The Food & Flea market in Sibbald Square will play host to the second annual Scottish Street Food Awards with each of the challengers fighting it out to win the public vote and the chance to represent Scotland in the British finals.
Should the winners go on to win them, then they will also be given the chance to represent Britain in the European Street Food Awards finals in Berlin.
Last year, Edinburgh-based fried chicken hotshots The Buffalo Truck were crowned Scotland’s Best Street Food Trader, while seafood specialists ShrimpWreck took the People’s Choice award.
Guests at the awards will be expected to sample the competition dishes from some of Scotland's best traders with the tasters — introduced as part of the BSFA’s new ‘mad minute’ — meaning that those lucky enough to be involved will get to try everything before voting.
Taking place over the weekend of the 4-6 May, the event will showcase the growing strength of Scotland's street food scene.
Helping out with the judging will be Dale Mailley, head chef at The
Gardener’s Cottage, the restaurant found at the foot of the Calton Hill famed for its communal dining and exciting seasonal menu.
Richard Johnson, founder of the BSFAs, said: “It’s the right time for the Scottish Street Food Awards.
Scotland has always done really well in the Awards, with its natural larder, and we really want to showcase all the excellent new talent here.
"Pitt Events, who organise some of the most exciting events in Scotland, from Edinburgh Craft Beer Festival to Electric Fields festival in Dumfries, are our perfect partners."
Hal Prescott, founder of the pitt said: "We’re so excited to welcome back the British Street Food Awards to Edinburgh.
"After the inaugural event last year at the pitt streetfood market in Leith, the Scottish Street Food Awards will be moving up to the Food & Flea market in Sibbald Square which backs onto the world-renowned Royal Mile. It couldn’t be any more
Mr Johnson added: “Street food is taking over the world and that’s because we are choosing to eat in different ways. Even at places like The Gardener’s Cottage.
We don’t want a fixed starter-main course-dessert menu any more – we want a bit of this and a bit of that. It’s flirty, low-commitment dining, and it’s why pop-ups and street food have become so popular. Street food is making the world a much nicer place to be.”