Our food takes its main inspiration from the streets of Istanbul. Cooking over fire, using great ingredients and letting the fire enhance the flavour of foods is key to our cooking. Our menu combines seasonal British produce with Eastern spices, scents and flavours, whilst reflecting the changing seasons of the UK. The charcoal grill is key to our signature dish, the ‘shish’ kebab. Meats are marinated in home-made toasted spice blends and cooked on skewers over charcoal.
We pride ourselves on using high-quality ingredients, provided to us through our great local suppliers. Origin Butchers supply us with free-range, locally sourced and ethically reared meat. Our pittas come from Abunoor bakery in Bristol, freshly baked every day.
Dishes are served in freshly baked pittas, or as a meze box (Gluten Free). All dishes come with fresh herb salad, pickled cabbage, pomegranate and a pickled chilli.
Our van 'Nessie' is a 1987 Mercedes 508D ex-military Dutch ambulance. She is converted (a labour of love!) to an exceptionally high standard. Resprayed in a beautiful blue teal, with a copper bar running the length of the hatch. The centrepiece of the kitchen is the Turkish mangal charcoal grill, we're sure we are the only food van to have one!
Founded by Ewan 'Murray' and Thecla 'May'. Murray May's brings our professional experience in the catering industry and personal love of food to create our unique 'rolling kitchen'. Working for a high-end catering company in Ibiza for three summers, introduced us to the logistics behind event catering and the Mediterranean influence of our menu. Working in Hokkaido, Japan introduced us to smokey yakitori bars, where we knew that cooking with fire would be a central element to any of our future business plans. Trips to Istanbul, with her spices, punchy flavours and huge variety of delicious dishes, are where we have really found our inspiration for Murray May's.
We’re off to enjoy some winter sun after Christmas! Our first markets for 2019 are:
Thursday 24th: HERE Studios, 12-2pm
Friday 25th: Finzels Reach Market, 12-2pm