About
Hey! I’m Biff, and I’m stoked to welcome you to Biffen’s Kitchen, my surf-inspired street food truck in Croyde since 2019.
From the cold shores of Japan, to the warm waters Mexico, my food is a reflection of my travels, my love for fusion flavours, and my passion for cooking up tasty meals for hungry campers.
At Biffen’s Kitchen, it’s all about local produce, vibrant colours, and fast, friendly service — so whether you’re grabbing a Breakfast Barrel before hitting the waves or tucking into a Katsu Curry after a day of exploring, every bite is packed with flavour and a whole lotta love. Everything is made fresh from within the truck, which is why I keep my menu simple and the flavours busy.
We have beach view benches for those who want to eat in with our enamel camping bowls (to help reduce waste) or takeaway to the beach in our compostable packaging.
If you have any questions, check out my FAQ or drop me a message.
How did it all start?
But let’s rewind a bit—because Biffen’s Kitchen wasn’t built overnight...
2014 - Dogsdinner
Fresh out of Oxford Brookes, I started sharing my food creations on Instagram, mixed in with photos of my family dog, Faith. The page gained some popularity (725 followers…), and before I knew it, Dogsdinner was a thing. That summer, I worked at festivals before setting off to explore the flavours of Indonesia, Southeast Asia, and Australia. I’d come home wanting to share my recipes with everyone on Instagram.
2015 - Biffen’s Kitchen
Before getting a “proper” job, I did a ski season in St. Anton, Austria, as a chalet host for up to six people, which really fuelled my passion for food. After lots of cooking (and a little bit of boozing), I finished the season with new kitchen experience and enthusiasm, but still unsure what to do next.
2016 - Building the Brand
I landed a “proper” job with the same ski company as their marketing manager. That’s where I learned how to build a website — and from there, I rebranded from Dogsdinner to Biffen’s Kitchen for SEO purposes. This was the start of 5am mornings, adding recipes to my website before work, knowing Biffen’s Kitchen could be something one day. If not, at least I was educating myself (and others) through my website.
2017 - Surf and Travels
I spent time surfing in Guatemala and El Salvador while making frequent trips to Croyde — my home away from home. I had 25 recipes on my website, with four of them ranking at the top of Google thanks to my new marketing skills. I started to wonder… do I launch a supper club or open a café?
2018 - First Food Stall
Inspired by Moroccan flavours, I set up a food stall at my local village fête to test the waters. We sold out completely — and I knew I was onto something. A trip to Ocean Pitch Campsite in Croyde was meant to be a weekend away with friends, but little did I know it would become my future home. After seeing this little trailer on a stunning campsite with sea views, I had to make it happen. The idea of surf-inspired street food was born.
2019 - Season 1 - Zero Ducks Givens
I launched my first food truck at Ocean Pitch, Croyde, with a small menu and a zero-f**s* mentality: if it worked, great; if not, so be it. OH, AND IT WORKED! Dishes like halloumi fries, Moroccan pittas, and katsu curry became instant favourites.
Three months in, I was exhausted and close to burning out — cooking, cleaning, serving, ordering, planning, marketing… I needed help. That’s when Zara and Gee joined the team.
After my first season, I treated myself to a food trip to Mexico for some new menu inspiration.
2020 - Season 1.5 - COVID
AH SHIT! COVID hit, but I pivoted. Bifferoo was born — delivering katsu, pulled Cajun pork, and Moroccan bowls to locals in my home village of Sherfield-on-Loddon. (Thanks, Mum, for letting me use your kitchen!)
By July, UK staycations brought a mad rush to Croyde. I simplified the menu to meet the demand and sold out most nights. The tacos were so popular it became overwhelming and stressful in the little van.
It was great for business, but I could feel something wasn’t quite right. In December, after restrictions lifted, my partner Lucy and I travelled to the Dominican Republic to visit my cousin — and came home with some amazing local menu ideas for the next season.
2021 - Season 3 - Rock Bottom
A year of huge growth — but also huge struggles. I battled self-doubt and depression while trying to push forward. I introduced new favourites like Dominican bowls, corn ribs, and Biscoff brownies.
Learning to train staff, run a growing business, and manage my own expectations (and those of locals and campers) pushed me into a dark place I couldn’t escape from.
I was lucky to have an incredible partner, family, and friends and therapist who supported me through that summer.
2022 - Season 4 - New Truck!
With a new, more efficient truck and an amazing team, the season ran smoother than ever. We expanded the menu with North Devon fish katsu and umami-packed noodles.
Oh, and Chris Evans swung by for a coffee and a BK jumper and wore it when interviewing Liam Gallagher.
This was also the first year we launched our merchandise range, which became a great addition to the brand.
2023 - Season 5 - Less is more
I ran three food trucks at once — and it was too much. I scaled back, refocused on quality over quantity, and learned to enjoy the process again.
I realised that working behind the scenes wasn’t for me. I loved being on the grill, chatting with customers, and cooking alongside my team.
This was also the first time we operated over winter at Lobb Fields Campsite. Unfortunately, it was a very wet winter and we lost a lot of money, but it kept my staff employed and taught me some valuable lessons. It almost cost me the business — but it made me stronger.
2024 - Season 6 - 7 days a week!
With Tucker and Kelsey returning as chefs from the previous season, we went all-in — one van, seven days a week, at Ocean Pitch.
With two experienced team members and two new ones, it was the easiest start to a season I’ve ever had.
We served breakfast flatbreads from 9–12, noodle bowls from 12–2, and then our evening street food (katsu, Moroccan, and Mexican) from 5:30–7:30. We went full steam ahead! A new addition to the team arrived in May... Taco. The Gordon Setter.
2025 Season 7 -
With both Tucker and Kelsey moving on to full-time roles locally, it was time for fresh faces. I simplified the menu for easier training — and it turned out to be a winner!
The Breakfast Barrels became a huge hit, and this season brought great weather, a simpler menu, more time with customers, and a new opportunity: taking on the shipping container kitchen at The Lazy Wave next door.
With a clear head, a new team, and six years of experience, it felt like the right next step.
2026 Season 8 - COMING SOON TO OCEAN PITCH!
I hope this gives you an idea of the work that has gone into creating Biffen's Kitchen. I am super exciting for next season and thank you again for your support by eating and sharing our name to others.
See you next season!
Biff x
