How it works
How fish and chip van hire works
From your first message to the last chip.
Step by step
- Tell us about your event. The date, the address or venue, roughly how many people, the kind of event and when you’d like to eat.
- We check and send a quote. We check the date, the space for the van and the access, then send a quote that says what’s included.
- We plan the day. We agree where the van parks, when it arrives and when service starts, with you or your venue.
- We fry fresh. We set up, heat the fryers and cook to order, so everything goes out hot from the hatch.
- We pack up. When service is finished, we pack up and leave the pitch tidy.
What the van needs
- A level, firm spot it can drive onto
- A way in wide enough for the van, with no low branches or cables
- Room around the hatch for a queue
- The venue’s or landowner’s permission for the van
- Lighting nearby for evening and winter events
Tell us about the spot when you get in touch. If you’re not sure, send a photo. Our guide to the space a fish and chip van needs goes into more detail.
Good to know
How far ahead should we book?
As early as you can. Summer Saturdays and December Fridays book up first. Ask about your date even if it’s soon.
How much space does the van need?
A level, firm spot it can drive onto and park on safely, with room for a queue at the hatch. Tell us about gates, narrow lanes, soft ground and overhead branches or cables.
What if it rains?
We cook inside the van, so rain doesn’t stop us. Think about cover for your guests near the hatch, such as a gazebo or a covered doorway.
How long are you on site?
It depends on numbers and service time. We arrive in good time to set up, serve at the agreed time and pack up afterwards; we’ll agree the timings with you.
Ready to plan your event?
- Fried fresh to order in the van at your event
- Cod, haddock and chips, sausages and pies
- The van comes to you: homes, venues, workplaces and fields
- Served at the time you choose, from the hatch