One of our most popular options, especially in the winter months, is hot chocolate. Drinking chocolate, cocoa, call it what you will. That lovely dark smooth chocolate drink. We offer two options for the type of chocolate we use so we are going to look at the choices. First thought lets take a quick look at the history of the drink.
History
Evidence suggests that the Mayan civilisation was consuming chocolate as far back as 500B.C., and may well have predated that. The drink of that time was served cold, by grounding cocoa seeds into a paste and mixing it with water, cornmeal, chilli peppers and other ingredients. It would be poured back and forwards between containers to develop a thick foam.
At that time, sugar wasn’t present in the Americas, so the drink would have been rather bitter. Vanilla and other spices were added to offset this.
Europeans didn’t come into contact with the drink until 1502, on the fourth voyage of columbus. When Cortes defeated the Aztecs he demanded their valuables. These included cocoa beans and the equipment to make drinking chocolate, bringing them back to Spain in 1528. The drink gained popularity, with cocoa even being given as part of the cowry when members of the Spanish Royal family married other European royals.
Cacao Beans
Sweet Chocolate
When sugar was eventually added it created the drink we know today. It became a luxury item with the first chocolate houses (like a modern day coffee shop) charging upto 75 pence in 1657. The equivalent of upto £65 a cup nowadays. The great Samuel Pepys wrote about consuming drinking chocolate after the coronation of Charles II in 1661. Ostensibly to settle his stomach.
This Dutch gentleman developed a cocoa powder producing machine in the Netherlands. It separated the greasy cocoa butter from the seeds, leaving a pure chocolate powder behind. This was much easier to stir into hot milk or water. It also led to the discovery of solid chocolate.
Nowadays it is widely consumed throughout the world. The Americans drinking a rather thin instant version compared to the thicker European brew. Spain and Italy are noteworthy in adding cornstarch to produce an extremely thick drink. It is a traditional accompaniment to the SPanish dessert of Churros.
So what hot chocolate’s do we use?
Cadbury’s Hot Chocolate
Easily the U.K.’s most popular drinking chocolate, and for good reason, it just tastes so good. John Cadbury opened a grocers store in Birmingham in 1824. A Quaker, he felt that tea, coffee and drinking chocolate’s were a healthy alternative to alcohol.
By 1824, he was producing 16 different varieties of hot chocolate, available as both a powder or a pressed cake.
1906 saw the creation of Bournville Cocoa, made from adding carbonate of potash to the cocoa mix, it created a slightly less bitter drink.
Today we use the classic Cadburys drinking chocolate, made with hot milk (the water version just doesn’t do it for us), and it is easily our most booked service. For weddings and other special events we add Baileys Cream, creating a delightful alcoholic concoction that is oh so smooth.
Cadburys Advert
Charbonnel Et Walker
A certain Mme Virginie Eugenie Charbonnel, from the esteemed Maison Boissier chocolate house in Paris. Set up shop with Mrs Minnie Walker to open a shop in Bond Street Mayfair in 1875 with the encouragement of Edward VII. Their original shop was branded Parisian Confectioners and Bon Bon Manufacturers.
Their drinking chocolate is sold as chocolate flakes rather than powder. It doesn’t mix into milk as well as the Cadbury’s offering, so we tend to use hot water to create a thick chocolate sludge then mix this into the hot milk.
It is a fabulous chocolate, but more of an acquired taste containing a darker chocolate than others. Almost everyone has drunk and enjoyed Cadburys hot chocolate, and the different taste can throw their taste buds a little. Truth be told most of the people who book this option are doing so to add a touch of perceived luxury to their event.
Charbonnel Et Walker
So what would we recommend ?
Smoothness
Cadburys *****5
Charbonnel *****5
They are both smooth, top class options with nothing to choose between them.
Taste
Cadburys *****5
Charbonnel ****4
There isn’t anything wrong with the Charbonnel, and no doubt some will prefer it, but Cadbury’s is the classic taste that most people recognise as THE hot chocolate.
Ease Of Use
Cadburys *****5
Charbonnel ****4
Cadburys mixes into the hot milk with ease. Charbonnel flakes need to be mixed with hot water to create a paste that is mixed into the milk.
Overall
Cadburys 15/15
Charbonnel 13/15
They are both great drinking chocolate. Rich, creamy and smooth. But honestly, if we had to choose one it would be the classic Cadburys offering. It tastes easily as good as any other chocolate out there, and it is still what most people expect hot chocolate to taste like.
We recently added Gourmet burgers to our line up of catering options. On top of the usual cheeseburger, and bacon etc, we added some options a little more quirky. Things such as nacho’s, sushi and such like. However the burgers listed here are way beyond what we consider quirky and definitely venture inot the weird burgers catagory..
1 The Cronut Burger
Cronut Burger
A fusion of sweet and savoury this one. A beef patty with cheese, between the cheeks of a sugary doughnut. A Canadian invention, between a pastry shop Le Dolci, and Epic Burger and Waffles for the Canadian National Exhibition. This one looks like it could be tasty, however it didn’t have a happy ending. One of the ingredients sourced for the burger, maple jam, was contaminated with staphylococcus aureus causing 150 people at the show to fall ill. Still looks tasty, but we’d go light on the jam.
2 The Quadruple Bypass Burger
Heart Attack Burger
A 9982 calorie bohemoth, even by American standards. Two pound of beef, twenty rashers of bacon, eight cheese slices, a whole tomato and half an onion, in a bum coated with lard.
It is served at the heart attack grill founded in 2005 in Tempe Arizona. Everything they do is along the same theme. With flatliner fries, double and triple bypass burgers for those who can’t face this one, and bigger burgers up to octuple bypass. They even have cigarettes and high fat shakes on the menu. The restaurant has a hospital theme, with doctors taking the order and nurses waiting the tables. Sexily dressed nurses at that. It’s as if someone set out to be as controversial as possible.
3 Yorkshire Pudding Burger
Yorkshire Pudding Burger (1)
A fusion of traditional Sunday roast with the fast food convenience of a burger. This one is a giant Yorkshire pud with a burger inside. For those who don’t know the Yorkshire pudding isn’t actually a pudding. It is served most often as a constituent of a typical Sunday dinner. However it also works well as a starter with onion gravy. The supersized version here is 5000 calories.
4 Fried Frog Black Burger
Fried Frog Black Burger
No matter how crazy you can think of making something. The Japanese are guaranteed to out crazy you. They make some really weird burgers. This time it is the Orbi Yokohama museum, who offer up this culinary masterpiece. A full fried frog burger. They aren’t content with just the out there filling. They also add in a bun made from bamboo charcoal that is jet black.
5 Russia Rat Burger
Russian Rat Burger
Take a look at the burger above, quite innocuous isn’t it? Something you would probably enjoy at many a typical burger joint. Only it isn’t. It’s a rat burger. Well, not your usual Rattus rattus that you don’t want to see anywhere near a restaurant. But a Coypu, or ‘River Rat’. The animal breeds at a super fast rate, making it ideal as a food crop. A case of if you can’t beat them eat them. A specialty of a Russian chef at a high end eterie in Moscow.
6 Wimpy’s Braille Burger
wimpy braille burgers
In the days when I was a kid, before the all conquering McDonalds swept the nation. Wimpy was THE burger joint. We spent may a happy time in Wimpy’s around the country. Truth be told, I think their quarterpounders were far better than the McD equivalent.
This burger was part of an experiential marketing campaign to promote it’s new braille menu in South Africa. Reaching over 800,000 blind people across the nation with their braille embossed burgers.
7 Whole Damn Farm Burger
Whole Damn Farm Burger
If you are the sort of person who can’t make their mind up over beef or chicken. Then this one is for you. Made from beed, chicken, ham, pork and bacon. About the calorie loading of four big Macs, this is perfect for the indecisive. From Manchester’s Splendid Kitchen, a sadly now defunct American style eatery.
8 Hellfire Burger
Hellfire Burger
This is one hot burger. By hot, we don’t mean as in fashion, or as in very attractive. We mean hot! Measuring over 1 million on the Scoville heat scale. For comparison, some law enforcement pepper sprays can be quite effective at half that.
Topped by six different chillies, and smothered in hot sauce, you not only have to be over 18, but also need to sign a medical waiver before they will serve it to you. The whole thing is served to you on fire.
A creation of the Xtreme Smokehouse and Grill in Washington Iowa.
9 Southern Comfort Stuffed Burger
Southern Comfort Stuffed
Slathered with booze spiked sauce. The Southern Comfort is stuffed with mac and cheese wrapped in bacon, then topped with Southern Heat potato chips. Its the Southern Comfort and Peach infused BBq sauce that gives it the special tang.
A product of the Nook in Atalanta.
10 Waffle Burger
Waffle Burger
Available from lots of places, this is another fusion of sweet and savoury. Fluffy Belgian waffle goodness, surrounding a beef patty, along with egg and bacon. The perfect breakfast to start the day.
11 Wrapped Pizza Burger
Pizza Burger
A bacon cheeseburger wrapped in a pepperoni pizza. 1360 calories of succulent burger heaven. This frankenburger was a product of Boston’s Restaurant and Sports Bar. Available at more than 40 US restaurants and it’s Canadian franchise.
Although not the healthiest of burgers it still comes nowhere near the big guys records like the Heart Attack Grill, they are some seriously weird burgers.
12 Arby’s Meat Mountain
Meat Mountain
Originally created as a poster to advertise the fact that the restaurant sold more than beef. It was soon being requested by it’s customers and ended up being a firm favourite on the menu. Consisting of two chicken burgers, three strips of bacon, a slice of swiss and cheddar cheeses, roast turkey, ham, corned beef, roast beef, brisket and Angus steak.
13 Super Duper Bacon Burger
super duper burger
What can be said about this monstrosity. It’s bacon, served with bacon, topped by bacon, with a bacon garnish. I suppose if you like bacon then this is heaven, if you don’t then you’ve ordered the wrong meal. Michigan’s Tony’s I-75 Restaurant is definitely a destination for pork lovers.
14 Krispy Kreme Triple Cheeseburger
Krispy Kreme Burgers
If you are going to mix burgers with a dessert you might as well make it with one of your favourites. Two Krispy Kreme doughnuts, three beef patties and three slices of cheese. Nuff said.
15 The Grilled Cheese Burger
Grilled Cheese Burger
Take a grilled cheese sandwich. well, take two of them in fact. Place your burger between them and you have a whole new class of frankenburger.
Coming from an American chain (where else), Friendly’s on the East coast.
16 Deep Fried Double Twinky Burger
Twinky Burger
Whilst you can rely on the Japanese to come up with the craziest concoctions. You can rely on the Americans to come up with stuff designed to clog your arteries. Take a pork belly patty, with cheese and bacon and sandwich it between two deep fried twinkies and you have another masterpiece from Philadelphia’s PYT. Which is almost as weird as
17 Spaghetti Burger
spaghetti Burger
This, their spaghetti burger. Slathered in marinara sauce, with a mozzarella stuffed meatball patty, red sauce, parmesan flakes and spaghetti in a garlic butter bun. This looks like a weird burger
18 Beer Batter Burger
Beer Battered
From Denny’s Beer Barrel Pub in Pennsylvania. A battered burger with all the trimmings. Oh and the batter is made with beer for extra taste. Also available from them as a 25lb challenge burger for two.
19 Alphabet Burger
alphburg
This sandwich contains 26 toppings, each one starting with a different letter of the alphabet.
Avocado
Bacon
Cheese
Doritos
Egg
Fish sticks
Garlic bread
Ham
Italian sausage patty
Jalapeño peppers
Krispy Kreme doughnut
Lettuce
Macaroni and cheese
Noodles
Onion rings
Pepperoni
Queso blanco dip
Ramen noodles
Spinach
Turkey burger
Usingers bratwurst
Veal Parmesan
Waffle
Xylocarp (coconut)
Yams
Zucchini
I don’t know what to say. I am stunned, I know how the prophets felt when they saw the burning bush, or the first pot noodle was invented. The W should stand for weird burgers.
20 Hot Fudge Sundae Burger
Sundae Burger
I don’t know if it is a symptom of the modern world, this rush to get your meal out of the way as soon as possible. But this is another stomach churning attempt to fuse mains with dessert. Take a perfectly good beef burger and add vanilla ice cream and hot fudge sauce. Take a bow McGuires Irish Pub of Pensacola.
21 White Trash Burger
White Trash
Named after the outlets signature dips called white trash. This includes cheese, green chillies, jalapenos, diced tomatoes, diced onions and tortilla chips, with a stack of beer battered onion rings. If you want one then you need to head over to the Bukowski Tavern in boston.
22 Bacon Wrapped Macaroni and Cheese Bun Burger
Bacon Wrapped Burger
I’m not sure if this is a burger, or an abstract artwork. Mac and cheese wrapped in strips of bacon and used as the bun for a cheeseburger. Not as outlandish or vomit inducing as some on the this list, I could probably eat this.
23 Slaters Merica Burger
Merica Burger
Oh Kay, a third of a pound of ground bacon made into a patty, bacon american cheese, egg, thick cut bacon and bacon island dressing on a bacon pretzel bun. Basically you need to like bacon to eat this one. It was reportedly too salty to finish which is saying something when many a burger on this list has a couple of grams or more of salt without any reports of them being salty.
24 The Mario Burger
Mario Burger
A little bit of green dye, some circles of cheese and you have a gamers treat.
25 The Fat Sandwich Burger
Fat Sandwich Burger
This one looks like a complete meal in a bun. I am surprised that they haven’t stuck a doughnut or a dollop of ice cream in to round it off. From the Fat Sandwich Company in Illinois
Candy Floss Crazy Gourmet Burgers
1 Person 2 Burgers 2
Not really part of the list, our burgers are relatively sane. If you want something on the list I am sure our catering team can put it together for you, but if what you want is a range of delicious non heart attack inducing gourmet burgers for your wedding, party or event. Then check out our burger service. Oh and the picture above is actually two burgers, he was a greedy sod.
We are always adding new lines to what we offer. Sometimes its in response to what competitors are offering, sometimes a client makes a request, and sometimes we come up with a good idea like our Dutch poffertjes.
One of the benefits, if we can look at it that way, of the lockdown, was the fact that for the first time in a long time, we had time on our hands. We used this to take an id dept look, both at what we do, and what our competitors are doing. As a result we added a number of new additions to our range of carts, greatly expanding the styles we can offer. We added a new range of equipment to enable us to provide a quick and cost effective branding service, both for corporate clients and private events such as weddings.
Catering Lines
Looking at additions to what we should be offering, someone suggested burgers. Not the typical thin cheap burgers, but something with a bit more meat in, and a range of toppings to make them more than just a burger.
To try out the market for this, we did what we do regularly, added them to our website. The idea being that if they get a good enough response we would actually add them to our line up.
They had been on the web about 3 days, when one of our regular corporate clients rang to say they were adding them to a large series of orders they had already placed with us for December. As the client is one that we do a great deal of work with through the year, (well when there aren’t rampent killer virus’s sweeping through the world we do), it suddenly went from toying with the idea to we needed everything in place within about 3 days.
New Equipment
We have been here before and are quite used to putting something together on a wing and a prayer as it was. The equipment was ordered and delivered overnight. A local supplier we use already happened to do a line of high beef content burgers and brioche buns, and we quickly agreed upon a small menu of 4 or 5 different burgers for the job. For events such as weddings we intended to offer a comprehensive range of burgers, but we have found that events were we need to serve 5-600 guests in a short space of time, giving too big a choice slows things down whilst everyone tries to choose what they want.
Our Restricted Menu
For the first event we came up with;
Standard Cheeseburger (Some people just don’t like fuss)
Diablo Burger (Beef, cheese, caramelized onions, red and green peppers, super hot chilli sauce)
This gave us a nice selection to cover different tastes, along with some veggie burgers for the non meat lovers. The idea for smaller events would be to have perhaps a dozen options for gourmet burgers..
Gourmet Burger Streetfood Stall
Street Food Cart
Normally at this particular clients venues we operate indoors, however we had discovered during a quick test run, that cooking the gourmet burgers created too much steam, it would no doubt have the fire alarm system in knots.
So we agreed with them that we would set up outside. Now, in the middle of June that would have been great. December had just turned bloody cold and we weren’t really fancying it.
For a while one of our main staff members had been agitating to put together a more street food style range of catering stalls. In the event that worked out ideal for what we needed to do. They had more space than we had in our usual cart range. Also being more enclosed, the heat from the various cooking systems actually kept them quite warm.
Red Ribbed Streetfood Stalls
We used the stall for the event and liked it so much, we added a couple more. Then designed some wacky street food style fronts for them. These are definitely something we will be adding to whenever we get out of this lockdown. We also ended up using the stall for much more than gourmet burgers.
If you are more of a veggie type then check out our jacket potato service, something for everyone both hot and cold.
The humble potato. Cultivated in the America’s around 10,000 years ago, then brought to Europe in the 16th century by the Spanish. One of the most versatile foods available. Can be served boiled, roasted, mashed, or as is the case here, as French Fries.
In these fair isles we more commonly refer to them as chips, rather that the Yankee ‘fries’. This evidently dates back to 1769 and actually referred to fruit chips. To further confuse the matter, our American brethren, call crisps, chips.
They can be crisp, or soft, indeed the British traditionally eat them soggy with vinegar and wrapped in old newspaper.
The Variety Of Potato We Use
The idaho Russet Burbank is commonly used by fast food chains. Developed by Luther Burbank, a plant breeder. Initially unpopular, growers cottoned on to the fact that it produced large potatoes that could be marketed as baking potatoes. Then the explosion of fast food chains further increased its use.
Russett Burbank
The Best Fries Are Fried Twice
The potato is cut into strips. Traditionally it was peeled first, but now is often enjoyed unpeeled as this retains beneficial vitamins. Soaking in water removes the surface starch. Missing this step will result in a soggy, mushy chip due to the starch blocking the evaporation of moisture from the vegetable.
The best results are obtained using the two bath method. First they are blanched by being submerged in hot fat at 160C. Then briefly fried in hotter fat at 190C, to crisp them. They are drained ,salted and served.
Vegetable oil is used for frying, though originally beef suet or as one fabulous chip shop in Yorkshire still uses, beef dripping. Indeed if you are ever in the vicinity of Sturgate airfield it is well worth a visit. In fact, you can fly into Sturgate airstrip and visit the chippie.
Five Guys just had to be different, they fry theirs in peanut oil.
French Fries Might Not Be French
The French, Belgians and Spanish all claim the invention of French Fries. Though no one really knows the truth. The French claim is that they originated from street vendors in the vicinity of the Pont Neuf bridge in Paris.
The Spanish were the first to bring them into Europe so claim they also invented chips.
And the Belgian claim is that they are quite close to France and people confused their invention with a French one. In fact, they are so upset by France claiming them, that they have petitioned UNESCO to claim official heritage status for ‘their’ dish of fries and mayo.
French Flag
Thomas Jefferson Introduced Them To America
President Jefferson worked abroad as American Minister to France. Whilst their he sampled the delights of the culinary masterpiece. When he returned home and became President, his chef James Hemings continued to cook them for him.
Thomas Jefferson
A Typical American Eats 30 Pounds A Year In Fries
Think about that. That’s the weight of a small child. Your gonna need a hell of a lot of ketchup to go with that. Look guys we all love fries, but 30lb seriously?
Fat Guy Burger
Charles Dickens Wrote About Fries
Yup, one of history’s most celebrated authors actually alluded to fries in his novel, ‘A Tale Of Two Cities’. He called them husky chips of potato, fried with some reluctant drops of oil. TBF he also wrote about dozens of breakfast foods, dinners and pints of beer. Turns out he was a bit of a foodie at heart.
Fries Are Little Kids Favourite Vegetables.
A study by the Journal of Nutrition found they were the most commonly consumed vegetable for young children. A published study by the way. I mean, you needed to waste ink and paper to discover this, come on guys. A Sunderland fan who wasn’t in possession of the communal brain cell could have told you this without wasting energy on research.
Kid Eating Fries
They Are Actually Healthier Than You Think
No, we aren’t saying they are healthy compared to say a salad or something. But being a potato, they actually include vitamins B6,C, magnesium and iron. So they do have some nutritional benefits.
Congress Changed The Name To Freedom Fries.
When the operation to invade Iraq was being planned. France refused to join in. Probably on account of not being allowed to be in charge.
Jed Babbin, a former deputy undersecretary of defense stated that going to war without the French, would be like going hunting without an accordian. You are just leaving a lot of noisy useless baggage behind!
To further underscore their displeasure. Congress changed the name on their in house menu’s to freedom fries, and dropped the French from the name. They would have liked to have rolled this change out across the States, but as the war fell out of favour, so did the name.
It was quietly changed back in 2006.
Freedom Fries
Burn Those Calories Baby
A medium portion of McDonalds French fries would require 47 minutes of high impact aerobics or 58 minutes of cycling to burn off. One ‘professor’ suggested that a proper portion of fries should be around six. Really, just six fries, just goes to prove what planet professors are living on.
For the 224 calories you are consuming you could also have 1.4kg of celery, 385g of apples, 588g of broccoli, 102g of canned tuna or 3 boiled eggs or a 51g piece of cheese.
Nah, we’ll stick with the fries.
Burger Cheese
Thick Or Thin
Traditional British ‘chips’ or what some called steak cut fries are actually a healthier option compared to the skinny fries typical of a fast food joint. The greater the surface area of a chip, the more oil is absorbed. So weight for weight, skinny fries have much greater surface area, therefore they will be higher in calories and fat.
Thick V Thin Fries
Fries Aren’t Just Fries
There are actually something like about 18 different types of fries. From the thick cut steak chips, to curly fries, tornado fries, waffle fries and more.
French Fries
Some People Put Sugar On Their Fries
Different nationalities eat their fries in different ways. In Vietnam they sprinkle them with sugar. The Belgians and Dutch slather mayo on. Americans love their Ketchup. The South Korean’s add honey and butter (really).
Personally we think nothing beats good old salt and vinegar.
Fries Have Been Tested For Use In Space
E.S.A., the European Space Agency teamed up with Greek researchers to test making fries in a centrifuge. What they discovered was that as gravity increases, the fries get crisper. In fact perfect fries would need gravity three times that of Earth.
Sadly the microgravity found in space means they would be a soggy mess, so no fries on that trip to Mars unfortunately.
We use a wide range of suppliers for our catering operations. Many of them are major catering suppliers, however we do like to use small boutique companies where possible.
One such supplier is a small batch distillery that produced a range of gins, and a vodka.
Coastal Distillery
Based in the small coastal town of Mablethorpe in Lincolnshire. The company has an unusual history, being formed by a printer and an undertaker. They shared an interest in the drinks industry and a love of unconventional design.
Dam Raider Gin
Wanting to draw upon the rich RAF heritage of the region, they launched a gin as their first product. Named after the famous 617 squadron of operation Chastise fame. The famous dam busting raid in case you weren’t following. Contrary to popular misconception, they weren’t christened the ‘Dam Busters’, that was a film. They were actually known as ‘Dam Raiders’.
Dam Raider Gin
The bottles are fabulous, the front contains an image of the famous Lancaster bomber flying over RAF Scampton. The rear an extract from an actual pilots log book.
Their other aviation related product is a vodka offering, named after the De Havilland Mosquito twin engined plane of WWII fame. This wooden wonder could fly faster that most fighter planes. It was used as a night fighter, fast bomber, pathfinder and reconnaissance airplane.
Mosquito Vodka
Again the rear of the bottle contains an extract from a pathfinder squadron crew member. The neck tag contains an airman’s poem tied to the bottle with genuine WWII parachute silk.
We tend to use these on our gin bars, especially when providing services at the many military functions we attend.
The world renowned graffiti artist, Banks’y happens to be a favourite of my daughters. To be honest I quite like his style too. A few years back when she was studying art at school, she made Banksy her special project, so one day we jumped in the car and drove to Bristol to visit his artworks in the flesh so to speak.
When he announced the Dismaland project, a theme park not suitable for kids as he put it, at an old Lido in Weston Super Mere. We were lucky enough to secure tickets for us and a couple of Emmerson’s friends.
My wife hates using our car due to the size and fuel consumption, but none of the vans would fit 5 people, so I got to enjoy a blast all the way down the country in my Mas. During the periods the wife fell asleep I got to enjoy the 400+ horses under the bonnet without screams of “Look at the fuel consumption” lol.
When we got to the park, the queue was enormous. It was then that I realised a possible problem. I had actually bought the tickets on ebay, not through a regular channel as they were next to impossible to obtain. Basically the ticket was a sheet of A4 paper with a barcode. Anyone could have put them together, or the same ticket could have been sold multiple times.
Crap, but I did have a cunning plan, I sent the kids in first to see what happened. In the event they walked straight in so we were ok.
A Park With A Difference
Now the park itself was different, very different, but something we all enjoyed. However I have to say it brought a worrying trend home. The whole idea was that the park was meant to be a dismal, unfriendly place, with surly staff that couldn’t be bothered with the customers. A spoof on a traditional fairground.
Thing I realised was, the customer service part was pretty much what you see on some fairgrounds today. Young kids in the stalls playing on their phones who viewed you as a nuisance if you wanted to play. Operators in the rides looking bored and disinterested. At one point the wife and I were stood debating whether we should go into a particular structure. When the girl on the outside shouted at us “In or out, in or out, don’t stand there blocking the ride, make your mind up!”
I burst out laughing, because a very good friend of mine has exactly the same customer facing skills. I have seen her shout very similar commands when some poor unfortunate is stood at the ride entrance making their mind up.
One of the many twisted rides
I was impressed by the thought that had gone into the attractions. To be sure they were taking traditional funfair attractions and twisting them into some steam punk, distressed interpretation of what they would have been. But in some cases hitting the nail right on the head.
It’s Impossible To Win!
Topple The Anvil With A Rubber Ball
Take topple the anvil for instance. I should imagine its physically impossible to knock an anvil off the shelf with a rubber ball. But then, there are games I have seen on fairgrounds that are equally impossible. The traditional coconut shie was renowned for having ‘duds’, that is some of the coconuts you were trying to knock off were actually metal replicas. Nothing short of an Exocet missile would move them.
Not strictly true on a real fairgound but not far from the truth on some games.
One of my favourite shows was death riding the dodgem car. Played to trance music it was one of the earlier attractions we encountered and was just plain funny.
Death Dodgems
There was plenty of Banksy’s political commentary, such as the coin operated remote control boats. Which happened to be boats filled with refugees. Or the exhibition of various weapons used by governments to oppress the people.
Remote Controlled Refugee Boats
There were also some weird commentary on consumerism and minority representation such as the gifts below sold in the shop.
Battlefield Casualty Action Man
But The Food Was Good
Lol, even the catering didn’t escape his vitriol.
Lol, I can vouch ours contain pork
Although some people slated the park, I think it is because they just didn’t get the sarcasm mixed with social commentary undercurrent that it was put together with. We had a great time.
Doughnuts, or donuts as some would insist upon. The classic sugar covered doughy goodness beloved by all. Well, some people don’t like them, but they are usually recaptured pretty quickly.
Anyway, we all know what they are, but do the rest of the world share the same tastes. We look at some of the wonderful and weird examples available around the globe.
Bomboloni
Bomboloni Doughnuts
A traditional Italian recipe, the Bomboloni is made from a type of pastry called bomba (bomb). It could be due to the resemblance to an old fashioned bomb, or possibly a reference to the high calorie density i.e. a calorie bomb.
They are a filled doughnut with chocolate, custard and jam amongst others.
Berliner
Berliner Doughnut
A Berliner Pfannkuchen is a traditional German pastry similar to a doughnut made from sweet yeast dough made with eggs, milk and butter then fried in fat or oil with a marmalade or jam filling and icing or powdered sugar topping. Sometimes they are made with champagne, mocha, advocaat or chocolate.
They are traditionally a new years eve treat though they can be purchased throughout the year. A common practical joke is to fill them with mustard and serve them together with regular Berliners.
Jelebi
Jelebi
A Middle Eastern/Indian/North African snack made from deep fried maida flour then soaked in sugar syrup. They are somewhat chewy with a crystallised sugar coating. Traditionally served with curd or rabri.
They were traditionally given to the poor during Ramadan and there are cookbooks dating back to the 10th century with recipes for them. Also eaten in the Indian subcontinent were they are served with condensed milk or vegetable curry.
Churros
Churros
A traditional snack in Spain and Portugal. They are served with hot chocolate, and can be plain or filled with chocolate, jam, custard etc.
Their origins are unclear, with one theory being they were brought from China by Portuguese explorers. Another being they were invented by Spanish shepherds being easy to fry over open fires in the mountains.
Sufganiyot
Sufganiyot
An Israeli treat, nowadays very similar to the Berliner, though cooked in schmaltz due to kashrut laws. Traditionally they were made from two rings of dough surrounding a jelly filling then fried in one piece. Although this method is still used, they are more often made like the Berliner, a ball of dough with the filling injected.
They can also be stuffed with chocolate, truffle, dulce de leche and topped with a variety from coconut shavings to liquors and fruit pastes.
Youtiao Doughnuts
Youtiao
Looking more like Churros than traditional doughnuts, the Chinese Youtiao is a golden brown, deep fried strip of dough. Common in China and other South East Asian cuisines. Traditionally lightly salted and made to be torn in two, they are a breakfast treat, and accompany rice congee, soy milk or milk blended with sugar.
Legend has it that they are a protest against the Song Dynasty official Qin Hui who allegedly plotted to frame the general Yue Fei, an iconic patriot in China. The treat represents Qin Hui and his wife collaborating to bring about the generals downfall. They were supposedly first made in the shape of two humans before evolving into their current form.
Beignets
Beignets
Common in France, and French influenced areas such as New Orleans they date back to the time of Ancient Rome. Though the practice of deep frying dough goes back to at least the 5th Century BC.
They can be made with choux pastry or yeast pastry, and are commonly served at breakfast with powdered sugar and served hot and fresh.
An Doughnut
An Doughnut
A Japanese doughnut, made from deep fried dough filled with red bean paste. This dates from around 1983 so is a relative baby in the doughnut world.
Oliebol
Oliebollen
One of our favourite doughnuts hailing from that super laid back super friendly country of Holland. They are like a dumpling, made with an ice cream scoop of dough, dropped into a deep fryer with hot oil. This provides a spherical shaped doughnut popular at funfairs and traditionally eaten on New Years Eve.
They can be injected with a variety of jams, custard chocolate etc, and are usually topped with sugar.
Sel Roti Doughnuts
Sel Roti
Hailing from the mountain kingdom of Nepal. The sel roti is a traditional home made ring shaped treat made from rice flour. Unique to Nepal, they are made mainly for the Nepali celebrations of the Tihar and Dashain festivals.
Balushahi
Badushah
Made from a mix of flour, ghee and baking soda, these are fried in ghee or oil then dunked in a thick sugar syrup. Sweet but flaky they are a staple in Tamil Nadu, Andhra Pradesh, Telangana, Kerala and Kamataka.
Koeksister Doughnuts
Koeksister
A traditional Afrikaner fried dough infused with honey or syrup. Made from plated dough strips that are deep fried in oil then submerged into ice cold sugar syrup. They have a liquid syrup centre and a golden crunchy crust. Very sticky and sweet. They were traditionally baked to raise funds for the building of schools and churches.
There are literally dozens of variations of doughnuts around the world, all delicious.
We have had the same range of carts for quite a period now for everything from street food carts to weddings. Heck, we average over 500 events a year, so obviously they are popular. Why change when it works?
Thing is during the lockdown, we have had that rare luxury, time. We began looking at many of our competitors, and realised that they are doing things we are not. What is more galling is the knowledge that at one time, we would have been doing them first.
Because of this we have designed and produced a range of removable panels that totally alter the styling of many of our ranges of carts and bar sections.
To this end we eventually did just that, it was for a series of outdoor events, where we were serving 450 jacket potatoes a day, and we felt that the extra room this design allowed us would make it easier to operate.
Street Food Cart Small
Basic Street Food Option
Our first design is a bare bones, patterned plywood unit, meant to look slightly third worldy for a quirky feel.
It was used successfully for a number of the aforementioned jacket potato jobs, as well as doughnuts and hot dogs.
Sticking with the theme, the menu boards and clip art was all held on with mini cloths pegs, and the top sign stencilled with our favourite Sex Pistols font.
Red Ribbed Streetfood Stalls
Red Ribbed Stall
Our next version was made using deep red corrugated panels, this gave a more industrial feel and was used for a number of Hot Chocolate/Hot Dog days at local schools.
Either unit can be used for any of our range of catering options. Indeed it is plenty roomy to add two or three offerings in the same stall.
Over the coming year we intend adding a number of additional options to our street food carts. So keep checking back. Or keep checking our website for more details of street food units.
We upgraded our hot dog service from regular (boring) ole weiners, to rip roaring gourmet hot dogs. With a range of fun, quirky and delicious toppings. Settling on our final ‘Standard’ menu, we went through a number of trial dogs. Some of our favourites are listed here. Some made the cut some didn’t but all are available on request for your event.
Tex-Mex Dog
Tex-Mex Gourmet Dog
Start with a standard frankfurter. Add a layer of nacho cheese sauce, red jalapeno peppers, sliced of course, and garnished with onions and nachos. Big enough to fill a Texican, well some of them.
Chilli Dog
Chilli Dog
An old favourite this one, a broiled frank, slathered in quality beef chilli, topped with red peppers and garnished with grated cheese.
The John Wayne
The John Wayne
Named after our favourite cowboy, well, there are one or two in the fairground industry we like, but you probably won’t know them. A broiled weiner chopped into sections, slathered in baked beans, garnished with peppers, then finished with your choice of condiments.
Dutch Dog
Dutch Dog
From the land of windmills, clogs, very tall people and erm, slightly dodgy brownies. Ie Holland, or the Netherlands home of the Dutch. Gee it must be awfully cramped over there with 3 lots all living in the same place. This one is a regular frankfurter. Dressed with a mixture of peppers and chopped onions, marinated in mayonnaise. Garnished with poffertjes, those little tiny Dutch pancakes to finish.
The Samurai
The Samurai
From the land of the rising sun, samurais and cooking that can kill you like the puffer fish. Take a frankfurter, place it on a bed of sushi, which contrary to popular belief, isn’t raw fish, its actually vinegar pickled rice. Add a few slices of fish, and garnish with wasabi and soy sauce.
The Floss Dog
The floss dog
Personally I wanted to call this the vomit dog, but I was voted down as it turns out some people actually like it, weirdo’s! One of our finest frankfurters, placed on a bed of bloody candy floss, drizzled with chocolate sauce, I mean chocolate on a hot dog. Then topped with sugar sprinkles. Makes you wanna throw up.
Anyway we have loads of new ideas, so gourmet hot dogs is definitely something we will be expanding in the future.
If you fancy hot dog cart hire without the floss version get in touch.
Another of our classic lines, cotton candy. Or as we call it in the UK, candy floss, our Aussie cousins fairy floss, and in various parts of the world papas beard, spider sugar and even Ghosts breath. Well today is national cotton candy day.
Invented in 1897 by Dr. William Morrison an American dentist. Who perhaps was taking the long term view of drumming up more customers for his main profession.
Its made by spinning a drum at high speed full of sugar. Around the perimeter of the drum is a mesh heating element. The sugar is heated to 186C where it melts and begin to ooze through the holes in the mesh. It instantly solidifies into long thin strands thinner than a human hair.
The only real ingredient is sugar, with a tiny amount of powdered food colouring to change its colour and flavour.
Traditionally candy floss has had flavours such as strawberry, apple and so on. New for 2020 we are launching a range of adult orientated flavours. The initial batches will be Gin and Tonic, Sherry and Prosecco. We hope to add brandy and rum in the near future.
World Record
In June 2009 a candy floss 1400 metres long was made, entering the Guinness Book of Records. This culinary delight took over 6 hours to make.
There are even vending machines available now that make a candy floss for you.
In China, the street vendors make stunning flowers and other shapes using just candy floss.
Candy FlossCarts were the very first offering we had when we launched the company. It is still one of our most popular lines, and is quite often hired with popcorn as an extra. You can choose from a range of carts and bars to serve candy floss from, with our original Victorian style carts the most popular.
