• Jackie Turner

Sussex Street Food Awards Finalist 2020

The crowning glory of our year saw Penelope's Pitstop at the finals of the Sussex Food & Drink Awards 2020 in Horsham on Sunday 27th October, 2019. Horsham District Foodies sponsored the event and the market was organised by Food Rocks. The judging panel consisted of Michelin starred chef Jean Delport from Restaurant Interlude in Horsham, Horsham District Cllr Paul Clarke, Steve Holloway of JPI Media and Sam Harrington-Lowe of Title Media. The weather was fabulous and the event attracted a good footfall.

We had the pleasure of competing alongside good friends from Hastings the BBQ Project who made it into the grand finals last year. For more information on these guys visit their website:


and Horsham's very own culinary legend Ginger Rookes, to find out more about him take a look at his website:


Our personal favourites were Chu Chu Burmese from Hove who we swapped lunch with and ate a delicious box of Burmese style curry adorned with delicious crispy noodles, own brand mango chutney and fermented beansprouts, wow. Check them out here at:


Competition was tough and included last years winners Mann & Moore from Horsham, newbies Pizza Leonati from Brighton, Duffs Diner from Newick, Plant Play from Worthing and the Buffalo burger Company from East Grinstead.

For our menu we researched new and exciting dishes on the internet, pulled some winners from this years fish festivals menu and scoured the local farms, farm shops and fisheries for ingredients.

We put together a delicious special of Peruvian style lamb seco using Broad Oak lamb from Tottingworth farm, their farmshop is well worth a visit, for directions look at the website:


The lamb was slow cooked in Brewing Brothers Vienna Lager, you can find out about these talented Hastings locals from their website:


We included our own home-grown garden mint, oregano and parsley to produce a dish packed full of fresh flavours, the recipe is as follows:

Peruvian style Broad Oak lamb seco

1kg Broad Oak lamb shoulder

1 litre Brewing Brothers Vienna Lager

500g Pasata

1 tsp aji amarillo mash

1 tsp cumin

1/2 tsp salt

1/4 tsp black pepper

60ml cider vinegar

3 cloves garlic

2 red onions, sliced

200g grated carrot

120ml lamb stock

Slow cook on low for 7-8 hours.

100g fresh garden peas

1 bunch mint

1 bunch coriander

1 bunch parsley

1 bunch oregano

1 fresh chilli

120 ml Cider vinegar

340ml ml Olive oil

3 cloves garlic

1/2 tsp salt

1/4 tsp black pepper

Blitz in a food processor, add to the cooked lamb, reheat and serve.

For our taster menu we featured our Brazilian style Hastings plaice balls which included Sussex potatoes, home-grown mint and parsley and the zing of lime and lemon zest. Hastings spicy mackerel empanadas which were so popular at the Hastings Seafood and wine festival were added. Then we threw a new taster into the mix with our Ecuadorian green plantain balls stuffed with smoked local Mayfield cheese. Check out this great photo of our tasting platter from @feastbeijing.

Praise was high and the experience was incredible. Unfortunately we did not make it to the grand finals, that honour went to the BBQ Project (representing Hastings for the second year running - well done guys), Mann & Moore and Pizza Leonati, they will be attending a black tie ceremony on April 29 2020 at the Amex Stadium in Brighton and the winner will be announced. For more information visit:


Huge congratulations to the finalists, and to everyone who participated. Massive thanks to everyone who ate with us and especially to those who used their bean to vote for us. Many thanks to our suppliers, Tottingworth farm shop, Browns farm shop, P.A. Fishers Butchers, Rock-a-Nore Fisheries and J & F Fruitier. Finally, thank you to a great Pitstop team, we couldn't have done this without you.

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