Here at Margot’s Wedding we love street food caterer Tin Roof Kitchen. Their mobile setup looks super-cool, we especially love the industrial-style lighting, hessian sacks and flowers in colourful tin cans. They’re the perfect addition to an outdoor festival-style wedding. We caught up with owner Barny to find out a little more about his fantastico business…
Q. Hi Barny! We love Tin Roof Kitchen. Can you tell us about your experience and how the business came about?
A. My love of Italian food comes from time spent working at Fifteen London (Jamie Oliver’s restaurant) and the working holidays in Italy that came with it. Over the past eight years I have been working as a chef for weddings and events and I’ve now turned all that experience and passion into my pizza business.
Q. What can you tell us about the vehicle and conversion?
A. The vehicle itself is a 1956 Dodge pickup, imported from California and converted to the wood-fired pizza truck here in Brighton.
Q. Can you tell us about your menu and ingredients?
A. My pizza toppings are based on a traditional Neapolitan style, a menu I love to see when I’m out for a pizza. As a chef of over 20 years I’m very ingredient-led and spend a lot of time sourcing the best ingredients I can from my suppliers. All my dough is home-made which I ferment for at least 24 hours to produce a great tasting, easily digestible pizza.
Q. What’s special about Napolitan pizzas compared to other types of pizza?
A. The Neapolitan pizza is traditionally cooked in a super-hot oven (450/500°) and is hand-stretched to give it its characteristic puffy crust. I really enjoy the whole process of making the pizzas as it brings a real sense of theatre and fun to the event.
Q. What’s your favourite pizza?
A. Although I’m a great believer in less is more when it comes to pizza, I do love a bit of heat so I usually go for a Diavola – San Marzano tomato sauce, Spinata (spicy salami), Fior Di Latte mozzarella, parmesan, fresh chilli and fresh basil.
Q. Do you have vegan and gluten-free options?
A. I am happy to offer vegan options and gluten-free bases on request.
Q. Talk us through your eco credentials.
A. I take my eco-obligations very seriously and always try to buy local where possible. All my pizza boxes, plates and napkins come from an eco food packaging company in Devon.
Q. How do your wedding packages work?
A. As every wedding is different I like to chat to the couple about their wants and needs for their big day.
Q. How far do you travel?
A. The Dodge is fully driveable but getting on a bit now so I’ve limited my distance to a radius of approx. 60 miles from Brighton.
Q. What do you like about the wedding industry?
A. Every wedding I am asked to attend I feel extremely privileged and honoured to be part of. I also feel extremely lucky to have a job that is centred around a happy and joyful occasion.