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Fry-ups give way to sauté and organic veg
Page 13
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A NEW TRUCKSTOP in Suffolk is challenging the traditi onal'greasy spoon' image by serving fresh, organic vegetables and employing top-class chefs to cook them.
Orwell Crossing Lorry Park at Nacton on the A14 opened last month and is already attracting families and businessmen as well as truckers because of its reputation for serving good quality, healthy food.
Manager Andy Davey says one of his 15 chefs trained at the five-star Savoy Hotel in London; another prepared food for royalty while serving in the Royal Navy.
"What we are trying to do is quite pioneering but is no different from what our mothers and grandmothers did which is to cook proper food rather than cook ready prepared meals," he adds. "We aren't trying to educate anyone. We don't use any artificial preservatives or flavourings. Everything is fresh which is mainly supplied by an organic farm next door to us.
The idea of challenging the fat and sugar-dominated fare on offer at many truckstops came from farmer Karl Rout, who set up the venture with his father and brother (CM 9 October 2003).
He says: "We want to support local farmers and it's cheaper as well because you cut out the wholesaler. It would be nice if drivers had this type of facility up and down the country hut I don't think it will happen."
The truckstop currently has 55 parking spaces which is due to increase to 250 by August. The £10 charge for overnight parking includes a £3 meal voucher and a shower.