The main menu has already been updated and once we’re sure that its all tight and working for our customers, I’ll be sending them off to print. This should do us another few months before I get even more new ideas!

The New Sunday menu is going down a treat but I want to freshen up the selection of vegetables and options we have for our roast dinners. I’m also considering going back to a more traditional, plated roast option, but this will be costed out in the coming days.

Next week we hope to launch our lunch time menu, with a selection of smaller Yorkshire pudding wraps, filled with ingredients like ham and parsley sauce, sausage and onion gravy and ofcourse festive turkey and trimmings!

After my last Sunday lunch shift, it is clear that the demand for our Sunday Style menu is growing. Next Sunday 22/9/24 we launch our new Sunday Lunch menu. Pretty much the same as we’ve been doing with a few new additions and upgrades. Check it out in our menu section.

Talk about being cursed. Almost 3 weeks have passed, since our burger night. It’s taken that amount of time for me to recover!

This was supposed to be a big event! So much planning, preparation, cost and enthusiasm. Surely we would have a really fun night. There is a buzz around implementing new ideas that have been in development for a while, and bringing new, exciting products to our customers. How could we possibly fail? We were organised, stocked up, prepared, staffed up and it’s just a few new burgers!

We were so, unbelievably cursed that weekend, that it’s hard to believe how it played out for us. out of 5 staff in store we lost 3! we managed to replace 1 with a young new starter on their first shift. This was actually not my greatest idea. Hands up. Shouldn’t of tried to pull that one off.

3 Drivers. 3 legitimate vehicle malfunctions. 1 turbo gone, 1 water pump gone, 1 oil pump gone… can’t make this up. 3 weeks down the line and we have plenty of drivers but a severe vehicle shortage! We’ve been lending each other our own vehicles since then. Properly mad!

Finally. True to that well known saying. Problems come in 3’s. I massively underestimated the popularity of this event! Even with a full team of experienced chefs and a solid, full team of drivers in race cars or motorbikes, I think we would’ve struggled. We are very used to being busy now. The level that we received orders that night was mind blowing. Without exaggerating, Saturday night is our busiest night of the week. That particular burger night, we received a whole Saturday night worth of orders before 6pm. 1 hour into service I needed to close to any more orders. the phone rang so much the battery ran out and the terminal couldn’t charge it quick enough! We had a queue at the door when we opened at 5pm and it grew down the street and around the corner!

I can only apologise for our wait times that night. We were able to honour every order but the wait time to do so was unnacceptable.

Redemption. I will be doing this again. I’ll need to change the way we are staffed and set up for the next one and even go as far as setting up some reserve team members on standby. Watch this space though!

After a month of severe staff shortages, we have increased our ranks with 4 new team members this week. Just in time for summer hols’!

Instead of taking a well deserved rest I’ve been able to put my spare time to better use and re launch our Yorkshire pudding wraps this Sunday 14/7/24!

Check us out on Foodhub

As of this week, all of our beef mince will be the highest quality dry aged Welsh beef! The steak we use for our steak & chimichurri burger will be Welsh fillet steak, including the steak we use for our crispy chilli beef burgers! This is because this week, we are making the switch to an outstanding local butcher @rogersbutchers

The move opens up a much larger and higher quality range of produce that we are proud to be using.

There hasn’t been a week since opening 9 months ago, where we haven’t made improvements. To be honest, there aren’t many days, if any, that we don’t try to improve an element of our operation. Our commitment to quality and high standards for our recipes, ingredients, efficiency, and customer service have pushed us harder as a team than any job we’ve collectively worked. It’s fair to say we’ve taken some casualties along the way. As we near the completion of our first year, I am proud of the improvements and growth of the team. It’s been gruelling at times, trying to maintain the high standard we demand of ourselves with the sheer volume of customers we need to serve. We recognise that on occasion, we’ve fallen short, and we’ve had to learn our limitations the hard way.

What we were 9 months ago seems almost unrecognisable to us now. Thankyou all for your loyal custom and support. We’re proud to serve each and every one of you.

We’ve refreshed the menu. a selection of new items, including new veggies and meats. We now offer a selection of sweets supplied to us by our local bakery Sugar Loaf.

Not feeling the full roast dinner? why not order a pulled pork bap or our new pulled pork poutine?

We’ve added 2 new burgers to our menu along with a loaded Mac Cheese section. Be sure to check out Foodhub for our latest specials and up to date menu. You can use the menu link on this page to go directly to our Foodhub portal.

This weeks Special burger is our latest addition to the full menu. The Steak & Chimi Burger. 28 day matured British rump steak, cooked pink or well done on the grill. dressed in butter, sliced and topped with fresh made chimichurri!

Before I get into this I really need to explain some important details. The winner will be posted on our page. The winner must contact us directly upon seeing their name on our Facebook page. WE WILL NOT CONTACT YOU FIRST. WE WILL NOT ASK FOR ANY CARD DETAILS OR PAYMENT. Please do not give out personal to information to anyone that contacts you over the internet. It is your responsibility to keep your personal information safe. If you have any concerns or you feel you may have been contacted by a fake account, please contact the store on 01437 779333

Here is the deal. take your best pics of your Fat Freddies. Tag our Facebook or Insta page. If we post your picture we’ll tag you back. At the end of the month, we will select our favourite picture and the winner will receive £30 worth of Fat Freddies.

Every now and again when we can find the time we might take some pictures of our food. Play with filters, find the right angles, background and lighting. It’s good to show case new items and generally a bit of fun.

The moment we close the lid of the takeaway container, wrap it in paper, bag it and send it on a car journey, our presentation means very little. At this point we hope your food reached you hot as can be and full of flavour.

This is where you come in. take your best pics of our food and be in for the chance to win £30. By posting and tagging us, you give us permission to use the content on our own social media pages to enter you into the draw

Make it snappy…

The nights keep drawing in, the weather is getting very nippy and everyone is getting cosy tucked up in the comfort of their own homes. Our street food style menu was great for the warmer months but now we’re starting to feel like we need to offer some warming, hearty comfort foods, perfect for those colder winter nights. Menu development is in full swing here at HQ and we’re looking forward to bringing you our new Autumn/Winter vibe!

We’ve been open for 2 months! It’s been quite a rollercoaster ride for us here at Freddy HQ. We’ve chopped and changed, a little tweak here and there, new products, improving old recipes, hiring more staff. We are fully committed to the pursuit of perfection. watch this space!