As part of the Eating In series, Samantha Mattocks reviews Dirty Fryer Boys from their food truck in south Norfolk
What did you try?
We went for a selection of their flagship Big Dirty Burger (£9), the Eastern Chix Box (£13), and a sample of their sides and wicked desserts.
Who runs it?
Shaun Kent, head chef at the Bird in Hand at Wreningham, and his partner Sally Campion-Jones began this venture in January 2021. It already has a great following, and it is easy to see why!
How does it work?
Each week, on a rotating basis, the Dirty Fryer Boys rock up at different venues across South Norfolk. Currently these are The Ox and Plough, Old Buckenham. Tivetshall Village Hall, and Tibenham Community Hall. You pre-order your food from their ever-expanding menu on the Tuesday, choose a time slot, and turn up. Sally then delivers your order to your car and takes payment – leaving you to tell your other half to warm up the plates as you return home!
When is it available?
Friday evenings from 5.30 – 7.30pm.
What is offered?
Some incredibly dirty burgers – one meat, one halloumi – plus one exclusive dish for each venue, with ox cheeks at The Ox and Plough and pork belly at Tivetshall, added for a very special burger. There are also boxes with chicken, broccoli (vegan), fish and chips, some amazing sides, including the vegan mushroom-loaded fries (£5), and some wicked puds.
What did you have?
The Big Dirty Burgers were sensational, well cooked, full of flavour, deliciously juicy, and the bun held together very well. We had one each of the fries, Plain Jane (£2.50, skin on and seasoned), which were delicious, and loaded (£5) with double cheese, bacon and crispy onions, which also hit the spot. The halloumi sticks (£4) came with a refreshing lemon, ginger and sesame dip, and the Eastern Chix Box was utterly luscious – juicy, tender, well cooked chicken with a crunch, and a bit of a bite if you got the chilli!
For the puds (£6 each), the Revel Rolls (homemade profiteroles with cream filling and a chocolate sauce) were a great play on bags of revels, with different flavours. My favourite was the mint aero. The standout was the Sticky Boy Layered Sundae – a rum-rich cream around sticky toffee pudding pieces, caramel sauce, and salted caramel pieces. It was seriously good. And, needless to say, there were plenty of leftovers!
What’s the presentation like?
All came in recyclable packaging, and it was clear which was which. I had fun photographing the burger in its box – you could put the fries in the top and pretend that you were out somewhere rather than another night at home!
Anything else we need to know?
There is a local emphasis on the produce – the meat comes from Clarkes and Country Kitchen in Hevingham, the rolls are from Hempnall Village Bakery, the beer used for gravy in some dishes comes from Tindall Brewery and so on. The couple plan to incorporate more local produce as they continue to develop the menu. Once lockdown is over, they also hope to take their food truck to festivals, campsites, weddings and so on.
Good food made dirty is always a treat, and the Dirty Fryer Boys are working hard to meet the needs of often-neglected south Norfolk. It is great to see this food truck out and about, and I am sure it will be found at more places as we go into the summer months.