Street food trader Cristiano Meneghin of Tongue N’ Cheek, (@Tonguencheeks) serves up at the #FBC12 Market. There will be a selection of burgers including the renowned Heartbreaker burger made with 50% ox heart and 50% dry aged beef from native breed, just amazing.
What inspired you to start Tongue & Cheek?
We were inspired by the unique and burgeoning street food movement that is crossing London and the UK. We wanted to be part of the British street food revolution and take part in wider food culture change that is happening in the UK. Of course though, it was also on account of our love and passion for a more sustainable food culture.
And where do you see it going? Is this a hobby or is there an end-game?
There’s certainly an end-game. The idea is to develop Tongue ‘n Cheek into something truly special. In fact, we’d go as far as to say we want to develop what we do into something unique on the London food scene.
Tell us a bit about food from Tongue & Cheek?
We take sustainable and local underrated meat cuts such as ox tongue, ox and pork cheeks, ox tail, ox heart and use them to prepare and serve high end cuisine dishes, most of which are Italian inspired.
What does it mean to you?
It combines our love for food and the commitment for a more sustainable food culture. The words of Carlo Petrini, the Slow Food movement founder, “eating good, clean and fair” summarise a great part of our ethos.
What makes the food you serve so special?
Beside the obvious fact of using offal, I would say that all the food prepared by us is special because it’s made with love and passion, not just on our behalf, but right from the start of the process, whether that be our butcher, farmer or baker.
Probably the Tonkotsu ramen served in a small ramen shop near by Nishi-Shijuku station in Tokyo. My lovely wife Kiki would say Nigiri Sushi, but only eaten in Japan.
Do you have a food blog?
Yes I do but is been on hold for quite a long time, http://fullcaststreetfooder.wordpress.com/
Who is your favourite food blogger?
I like the commitment of Wilkes888 http://wilkes888.wordpress.com/
In a great time of food culture change and challenge, the diversity of voices, opinions and information are of great importance, they all help to keep dynamic and proactive the food scene.
What words of wisdom would you share with those keen to get involved with street food?
Be very responsive & open to changes as well as connect with other street traders. The street food life is a hard one & we all need to help & support each other.Any particular anecdote that reflects what makes your job worth all the hard work?
There are so many and all of them are related with the possibility that street trading affords us to meet and have a direct relationship with the costumers and all the people involved in daily street food life. In other words, the social part of it is what really makes it worthwhile.
What’s the most challenging aspect of operating a street food stall?
Well, so far the challenging weather conditions.
What’s your favourite new ‘trend’ on the British food scene at the moment?
The ones that do not exist yet!
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