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RESTAURANTS + FOOD
belly dish served with jasmine rice, sesame, green bean and
cabbage salad, pickled cucumbers and a coriander ginger dressing.
A restaurant deal was in the pipeline but fell through. Watch
this space though. BBQ Dreamz is already on the radar thanks to
a nomination at last year's Young British Foodie awards (YBFs)
and their growing involvement in the Filipino Food Movement,
which is "a collaboration between all of the up-and-coming
Filipino food companies in London, with the aim to introduce
our culture and cuisine to the mainstream", says Johnson.
Filipino food = the new Peruvian food, so get in early.
"People love poke because it's small and light, and good
when you've got a drink in your hand"
WHO: Celia Farrar and Guy Jackson, both 30, formerly in fashion
and graphic design
WHAT: A kind of Hawaiian version of sushi that's made with
black rice and marinated raw fish. Soon to eclipse ceviche as the
dish to be seen eating this summer.
FIND THEM: @eatpokelondon/eatpoke.co.uk
THE STORY: First up, it's pronounced poh-kay. And it all started
in LA - well, for Farrar anyway. "�e first time I had poke was
on Venice Beach two years ago, and I fell in love with it. As soon
as I got back to the UK, Guy and I started recipe testing and we
eventually decided to take the plunge and run a stall full-time in
June 2015," she explains.
KERB spotted them on Instagram, thanks to a phenomenal
reception at Brick Lane's Sunday Upmarket. From there they
appeared at KERB King's Cross, and then at Druid Street
Market in Bermondsey and Street Feast.
Poke's popularity lies in its point of difference. "A lot of street
food is very meat-heavy, so having something raw and salad-based
is far from the norm. People love it though, because it's small and
light, and good when you've got a drink in your hand," says Farrar.
So is a restaurant on the cards soon? "It's definitely on our
radar. We've had interest from someone wanting to invest, which
is exciting," is Farrar's cryptic response. However, a book deal is
more likely in the near future - although the pair can't talk about
that in any more detail either.
BLU TOP ICE CREAM
"As a child, I regularly spent all my lunch money on a
Maxibon, so doing this for a living now is pretty special"
WHO: Richard Makin, 28, formerly a research manager at
University of the Arts London
WHAT: Homemade cookie and artisan ice-cream sandwiches.
FIND THEM: @blutopicecream / blutopicecream.com
THE STORY: �e UK has some of the best dairy in the world,
which is why ice cream obsessive Makin decided to go down the
sweet route for his first foray into the street food arena. "I lived
CLOCWISE FROM LEFT: SATAY
DUCK HEART SKEWERS
FROM BBQ DREAMZ; BRIGHT
AHI POKE BY EAT POKĒ;
SINEAD CAMPBELL AND LEE
JOHNSON OF BBQ DREAMZ