, including retail offerings, creative businesses, cultural concepts, food stalls, musical concepts, etc.

Sustainable Business Projects

Innovative agro-economic projects, smart agriculture ideas, innovative recycling methods, forward-thinking waste management solutions etc.

Community Initiatives

Businesses involved in community initiatives or keen to take part in them, local organisations keen to set up community partnerships, organisations with ideas for community programmes. ​

Service Entrepreneurs

Repair shops, fitness professionals, translators, handymen, shoe menders, hairdressers, seamstresses, health professionals etc.
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21/10/2020

Read our latest news and updates here...

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For our latest news and updates please see the link below:


https://www.ncass.org.uk/news-and-updates/

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24/9/2020

Beef Brisket à la Maldon Salt!

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The beef brisket the king of the shredded meats. This slow cooked, soft, sweet and smoky brisket with a little kick will have your customers coming back for more.

Make sure you take a look at the rest of our recipes and see our premium sea salt flakes in action, in some of these stunning street food recipes created by Chef Rob Rooke.

INGREDIENTS: BEEF BRISKET
  • 5 tbsp vegetable oil
  • 2.5-3kg beef brisket, rolled
  • 3 large red onions, sliced
  • 2 bay leaves
  • 2 x 400g chopped tomatoes
  • 500ml beef stock
  • 6 tbsp soft brown sugar
  • 4 tbsp red wine vinegar
  • 1 tbsp smoked paprika
  • 1 tbsp mustard powder
  • 1 tbsp garlic powder
  • ½ tsp cayenne powder
  • 1 tbsp Worcester sauce
  • 1 tsp cinnamon
  • 1 tsp chilli flakes
  • 1 TBSP MALDON SALT
  • 2 tsp black pepper
  • Sub rolls/finger rolls/pitta bread to serve

INGREDIENTS: BEER CHEESE SAUCE
  • 3 tbsp flour
  • 3 tbsp butter
  • 150-200ml beer/ale/stout
  • 225ml whole milk
  • 200-250g Cheddar or Gruyere cheese
  • 1 tsp Dijon mustard
  • 1 tsp Worcester sauce
  • ½ TSP MALDON SALT
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • (Optional) 1 pinch cayenne pepper

INGREDIENTS: GREEN PEPPERS AND ONIONS
  • 3 green peppers, sliced
  • 3 large onions, sliced
  • 1-2 TSP MALDON SALT

METHOD:
  1. Heat 2 tbsp of oil in a casserole dish/crock pot big enough to fit the beef brisket (can be cut in half if needed). Season the beef well and sear until browned all over. Lift out on to a plate. Add another tbsp of oil, add the onions and cook for 8 minutes.
  2. Preheat oven to 160° / 140° fan / gas mark 2. In a small bowl, mix the remaining oil, brown sugar, red wine vinegar, Worcester sauce, chilli flakes, cayenne powder, paprika, mustard powder, garlic powder, cinnamon, MALDON SALT and pepper. Brush part of this over the meat and add the rest to the onions. Add the chopped tomatoes, bay leaves and beef stock, stir and bring to the boil.
  3. Add the brisket back to the pot (fat side up) with any resting juices, cover with a lid and bake in the oven for 6 hours.
  4. After 6 hours, turn off the oven and leave the brisket to rest for 15-20 minutes. Uncover and discard the butchers string, bay leaves and any fat on the brisket. Shred the meat with two forks and mix with the sauce. Cover and leave the beef to soak up the sauce whilst you prepare the beer sauce, onions and peppers.
  5. For the beer sauce, melt the butter in a saucepan over medium heat, add the flour and whisk until combined. Add the beer, whisking continuously until smooth. Slowly add the milk, whisking as you pour. Cook for 5-6 minutes, whisking until the mixture has thickened. Stir in the mustard, Worcester sauce, garlic powder, salt, pepper and cayenne. Add the cheese and stir until melted. If the sauce is too thick, add some more beer or milk until you have your desired consistency.
  6. Add a tbsp of vegetable oil to a frying pan over medium-to-high heat and add the sliced onions and peppers. Cook for 5 minutes or until they are soft and slightly caramelised.
  7. To serve, pile the shredded beef brisket into your breads of choice and top with the green peppers, onions and the beer cheese sauce.
Find out more about Maldon Salt and claim your free POS kit here >>

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27/9/2018

Street Food Live 2018

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Street Food Live 2018!

This year’s Street Food Live saw the NCASS team, enforcement officers, events experts and traders nationwide come together at ExCel London to network, learn and share their advice on running a successful street food business.

NCASS were primary partners for the 2018 event, meaning we had far more input on the talks and sessions held, and could bring in more food industry experts than ever before!

Here’s a run-through of how it all went.
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​Alan Fox, 'How to Thrive in Street Food'

NCASS managing director, Alan’s talk, ‘How to Thrive in Street Food’, drew a big crowd as he covered the importance of good branding and marketing to make your business a success. “Most successful street food traders have a story and they share it through their branding”, he explained. “A good brand communicates a clear message about what it stands for and how it differs or is better than its competitors.”

Alan also told audiences how best to come up with a great name for a new business. “When thinking of a business name, keep it simple and incorporate your type of food or think of something snappy, clever, memorable. A strong name is a great starting point into making a strong brand.”

As for marketing, Alan went on to talk about the importance of social media. “Social media is a street food trader's best friend. It's free, you can connect with customers, you can find places to trade and you can showcase your brand to the world.” He explained that, to be successful, “You need to use social media to build up the biggest following you can. The more followers you have, the better your company and brand is known.”

Alan concluded his speech by telling the crowd that building a solid brand won’t happen overnight. “It doesn’t matter what your goal is for your business, in order to reach it as quickly and as easily as possible, effective and successful branding and marketing is integral.”
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​Bob Fox, 'Top Tips for Street Food Success'
NCASS Chairman Bob Fox took to the stage next, drawing an even bigger crowd eager to learn from the mobile catering mogul himself on, ‘Top Tips for Street Food Success’. Bob talked of his experiences as a mobile caterer, and his mistakes and successes over the years. 

“You put a product out there and test it with customers, suppliers, your margin, the produce you buy, then you change it,” he explained. “Then you test it and you change it again. And you still might not get it right. Then the market changes, so you need to change again.” His advice? “You need to think, what do I do to make mine that bit different, that bit special to make people come back time and time and time again?” 

Bob’s final piece of advice was for business owners to get a mentor. “That’s what NCASS is about. We help with documents, finance, equipment and marketing. We work hard to ensure you succeed because your success is ours too.”

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​Mark Laurie, 'The Future of Street Food'
NCASS director, founder of the Street Food Alliance and co-founder of Digbeth Dining Club, Mark Laurie had a great deal of advice for business owners looking to keep trading long into the future. “Two billion people eat street food daily around the world,” Mark explained. “It’s only in the West that it’s a new phenomenon.”

He went on to explain how street food had grown from dirty pink burgers to tacos, then bao, then a full-blown revolution. His advice, “If you follow a trend, you’re putting a time limit on your business,” was met with agreement from audience members in-the-know. Mark acknowledged Sarah and Thomas from The Mussel Pod, who farm their own mussels and cook and sell them on their street food unit, explaining that though it was hard work, the originality and authenticity was what made their business so appealing.

Mark then told the audience that, “One of the biggest threats in the industry is the appropriation of street food - fast food disguised as street food.” Mark talked of the new trend for supermarkets to sell packaged food with ‘street food’ printed on the label, and how big restaurants are beginning to open street food stalls using kitchen equipment which they’d brought outside, something a visiting EHO would not be pleased to see. “The Street Food Alliance is supporting more professional traders who follow the rules with the right attitude,” Mark explained. “Those who threaten the integrity of industry are not welcome.”

Mark’s biggest piece of advice to start ups was, “If you're looking to give up your job to spend £20,000 starting a street food business, go to a street food trader and ask to work for them for free. You might hate it. This will save you £20,000!”
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13/6/2018

Food Safety in the summer

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Keeping your food safe through the warmer months.

Food safety expert Jenny Morris gives her two cents on how you can keep food safe in warmer climates this summer.

1,000,000 cases of food poisoning every year

Summer time and the living is easy. Or at least that’s what the Gershwin song said (if you are interested in old style musicals). But for many food businesses it means even more hard work. Hopefully it’s because good weather has brought more customers out. But when things start to heat up it’s important to think about what this means for food safety, particularly if you work outdoors in mobile or temporary outlets. 

According to the Food Standards Agency there are around 1 million cases of food poisoning every year. And the number increases in the summer, particularly for cases of E. coli, Listeria and Salmonella. When I was working as an EHO, there was a large food poisoning outbreak one summer. It happened at a community event and was linked to barbecued chicken. The person in charge was not a professional caterer and knew a little about food safety. So, to make sure that the chicken was thoroughly cooked she par cooked the portions at home and brought them to the site in the back of her car (where they warmed up nicely in their black bags in the sun.) Then, the portions were quickly “flash cooked” on the barbecue – and later those who ate the chicken became ill.

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Training matters
For me the learning from that incident is that “a little bit of knowledge can be a dangerous thing”. So proper training in food hygiene is essential. And if you take on new staff in anticipation of increased summer trade, training should be an urgent priority. To a professional caterer the mistakes made in cooking the chicken will be well understood but sometimes there are some less obvious hazards that pop up when the sun shines. The food safety basics – “the 4 C’s” – remain the focus of the safety controls but some adjustments may be needed. So, let’s look at them in turn.

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13/6/2018

Tesco launches anti-waste project

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Tesco launches plan to reduce waste

The need for change
In a remarkable bid to tackle the UK’s food waste problem, Tesco will remove ‘best before’ labels from approximately 70 pre-packaged produce lines to prevent edible food from being wrongly deemed unsafe and thus, discarded. 

The Food Standards Agency, the government body charged with protecting public health in relation to food in England, Wales and Northern Ireland, pleaded with the public and food suppliers last year to make more prudent decisions about what constitutes waste.
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13/6/2018

KERB Workshop

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KERB Workshop

The Street Food takeover
There’s no denying it, street food is big business; not just in London but throughout the whole of the UK, with regular street food events popping up everywhere from Cornwall to Aberdeen. Here at NCASS, we’re committed to helping independent caterers establish new and exciting businesses, street food or otherwise - and we’re not the only ones.

KERB: bringing Londoners together since 2012
Since its first market back in 2012, KERB has grown to 70 of the best traders serving over a million lunches in London’s most iconic locations including the Gherkin, Kings Cross and Camden Market. KERB founder and independent caterer/event organiser/bonified super woman Petra Barran established KERB in an endeavour to weave street food in to the fabric of London, giving Londoners a sacred space whereby they could eat communally; indeed the magic of street food lies in its ability to bring traders and customers together; an ‘agglomeration’ (poignantly, Petra’s favourite word) of people passionate about food and community.

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13/6/2018

Labour councillor pleads with parliament to enforce mandatory ‘scores on doors.’

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Labour councillor pleads with parliament to enforce mandatory ‘scores on doors.’

MP makes plea in response to poor food hygiene ratings​
​Labour health spokeswoman and Burnley MP Julie Cooper will make a case in parliament for the mandatory display of food hygiene ratings at the entrance of all food premises. The request for a change in legislation comes as the result of increasingly poor food hygiene scores in Chorley where the number of food outlets scoring just one or zero in assessments by enforcement officers, has increased by almost 50% since September 2017.
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13/6/2018

New guide for plastic reduction at festivals released

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New guide for plastic reduction at festivals released

This week the RAW Foundation released its free festival guide – The Making Waves Guide to Plastic-Free Festivals and Events.
Launched at the Green Events and Innovations Conference by A Greener Festival on March 6th, the guide focuses on educating industry stakeholders on how to move towards sustainable consumption.

The RAW Foundation state that “our personal and collective choices have been altering the planet for thousands of years and now our expanding population and the global spread of consumerism mean that our ecological impact has never been more critical than it is today.” This phenomenon has historically been just as prevalent on the festival scene as it is in everyday life, and that’s why the RAW Foundation – along with Kambe Events and other partners – are trying to do something about it.

The free guide is aimed at anyone who’s involved in the organisation side of festivals, no matter what size or type their event is. It runs through the consequences that have come from the use of plastics at UK events and offers practical advice for change. The guide includes:

• Clear facts about plastics 
• Information on plastics at festivals 
• An action plan checklist 
• Inspirational case studies and tips 
• Links to useful resources

Click on the image on the right to download the guide.

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    These articles are written by the NCASS copywriters, Charlotte Anderson, Amy Chandler and Grace Greenwood.

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  • Home
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  • Street Food News
  • Start a street food business
    • What Is Street Food?
    • Start Up Cost
    • How much money can I make?
    • Where Can I Trade?
    • What does the law say?
    • Street Trading Licences
    • THE Checklist for street food inspections
    • Gas Safe
  • Gallery
  • Book a Trader
  • Is Street Food For You?
    • Caterer Motivators
  • Contact Us
  • Hygiene & Safety Training