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Restaurant magazine: When street food came in from the cold

By Emma Eversham , 03-Jul-2012

Related topics: Business, New Products, Restaurants

How the street food revolution took off and became a viable way of breaking into the restaurant world is the main focus of this month's Restaurant magazine. 

Restaurant magazine's July issue, out tomorrow, looks at how the street food phenomena is breaking into the restaurant sector. Photo. John Carey

Restaurant magazine's July issue, out tomorrow, looks at how the street food phenomena is breaking into the restaurant sector. Photo. John Carey

Out tomorrow, the magazine speaks to Yianni Papoutsis and Scott Collins, the pair behind MeatLiquor and MeatMarket about how they turned a food van called the MeatWagon and a pop-up venue above a pub into two popular London restaurants. 

It also looks at how established restaurants such as Byron Burgers, are taking to the streets to expand or start a new brand and gives tips on how to start out in street food. 

Living Ventures's Tim Bacon also talks through his business in this month's business profile and for those requiring a hard copy of the R200 list , find it in there alongside photos from this year's launch.

For all this, plus: 

  • An interview with David Chang following his two-day pop-up at St John Hotel, London
  • A review of the latest openings including Brasserie Zedel , Donostia and Tonkotsu 
  • A list of the 25 most interesting things going on in the pub world right now 
  • A chef masterclass with Manjit Singh Gill

pick up your copy of Restaurant magazine at a branch of WHSmith, or subscribe here

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