The Shellfish Pig & Bango Kitchen: A New Partnership!

The Shellfish Pig & Bango Kitchen: A New Partnership!

We are delighted and excited to announce the joining together of two of Cornwall’s most successful and popular streetfood businesses, The Shellfish Pig and Bango Kitchen. Nick Archer and Howard Sellers are now joint and equal owners of both businesses and have big and exciting plans afoot. We have secured a property in Penryn which is to become our base and provide a kitchen for both businesses. The building is on Commercial Road and will be the day to day home of Bango Kitchen. We will be open (hopefully before Summer!) in our new space 6 days per week, serving up great food; including delicious Sushi and Ramen, coffee, cakes and alcohol. Evenings at Bango Kitchen will begin with exciting ticketed food, drink and music focused events. We want the space to become a hub for great food & drink, community and creativity. The building will also be the home and preparation kitchen of The Shellfish Pig our award-winning outside catering and streetfood business. The Shellfish Pig now caters for many large weddings and prestigious events throughout the year and having this base will enable us to develop our menus and grow the business. Photographed above along with Nick and Howard is Nikki Archer and Natty Moosavinia. Nikki will still be playing a big part in both businesses but it will be from more of a creative perspective now - her speciality! Finally in the photo above is Natty, a friend of ours and a talented and enthusiastic young Chef who is joining us full time from May onwards! We will attempt to keep you updated on the progress...
The Shellfish Pig: Top Ten Food Van, nice!

The Shellfish Pig: Top Ten Food Van, nice!

Delighted to have been included in this list of the top ten food vans in Cornwall both online and in the My Cornwall magazine earlier this year! You can check out the online article and read all about it by clicking this link! We are described as one of Cornwall “most famous” food vans and can apparently provide “everything a pig and seafood lover can dream of”.  We’ll take that!...
The Shellfish Pig: Just Add Beer, Cheers Sharps!

The Shellfish Pig: Just Add Beer, Cheers Sharps!

It’s been such a brilliant year for our small business and we’ve had to keep this exciting piece of news quiet for most of it! We were so proud to be invited for inclusion in the first ever cook book produced by Sharps Brewery, Just Add Beer. We have worked alongside Sharps Brewery for the past few years and are huge advocates of their genuine passion for pairing great food with great beers. This beautiful cook book is packed with over 60 recipes from some of the most talented and well respected chefs in Cornwall and the UK. To be able to contribute a couple of our dishes to it is a huge honour for us! The foreword is provided by the one and only Nathan Outlaw and as sirname and alphabetical order luck would have it we are sandwiched between the incredible trio of Paul Ainsworth, Tim Barnes and Alan Bird, on the index page that is! This book is literally packed full of recipes from our Cornish food hero’s, we can’t wait to stock up on the recommended beers and get cooking this festive period! A special thanks to Ed Hughes (Sharps’ Beer Sommelier extraordinaire!) and Rachel Williams for producing this fantastic book, and involving us in it! Thanks also to Nick White and Bryony Hughes for welcoming us into The Sharps family and pushing your beers towards our food! The book is being launched officially at Padstow Christmas festival this Thursday 6th December but it is for sale now at The Sharps Website (some wicked offers to go alongside the book here too!). Probably the most...
The Shellfish Pig: Wedding at Pentillie Castle

The Shellfish Pig: Wedding at Pentillie Castle

All images within this blog post kindly provided by Khalile Siddiqui Photography www.ks-photography.co.uk All images were taken at the wedding of Rachel & Mark which was held at the stunning Pentillie Castle in August 2018 It’s not often that we serve our food at a wedding and then get sent a load of lovely photos by the happy couples photographer, it’s amazing what a generous Crab roll can get you! We’ve been lucky enough to serve our food at 11 weddings in 2018 and we already have 14 booked for 2019 and 3 in the diary for 2020. Receiving some images of our food and van is a lovely treat so we thought we would share them in this blog. Yes, that’s the bride, Rachel serving her guests a platter of Cornish Crab Bruschetta, it was a lovely chilled out evening and our food went down a treat with the happy couple and their guests. Rachel was kind enough to send us a lovely message afterwards which is copied below the next image. “Hi Nick, Just to say thanks so much again for last week. Everything was amazingly tasty - wish we lived closer and could stalk you around the food fairs! If the bruschetta and lollipops aren’t a complete family secret - I’d love the recipes as I can see myself wanting to attempt to recreate for an anniversary or something.” Rachel (Bride) We love catering at weddings and all kinds of private parties so if you are planning something fun and would like The Shellfish Pig to be a part of it, please do get in...
The Shellfish Pig: We’re in (with) The Navy!

The Shellfish Pig: We’re in (with) The Navy!

This Summer we served more food in one sunny evening than we ever have in one sitting before. We were delighted to get invited to serve our food at The HMS Drake Summer Ball at Devonport base in Plymouth. We served 500 delicious mini Scallops (probably could have served 1000 if we had them they were so popular!), 500 mini Primrose Herd pork cheek flatbreads and 500 Spicy Crab Tacos (a few of which are pictured above!). It was wonderful evening and required “military” planning on our part to ensure we were able to keep the queues down, whilst ensuring every dish we sent was up to our usual high standard. Thanks to our wonderful team we did a great job and pretty much served constantly from 6.30pm to 1am when we finally gave out the last Crab Taco! The crew and their partners from HMS Drake were so lovely and complimentary about our food and efficient service, and the event was wonderfully organised in a beautiful location. As you may have guessed by now, we crossed our fingers for an invite back in 2019! It was an experiment on their part to see if a less formal ball set outside in marquees and sunshine would work. Clearly it did as we have just been invited back in July 2019 for round two, and yes, they’ve ordered 800 Scallipops this time along with a range of other dishes. We are proud and delighted to serve our food to these people and contribute to a well earned fun evening on dry...
The Shellfish Pig: Olive Magazine “Best Streetfood Chef” Finalist

The Shellfish Pig: Olive Magazine “Best Streetfood Chef” Finalist

We’ve had a fantastic year so far, so when we found out that Nick had been nominated and had made the final 4 in the “Best Streetfood Chef” Category of the Olive Magazine Chef Awards we were blown away! You can read all about the awards on the Olive website by clicking here The Editor of Olive magazine, Laura has already made the trip down to Cornwall and has been to visit our van. Nick cooked up 3 tasty dishes for her in the most glamorous of locations (a car park, in the Cornish mizzle!). We have to wait a while to see who wins but to be honest,Nick is just chuffed with the final 4, against some pretty tasty competition nationwide! The ethos of the awards is lovely and it is well worth having a look through all the categories! We stole this paragraph from their website as we think it shows what olive Magazine do and are trying to achieve with their awards - fantastic stuff! “For the past 15 years olive has championed the chefs that are making a difference to the way we eat in the UK. Instead of focussing on ‘celebrity chefs’ and ‘TV cooks’, we’ve sought out the professionals behind the pass who are breaking a sweat, innovating and pioneering. And this year, for the first time, we’re celebrating them officially – with the launch of the olive magazine Chef Awards, in association with Dark Horse Wine.” We are still very much in the midst of our busiest year and we are absolutely loving it, so to get this bit of recognition is a great...