Your food sounds lovely – if you eat meat. Did you know Brighton has a huge veggie population. I would kindly suggest that “Brighton’s next big thing in mobile catering” should at least do more veggie food than just one option.
I hear what you are saying. For the first 3 weeks, almost half of the menu was vegetarian and I even ran a 2 week BOGOF offer on the wraps, which had three different filling options. We also did 3 vegetarian sandwiches and a vegetarian soup. Sadly despite all my efforts to promote them I just ended up with loads of waste at the end of the week, something that I simply can’t afford this early in the business. I think alot of vegetarians are put off by the meat smell of the griddle. I was just pondering adding a portobello mushroom burger, with salad and pesto, since I am unable to do a proper vegetarian burger due to space limitations. Since I use mushrooms for the breakfasts anyway it wouldn’t result in too much waste. – Paul
I haven’t been able to perfect a recipe for a veggie burger I’m having too many issues with them breaking apart. The only non mean contaminated equipment I have is a frying pan. Ideally I’d egg wash and breadcrumb them ,then deep fry but I don’t have the space for a deep fat frier. :-/ A customer did suggest a recipe today though which they said works in a frying pan, so I’m going to give their suggestion a try. If I can manage to, I might knock the wraps on the head. They take ages to hand make and I’m throwing away loads of them as they just aren’t getting eaten. Looking at the last 3 weeks (since I opened) about 90% of my sales have been burgers. Maybe I should just accept I’m a burger bar, not a jack of all trades and move forward with that. I’ll keep you posted.
I must admit that I would go for a “veggie” burger and not a wrap. Basically if I’m with a group of friends and they’re all having burgers (meat) I want to be able to join in but with a veggie version – be it burger/sausage etc I’m at an event that you’re catering for on the 16th May – look forward to what you come up with.
Do you mean the rock and roll themed party? I have actually just perfected a vege burger recipe. Was up all last night working on it and I think it will do the job. Beetroot, bean and halloumi burger. I’m about to put it on the menu now.
Screw the vegetarians! There’s tons of meat eaters in Brighton! Especially ones that appreciate grass fed beef! I’ll be happy when there’s somewhere to sit and enjoy the burger hot rather than having to wander the streets with it! Love the burgers and looking forward to seeing your business evolve.
The veggies will have a burrito made with fresh seasonal veg. Not sure it’s practical to serve them hot het but looking into it. Veggies will be well catered for on weekdays with veggie chilli, fries and burritos. But yes, there are plenty of customers without them, I’d still like them to have an option though. Havingbeen one myself before I can appreciate how they feel, even though I no longer agree with the stance.
Sadly not. Looking into it as a future possibility, just not viable right now with power/gas restrictions + serving outside. They will be available weekdays starting 5th April alongside chilli and burritos.
Really love the Trolls Pantry burgers so we came along for a birthday lunch, unfortunately the food just took far too long to prepare – is there any way to increase how many burgers get cooked at any one time? We placed our order at 13:10, the burgers for our order were just going on the grill at 13:45, with only a maximum of 6 people in front of us – is this normal? I had to cancel my order and head back to the office with an empty stomach…:-(
Still love the burgers but guess they’re just no good for a working lunch break.
We have an office of over 100 people just round the corner at New Engand House, if you could speed up production you’d make a killing!
Hi. Sorry you had to wait so long. One of the reasons our burgers are the best is because I tell my staff always to put quality over speed. Due to the varying number of toppings and the need to have absolutely precise cooking times to achieve perfection it’s impossible to cook more than 8 burgers at a time without some serious loss of quality. We did try with 3 staff members on occasion but it didn’t really speed anything up. Quite often it can look quiet as people don’t tend to hang in the queue around after they have ordered and many people often place orders of multiple burgers. But reality is there’s just one griddle and one cook. When I was in the trailer at the wood yard an hour long queue was normal. Things have gotten a lot faster since those days at least.
Hey, I was wondering if you’d thought about making your veggie burger vegan? That way you can cater for both the veggies and the vegans (larger market) with one dish! I for one would be eating them regularly if they were vegan, and bringing friends (veggie, carnie and vegan) to join me.
Hi. I have considered it, but our buns aren’t vegan. We’ve tried vegan buns in the past but found them not very good. I know most vegans to be quite strict and the ones I’ve spoken to generally seem to be against what I’m doing, claiming that my idea to source “ethical meat” is lies and calling me a murderer. Maybe this is just a vocal minority, I know all vegans aren’t the same, but I’ve never really had a demand for vegan customers (I think you are the second person ever to request it) so I guess mostly they tend to stay away from my pantry. If I get more people asking though, of course I’ll reconsider.
Hey I’m vegan and pleased to have seen this before coming along tonight, great idea to have a space online for questions regarding your menu. You could have a word with Vbites on East St or Rocola on Tidy St about the particulars of their bunnage. If you get vegan items on your menu, there’s a hungry lot who’d be interested to know another place they can fill their tummies at and you can let them know here: https://www.facebook.com/groups/VeganBrighton (if you’re so inclined).
Hi Ollie. As a vegan, can I ask you, how would you feel knowing your vegan food was cooked in a very small pub kitchen where the air was thick with burger grease? We can cook up to 250 burgers a day, which although we make sure to cook all the vegetarian food in pans, fryers etc that are not used for meat, a greasy, beefy film does inevitably fall on everything. I already feel anxious enough about how vegetarians would feel about this, but vegans are generally a bit more hardline in matters such as this in my opinion. I do believe veganism and vegetarianism both have a huge part to play in the re structuring of our global food supply. Although I am no longer vegetarian myself, I felt my personal role to play in the grand scheme is to get meat eaters to think more about where their meat comes from and showcase how supeior in quality and taste, ethically sourced meat is. But I understand that without a vast reduction in the overall amount of meat consumed (helped by the vegan/vege movement) there simply will never be an end to factory farming. However, if enough people boycott cruelly farmed meat and instead opt for free range etc, it will still make a difference. The demand for meat will never end, but we can change how we produce it. Anyway went on a bit of a tangent there. I would love to open a Troll’s Pantry vegan/vegetarian restaurant one day. Half my staff a vegetarian so I’m hoping to train one to manage it one day. For now though, we’re stuck in a grease filed box of a kitchen. Your thoughts are appreciated.
[…] possibly hope to get to the bottom of the Brighton burger scene straight away, so just plumped for Troll’s Pantry. They’re one of the most established of Brighton’s burger outfits, emphasising a use of […]
That’s a good point! Personally I don’t have a problem with anything vegan that I’m eating being cooked in the same kitchen as animal products but I think you’re probably right in noting that some vegans would have a problem with it. Based on nothing but my own subjective experiences, I think the majority of vegans would be really happy if you made vegan burgers! My perspective is that as long as I’m not contributing to the death or suffering, then I’m happy. I’ll eat Cadbury’s Bournville chocolate even though it’s made in a factory that’s got cow milk molecules floating about it in because it’s the intention that counts for me. I also shop in supermarkets that profit from selling animals products! Unfortunately for vegans, it’s all around us and I’m prepared to help non-humans as much as I can by rejecting products made with them. I love to extend the range of places I can eat at, and that’s why I was asking in my first post! If you happen to find a bun that equals or betters your current bun (no pun intended!), and it also happens to be vegan, and you happen to start using it – please let me know! I will happily come to your pantry and eat your vegan burgers that might have inadvertently acquired cow molecules upon them!