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Chef swaps Savoy for Brighton burger van
5:10am Thursday 30th January 2014 in News
A chef who trained at one of London’s most illustrious hotels has ditched his whites for greasy overalls to open a pioneering new burger van in Hollingbury.
Andy McGlennon, whose culinary career includes training at the Savoy Hotel on the Strand and serving canapés to the Queen, is one of the most qualified burger flippers in Britain.
It is a reputation he relishes and the project lives up to his gourmet status - transforming a humble burger van into a hotspot for foodies and workmen alike.
Despite his impressive repertoire and past success as a professional cookery tutor, the 58-year-old said his new profession is not a downgrade.
He said: “Just because it’s a van it doesn’t mean you can’t offer good quality, well cooked food at a reasonable price.”
He is running the new business with his business partner Julia Dickens, also a fellow former tutor who left teaching for the van – something she confesses she wishes she had done years ago.
Describing their offering as “van-tastic” and “van-elicious al fresco dining”, they pledge to be more than just “a man in a van”.
Situated in a fruit and veg market, AJ’s Seasoned Caterers is revolutionising burger vans.
Fried foods make up a surprisingly small section of their menu, with healthy choices such as butternut squash soup, smoked salmon wraps and homemade beef chilli on offer.
Ms Dickens credits the changing market of “healthy eating and people on diets” to the success of the business.
She added: “We have a big following now and we’ve even helped to transform some of our customer’s lifestyles.”
But they know their customer base – also boasting to be specialists in “high cholesterol, coronary-inducing and weight-gaining traditional items”.
Keen diner George Dixon, 61, is one of their new following of fans. He is also eager to support small and local businesses.
He said: “I came here on a recommendation and I’ll definitely be coming back. The staff are so friendly, treating your customers well makes all the difference.”
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