When I heard that a unique variety of Asian street food would soon be available in Canterbury, I said: “Really.”
When I heard that those behind it were a pair of established chefs on the city’s culinary scene, I said: “Intriguing.”
And when I heard that they would be cooking and serving from one of Canterbury’s best pubs, I said: “Count me in.”
Outlaw Street Food operates out of the kitchen of the Black Griffin in St Peter’s Street and went live on Saturday.
It is the brainchild of friends and fellow chefs Andy Towse, 31, and Darren Legge, 51, both of whose CVs include working at numerous pubs and restaurants across east Kent.
They describe their food as “Asian fusion street food” and came up with the concept after cooking for one another after busy shifts in their commercial kitchens.
They soon began to believe that the kinds of food they were cooking would do well on sale to the public.
To make their dream a reality, they toured the south-west US to taste Asian fusion food and even visited the South Korean capital Seoul.
Outlaw’s snacks include popcorn and beef bits, crackers or kimchi fried rice spring roll.
Korean fried chicken pieces, meanwhile, come in a variety of flavours including soy and marmite and coconut satay.
There are also various bao buns and gyoza to choose from.
Having drooled over the menu, I tucked into an array of dishes over a couple of pints on Saturday.
Oh. My. God. This is beautiful food.
Its inspiration comes from almost the other side of the world, but is right here on our doorstep – and in a proper British pub.