Andy Bates Street Feasts

Andy's journey takes him to South East London and the Southbank for the Real Food Market. Andy starts at Pitt Cue, an American BBQ van, to sample pulled pork.

Andy travels to two counties and the second largest city in the UK to find some of the best street food in the Midlands. In Leicestershire, Andy visits Mrs. Kings Pies to learn how the Melton Mowbray pie (the pocket pie) is made, and is inspired to cook chicken and ham hock pie.

Andy's tour of the UK takes him to Yorkshire and the largest indoor market in Europe. At Kirkgate Market in Leeds, Andy meets South African sausage maestro, Pierre, who recommends pork and cheese sausages for his on-the-go toad in the hole.

Andy's culinary curiosity leads him to the South West and Cornwall. He tries a cornish cream tea and is inspired to bake a retro pud - pineapple upside down cake.

Andy travels to two counties and the second largest city in the UK to find some of the best street food in the Midlands.

Andy's gastronomic goal leads him to South West Wales and the smallest city in the UK, St. David's in Pembrokeshire.

Andy's journey has brought him to Lancashire. His first stop is the world-famous Bury Market where Black Pudding is the culinary king. Debbie and Richard from the Bury Black Pudding Company provide the main ingredient for his pork, black pudding and pear fritters.

Andy's culinary capers have led him to LeeFest, a small festival near Croydon, Surrey. He rustles up an incredible chicken liver, black pudding and mushroom open sandwich for festival goers, and then catches up with Eat St street food collective member and recruiter Petra to learn more about this unique group of culinary innovators.