Get a Taste of @Pulled_UK at the #FBC14 strEAT Party!

The #FBC14 strEAT Party is proud to welcome PulledFood (@pulled_uk) who will be dishing up their  Pulled Pork in delicious buttery Brioche buns and crunchy slaws!

Pulled logo master red

Hot Beefcake BrisketMy name is  Damian Budding, the man behind PulledFood (@pulled_uk).

Where can we find you trading and  find your products?

We’re regulars at Devonshire Square (1st week of every month), Brixton Night Market (Last Thursday & Friday of every month) and Tower 42 (Thursday and Friday every week) Also once a month or so at Brentford Market.

How did you hear about FBC and why would you like to take part?

We want to take part because as a relative newcomer to the “party” it’s always good to have an opportunity to showcase our product and have the chance to feed people who will appreciate it.

How will you be featuring your food to connect with the community of bloggers? 

We’re bringing our bold flavours, free range & native breed meats……and more than just Pulled Pork – all served up in delicious buttery Brioche buns and with our fresh, crunchy slaws!

Hot Chick

Tell us a little bit about who you are. Your influence and your inspirations? 

Pulling PorkOur food stems from a love of Pulled meats and making flavour packed recipes with big and bold flavours! It literally all started with Cochinita Pibil we cooked, we loved it… we tried some other recipes, then invited some friends and they loved it. Eventually we got to thinking there might be something worth have a play with here!! The real turning point, taking it from being a hobby to a business was me being made redundant from my role with Jamie’s Italian – I now had the time to develop a business that my friends had been telling me I should do for months Meat is now my life – literally!! We still produce everything at home, and I cannot tell you the number of times I have left the flat and thought I smell meaty……but I would not change it for the world!! I still love the product, I still love seeing customers love the product and I love the markets where you can truly engage with the customer. In the future we would love to see the concept move into a permanent unit but right now we’re still learning and understanding how Pulled would work with a proper roof over it’s head and what it’s concept will be and the changes that will have to be made. The hardest thing about Street Food is finding somewhere to trade! Markets are in relatively short supply and the demand for spaces is massive. Understandably also markets are loyal to their existing traders which means getting a foot in can be very difficult. But with new ways of approaching the sector coming through it’s a very exciting time and means there’s more and more opportunities for the future.

What other events do you take part in throughout the year? 

We did a fantastic market at BBC Broadcasting House and everyone loved it – Numerous stations on BBC Radio mentioned it and said how great it was to have this on their doorstep. If ever that gets the go ahead again we would wholeheartedly recommend that but sadly it was a one off.

Great Personality

Are you a fan of food, travel, lifestyle blogs? 

To say we follow any bloggers would be a stretch however we dip in and out, especially when looking for a great new place to try! Meeting and starting to really engage with bloggers is exactly why we wanted to get involved with FBC because we know how important and useful Food Bloggers could be in assisting, advising and developing what we do….oh and hopefully enthusing about our food.

What positive effect are food bloggers having on the food scene? 

Food Bloggers definitely influence a consumers choice about where to eat or drink and that can only be a positive thing with the vast number of choices in London (and beyond) today. Social Media, especially Twitter, has been great for us and definitely helps you to get noticed beyond your direct circle.

If you could cook for anyone – dead or alive, cook/ celebrity/ public figure – anyone! Who would it be and why?

Sweet Little LambOur food began as a social thing – we would pile buns, slaws and meat on the table and let our friends dig in. So from that point of view we would love to invite The Rat Pack along to the party!! How cool and how much fun would they have been to have around a dining table? And considering how atrocious my singing is the post dinner karaoke session would be vastly improved!!

If you could tell people to eat one thing more often what would it be and why?

Brisket! There is nothing more satisfying than pulling down Brisket that has been roasted for 14 hours and the taste is out of this world – meaty, hearty and irresistibly tender. Incredible!

How can a successful restaurant or eatery grow and expand without losing it’s heart and soul and staying true to its food and ethos- any examples of any one who has achieved this?

I think Ottolenghi have done an amazing job of growing but still being excellent at what they do. The key in my view has been not expanding too quickly, opening in sensible locations and always being true to food – not trying to do things that are not their speciality, just to attract different customers.FBC14-FoodBloggerConnect-Register-Today


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