About us

One Truck, One Recipe, Eleven Years

The business began with a single truck parked in a lay-by on a route where lorry drivers had nothing but a vending machine for forty kilometres. The recipe has not changed since: chicken brined in buttermilk overnight, dredged in seasoned flour, fried in clean oil in small batches, and served within a minute of leaving the fryer. Everything we have added over eleven years — the fixed kitchens, the rotisserie, the sandwiches, the sauces — was tested on that first truck before it went anywhere else.

The locations are chosen for practical reasons rather than for footfall statistics. A stop needs safe access from both directions, room for a lorry to park without blocking anything, lighting that makes people comfortable at midnight, and a distance from the nearest alternative that makes the journey worth interrupting. We turn down more sites than we accept, usually because the entry would require a dangerous manoeuvre across a fast road.

Chicken comes from three farms within a hundred and fifty kilometres, delivered fresh four times a week and never frozen. Oil is filtered daily and replaced on a schedule that is written on the wall of every kitchen. Waste oil goes to a biodiesel processor, packaging is paper and card rather than plastic, and each site cleans its own lay-by twice a day, which has done more for our reputation with the local authorities than any amount of paperwork.