About us
One truck.
Six people.
Away every weekend.
From restaurant kitchen to festival field
In 2016 Wiebe bought a retired bakery van and the griddle from a snack bar that was closing down. He'd spent twelve years in restaurant kitchens and wanted to get outside, out to the people. Now the truck stands somewhere with its flap up almost every weekend from March to December.
The first summer we did three markets, with one burger on the board. Now we do around sixty parties and festivals a year. Nienke plans the route, the crew has grown to six regulars and the menu to ten dishes. The truck is still the same, apart from a new engine.
Why “Vuurvast” (fireproof)? Because in its first week the griddle got three times hotter than the snack bar had ever managed. It held. So did we.
Who's behind the hatch
- Wiebecook and owner
Twelve years in restaurant kitchens. Happiest at the griddle himself.
- Nienkeplanning and route
Knows where the truck will be next May, and where the power box is.
- Ayoubgrill
Smashes about four hundred burgers on a festival night.
- Pleunhatch and till
Calls the numbers. Never forgets who wanted no onion.
At big festivals two extra people come along, always with an SVH hygiene certificate.
A festival day, from butcher to flap down
- 07:30At the butcher
Meat freshly minced, brioche buns from the bakery next door.
- 10:00Load up and drive
Gas, charcoal, chips and the festoon lights loaded.
- 15:30Set up
Truck levelled, power on, flap up, party tent beside it.
- 17:00Hatch open
The first burger hits the griddle. From now on it's go.
- 22:30Last orders
Pleun calls it. Anyone coming now gets the last chips.
- 23:30Flap down
All clean, rubbish with us, the spot as we found it.
How to book the truck
- 1Pick a date
Send the date, place and number of guests. On the next working day we'll let you know if the grill can make it.
- 2Menu and price
You choose three to five dishes. That comes with one price per guest, which doesn't change.
- 3Check the spot
We decide on the spot together: 7 by 3 metres, level and reachable for a van.
- 4Hatch open
A good hour before the hatch opens, the truck is levelled. When the last chips are gone, we leave the spot clean.
Come and taste first
Still not sure? At these markets and festivals we're open to everyone. Tell them at the hatch that you're planning a party and you'll get the menu to take away.
- Sat3OctHarvest marketKasteeltuin, Voorbeeldstad11:00 – 18:00Been there
- Fri16OctStaff partyBedrijventerrein De HoekprivateBeen there
- Sat24OctAutumn marketMarktplein, Voorbeeldstad12:00 – 20:00Come and taste
- Sat31OctNight marketVisserskade, Voorbeeldstad18:00 – 00:00Come and taste
- Sat7NovWedding of Elise & WietskeFarm by the dykeprivatePrivate party
- Fri11DecWinter fair (three days)Stadspark, Voorbeeldstad16:00 – 22:00Come and taste
- Tue27AprKing's DayCentre, Voorbeeldstad10:00 – 20:00Come and taste
Your date not on the tour list?
Put it on the list. Send the date and number of guests, and the next working day you'll hear whether the grill can make it, with the price.