Here’s the full list of the winners of the ESFA 2018….

Best Of The Best

Winners: UK – Jah Jyot

People’s Choice

Winners: Germany – Piekfein

Best Main Dish

Winners: Russia – iFry

Beer-battered pork loin, with black pepper and Khrenovina – a Russian pesto made from wild horse-radish, tomato, pepper and garlic. The dish comes with whipped buckthorn and oolong tea, the house specialty

Best Burger

Joint Winners: Finland and Sweden. Finland – Social Burgerjoint (Korean kimchi bbq burger with homemade kimchi, sesame mayonnaise, beef patty, coriander, cucumber and bulgogi) and Sweden – Matsas Mat (Prime rib burger. Burger with prime rib from local farms. Served with dijon mustard, spinach, arugula, pickled red onion and tomato. Topped with a mix of three different swedish cheeses, mayo, chili and homemade béarnaise sauce. All served in a locally baked bread from the province of Halsingland)

Best Snack

Winners: Romania – Cimbru

Angus beef tagliata with rucola, parmesan, tomatoes, balsamic vinegar, cold pressed oil, angus beef

Best Sandwich

Winners: UK – Jah Jyot

Chicken Masala Dosa – Rice flour and spinach pancake smothered with a rich Punjabi masala and filled with pan fried marinated chicken pieces, drizzled with tamarind and raita.

Best Vegetarian

Winner: Germany – Jatta Food

Domoda peanut stew with mango plantains and rice

Best Dessert

Winner: UK – Doh’Hut

The Classic: Donut dough is made with fresh yeast and proved three times over 30 hours to ensure great flavour & a light fluffy texture. Each morning the donuts are rolled out to size by hand, proved for a final time and then fried to perfection.

★ B.B.Kings (POL): Macho meat men, plus one woman, who found fame ‘extreme grilling’ at off-road rallies. Try their thicker rib cuts, slathered in original spices; or, their signature Tomahawk from the entrecote, tossed into a BBQ chamber, over alder wood, fired and cooked to exquisite juicy tenderness.

★ Bilig Mobile (FR): France’s most famous street food, the crêpe, is given due reverence with delicious organic ingredients. Slathered in their signature homemade chocolate hazelnut spread, these crêpes are sure to make you re-evaluate any diet.

★ Cimbru (ROU): Romanian street food at its finest, and one of the most eye-catching rides – with artwork by a local street artist – to go with it. Hailing from Romania’s northwestern city of Cluj, Cimbru will be serving up delicious sandwich specialties like their signature pulled pork, angus beef, or halloumi sub.

★ CUPÁKOS (HU): This will be heaven for the meat lovers. Ribs, sausages, crunchy duck legs and knuckles – all prepared in front of your eyes. You just need to choose your garnish, and your sauce, and let the Cupákos team do the rest. A tip? Lose the fork. This is primal food that should only be eaten with bare hands.

★ Doh’hut (GB): The classic donut – reimagined. The Doh’hut dough is made with fresh yeast and proved three times over 30 hours to ensure great flavour and a light fluffy texture. Each morning the donuts are rolled out to size by hand, proved for a final time and then fried to perfection. Believe.

★ Frittenwerk (GER South): From their well-maintained 40-year-old UPS truck, these fry masters will be serving countless delicious variations of the tried and trusted Quebecois staple that is #poutine. Vegan-friendly, vegetarian, meat, seasonal, regional, you name it! Be sure to try their Pink Persia Poutine – homemade french fries with fluffy falafel balls, pink hummus, quinoa, crispy rocket salad and refreshing lemon aioli.

★ iFry (RU): When zander is flipped and fried in Russian style, it comes out tom-yum tangy and crispy inside a spinach batter with garden mint and sour cream. iFry is an experimental project out of a go-to cafe in the outskirts of Kaliningrad. Fueled by the love for food and family spirit, there will be plenty of Russian influences from horseradish to oolong tea to expect in their final presentation.

★ JAH JYOT Punjabi Street Food (GB): Ranie Siriah is an inspirational chef who found his vocation late in life – his vocation just happened to be street food. With a menu of paper-thin dosas, and vegetable samosas, crushed and served with soft chickpeas cooked in a yoghurt and tamarind sauce, Ranie promises he’ll change your life. Or your money back….

★ JATTA FOOD (GER South): The ‘Godfather of Good Taste’, Babu Mr. Jatta Food will take your tastebuds to the most vibrant spices and Afro-Caribbean fusion flavours. There will be grilled spiced-chicken, peanut stew, lots and lots of #plantains, and coconut-mango-essence of the tropics. 100% vegan available and 100% fresh.

★ Matsas mat (SWE): Proper burger peddlers Matsas Mat fought off competition from 41 other traders to make it this far. Which means their patties – made from the ground up with the meat of local cows – must be good. Still, with a good burger available just about here, there, and everywhere, Matsas’ can only afford to be nothing short of REALLY good…

★ Piekfein (GER North): 3 guys, 2 food trucks, and a shared passion for street food is what makes these Berlin-based BBQ masters and their luxe, handmade burgers – both meaty and veggie – so successful. Their specialty: pulled pork and brisket burger from their beech wood-fuelled smoker. Homemade sauces, hand-baked buns and self-cut sweet potatoes fries round their offering.

★ Scottadito (IT): Rolling up in their food truck all the way from San Benedetto del Tronto, these culinary patriots bring with them all the street food classics of their Italian home. Arrosticini, patatine fritte, fried anchovies, olive de pesce, olive al tartufo, fried olives. Yum!

★ Social Burgerjoint (FI): Mika Tuominen – 2012 winner of MasterChef Finland – has joined forces with Herkko Volanen to create a restaurant concept that is creating quite the buzz among foodies. Their Social Burger Joint uses only sustainably produced ingredients with proof of origin – some 90 percent of which are domestic – to attest the duo’s impeccable ethical standards.

★ Sopa no Pão (PRT): A soup is a soup is a soup? Not to Sopa no Pão, who have taken it upon themselves to introduce us to the variety and incredible depth of flavour that this Portuguese staple has to offer – all served in the traditional bread bowl, of course.

★ Tapiocaria (GER North): A Brazilian-German couple brought together by love for each other and for street food. Here you’ll find tapioc flour cooked up with everything from avocado, goat cheese and mango, to their Xmas special with duck, red cabbage and orange sauce. For dessert? A Brazilian sorbet made from Amazonian acai berries.

★ Vanilla (GEO): Khatuna will be bringing a deep reverence for Georgian cuisine with her to Berlin. Alluring flavours and spices of the East and West intermingle in her all vegetarian and vegan Khachapuri tapas plate, and the grilled chicken option served with a specialty yogurt from her region. Expect a colourful canvas of exotic wonders: purple basil, aubergine caviar, sunflower mousse, pomegranate seeds. Eat the art!

★ 3brothers-catering (LAT): European BBQ Award-winners 3 Brothers dish out pulled pork and smoked chicken sandwiches from their HUUUUGE grey and orange Mercedes truck. Pulled pork was once street food’s dish-du-jour, but maybe 3 Brothers can prove there’s still life in the old favourite?

How about THIS for a line-up of competition dishes to win you over? Each of the country’s champions had to enter two dishes for the public – and the judges – to taste. Which would you have voted for?

Main Dish

Russia – iFry

Beer-battered pork loin, with black pepper and Khrenovina – a Russian pesto made from wild horse-radish, tomato, pepper and garlic. The dish comes with whipped buckthorn and oolong tea, the house specialty

France – Billg Mobile

Crepe La complète. Magret de canard, confit d’oignons, suprême d’orange, fromage frais

Germany – Frittenwerk

Dragon Egg Bomb:Baked farm egg with smoked cauliflower creme, bacon jam, sauce hollandaise and garden cress on homemade fries

Georgia – Vanilla

Georgian Chicken. Grilled chicken on a bed of spinach and beetroot with Matsoni yoghurt and Georgian spices

Latvia – 3 Brothers

Pulled-pork– smoked for 12 hours over Latvian alder – slathered with homemade BBQ sauce and served with house coleslaw

Poland – B.B. Kings

Tomahawk Steak. In the opinion of BB Kings, the Tomahawk is the best steak that’s out there. cut from the middle part of the entrecote it contains a lot of fat – a great carrier of taste. But the Tomahawks aren’t just fried on the grill. They’re seared on the outside before they go to the BBQ chamber – still cold inside – where the alder smoke works its magic

Portugal – Sopa No Pao

Feijoada Brasileira. Traditional black bean and meat stew served in a bread bowl with its traditional side dishes “farofa” which is roasted corn flour, banana and cabbage

Russia – iFry

Baltic Zander tom-yam with crisp spinach batter, served with garden mint and sour cream

Best Burger

Finland – Social Burgerjoint

Korean kimchi bbq burger with homemade kimchi, sesame mayonnaise, beef patty, coriander, cucumber and bulgogi

Sweden – Matsas Mat

Prime rib burger. Burger with prime rib from local farms. Served with dijon mustard, spinach, arugula, pickled red onion and tomato. Topped with a mix of three different swedish cheeses, mayo, chili and homemade béarnaise sauce. All served in a locally baked bread from the province of Halsingland.

Germany – Piekfein

Homemade Pulled Pork Burger(16 h Smoked) with homemade bbq sauce, coleslaw, pickled onions
Finland – Social Burgerjoint

Pike Burger in a home-made brioche bun, with dill mayonnaise and pickled fennel

Best Snack

Romania – Cimbru

Angus beef tagliata with rucola, parmesan, tomatoes, balsamic vinegar, cold pressed oil, angus beef

Italy – Scottadito

Arrosticini (Mutton skewers), a typical dish from the Abruzzo region

Latvia – 3 Brothers

Chicken– smoked for two hours over Latvian alder – slathered with homemade BBQ sauce and served with house coleslaw.

Italy – Scottadito

Olive ascolane: deep fried deseeded olives stuffed with minced beef and pork. It is typical receipe from the Southern area of the Marche region dating back to end of 1800s.

Poland – B.B. Kings

BBQ RIBS. Before smoking, BB Kings cover the ribs in a rub of brown sugar, garlic, chilli, and sweet paprika. Then the meat goes to the bbq chamber fired up with seasoned alder wood. For 14 hours. “At the end we spread them with a small amount of bbq sauce to get a beautiful glaze before they reach your hands.”

Portugal – Sopa No Pao

Sopa da Pedra (Stone Soup): Legendary Portuguese stew. For the ESFA finals it will be served in small bread bowls made with a Portuguese sausage “Farinheira”.

Best Sandwich

UK – Jah Jyot

Chicken Masala Dosa – Rice flour and spinach pancake smothered with a rich Punjabi masala and filled with pan fried marinated chicken pieces, drizzled with tamarind and raita.

Germany – Jatta Food

Grilled jerk chicken wrap– the orginal Jatta recipe

Germany – Tapiocaria

Chicken filled Tapioca bread with cheese, salad, fresh basil and a side-dish of fried cheese-tapioca-cubes with homemade chili jam.

Romania – Cimbru

Angus steak sandwich: Brioche, salad, tarragon and dijon sauce, steak slices, parmesan fries

Best Vegetarian

Germany – Jatta

Domoda peanut stew with mango plantains and rice

Georgia – Vanilla

Khachapuri plate: Vegetarian and vegan tapas , including tomato salad with purple basil and cold-pressed sunflower oil pesto, aubergine caviar and sunflower mousse garnished with pomegranate seeds – all served with warm Khachapuri and walnut bread

Sweden — Matsas Mat

Chickpea burger. Burger made of chickpea, garlic, fresh herbs and lime. Served with a cheese of cow and goat milk, spinach, arugula and a locally produced and pickled white turnip (organic). Topped with a homemade herb oliveoil.  All served in a  locally baked bred from the province of Halsingland.

Germany – Frittenwerk

Pink Persia Poutine: Homemade french fries with fluffy falafel balls, pink hummus, quinoa, crispy rocket salad and refreshing lemon aioli

Germany – Piekfein

Pulled Jackfruit Burger with Roma salad, homemade chili-miso mayo and pickled red onions

UK – Jah Jyot

Vegetable samosas, crushed and served with chole — soft chickpeas cooked in a yoghurt and tamarind sauce with heirloom tomatoes,

Best Dessert

UK – Doh’Hut

The Classic: Donut dough is made with fresh yeast and proved three times over 30 hours to ensure great flavour & a light fluffy texture. Each morning the donuts are rolled out to size by hand, proved for a final time and then fried to perfection.

France – Billig Mobile

Crêpe Chocolat- noisettes

Germany – Tapiocaria

Açaí na tigela (Açaí Bowl)made of frozen and mashed açaí fruit topped with Strawberry, Blueberry, Physalis, Coconut, Pure Cacao nibs, Chia, Goji Berry and Agave Syrup

UK – Doh’Hut
The Creme Pat special: Donuts stuffed with Madagascan vanilla bean crème pat, and scattered with home-made honeycomb and homemade shortbread.