Ok, it’s time we screamed it, said it louder.
Why have we been quiet?
Why have we been a little down?
Why, at one point, were we seriously staring down the possibility of closing the business?
Not many people know this, but back in December, our food truck was hit by a Glasgow Council rubbish truck while we were trading at a market. To make it worse, Gemma was inside, cooking when it happened. Thankfully, she wasn’t hurt — it was “just” the truck. But still… it was thousands of pounds worth of damage.
We didn’t talk about it much at the time. We were waiting to see how the Glasgow Council would respond, if they’d take responsibility and cover the repairs. And honestly? We didn’t want to spook people or lose bookings for the season.
January was a blur of sending hundreds of emails, chasing a quick response so we could book a repair slot before everyone else did for the summer season. By February, we finally got a “yes” from the council. But it meant our food truck wouldn’t be fixed until June.
We told ourselves: ok, we’ll lose some events, but June’s still early enough to salvage summer.
We were wrong.
We had to turn down dozens of events — Johnny Walker gigs, a Robin Williams concert, even weddings. Each one felt like a punch to the gut.
Do you know how hard it is to make it as a small food business? Now imagine it’s 10x harder because we’re plant-based. And now add the fact we’re still a young business in just our second year — a year that had started with such promise after winning the Scottish Street Food Awards.
Anyway, I’ll stop moaning and keep going with our journey.
May came and… bad news again. Our truck was going to be delayed another four weeks.
We invested in a gazebo setup just so we could show up for our best June events. But after our first one (remember this post?) we realised it would take thousands of pounds more to make it decent enough for high-volume trading and not look like “budget version of us.” The result is more events cancelled. More heartbreak.
By the end of June, the truck still wasn’t fixed. It was putting a wedding at risk. It was threatening our longest, most important event of the year — Fringe by the Sea — the one that could help us get through winter.
We begged for a temporary fix. Anything. Just enough to limp through those two events. And finally, 10 days before the wedding, we got our truck back.
It looked like Truckenstein (video of the process).
We covered it up and focused on our flavours; in the end, it is what matters.
This year has been brutal. But it’s also taught us a lot.
It’s why we are diversifying and pushing more into catering and weddings, where the truck is not our main tool; that’s why we took a unit and worked very hard over the past three months to turn it into a production kitchen.
Because quitting is not an option.
Our mission is bigger than a damaged truck.
We are here to change people’s mindset about plant-based food, and the best way to do it is by becoming the best 100% plant-based catering in Scotland (and later on the best in the UK 😉 Dream big!
We really want to make a difference to the planet.
If you want to be part of the change, come support us at our next public events.
We can’t do this alone.
🌱 Come eat with us. Check our public events here.
📣 Tell your friends. Post it. Shout about it.
⭐ Leave us a review — it makes a huge difference.
This isn’t just food. It’s a fight for the better. For the planet. For the future. To prove that plant-based can blow minds.
Monthly balance ⚖️
✅ We had one corporate catering and one wedding. Both went great!
✅ We got the truck temporary
✅ We used our kitchen for the first time
❌ There were a few downs, but let’s focus on the good ones.
Future plans 🚀
We’d like to organise some pop-up/dinners at different venues where Gemma could cook a 3-course meal. Would you be up for it?
If you know of any venue/place, let us know.
Thank you if you made it till here.
Talk to you next month.
Marta | Project Manager 👈
Sustainable Kitchen
Scottish Street Food Award Champions 2024.