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STREET FOOD

Craft Beer Rising presents Brew Summertime will be the biggest outdoor craft beer and street food festival in the UK. It’s all taking place at London’s iconic festival Barclaycard presents British Summer Time Hyde Park.

Wednesday, 10th July - Thursday, 11th July // 4-10pm

FLANK

Flank by Thomas Griffiths, whose launch of a London home has been hotly anticipated, offers modern, seasonal, British, nose to tail cookery, using an open flame barbecue. One of Flank’s key messages is that sustainable cooking is the only way we can eat quality beef in the future. So, they use the entire animal and make full animal cooking accessible, without fuss.

CLAW

CLAW started life back in 2015 when they discovered that, as a country, Britain exports approximately 80% of its crab to the rest of Europe and even Asia.

They believe that crab and other British seafood is undervalued and want more people to realise that it is fresh, healthy, high in protein and most importantly delicious!

FREEWHEELIN' PIZZA

Our mission is to make damn good, wood-fired pizza. We do this from the back of our trusty steed (mega-cool van). We love the classics, but also enjoy using innovative, seasonable toppings for something a bit unique. This is all combined with a diligent sustainable ethos and a penchant for the good times! 

BALLROOM

Christian’s aim was to bring back the flavours from his childhood in Italy. Days spent in San Gimignano tiptoeing over the kitchen counter to watch his beloved Grandmother cook his favourite dishes. Ballroom have developed these traditional recipes and bring a taste of Italy to the streets of London. Bellissimo

BURGER & BEYOND

We believe that you deserve nothing but the best in your burger. Fresh ground dry aged beef, from choice cuts of beef. The real, good stuff. No rubbish.

ISLAND POKE

A classic Hawaiian dish of cubed, marinated fish. Traditionally the local fisherman would haul in their catch, dice it up, season it and eat on the spot. The ‘Poké Bowl’ is a modern approach to this concept and normally includes a base of rice or slaw topped with seaweeds, fruit salsas, pickles and garnishes.

CERU

Our menu harnesses the vast array of ingredients available throughout the Levant – because when it comes to food and drink, it’s much bigger on the inside than it looks from the outside, taking you on a flavour-packed journey through a culinary wonderland without having to flag down a donkey for a lift home afterwards.