Sun Street Feast

Canterbury's best-loved street food vendors unite under one roof

Sun Street Feast CROP
Sun Street Feast CROP

On Thursday 6th August, Canterbury’s first indoor street food market hall will open, bringing together five of the city’s best-loved food vendors for a modern dining experience that promises quality food inspired by cuisines from across the world.

Located in the former Pork & Co restaurant space (25-27 Sun St, Canterbury CT1 2HX), just minutes from Canterbury Cathedral, Sun Street Feast aims to recreate the vibrancy and authenticity of the street food scene at a permanent base. Expect pulled pork, buttermilk chicken, burgers, halloumi fries, burritos, tacos, beignets, pizza, thai ice cream, coffee and craft beer.

Our list of vendors is lovingly curated, cherry-picking the crème of the city’s foodie destinations, to bring customers a diverse mix of culinary choices, as well as a craft beers and locally roasted coffee. Street food is no longer just gloop and convenience; now it’s about fresh, often locally sourced ingredients and an opportunity to try international dishes made by passionate foodies at a reasonable price. Our vendors know and love their food and they want to share what they do in the most accessible, unpretentious environment.

Created with both the local community and tourists in mind, Sun Street Feast is a true first for Canterbury.

The space will be open five days a week, excluding Tuesdays and Wednesdays.

THE VENDORS

Pork & Co

Canterbury foodie favourite Pork & Co will offer its signature mouthwateringly good pulled pork buns, alongside excellent craft beers and ciders from independent breweries that change weekly. Since launching in 2014, Pork & Co have become a favourite among locals and beyond, with a 2019 pop-up at Margate beach and a successful takeaway service. As ever, all pork served is free-range, cured, smoked and pulled by the pork & co team.

Cafe YaYa

New to the Canterbury food scene is Café YaYa, a New Orleans-inspired coffee and beignet stand, born of founder Callum Alexander’s travels to the American city itself. A NOLA tradition consumed with coffee at all hours of the day, beignets are light, pillow-like doughnuts doused in icing sugar – perfect at breakfast, lunch or in the evening as a tasty dessert. Wash them down with an ethically sourced, locally roasted coffee…this is a culinary treat you’ll revisit again and again.

Eskibros

Run by brothers Arran Abraham and James Lloyd, Eskibros launched in 2018 and have been serving Canterbury locals Thai ice cream rolls, bubble & tree waffles ever since. The idea for their business came after they fell in love with their newfound favourite dessert whilst travelling and brought them back to the UK. As the founders say themselves: "Two cool Kent brothers who combined the sun of Thailand with the snow old Alaska to give you Eskibros specialising in Thai ice cream."

Rad Burger

Rad Burger was born of through a love of quality burgers “done proper”. The business was set up in 2013 and has since become a key player in the south east street food scene. Founder Ben Kelly and his team are known for their passion and talent for creating the perfect burger, leaving events proudly sold out time after time. Rad Burger genuinely cares about finding high-quality ingredients whether free-range meat or the creation of its homemade sauces. In fact, detail is so important that the kitchen has been re-christened ‘The Burger Lab’.

Taco Bill

In 2017, a bride and groom asked Taco Bill founder Will Burnett if he could supply tacos for their evening food, beginning his fascination and love for Mexican street food in earnest.

Today, Taco Bill is known among locals for its soft corn tortillas served with endless possible fillings and toppings. To maintain the perfect balance of authenticity and originality, Will is constantly researching traditional Mexican recipes to then inject his own our twist. Some of their most popular tacos include Baja fish - battered haddock pickled red cabbage guacamole and chipotle mayo. Mushroom - roasted mushroom, caramelised onion, hazelnut and mojo verde and pork belly - achiote and citrus confit pork belly, pineapple salsa, pickled shallots and coriander.