Why did you open a food truck?
At first we wanted something that was very different from the rest, we wanted a real old school double decker London bus, the main importer to the USA of London buses is just up the road! It worked out a little too expensive, so we wrapped our food truck to look like one, and with 15 plus years in catering, thought it’d be a great way to get our ideas and names out there.
What did you do before you had the food truck? What’s your background?
Dave: 15 years being a chef working at places like Buckingham palace London, Holland, Park Lane Hotel.
Kevin: Business graduate, experience in sales and marketing working for The Telegraph (UK newspaper)
How would you describe your food?
Local, Sustainable, Organic, British Influenced Street Eats
What makes your truck/food great/unique?
We have a British chef and owners, we use local organic sustainable produce, the truck is wrapped like a bus, we have a 7-foot palace guard, a very unique menu, British music, and our head chef has been in the food business for 15 years.
How do you come up with menu items?
Draw on experience and then give it a go.
What would you say is your most popular item?
Spiced lamb on naan bread – with organic Suzie’s Farm lettuce, onions, watermelon gherkins, onion cress, truck-made spiced mayo and cucumber riata. (pictured)
What is something “off the wall” that you would love to put on your menu but aren’t sure people would go for?
Eggs and bacon ice cream.
What’s the best reaction someone has had to your food?
People always tell us that the lamb is the best thing they have ever had and our fish and chips is better than they had in England.
What is the best thing you’ve EVER eaten had from a food truck? Which truck was it and where?
Our Big Ben burger, every day, it’s actually hard to not eat just one…..