Feature - Street Food Spotlight - The Little Blue Smokehouse

Feature – Street Food Spotlight – The Little Blue Smokehouse

The latest in our Street Food Spotlight series focuses on The Little Blue Smokehouse, winners of the south-east regional heats in the UK’s Street Food Awards. Gary and Martyn have been drawing crowds ever since they first started trading at Street Diner with their fantastic pastrami, brisket and pulled pork.

The Little Blue Smokehouse will be representing the South East at the national awards in Leeds from 26-28 September – we’ll be rooting for you, boys!

Here, Suzanne Rose chats to Martyn Cotton:

Where did the idea for The Little Blue Smokehouse come from?

It started out in our pub, The Blue Anchor in Crowborough. We initially built the smokehouse to start making our own smoked salmon, bacon and other smoked fish; from there, as a hobby, I started to make low-and-slow BBQ food for friends.

After much persuasion from them, we put it on the pub menu, then catered for friends’ parties and finally decided we could take this on the road. The Little Blue Smokehouse was born. Street Diner gave us our first regular pitch in Brighton, and we haven’t looked back since.

What are your main influences?

A passion for locally-sourced good ingredients, a love of cooking and an obsession with food. If I look out for new ingredients my first question is “can I smoke it, pickle it or deep fry it!”

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There are three menu regulars, but weekly specials often feature – keep an eye on the Smokehouse’s Twitter and Facebook for details.

What’s your signature street food dish?

We have three. These are our main dishes that we’ve always done, and we do these at pretty much every event: hot-smoked Sussex pulled pork, hot-smoked beef brisket & hot-smoked pastrami (which is then roasted in coriander seeds and peppercorns). All are served with homemade slaws, sauces & proper fermented dill pickles. My favourite will always be the pastrami.

Last week's special was a doozie: Oak-smoked, stout-braised ox cheek with oxtail jam, truffled onions and homemade mushroom ketchup with home-pickled beetroot and two slaws.

Last week’s special certainly got people talking: Oak-smoked, stout-braised ox cheek with oxtail jam, truffled onions and homemade mushroom ketchup with home-pickled beetroot and two slaws.

Sum up your street food in three words.

Can I use four? Smoke, meat, fire, awesome.

Where can we find you?

Every Friday at Street Diner in Brighton, at Brighthelm Gardens between 11am-3pm. For other events the best thing to do is follow us on Twitter or like us on Facebook.