Our street food trucks are based in the Yorkshire region, so are perfect for your festival, wedding or corporate event in the Yorkshire region.
Range Of Street Food Options
We have a huge range of catering options, which can be mixed and matched for your event.
Fish Chips CurryFrench Crepe Carts For HireEspresso Coffee HireHot Dog Cart For HireChinese NoodlesTwo burgers being held together
Yorkshire Street Food
Make your event one to remember with one of our quirky street food trucks, from a full sized US fire truck, to a vintage Citroen HY Van.
HY Churros Time VanFire Truck Food TruckGiddyup Go Vintage Horse Trailer CateringOur Little Blue Churros BoxCitroen HY Van Catering Unit
Corporate Food Van Hire For Yorkshire
Whether you are looking for a treat for your staff, or a branded food truck for an exhibition, we can work with you to provide a custom package, including branding options and a custom menu of high quality tasty food.
Festival Food Van Hire Yorkshire
We provide catering option from a single van to multiple van and cart options. From a small family event with 50 people, to a major festival feeding thousands we can design and provide you with a comprehensive food package.
Wedding And Party Food Truck Hire Yorkshire
Do you fancy something different for you wedding breakfast. Street food trucks are the way to go. We can work with you to provide a fun catering option that looks as good as it tastes. From a main course to a dessert we have something your guests will love.
Food Truck Hire Yorkshire. We offer a range of food trucks and carts in the Yorkshire region including Wakefield, Doncaster, York, Sheffield, Leeds, Bradford. With options including fish and chips, pizza, noodles, gourmet burgers, dirty fries, German sausage, churros, waffles, doughnuts and more.
We have spent the last 12 months or so working on converting our US Spartan firetruck into a street food unit. We are getting near to launch date and hope to have some exciting news shortly.
We like to thoroughly go through anything we acquire, and this has been no different. Having refurbed it mechanically, cleaned, polished and painted the engine, had a full service and added multiple food unit systems, we finally turned our attention to the cab area. As this is where i will be spending a large amount of time during the transport phase (we are driving it to events rather than trailering it), I decided that I would like it to be a little less utilitarian, and have some comforts such as cooling fans, good music, nicer upholstery etc. Oh and some drivers aid system wouldn’t go amiss such as help reversing etc. Our fire truck food truck is going to be one fabulous piece of kit.
Nicer Upholstery
I’ve always liked the diamond style stitching found on certain high end automobiles. To this end we had the roof and drivers seat recovered in black with red piping and red stitched diamonds. The dash and door panels have also been re trimmed but without the padded diamonds.
High End Music And Navigation
We started off with the installation of an Alpine Halo 11 inch media receiver. This takes care of the music playing, and adds Android auto to allow for satellite navigation. It also has the added bonus of connecting to our Amazon fire stuck, allowing movies to be played to ease our way through those long waits for site access etc.
Audison Audio tweeters mounted in the A pillars, and 4 Audison full range speakers mounted in the roof corners added a fabulous sound. Backed up by a large subwoofer mounted under the dash in a custom built diamond plate covered enclosure. Overall the cab is a much more pleasant environment with good music.
Drivers Aids
Being as big as it is, with poor visibility, left hand drive and a long front overhang, it was felt that anything to assist the driver was a worthwhile endeavour.
The first option we added was a 360 degree camera system. This filmed all around the truck, recording to an SSD. The system is quite clever in that putting the gearbox into reverse switches to an enlarged rear view. Similarly indicating either side switches to a side view. The Alpine music system is also connected to a low level reversing camera with a hitch guide, this similarly switches to a rear display on reverse.
A radar operated blind spot system was added that flashes a small but highly visible light in the A pillars when anything is overtaking either side. If you indicate to swap lanes and something is detected in overtaking it also pulses an alarm.
A Tyre Pal TPMS system takes care of tyre pressures and temps, handy considering fire trucks don’t come equipped with spare wheel carriers.
If we can find a reversing sensor system that integrates with the Alpine screen (they usually need CAN Bus systems which 1992 motors tend not to have), then we will look at adding that.
A pair of front mounted bumper poles help judge where the huge front bumper is sticking out to, and electronic tannoys that announce “This vehicle is reversing/Turning Left/ Turning Right” complete our current safety systems. The updated London regs require a front moving off alarm, so we might look at adding that at some point, even though we are exempt from the London regs.
As well as our fire truck food truck we have a range of classic and quirky vehicles for hire, from a Del Boy Trotter 3 wheel van coffee service to a classic Citroen HY churros unit.
Its been a long project. Longer than our usual food truck builds, but hey, its a lot bigger than our usual food trucks.
Our ex USA fire truck is almost ready for launch. We are trying it out at one of our regular jobs soon, and then might have some exciting news about a possible tour in conjunction with a quirky restaurant chain.
The first of the major funfair holiday events has just kicked off.
Red Easter Eggs Symbolising The Blood Of Christ
Easter Eggs
Of course everyone is aware of the tradition of giving eggs for Easter. But have you ever thought why?
Easter is a Christian festival, and for Christians giving eggs symbolises new life. It is claimed this practice started with the early Christians of Mesopotamia who stained birds eggs red in memory of the blood of Christ.
There is also an association in Western Christians not being allowed to eat eggs during Lent, but allowed them at Easter.
A common practice in medieval England was for children to go door to door begging for eggs on the Saturday before Lent. These were handed out as special treats.
I remember during my youth going door to door. Many of the elder generation would give us hard boiled eggs that had been painted. The better of neighbours actually gave us chocolate. Many would also press a few coppers on us, when you were five or six years old, the few pounds you accrued made you think you were rich.
Antiquity
Decorated Ostrich Eggs
It wasn’t an exclusively Christian thing though. London’s British Museum contains some large ostrich eggs that have been carved and painted. These have been found in tombs. After investigation it is believed that eggs like this can date back up to 5000 years, well before the Christian religion. And decorated eggs up to 60,000 years old have been discovered in Africa.
Chocolate Easter Eggs
Chocolate Eggs
J.S. Fry and sons of England introduced their first chocolate egg in 1873, closely followed by Cadbury’s in 1875. Cadbury’s created the modern egg with the introduction of pure cocoa butter that could be moulded into hollow egg shapes. Now up to 80 million chocolate eggs are consumed in the UK alone. It’s nice to see the steady move away from plastic packaging to more environmentally friendly alternatives.
Personally my favourite eggs are those produced by the Russian craftsman at Faberge for the last two Russian Tsars. Masterpieces of decorative art, many contain hidden surprises such as clockwork birds or miniature toys.
Cabbages and condoms, as restaurants go, this one not only has an unusual name, it had an unusual beginning. Originally a small vegetable stall in Bangkok on some office premises of the PDA, a community development association concerned with family planning.
The outfit used to sell vegetables, lace panties, t-shirts, condoms and oral contraceptives! Somehow I doubt we will ever see a similar portfolio in Burger King or McDonalds.
The chairman of the PDA Mechai Viravaidya called the shop cabbages and condoms. The catchy sobriquet it seemed tended to amuse passers by, and drew people into the shop. In the seventies, a small restaurant was added serving Thai dishes.
The cuisine gained a following due to its quality, and eventually it developed into a full restaurant.
The chain now has restaurants in Japan and England. More precisely Bicester in Oxfordshire, though I don’t think the decor etc is quite the same, being more of a vanilla style Thai eatery.
We offer a range of noodles and such like, though sadly without the condoms, for that you need to stick with cabbages and condoms.
Ever fancied a stroll down Soho. That side of London that was renowned for its seediness, that eventually morphed into a sort of coolness.
Whilst you are there, what about popping into the establishment below!
No, we haven’t just turned into some sort of cheap Only Fans knock off. This fine frontage is actually the entrance to one of London’s best Mexican restaurants. Oh and they make a fabulous tequila cocktail.
You walk in only to be met with a an interior exactly like you would expect a sex show to present. I have to admit, it is quite daunting, trying to figure out if you have just brought the wife to an actual Mexican restaurant. Or if you are going to have to spend the night convincing her you weren’t actually trying to drag her into a peep show.
Happily, once through the next door, you do actually find yourself in an actual purveyor of food and drink, rather than pleasures of the flesh.
We are fast approaching pancake day, or Shrove Tuesday as the more religious would have it. We are now undergoing our annual avalanche of last minute enquiries for a pancake or mobile crepe cart . Companies suddenly decide that it would make a good treat for their staff. Problem is they seem to come to this conclusion about a week before the actual day. The smart companies have already booked up all of our crepe carts a couple of months in front.
Delicious Hot Fresh French Crepes
French Crepes
Truth be told we provide crepes rather than pancakes. Whats the difference I hear you ask? Basically just the consistency. Crepes are much thinner than the traditional British pancake. Legend claims that a good French crepe is sos thin, you can read a love letter placed underneath it. The actual ingredients we use are virtually identical except for the crepe having more water, to make it thinner
Originating from the Brittany region in North West France, crepes are now considered a national dish, though most countries have similar dishes with a variety of names. There is a tale that a housewife in Brittany accidentally spilled some thin porridge on a hot flat stove and through this mistake the crispy pancake was invented, could it be true? Possibly, many other foods have been discovered by accident.
Jour Des Crepes
So popular are these crispy delights in France, that they have a religious holiday named in their favour. Also known as La Chandeleur (The return of light), it symbolises the approach of Spring.
Yet another legend (gee just how many legends are there about crepes) has it that if you toss a crepe from a pan, with your right hand, catching it whilst holding a coin in your left, you would become rich that year
A “Galettes ” or Savoury Crepe
Although it is the sweet dessert crepe that most of us are familiar with, there is also the Galette, which is made with a less sweet mix, and meant to be served with cheese, meats, mushrooms etc, to make a filling savoury meal.
To be honest we all prefer the sweet version in the office, and this outsells the savoury probably 99 to 1.
Dinner In The Sky, another in our series looking at some of the more unusual eating establishments around the globe. This one is different because it is situated around 150 feet in the sky!
This one is present in around 60 countries. Starting in Belgian in 2007, David Ghysels who owned a marketing company and Stefan Kerkhofs, a bungee jump organiser partnered to create an aerial based dinner for the Jeunes Restaurateurs d’Europe association.
This led to them being contacted by people from around the world who wanted to replicate the experience. They decided to go down the franchise route.
By 2009 Dinner In The Sky they were operating in more than a dozen countries including China and Canada.
By Nebo.Oly – Own work,
Permanent Location
Michael and Janeen Hinden discovered the concept at a trade fair in 2008. They tested the concept at a New Years party, and eventually put the plans in motion for a permanent location in Las Vegas. Costing $4 million the location was to have a ground based restaurant as well as the high flying set up.
We can take to new heights with our gourmet catering options, but admittedly not 150ft dinner in the sky.
Another American chain tracing their history back over 100 years. Starting life as a nickel hot dog stand in Coney Island in 1916, the chain bears the name of it’s co founder, Nathan Handwerker. Nathan started the business with his wife Ida. The hot dog recipe they used was her idea, with her grandmother creating the secret spice sauce.
Although they were Jewish, their produce lacked rabbinic supervision and the meat wasn’t kosher, they advertised it as ‘kosher style.’
Handwerker was an immigrant who arrived in New York and found work at Feltman’s restaurant in Coney Island.
Going Into Business For Himself
One legend has it that Eddie Cantor and Jimmy Durante, the ‘singing waiters’ encouraged him to start his own restaurant. The official company history doesn’t mention this, but it’s a nice story. The couple spent their life savings of $300 to start the business.
When he launched he undercut his former employer who was charging 10c for a hot dog. Nathan’s came in at 5c!
At the time, food regulation wasn’t really a thing, and hot dogs were considered cheap fare. Handwerker had customers dressed in surgeons smocks eating at his place, presumably surgeons would only eat good food.
By Ajay Suresh from New York, NY, USA
Expansion
Nathan’s son Murray drove the expansion of the chain. A second branch in New York was added in 1959 and a third in 1965. By 1968 the company had gone public.
The family sold the chain to a group of private investors in 1987, at which point the chain was franchised and expanded rapidly. They acquired Kenny Rogers Roasters and Miami Subs Grill.
By 2001 Nathan’s Famous had 24 company owned units, 380 franchised units and 1400 stores in 17 foreign countries around the globe.
They signed a deal with major league baseball in 2017 to become the official hot dog sponsor.
The original store had remained open 365 days a year since its inception, until being forced to close due to hurricane Sandy, but six months later it was repaired and reopened.
One quirk is that the original store still served fried frogs legs which has been on the menu since the 1950’s
Hot Dog Contest
On the 4th July Nathan’s Famous hosts an annual hot dog eating contest. Starting in the 1970’s the contest sees contestants trying to eat as many hot dogs as possible in 10 minutes. The current record holder is Joey Chestnut with 76 hot dogs and Miki Sudo with 48 and 1/2 for the ladies.
There are few burgers as iconic as the Big Mac. Indeed there are few products as iconic full stop.
“Two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame-seed bun” as the jingle goes. Our hero burst onto the scene in the 1960’s, but it’s birth wasn’t a smooth one.
Michael James ‘Jim’ Delligatti
Our hero was a WWII veteran by the name of Michael Delligatti, or ‘Jim’ as he was known. Jim, opened his first franchised McDonalds in 1957 in Uniontown, Pennsylvania. A successful store saw him eventually opening just short of 50 stores.
Jim, found that his key customers weren’t entirely satisfied by the burgers he served. After a hard shift in the local steel mills, they wanted something more substantial. Local diners tended to sell big sandwiches, and it was this he took as his inspiration.
The Boss Says No
Hard to believe given its superstar status. At first, the higher ups in the McDonalds organisation were reluctant to stray from their established formula. McD’s worked because it was a standard offering across the nation. Wherever you went, you knew exactly what you were getting, because they all tasted the same.
Jim, refused to back down, and eventually in 1967, he was given the green light to create his masterpiece. They did have one condition though, he had to use only products which were already in use at McDonalds. Being the maverick, though Delligatti replaced the existing burger buns, with a double sliced sesame-seed topped bun.
The Big Mac Is Born
After coming up with its signature secret sauce, he launched his creation at his Uniontown store for the price of 45 cents.
At its launch though it wasn’t called the Big Mac. It was at various times called the Blue Ribbon Burger and the Aristocrat. Enter the second of our hero’s in the story. A young advertising secretary, Esther Rose is widely credited with coming up with the name Big Mac.
The burger was a roaring success. So much so that the bosses at McD’s performed a 180 degree turn and decided to roll the creation out nationwide.
Today’s Big Mac, is pretty much the same as its original version. Though the secret sauce has been tinkered about with over the years, but evidentially was restored to its original recipe in 2004.
