Hi there those in Travel Tart land – today I’ve scored an interview with Andy Bates who is right into his Street Food. You would have seen him on a couple of great shows like Andy Bates Brazilian Street Feasts and American Street Feasts.
There’s even an Andy Bates cookbook.
He’s right into his food and travel (especially street food), but he’s also passionate about great, hearty British cuisine too.
There’s nothing like chowing down on a bit of street food when travelling, so I’ve decided to pick Andy’s brains (well, not literally!) to talk about the best things about eating food on the road!
Here is a quick preview:
Check out Andy’s website, and check him out on Facebook, Twitter, Instagram, Pinterest and YouTube!
Here it is!
The Street Food Interview with Andy Bates!
The Travel Tart: Hi Andy, thanks for the time to chat! For those out there in internet land who have stumbled across this interview, tell us a bit about yourself!
Andy Bates: I’m a travelling chef, Lover of street food, champion of small businesses, pie maker and about to open a British Restaurant in Miami. I also like my Cricket.
The Travel Tart: You’re well known for your street food recipes and being inspired by what the every day person eats around the world. What drew you in to this kind of cuisine?
Andy Bates: Setting a pie stall up in London in 2008 when the ‘street food’ scene was just beginning to emerge. It was great fun trading with other people making cuisines from around the world. London is a melting pot of cultures and with that brings so many flavours.
The Travel Tart: I have a bizarre fetish for trying the weirdest thing on the menu that I can lay my taste buds on. Things like cow’s nose in satay sauce, tea with egg and fried caterpillars. What’s the most bizarre thing you’ve put in your mouth on your street food journeys (that hasn’t left you sitting on the toilet for a whole week)?
Andy Bates: Oh easy one this. Bodo fish from the Amazon, Brazil. A fresh water prehistoric reptile looking thing that lives on the bottom of the river. They cook whole and then you have to crack in half. It literally tasted of white meat & mud. We were filming my Brazilian street food series and I was politely eating & swallowing in front of the chef/owner so as not to offend him. I later found out he can’t stand the fish and never eats it much to the amusement of my crew!
The Travel Tart: One funny joke I’ve heard is “what’s the difference between European Heaven and European Hell?” European Heaven is where the food is Italian, the cars are German, the police are British, the lovers are French, and everything is organised by the Swiss. European Hell is where the food is British, the cars are French, the police are German, the lovers are Swiss, and everything is organised by the Italians. Now, I think that’s a bit harsh to describe British food like that, but what’s your favourite long lost British recipe that would pleasantly surprise most people?
Andy Bates: A good old fashioned cold raised pie served with pickles and an ale. Perfect!
The Travel Tart: To follow on from this, I have an Italian background and I’ve gone back there to discover my roots. One thing that I really learnt about the place is that Italians live to eat! Sitting down for a long lunch is a really big deal and I really like that part of Italian culture, even if I was stuffed silly over seven courses! It felt like a banquet or a major fiesta, not a home cooked meal! Anyway, I’m sure you’ve been to a few food festivals in your time. Which one has been the craziest in terms of the type of food served up, as well as the peripheral events?
Andy Bates: ‘Off the grid’ (A weekly event in San Fransico) was pretty crazy. Great food and craft beer and a stall dedicated to bugs, yes bugs. All sorts in fact, fried or baked.
The Travel Tart: I’m sure you’ve read a few menus on your travels. I personally love the weird ones that don’t translate very well into English – things like ‘Keeping The Baby’ and ‘Delicious Roast Husband’. What’s the strangest named dish you’ve come across? Bonus points if it’s yours!
Andy Bates: No but I’m a fan of menu’s with pictures of the food on. Laminated one’s are my favourites and the bigger and brighter the font and background colour the better 😉
The Travel Tart: Cool, I’ll think you’ll love the hand drawn menu from India! And finally, where and when was the place where you thought ‘hell yeah, I love combining my food with travel?’
Andy Bates: San Sebastian. The greatest food night out in my opinion.
The Travel Tart: Thanks Andy! Happy cooking!
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Cool, great interview! I envy Andy’s job!
Yeah, I wouldn’t mind it and I’m an average cook!