Freshly cooked to order
In 2018 we were looking to add a full vegetarian menu which caters to vegans too. We noticed many of the vegetarian and vegan dishes on offer at large outdoor events tended to be processed and often didnt include many fresh vegetables.
We met with a local farmer to source amazing organic mushrooms and thus The Garlic Mushroom Project was developed. Together with our Deep fried Halloumi and served in a wrap or with lightly toasted organic sour dough this menu prved to be a hit at Shindig and Valley Fest in 2018.
If you are looking for organic, locally sourced then we got it covered.
Hungry Toad Hand Pressed Burger Menu