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Baked in Brick bid for world domination

After a summer of national heats across Europe, the final of the inaugural European Street Food Awards took place earlier this month at the Bite Club in Berlin.
With traders from countries such as Italy, France, Spain, Germany and of course Britain – lining up to compete for the coveted ‘Best of the Best’ European Street Food award. It was a hotly contested competition with a stunning array of high quality food from exceptional chefs on offer including Porcobrado of Italy, Tiugu of France and Dagestanskaya Lavka, Russia to name but a few. However it was the brilliant home grown talents of Britain's Baked in Brick that won the day, beating national champions from eight other countries.
Baked in Brick are no strangers to tough competitions, having won the British Street Food Awards in 2016. This time Lee and Rich presented two dishes — Shire Meadows beef shin ragu and wild mushroom calzone, followed by a wood-fired dukkah spiced mackerel. “Everything was right” said chef and food writer Ursula Heinzelmann. “They knew what they were doing.” And Antje Wewer from Salon Magazine said she was delighted by the quality and the presentation. “Very easy to eat” she said, “with excellent ingredients and served with great attitude. I like street food when you can see how it’s being done. A really worthy winner.”
Here at Harrington Woodfuel Co., we are very proud supporters of Baked in Brick and supply them with our top quality, kiln dried fire wood for their oven. “Quality cut and perfectly seasoned wood. Really made my life easier as I use the fuel for my wood fired oven. Each log is cut to the correct size so no need to chop when I get to my events. Highly recommend them!” said Lee DeSanges of Baked in Brick.

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