Use the form on the right to contact me.

For media enquiries, appearances and general bookings please contact Tess at Essential Lifestyle Group -  


Name *

123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


Andy Bates is known for his hearty street food. His modern twists on classic dishes are fuelled by his international travels and a passion for re-discovering and cooking great British food. As the gaffer of specialist food company ‘Eat My Pies’, Andy brings the best of British food back to the public, including classic tarts, pies, Scotch eggs and, of course, some tasty puddings.

Andy is a contributing chef for Food Network UK and has already had two successful series broadcast on the channel - Andy Bates Street Feasts and Andy Bates American Street Feasts. His latest series, Andy Bates Brazilian Street Feasts, launched in February 2014. All three series follow him as he travels across continents to explore the world of street food and find the stories and people behind the recipes. As a result, he has become a leading expert on street food, with regular appearances on the street food circuit. Andy, who lives by the quote "You should always finish on a little bit of pudding", has also written a cookbook offering modern twists on classic dishes.

Chef TV Blog Recipes 

On a global food adventure meeting inspiring people along the way.

Bifana-Pork Rolls

Andy Bates

Bifana is a dish typical from Portugal with its origins in the Alentejo region. If you have never had one, here is my tasty and simple take on these amazing handheld snacks.

A great way to impress at a BBQ or even around the television with friends for movies or sports. Shows how much of a difference it makes to marinate meat, something that we British don’t seem to do. Also toast or warm the bread through is such an important tip for a great sandwich.

My Bifana


makes 4


  • 400g pork loin, skin removed and cut into thin slices
  • olive oil for shallow frying

For the Marinade:

  • 1 heaped tsp hot smoked paprika
  • 4 cloves of crushed garlic
  • 300ml white wine or pale ale
  • 50ml white wine vinegar
  • 1 tbsp hot pepper sauce or piri piri sauce
  • 1 bay leaf
  • salt & pepper

to serve:

  • 4x bread rolls
  • fried onions
  • American mustard


In a container, mix together all marinade ingredients, add the pork, cover and marinade over night in the fridge. 

The next day remove the pork from the marinade, strain the marinade and reserve until needed. Pat the pork dry with kitchen roll. In a frying pan, heat some olive oil and fry off the pork in batches if necessary so not to overcrowd the pan for one minute on each side. Place to one side on a plate until needed.

To the same pan the pork was cooked in, add the marinade and reduce to a consistency that coats the back of a spoon. Adding more pepper sauce if requiring or wishing for more heat. Return the pork and juices back to the pan to coat in the sauce.

Serve in bread rolls with fried onions and American mustard.