Making Pistachio Ice cream – a special request

A lovely client asked us to cater for her and her husbands anniversary party… As well as top quality food from the Dli Truck, she also asked for us to supply our separate “Boozy Ice Cream Tent” to offer her guests an extra fun treat after the main courses.

Her favourite Ice Cream flavour is Pistachio and she asked for us to make an organic, pure and very tasty Ice Cream Special. This is the most expensive Ice Cream we have made so far. If you are going to use pure products with no additives or flavourings then pistachio is a pricey commodity.


34 Egg yolks for the Custard base for our ice cream. Enough egg whites left over to make meringue for everyone.

We decided to make about 6 litres of the Ice Cream, which meant we had to start making our custard base with 34 egg yolks, 4.6 litres of double cream and 1.2 litres of full cream milk. When the custard had cooled we added a kilo of freshly chopped Pistachio nuts and a very special and expensive product from the online speciality chefs shop – “Sous Chef”. A 250 ml super concentrated bottle of pistachio cream, made in Italy using only 100% pistachios and pistachio oil.. This is an amazing ingredient and perfect for Ice Cream.


1 kilo of ground pistachio with a bottle of super tasty and expensive pistachio paste from “sous chef”.

The resulting Ice Cream turned out fantastic. with a really deep flavour – nothing like the commercial brands where you can barely taste the pistachios.  This is one of the tastiest ice creams we have ever made.


The ice cream custard before freezing – love the look of the pistachio chunks in this cream…





Deli Truck, Harley Davidson at a brewery.

Yep it’s that time of the year again when members of the HOG (Harley Owners Group) make the pilgrimage to the Westerham Brewery in Kent to taste award winning beer and eat award winning food from the Deli Truck. We will be serving the HOG’s and any one else who wants to come along steaming rolls of Italian Porchetta with sautéed Rosemary potatoes. You don’t have to have a bike to attend and of course your more than welcome at the Deli Truck for a meal and a chat. The day gets underway at midday on the 15th of April and we will continue to serve our Porchetta until 4.00 pm.

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Deli Truck Porchetta half way through cooking

There will be some fantastic bikes on show and you can taste award winning Westerham Brewery Beer, tour their brand new brewing complex, have a bite at the Deli Truck and look at some fabo bikes – Does it get any better than that? Not in this universe…  We really look forward to seeing you.

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Harley Owners Group (HOG) rideout

Our Porchetta is cooked Old Style – using the complete Loin and Belly of Pork wrapped around fresh Italian herbs, pine nuts and sundried Tomatoes. We are pretty certain that we are only one of 3 Porchetta cooks in the UK who use the entire side of the pig as it should be done. Many other providers just use the belly of pork because it’s so much cheaper. On the Deli Truck we use the much more expensive loin and belly in one large roll, which makes the entire slice less fatty, but it also makes it more meaty.. it really is fantastic. And we source our Pork locally either directly from the farmer at Danemore Farm near Tunbridge Wells or though the famous butcher to the stars, Batchelors the Butchers in Sevenoaks.

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Deli Truck Porchetta served with sauteed potatoes

The Deli Truck goes to the movies

This is the first time the Deli Truck has been invited to a big occasion and we don’t have to cook a thing. Yes… the Deli Truck has appeared in a blockbuster movie to be released later this year.

props department dressing the truck

The lads from the props department turning the Deli Truck into a rather tatty noodle truck

The crew of 800 turned this part of inner London into a mad house for the weekend. Along with their trucks, generators, canteens, star caravans, miles and miles of cables and lots of security they certainly made an impact in an area of London that is usually very blaze and too groovy to be concerned by anything.  And tucked away in this shambolic scene was the good old Deli Truck.

Two entire streets in Shorditch were turned into a dystopian market street in a fantasy city called Ryme -sometime in the future. As soon as we arrived on set, the deli truck was attacked by the props department and turned in a Pho Noodle truck. The detail was amazing they even changed our number plates to match the fantasy city that Shoreditch had become for the weekend. Great to see these guys work so professionally.


To much fake smoke but a great example of street sets

But the movie makers were keeping tight lipped, but they did say this is major movie with principal photography ending in May this year. The props department dressed two entire blocks just south east of Old Street Station with new shop signs with an Asian flavor.

So not only does the Deli Truck rock at doing festivals, weddings, birthdays and bar mitzvahs we are now getting invites to the movies..

To much fake smoke

Way to much fake smoke. You can see behind the Deli Truck they renamed a restaurant the “Ryme Marketplace Restaurant”


Lighting rigs in the air just beside the Deli Truck


A number plate from the fantasy city Ryme made for the Deli Truck

Bubbling Cauldron of Home Made Hot Chocolate

A great hit this winter has been our bubbling cauldron of hot chocolate. We were first asked to make hot chocolate for a Bonfire night party in London. And in true Deli Truck style we researched and tasted and researched some more to make the most extraordinary Hot Chocolate you could imagine. We used a mixture of 70 percent coco solids chocolate and milk chocolate from Lindt. You could stand your spoon up in this one. We have since been asked to make this for another 5 parties during the winter.

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Our hot chocolate Cauldron which keeps the contents hot and ready to serve with mini marshmallows.

A wedding waiting for late evening fun and super tasty food.

The Bride: “Everybody is still talking about your amazing food and generosity. Thank you for being the perfect ending to our perfect day. Hope you are both well.” Charlotte Hannaford

The Deli Truck was approached by the wedding couple to see if we would like to do the late evening “fun and filling food” for the entire wedding party and a second group of guests who would be arriving later in the evening. The wonderful bride thought we would not be interested in just the late evening food – but for us this was perfect, because of the large number of guests and the absolute joy of the bride and groom at being able to use us. Yes, we are like everybody else – we are totally compromised by flattery…. Normally we would do all the catering throughout the day and into the evening for our weddings but we knew this was going to be fun so we said yes.

Anyway this is what we do best – not traditional sit down three course meals, but super tasty, filling food that everyone loves.

All up we had 160 people to cook for and we devised a simple menu all home made and sourced from local farmers, on a tight budget. When we arrived on site we were nearly mugged by some very hungry guests who knew our food from previous functions and wanted it immediately.  They had to wait a bit, while we did our normal preparation.

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Some of the wedding party at the Deli Truck

We decided to serve our two most requested Texas BBQ dishes – our 10 hour smoked pulled pork and our now famous monster burger. You can see how we prepare both these dishes by clicking on the following – Pulled Pork VideoMonster Burger Video.


The party went really well and produced one of our most iconic images from any of our weddings.



The beautiful bride and groom

A relaxed foodie wedding in Kent

What a great day and our first really large wedding party for 2017. These guys wanted it all – Just after the ceremony, a groaning grazing table of biblical proportions to start with….  then a couple of hours later the full Deli Truck experience with very generous portions of Texas BBQ and Cajun specialities – all freshly home made i the Deli Truck.

The photos say it all. Thanks Herons Park Venue and thanks Andy and Lea Neaves – great day – superbly foodie guests – and a lovely couple.


Grazing Table for weddings



Deli Truck Grazing table for weddings



The monster Cheese platter.



Shiny Stainless Steel and fresh Brioche Buns – The “Deli Truck” ready to start service


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Vegetarian Halloumi Burger from the Deli Truck        


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There is always one guest who wants our ½ pound double cheese and bacon burger with extra pulled pork and BBQ sauce on top. We don’t advertise this but it seems word has got around as more and more guests ask for it.

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Nicely turned out – and getting her Deli Truck monster burger – A guest at a memorable Wedding in Kent

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A happy queue for the Deli Truck at the wedding of the year. Love that dress !!


Deli Truck at the Ightham Beer Festival

After the massive success of the inaugural “Old House Pub” beer festival last year, the Deli Truck will be returning this year to supply great food to the revellers and music lovers who flock to this event. It’s intentionally a small exclusive party held in a tucked away pub in the beautiful village of Ightham near Sevenoaks. This year it will be held on the 28th of May.

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Deli Truck 8oz Steak burger with double cheese, usually Emmental and smoked Gouda with double bacon.

The Deli Truck will be raising the game this year with some more substantial dishes, along with a number of old favorites.  After so many compliments last year we will be doing our famous home made 8oz pure beef, double cheese and bacon burger – again.

Now that’s a mouthful in more way than one.. and you can see how we make our burger by clicking here

This year  we will be creating more substantial full lunch dishes, so you can come and have a proper sit-down lunch while you enjoy the beer and the entertainment.

Included in our menu will be grilled fillets of sustainable Sea Bass and pollack served with Char-Grilled Mediterranean vegetables, lemon scented couscous with a home made lemon chipotle mayo.

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The Deli Truck at the Old House Pub, Ightham near Sevenoaks – all set up ready to go for 2016’s beer festival

Also on the menu will be a great Deli favourite with an Italian theme. Free range pork loin stuffed with herbs and rolled and sautéed with sage, white wine and organic tomatoes to form a rich tomato sauce. The Pork will be served with parmesan and butter polenta, pea and lettuce greens with lardon.

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Deli Truck Chilli Dog – Yum Yum

For those of you who want a slightly smaller dish we will be doing our famous Texas Chilli dog again. All ingredients for this very beefy dog are organic and the best of quality – we supply lots of different sides for our dog including bacon bits, fried onion, 3 mustards and 4 different hot sauces.

For the vegetarians we will be offering a very seasonal dish of steamed asparagus with a hollandaise sauce. This is one of the great dishes for late May early April.

So if you can make it this year to Kent’s lovely small relaxed and fun Beer Festival you can get more information by looking at the Old House Website at

The Day starts at around 12.00 midday on the 28th of May 2017 and goes until 9.00pm. We’ll start serving food from 1.30pm until about 6.00pm. I hope you can all make it.

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Char Grilled Asparagus with Hollandaise Sauce


Deli Truck home made bacon. The best morning after breakfast

We decided as a treat on the 1st of January to host a small brunch with friends as a “morning after” get together. Planning ahead, we made our much asked for home cured bacon loin*. The end result Bacon and egg butties on fresh bagels.

The bacon curing process started almost two weeks before we needed it. First step was to brine a small pork loin in a Deli Truck original recipe. Our brine is made up of dark muscovado sugar, sea salt, lots of finely chopped fresh bay leaf, a sprinkle of Korean chilli power, powdered cumin, garlic, crushed coriander seeds and fresh ground black pepper.

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Home made bacon, with organic eggs on bagels, with HP.

The brine mix was liberally pressed into the surface of the pork loin and then placed in an air and water tight plastic bag – and in the fridge. About twice a day for 9 days the bacon was massaged and flipped over to make sure the brine was distributed equally. After 9 days the bacon was removed from the brine, washed and dried. Then air dried for another two days using the “fan in the fridge method”. Kids don’t do this at home…..


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Pork turns to bacon. This is the finished product after 9 days on the brine and 4 days air drying. Even we were a little surprised how good it was.

The flavours were amazing – a little lingering sweetness from the muscovado sugar, the cumin flavour was quite prominent, with a spiciness from the pepper and Korean chilli. Served with lovely runny eggs on super fresh bagels this was a treat for all as we slurped Champagne and Bloody Marys.

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The bacon being sliced ready for the pan.

*Our amazing home made dry cured bacon is available to any of our catering clients for brunches, bacon butties, corporate events and anything else you can imagine. Our you can visit us on the farm and purchase our bacon directly from us. As we all know – everything is better with bacon.

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Our bacon being sliced. I prefer slightly thicker bacon and the texture you cut by cutting with a knife.

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A very quick way to air dry. Using a small desk fan at lowest setting. 2 days makes it dry as paper on the outside but still luxurious and juicy on the inside.

Best steak ever and a bit about ageing.

This is not really a story about the Deli Truck, but what follows was such a wonderful foodie experience I have to share this with all and sundry.

We all know that ageing beef is what brings out the flavour and the quality of the meat. We also know that the only form of ageing is dry ageing – hanging in a temperature and humidity controlled cool room for up to 60 or even 100 days, with cool drying air circulating around a large prime cut of beef. Wet ageing in a tough plastic bag, with the air pumped out, is quite simply a revolting way to “age” beef as it has no contact with the air and so relies on anaerobic bacteria to tenderise the meat, which at times, can taste sour and watery.

But very few butchers dry age these days because during this very slow process, the cut of beef looses up to 20 percent of its weight as water evaporates away. This is what makes it more flavoursome and deeply red-brown in colour. Of course the water that evaporates, as far as a butcher is concerned is profit evaporating as well, as the weight of the cut decreases. This is the reason so many butchers will not dry age.

But on the few occasions that I have eaten properly air dried aged beef (I like it at about 40 days) it is a true revelation. The raw meat actually smells sweet, the all important fat is white but translucent and the entire cut has a wonderful nutty cheesy flavour and the good bacteria has done its job and slowly broken down the connective tissue and produced a super tender very very tasty steak.

The next thing that happened is that a few steak houses in the USA (notably David Burke’s Prime House in Chicago) started ageing their beef in cold rooms with a wall of Himalayan salt bricks stacked to the ceiling. This had a couple of profound effects on the beef – firstly the salty air being circulated around the large fridges has a slight anti-bacterial effect which means the beef can be aged for a longer time and secondly the salt produced a stronger drying effect and bizarrely a sweeter piece of meat. Recently a small number of UK meat producers have decided to salt dry as well.

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The beef ageing cellars at David Burkes Primehouse in Chicago. These ageing rooms are stacked with Himalayan Salt bricks.

So onto my special beef day – Late last week my foodie wife came home from a pre-Christmas visit to Fortnum and Mason with a 1 bone prime rib cut of beef from shorthorn cattle, off the Glenarm Estate in Northern Ireland. But here’s the revelation, the Glenarm Estate has started to age its beef with Himalayan salt bricks. This is not just sophistry – salt ageing really works. The beef smelt sweet and fresh with a slight mushroomy cheesy nose. The meat was dark and the fat translucent.

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Prime Rib from shorthorn cattle on the Glenarm Estate in Northern Ireland. This piece has been aged in a salt room for 28 days.

It was such a special piece of meat that I didn’t want to mess it up by overcooking, so I seared on top of the stove on all sides then put the pan in the oven at 180 for about 8 minutes. I put a temperature probe into the meat and pulled it from the oven when the core temperature reached 50 degrees. With a normal, supermarket, wet-aged, flaccid bright red steak this would be too rare – but in this piece of meat (after a 20 minute rest) this proved spot on. The ageing process had, to my eyes, part cooked the beef already. This was a wonderful special treat and a truly exceptional piece of beef. Well worth the trip to Fortnums to track down.

It’s also very expensive – this piece cost close to £30 pounds – but like all good things, you dont have to have it every day. I would gladly cut my red meat intake down to 5 or 6 times a year (instead of twice a week) so I could afford the best – and this is it.

NOTE: if you are well versed in cooking steak and use the finger prodding method to feel how it is done – you may have to change your methodology with meat like this. I found with this cut that the meat had lost so much water due to the ageing process that when prodded it felt very firm at all stages of cooking. So when it was very rare (checked with temperature probe) it felt almost well done. Something to be aware of….

NOTE: Always ask your butcher if his meat has been dry aged or wet aged in a bag (called the cryovac method) if it has been wet aged don’t buy it, but kindly ask if he can get dry aged beef. The more people that ask the more opportunity we have for getting better quality meat.



An atmospheric wedding on a windswept nature reserve in Kent

This had to be one of the most atmospheric weddings we have catered for. The venue was Kingshall Barn on the windswept salt mashes of the Elmley Nature reserve on the Isle of Sheppey. The clients and guests are all committed lovers of wildlife and choose a perfect spot for their nuptials. On the day of the wedding even the local cattle were trying to find a place to hide from the stormy winds that blasted across the flat salt marshes. It was like stepping back in time – we half expected Dickens to walk past and nod a reserved good afternoon as he wandered though his favourite Kent landscape.

A large number of guests stayed overnight – Glamping on the grounds.

We set the Deli Truck up in the lee of the barn to protect us from the elements as much as possible. We ended up having to put the salads and condiments buffet table inside the barn, as our famous coleslaw was trying to make a break for freedom in the wind. We produced for these clients a particularly complex menu, mainly due to a large contingent of vegetarians and vegans. We produced a selection of off menu items as well, including sea bass sandwiches and halloumi burgers.

But the photos tell the story the best. It was a great day with really fun and enthusiastic clients.

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The great barn at the wedding venue at the Elmley Nature reserve in Kent.

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The Bride and Groom at the Deli Truck

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Speeches in the Big Barn as the after ceremony party begins to warm up.

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We loved the wedding cake – very of the moment and now. Forget those boring old wedding caterers, this is all so much more fun and relaxed.

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Many of the guests stayed until the following day – glamping on the Elmsley nature reserve – what fun.

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Some of the multi coloured mixers at the bar

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The Menu for the wedding. The Deli Truck stayed open until late so guests could come back again and again if they wished to – and many did.

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Those damn cows. Looking for shelter on a blowy cold day. This is part of the Elmsley Nature reserve


The Deli Truck