The story of For Mice and Men
We move our Little Shack around with a 1998 Renault Megane. She's a real beaut. In a former life she was the main mode of transport for a little old lady, who clocked about 600 miles a year.
Make & Model
Our core offering is the classic American sandwich: Grilled Cheese. Some people may get confused and call it a ‘toastie’, but they are misguided and lead an unexamined life of lies. As a half-Yank, half-Brit duo we give the dish a British accent by using local ingredients and influences (e.g., Americans would never consider adding aioli or spicy mayo to a grilled cheese!).
Hm, never considered this. We tend not to actively rank customer personalities—typically we’re just happy they choose us over some other truly fantastic street food. Thinking about it, we get a lot of ideal customers—people that are cool, interested/interesting, nice to chat with, etc… I suppose that’s a major difference with the street food industry versus traditional hospitality—in the restaurant business you can get some downright, self-righteous knobs. With street food there seems to be more of a shared appreciation for hard work and quality food. It’s a passion industry on both sides of the griddle—for patrons and proprietors alike.
It’s a build-your-own style menu and there are something like 5.2 million different combinations, so it’s hard to nominate a signature. People say nice things about our home-smoked whiskey oak cheddar. Tim has always had a soft spot for stilton, chicken, and buffalo-style hot sauce; Vic, on the other hand, swoons for camembert with olives, mushroom, caramelized onion, and spicy mayo.
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We dig the market life. Pretty much any Bristol-based market gets two thumbs up from us. Harbourside Market was our debut market, so it still holds a special spot in our hearts. We also love the fast pace of a Temple Quay lunch market (and we look forward to breaking ground at two or three other Bristol-area lunch markets we’ve got in the pipeline…)