Our story
One griddle, one step van, a new corner every day.
Griddlecar started in 2019 with a bakery van, a 36-inch griddle and a plan to cook one thing properly.
How we got here
Seven years, one truck.
2019
The first Double
Sold at Foundry Yard in March, from a van we bought off a closing bakery.
2020
Order-ahead and the sign
Queues got long, so we built order-ahead and put an LED sign on the roof.
2022
Stall 14
The Harbour Night Market gave us a Saturday pitch by the lantern arch.
2026
41,000 burgers
Seven stops a week, and Sundays for weddings and parties.
The griddle
Thirty-six inches of one-inch steel.
It holds heat when a raw patty lands on it, which is the whole trick. We season it every night and it has never been replaced.
230°C
Plate temperature
90 s
To a full crust
6 mm
Smashed thickness
The crew
Three people, one truck.
The griddle
Ana
Cooked at two restaurants before buying the van. Presses every patty herself.
The hatch and the sign
Jo
Takes the orders, runs order-ahead and writes the LED sign every morning.
Shakes, fries, driving
Sam
Drives the route, makes the shakes and knows every parking warden by name.
So far
Numbers from the side of the road.
Come and say hello
Find the truck today.
The schedule shows today’s stop and the rest of the week.