Check permission and licensing before you commit
Requirements vary depending on whether the pitch is on private land, public land or the highway. Ask the organiser what permissions are already in place and what you must arrange yourself.
Key points to check:
- Food business registration: Register with your local council at least 28 days before you start trading. You can check the process on gov.uk.
- Street trading consent or licence: If trading on public land, a local council licence or consent may be required.
- Pitch rules: Confirm pitch size, arrival times, loading access, waste rules, power availability and whether gazebos, signage or generators are permitted.
- Insurance: Most organisers will ask for public liability insurance. If you employ staff, you may also need employers’ liability insurance. Product liability cover is strongly recommended.
- Documentation: Keep digital and printed copies of insurance, risk assessments, food safety procedures, allergen information and training records.
Get your food safety paperwork ready
Good street food is built on speed, flavour and trust. Your food safety system should be practical enough to use during a busy service, not just filed away.
Make sure you have:
- A documented food safety management system covering storage, prep, cooking, cooling, reheating and service.
- Temperature controls for chilled, frozen and hot-held food, with suitable thermometers and written checks.
- Allergen information for every dish, including specials, sauces, toppings and garnishes.
- Clear handwashing arrangements with warm water, soap and hygienic drying.
- Cleaning schedules for prep surfaces, utensils, cooking equipment and touchpoints.
- Staff training records showing that everyone understands hygiene, allergens and cross-contamination risks.
The Food Standards Agency has useful guidance for food businesses, including safer food management and allergen responsibilities.
Prepare a safe, weather-ready setup
Outdoor trading means wind, rain, uneven ground and crowds. Your stall should look welcoming, but it also needs to be secure.
Before market day, check:
- Gazebos and umbrellas are properly weighted, not just pegged.
- Signs and menu boards are stable and can be removed quickly in strong wind.
- Electrical equipment is inspected, safe to use outdoors and protected by suitable circuit breakers.
- Cables are routed away from walkways or covered to prevent trip hazards.
- Gas equipment is maintained by a competent person and stored safely.
- Fire safety equipment is appropriate for your cooking method, especially if using fryers, grills or LPG.
- Waste oil, grey water and rubbish can be stored and removed in line with the organiser’s rules.
Make the pitch work commercially
A market pitch is not just a compliance exercise. It has to work operationally.
Plan a menu that can be served quickly, tastes great after a short queue, and keeps prep manageable. A focused menu often performs better than a long one. Build in options for common dietary needs where you can, but do not overcomplicate service.
Before applying, calculate:
- Pitch fee and any extra charges for power
- Ingredient and packaging costs
- Staffing and travel costs
- Prep time before and cleaning time after
- Expected service speed and realistic sales volume
- What you will do if weather reduces footfall
Strong branding, clear pricing and confident menu descriptions help customers decide quickly. Keep queues moving, but do not lose the craft: hot food should leave your stall looking intentional, generous and fresh.
Final pre-market checklist
Before your first trading day, confirm:
- Council registration is complete
- Licence or consent requirements are understood
- Insurance documents are ready
- Food safety records are up to date
- Allergen information is available
- Equipment has been tested and packed
- Gazebo, signs and weights are secure
- Waste and water arrangements are clear
- Staff know the menu, prices and hygiene procedures
A well-prepared operator is easier for organisers to trust and more likely to be invited back. More importantly, preparation gives you the space to focus on what customers remember: great food, smooth service and a stall with real personality.