Meet the Pork Peddler

We’re excited to introduce to you Andy from the Pork Peddler. Andy will be using a Woodee fire pit over the warmer months to cook up some delicious dishes over fire.

Andy set up Pork Peddler in 2013 with a passion for sourcing the best quality local free-range ingredients using low and slow cooking methods with wood, fire and smoke to create authentic bbq flavours, this ethos and passion is carried right through to his work today.

Setting out, Andy secured a pitch at Worcester Warriors Rugby Club serving his #AwesomePork. This pitch developed into a 2nd pitch at the club with the creation of #Winginit a 16ft catering trailer with a chicken based menu. Alongside this, he was catering for private parties, weddings, pop-ups, events and festivals as well as working full time as a business development manager for a youth charity.

In July 2017 after competing at Grill Stock as a member of team HQ which was made up of Harbour Brewing Company and Pro Q Smokers, Andy decided to invest all his efforts into Pork Peddler full time.

Over the summer the business grew leading to the development of the Smokehouse Deli, creating a range of new products to attract new markets. At RHS Spring Show 2018 Pork Peddler was awarded 2nd best in show for his stall of Artisan sausage rolls and “What on Oeuf” pickled and smoked quail scotch eggs.

In August 2018 Andy opened the Pork Peddler ‘Smokehouse Deli’ in Great Malvern which in January 2019 was relocated to a larger unit as a permanent residency within Hereford Butter Market.

During the Autumn / Winter of 2018 Pork Peddler was invited by the Jockey Club to trade at the October and November Race Meets at Cheltenham Racecourse where his artisan products proved extremely popular. In Early 2019 Pork Peddler secured pitches at some of the countries biggest foodie events including, Tom Kerridge’s Pub in the Park, The Big Feastival & Carfest North. 

2020 Pork Peddler had secured pitches at all 8 of Tom Kerridge’s Pub in the Parks meaning a bigger unit was needed to trade from. He moved to Worcester Warriors Rugby Club to use their kitchen which allowed him to increase production tenfold. Then we were hit with Covid-19. 

All of his business and income disappeared overnight with local markets being cancelled and big events either cancelled or postponed. Falling into the “grey area” not being eligible for any government support and unable to work because of his fiancés underlying health condition, which put her in the vulnerable category, Andy decided to use all the spare time sharing his love and passion for cooking outdoors.

His daily recipes can be found on his social media @PorkPeddler

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