Nick Archer - The Shellfish Pig
Chef.
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email: info@shellfishpig.co.uk
tel: 07917 196970
website: www.theshellfishpig.co.uk
instagram: @the_shellfish_pig
twitter: @TheShellfishPig
Nick Archer is a talented chef with a degree in Marine Science and along with his fiancé Nicky is the owner of The Shellfish Pig food truck, which is based in Penryn, Cornwall. Nick who is originally from Ilkley in Yorkshire has worked in various kitchens over the years and after travelling round America and Canada discovered a passion for street food. So when coming up with a concept for his own business a food truck seemed like a no brainer. For his menu Nick decided to combine his two favourite foods shellfish and pork to create the individual and distinctive brand that is The Shellfish Pig.
Nick didn’t stop there as all the packaging and cutlery are Vegewere which Is all biodegradable and when doing up the van ready for work the diesel engine was replaced with a Honda generator converted to run off LPG and made all other equipment in the van also run off LPG too. Making it a cleaner and all round more ecologically friendly Van. Shellfish Pig has been all over Cornwall selling delicious food at both public and privent events and this year managed to secure a year long contract with Falmouth University. So they can be found on Woodlane Campus every Monday and at Penryn Campus every Tuesday.
"In Cornwall, I think especially, people love to support independent businesses. I was amazed in the first year how many people wanted to take a card, wanted to recommend me to someone for their event , so in that sense in Cornwall you feel really supported as an independent trader."
Whilst studying marine science here in Penryn, Nick became very interested in marine sustainability and he has taken this forward in the development of his menu which is heavily focused on sustainability and therefore all the pork is sourced from the free range Primrose Herd. Although the fish comes from various suppliers it is all ecological, locally sourced Cornish fish and the trimmings are all free-range seasonal produce, some of which is grown in Shellfish pigs own alotment and orchard.
"I’ve quickly realised that you have to throw yourself fully into it, if you don’t do the work no one else is going to do the work for you, so it's all on your shoulders"
Although Nick enjoys feeding the hungry students of Falmouth in the future he aims to get the van to bigger venues such as Glastonbury and eventually find a permanent pitch for the van. Nick also wants to buy a second Van which will focus more on the shellfish dishes whilst offering a selection of Cornish wines and ciders. If you want to know more about hiring The Shellfish Pig for an event then check out their website and other links above.
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