An electronic rainbow has materialsied in Woolwich with pots of grub at its end.
Street Feast, which operates Hawker House in Rotherhithe and Giant Robot in Canary Wharf, has opened its fifth London venue.
Public transforms an 86-year-old former covered market in south-east London into a feasting arena.
The indoor space features an arched rainbow roof, two mezzanine levels and a large ground floor area serviced by eight food traders and numerous bars.
It launched at the end of last week and will open every Friday from 5pm and every Saturday from noon.
Here’s a taste of what hungry travellers will discover.
Rust Bucket Pizza Co.
Italian Vito Marino runs this wood-fired pizza bar with teenage son Vito.
Based locally in Woolwich, he set up the business a year ago but was ousted from his previous site.
Vito said: “We have had a dramatic situation. This is the third time we have opened.”
Originally from the village of Positano on the Amalfi Coast, his mother taught him how to make pizza when he was a child.
His main job was as a skipper at sea but he has previously worked in pubs, corporate catering and “naughty nightclubs”.
“I’m a sailor stranded in the UK right now,” joked the 39-year-old.
He and son Nico, 13, make dough from scratch on-site and add toppings such as pork sausage, mozzarella, fresh basil, broccoli, tomato sauce and courgettes.
“We wanted it to be good quality and organic without being expensive and to do it from scratch in front of people’s eyes and make them smile,” said Vito.
“Our pizza dough is quite hydrated and therefore much more difficult to handle but it makes a better experience for the customer.
“It won’t hurt your tummy as it has a better fermentation and maturation process.”
Pizzas cost £5-9.
Istagrammers will love these plates of crispy squid, which come with a choice of pastel coloured mayos.
The business was set up 18 months ago by Lucy Mee and has hit on the millennial pink trend.
“I did a dissertation at Leeds University about how food has become this sexy thing and people take photos of it,” she said. “It never used to be like that, it was just bread, veg and meat.
“So I wanted to incorporate design in my food.”
She and boyfriend Joshua Paterson already run successful street food company Bill Or Beak and saw the gap in the market for squid as no-one was doing it.
They started at Street Feast’s Model Market venue and are also at Hawker House.
A classic plate of crispy salt and pepper Szechuan squid comes with soy dressing and black garlic mayo (£10). Fillet O’Fish (£8) is a fish burger with American cheese, pickles and tartare sauce with fries available for an extra £2.
And they have launched an exclusive dish at Public – fish nuggets with sweet chilli glaze and lime salt, served with hand-cut chips (£7).
Lucy said: “I love street food because you can make restaurant quality dishes, sometimes better, and people can eat it on a little table in front of a fire for a lower price.”
They also do a kids portion (£4.50) and fries with curry sauce (£4)
What you see is what you get at this rotisserie chicken stand.
Watch the birds rotate on the spit and choose from a quarter (£5), half (£9) or whole (£15) one.
The company is an offshoot of Camden street food traders Steakhaus.
Owner Lily Bovey said: “Rotisserie chicken was actually my original idea.
“We have marinade we send to the butchers so the chickens are marinated for quite a long time.
“And then it is all about timing to make sure they are cooked to perfection.”
Originally from West Sussex, the 25-year-old worked in PR and bars before quitting her job to try her hand at street food.
Now living in Haggerston she said: “I have always loved to cook and just decided to go for it and here we are three years later.”
They also serve up chicken bombers in Japanese panko breadcrumbs (£5), zingy slaw and rosemary salted chips (£3 each).
This is the only place you can get these melt-in-the-middle filled doughnuts.
Reportedly a new concept from the people behind Dinerama-based You Doughnut.
Stall manager Mollie Parker, 25, said: “They are hot doughnut bites made with our classic dough and with two fillings.
“They take a lot longer than our traditional doughnut as we have to make the cookie dough and truffles that go inside and roll them up.”
Choose from Double Choc (£6) filled with cookie dough and molten chocolate, topped with cornflake crunch and chocolate sauce, or the Salted Caramel (£6) made with molten cinnamon fudge and topped with peanut brittle and salted caramel sauce.
Both are made fresh in five minutes and come with a scoop of cereal milk icecream.
Best friends from school Laurence Stevens and Francis Sweeney began curing salt beef at University to impress their friends.
They decided to turn their hobby into a job and the proud Londoners are now on a mission to recreate and develop the east end flavour of salt beef using modern cooking styles and cuts of meat.
They use traditional salting method but as well as brisket also salt finer cuts of beef like the short rib, which is then sous-vide low and slow until tender, followed by an aggressive Argentinian style flame grill. They serve it with honey mustard glaze, chilli-churri and mixed fries (£10).
Frank said: “Myself Laurence are both from south east London and saw this as a great opportunity to be part of the project to rejuvenate the area and turn the old public Woolwich into something special.”
The menu also boasts a butterflied lamb steak with a rosemary garlic marinade, chilli sauce, mint yoghurt and fries (£12); crackling pigs tails with honey mustard glaze (£5); cauli cheese (£6), fried olives with pesto, yoghurt and chili dip (£5) and mixed fries made from potatoes and carrots (£3.50).
Burger And Beyond
Owner Craig Povoas set up the business four and a half years ago and is also part of Street Feast venues Giant Robot and Dinerama in Shoreditch as well as Kerb Camden and Camden’s Daughter in Kentish Town.
“Street Feast is a great thing to be part of a leader in the pack of what it does,” he said.
It serve prime beef patties with cuts of chuck, prime rib and sirloin in every burger.
The menu includes two burgers with 45-day aged patties - The Hot Mess (£8) with pepper jack cheese, jalapeños, chipotle mayo and the Cheeseburger (£7) with double American cheese, onions, smokey mayo/
Or for ultimate indulgence The BBB (Bacon Butter Burger, £10) is a 90-day aged patty with double American cheese, crispy bacon, burnt butter mayo and onion.
Waffle fries with secret sauce (£3) and deep-fried Parmesan tater tots with crispy bacon shards (£6) come on the side.
Yum Bun and Yumplings
A Street Feast veteran who also trades at Giant Robot, Yum Buns serve traditional steamed buns stuffed with slow-roasted pork belly, Japanese fried chicken, crispy cod or crispy tofu.
Its newer off shoot Yumplings serves up steamed dumplings filled with pork, xian-style sauce and sesame seeds or mushrooms, roasted cashews and green oil.
Bartender Michela Risso is originally from Piedmont in northern Italy, known for its Barolo.
But surprisingly the 21-year-old only got into wine when she moved to the UK.
She now works full-time serving up glasses of red, white, rose and fizz from across the world.
The Brixton resident said her pick of the menu is the Wild Boy Chardonnay (£45/bottle).
“I love the creaminess and the toasty notes. It’s very versatile with the food traders we have here.”
Taste the likes of Frontier, Cornish Orchards Cider, Kozel, Spaten, Goose Island Midway and Sierra Nevada on draught (£4.75-5.85), Corona, Pacifico Clara, Goose 312 Wheat Ale, Budweiser Prohibition in bottles and cans (£3-5.50), highballs of Elderflower Spritz and Tequila Limeade (£8) and Pint Sized Cocktails (£10).
Choose from Bombay Sapphire, Star of Bombay, Sipsmith, Miller’s W, Tanqueray, Plymouth Navy, Tanqueray 10, Death’s Dor, Juniper and West Winds (£7-8). Or get a Negroni (£7.50), Golden Americano (£8) or Direct Martini (£9) cocktail.
Serves up cocktails such as the Zombie (£12), Mai Tai (£8.50) and Giant Pina Colada (£15)
Union Bar Pool Deck
Take on your mates at a game of pool – loser buys the brews, obvs.
Go to streetfeast.com for more information.