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Guerrilla Eats was set up by street food traders, for street food traders. Tired of schlepping around badly organised events, being out-priced by national food franchises and coming up against old-fashioned attitudes to what a food trader is, Guerrilla Eats was born.

We believe that street food is for everyone – we work to put street food at the centre of every event we run.

We work hard to keep costs low for our traders, so these savings can be passed on to the public, without compromising on quality.

We support up and coming street food talent – we only work with micro businesses, we’re there to answer all your questions (because we’ve been there ourselves!) and we’ll promote the pants off you.

We’re about quality and we only offer the best; it’s not about sweaty kebabs at two pounds a pop – our traders are passionate, high quality and vibrant, offering freshly prepped food made with their heart and soul (and usually premium locally sourced ingredients).

We believe street food is for everyone – we keep our event costs low, so our traders can keep their food costs low. We want everyone to be able to try as much street food as possible.

But most of all, we’re about putting fun back into food and partying like a 500lb gorilla.

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  • Fire and Salt BBQ.

    Marinated meats slow-cooking above wood and charcoal in our barbecue pit. That’s what Fire and Salt BBQ Co. is all about. Everything we cook is inspired by traditional Southern barbecue and we aim to bring you the best smokey flavours.

    Signature dish:

    12-hour Hickory smoked Brisket roll, served with our sweet-tangy Jackalope BBQ sauce and a fresh coleslaw on a roll

    Dirty Dogs

    Popping up and dogging locally since 2012 // All Thriller, No Filler.

    Signature dish:

    Double-smoked Pork-Beef frank served on a brioche roll topped with beer-soaked saurkraut and american mustard.

    Cow Boys

    'Putting other Burger Vans To Shame'. We serve Cows with the occasional Pig thrown on top.

    Signature dish:

    Double patty burger topped with American cheese, Cow sauce and lettuce on a brioche bun

  • Ginger's Comfort Emporium

    An ice cream van for the grown-ups. Let Ginger soothe you with her creamy, fruity, nutty, chocolatey, meringuey, spicy, boozy, crunchy, refreshing, comforting iced desserts.

    Signature dish:

    Chorlton Crack a.k.a Salted Caramel and Peanut Butter Ice Cream

    Las Paelleras

    Las Paelleras took a campervan from Seville to San Sebastian (they’re in Spain for all those who failed geography); 1000km of scorching sun, stunning scenery and sublime foods. Skip to a rainy car park in Manchester and Las Paelleras is born – two massive paella pans, a queue of hungry people and running out of food by 1pm. These days Las Paelleras bring you the salty, smoky, succulent flavours of Spain, responsibly sourced ingredients and enough food not to run out again.

    Signature Dish:

    Chicken & Chorizo Paella with Green Beans & Rosemary

    Mumma Schnitzel

    Seriously scrummy schnitzel in a bun.

    Signature Dish:

    Mumma's Burger - Twice fried panko-crumbed chicken thigh, Mumma's mayo & Sweet Chilli sauce, Lettuce

  • Chaat Cart

    Inspired by travels around India and South Asia, Chaat cart freshly make a seriously addictive and super fresh Indian street food called chaat.

    Signature Dish:

    Samasa Chaat - Homemade samosa crushed and topped with slow cook lentil an chickpea spiced curry. Granished with chopped onion and coriander.


    We make authentic neapolitan wood fired pizza. We make our dough with Caputo flour from Naples and let it rise for 48 hours, every one of our pizzas is hand stretched to order and topped with the best Italian tomatoes, mozzarella, and locally sourced vegetables and local free range meat. We then bake them at 700F+ in our wood burning oven for 90 seconds.

    Signature dish:

    Napoli Salami - Napoli Salami, wild rocket, sunblush tomatoes, parmesan, extra virgin olive oil

    Shake, Moroc and Roll

    'Shake Moroc and Roll’ offers a range of delicious Moroccan inspired dishes that we give a twist or turn to make them our own but with all the basics we learnt while out traveling in Morocco last year.

    Signature dish:

    Lebanese Seven spiced pulled lamb on a warm Flat bread with a selection of salads and sauces, served with Makhuda (spiced sweet potato cake Makhuda, deep fried and infused with ground spices) and crunchy spicy lamb pastillas lamb mince in a filo pastry parcel.


For information on upcoming events, bookings and more; please email us at bigbluegorilla@guerrillaeats.co.uk