Toastie Tasting Two
There are more important things than having a 100% mobile van. The Beast still doesn’t technically work, but he is now booked in with a specialist who is confident he can perform the required procedure. The surgery needed is a new engine. Doggedly clinging to necessary optimism: this is a good thing, because with a new motor he will be far more reliable and will not puff quite such large clouds of black smoke over people. While that is still a work in progress we have turned our attention to beer, toasties and having our mates over to see which of our new creations are most likely to cause excitement, moreish feelings and the inexplicable desire to photograph what you’re eating. The Toastie Menu. 4 Cheese Supreme, made with caramelised onions,...
The Food Festival Ghost Town
We knew that eventually something would go comically wrong. As with any new business there are hundreds of things which, at any given moment, could suddenly jump out and start being a nuisance. Many are covered in the epic health & safety and food hygiene guidance we have to follow, but occasionally you get one that arrives of nowhere and leaves you reeling from experience. In order for us to exhibit our wares at food festivals we have to pay an upfront fee. Depending on the festival it can be anything from £50 to £1000 for the weekend. On top of that there are obviously the petrol costs involved in getting there, the food costs and any labour invested in creating the end product. It usually means that for a large festival you will have to bank several...
The Trouble With Toasties
Thank you once again for joining us, and welcome to the Soliloquy 2012. I have already shared with you that last year was not bad, but will confide that I hope this year will be even better. We will hopefully be able to build a little notoriety locally as a food van to be reckoned with, we will perhaps strike it lucky and get a few referrals for Barny to cook in other people’s kitchens and maybe we will even secure an event. In the meantime we have been trying perfect the street food, which is still struggling to compete with the mighty hog roast. That cunning swine, you see, has the festival market in all but the most vegetarian of scenes thoroughly catered for. Not even the beef burger stands a chance against the might of the spit-roast pig. My theory for...
Pro Chicken
This post is about both live chickens and chicken to eat. I don’t want to spoil anyone’s lunch, so thought it best to mention in case this could cause upset. This weekend we will be serving only free range eggs and chicken. It’s a complicated decision, based mostly on little pieces of paper usually exchanged for goods and services, but we hope that we have made the right choice. Ever since my family started keeping chickens 10 years ago I have been smitten with these dozy birds, who live a complicated and very social life and will, occasionally, produce an egg. I have always regarded them as pets rather than farm animals, and one doesn’t ask a dog to make breakfast, so the occasional egg is reward enough. I’m not entirely sure my parents agree with...
Chicken Something or Other
We have been missing a key ingredient in the Jabberwocky project thus far. I have been keeping you informed on the life and times of the Beast and the many guises in which van-based love can be expressed, but despite all my culinary rambling there has been precious little on the subject of actual food. This oversight was kindly pointed out on twitter last week, and led to much discussion at Jabberwocky HQ as we tried to find a solution. I appreciate that much as you might indulge me as your Jabberwocky historian, it’s Barny’s food we are all here to see, so we cruised to Asda and he set about making history. As we were paying I casually asked our chef what he had planned, and was told it wasn’t Caesar salad. Initially I thought this was a shame,...
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