The Grill Trailer
Handmade Happy Hereford beef burgers, sausages, minute steaks, own dry cured bacon & salt beef/bresola cooked over a ROKA BBQ grill, we will even tell you the name of the animal that supplied your burger, hows that for traceability?
I make all my own burgers & sausages, dry cure my own bacon & salt Beef, and hang my minute steaks on the bone for a minimum of 5 weeks. All the beef & pork comes from my own Hereford cows and Tamworth pigs.
We use bread rolls provided to us by Barkers Bakery, a local family baker who has been baking for over 70 years
All food is cooked fresh on site, there being no binders, stabilisers, enhancers or preservatives in our products to enable us to cook & store ahead. No Bain Maries in this trailer!
In 2014 I caved and added leaves to our 'Fully Loaded Burger' option (Burger bacon cheese leaves & mayo) this has proved an incredible hit and will continue into 2015 and 2016.
As the owner of Happy Herefords I insist on a level of equal inclusivity this means that my basic burger is priced at a level of affordability that allows all sectors of society to benefit from eating quality home & hand produced burgers from beef that has a truly 100% traceable source. Extras on the menu allow those can & wish to 'glamp' up their burger to do so and on this basis we thoroughly recommend trying our 'fully loaded burger'!
The grill trailer is approx 2.4m x 3m long in transport and opens out to 6.5m wide & 6.5m long when the canopies are opened.
Ideally the unit needs to be able to operate from all three sides to provide the quickest serving throughput so siting on the end of a row or a corner is ideal where the aim is customer/client satisfaction.
The unit cooks primarily off LPG gas which I supply, the electricity/power requirement is 3KW which I can supply via generator if mains or temporary supply is unavailable. If hot drinks are being served the unit generally requires an additional 3KW supply on a blue plug.
The unit needs to cater for a minimum of 500 units per day and can cater for in excess of 1400 units per day though this does depend on the footfall and number of catering units available at an event.