Playing around with my new meta ray bans during a busy Saturday service 😅
I’ll try and get a fill katsu video next time. It got very busy after this video 😂
I’d like to use these to show you how to make certain dishes and the behind-the-scenes of the food truck and @rockhoppertaproom 🍺
Keep the little legends comfy while they rep the BK crew in style. This 100% organic cotton tee is soft, breathable, and built for beach days and messy katsu curry moments.
Now on SALE with free shipping - FREESHIP26 for the rest of May.
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Waiting for the hatches to open at 9 🐶
The Croydeifornia Barrel
Warm pitta bread
4oz sausage Pattie
Thick cut Streaky bacon
Devon eggs, fried and covered with a Monterey Jack cheese before being covered in your favourite sauce (@stokes_sauces brown this morning)
Have a great week 🌯
You might want to read this…
There is no calm before the May BH weekend storm.
Monday - Open as usual
Tuesday & Wednesday CLOSED! - BK & campsite comstrutial upgrades.
Thurs - Mon back to barrels & coffee and katsu & gyoza.
🇲🇽If you fancy a burrito, head next door to our sister kitchen @thelazywavekitchencroyde on @freshwellcamping where they will have live music on the 2nd May!
🇯🇵Katsu curry all weekend at @oceanpitch
🍺5:30-7:30pm
☀️we have waves and sunshine, so I would come early to avoid missing out on some crispy goodness.
🍦And if you need a little sweet treat after you have @wavesandwafflescroyde next door with their new soft serve ice cream.
SAVE THE DATES 🧨
Next Friday 1st is the opening of @thelazywavekitchencroyde at @freshwellcamping where we will be serving up breakfast burritos, barista coffee from @51degreesnorthcoffee and then evening pulled pork burrtios for the live music night at the @thelazywavecroyde on Saturday 2nd May.
See you in the sunshine ☀️
Biff
You know what they say about a small greater…
🇩🇴 we use Dominican Republic Cacao for our cappuccino or that one person who wanted it in their flat white 😅
Thank you @gloriousregeneration for being our DR supplier 🫶
What a week.
one of those where I finally get a second to look back and think, yeah…that was a big one.
We’ve had a new team training this year who are now 6 days a week, smashing out breakfast barrels in the mornings and katsu curries in the evenings. I honestly couldn’t be happier with how they’ve stepped up and I’m really excited to see the community they’re going to build and bring to the area.
A huge thank you as well to Ocean Pitch Campsite for giving us our new home this summer. We’re already seeing loads of fresh faces, people who’ve never eaten with us before coming to discover what Biffen’s Kitchen is all about.
I also had the pleasure of a private event at Pickwell Manor, serving up a Moroccan lamb tagine with mint tahini slaw, sweet drop peppers, lime salted apricots, pinkled onions, fruit & nut couscous and a burnt basque cheesecake to finish. A special setting for a proper special menu.
And on top of all that… I’ve been over at Rockhopper Brewery, micro-cementing the bar and getting everything ready for our first brew this weekend with Luke. We are still hoping to open at the start of June.
So yeah, safe to say it’s been a busy one. But when you’ve got the right team around you, it makes spinning all the plates possible. Bring on the summer.
Beers, barrels & burritos.
Biff x
