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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.

Ovar Cake

Andy Bates

Ovar is a small town in north central Portugal, 30 minutes drive south from Porto. The sponge is known all over the country and it especially popular at Easter.

The resulting cake is a light, airy sponge with an almost medium rare runny centre that will keep for a few days in a sealed container in the fridge.

The best thing is that it is very easy to make with few ingredients and goes superbly with Port.

CHEF'S TIP: To speed up the mixing process, use a cake mixer with the whisk attachment is an almost mandatory tool for this recipe.

My Ovar Cake 



  • 2 eggs
  • 6 egg yolks lightly beaten
  • 100g golden caster sugar
  • 60g plain flour


In a mixer, beat the eggs and sugar until creamy. Slowly add the egg yolks and whisk for 12-15 minutes until pale and almost tripled in size to a stiff cream.

Sift in the flour and gently fold in.

Line a cake tin with buttered and then floured greaseproof paper (floured side up).

Pour batter into the tin. Bake at 180C for 16 minutes, turn the oven off and leave to cool with oven door open.

Serve with Port.