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Mobile Food Van (home cooked food)

by Steven
(Aberdeen)

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Hi,

I'm looking to open a mobile food van that would sell home cooked food, soups, chicken curry, chilli, pasta' s, pizza, pies etc served with chips, rice or baked patato's. I would like to have the majority of food cooked at my home/premises then just have to cook pizzas and panini's whilst out and about.

My aim would be to cover a few locations over lunchtime hence why the food would be pre cooked. Standard burger vans are 10 a penny round industrial estates so would like to do something different.

I would have had thoughts of converting a transit van, fitting electric chafing dishes for keeping the food hot, fridges, coffee machine, small pizza oven, panini grill and a sink.

Does anyone have any past experience in what I'm looking to do? Also what are my pitfalls? And more importantly what laws/licenses do I need to adhere to?

The potential places I would be looking to stop would be building sties and big office blocks/industrial estates. I know for normal catering trailers if I pitch up in another companies car park I would need planning permission but would this still apply if I was only stopping for around 30 mins then leaving again? Also what would I need to stop on public roads?

Sorry about all the questions I am new to this although I have been looking for a few years into some sort of catering van.

Thanks

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Nov 10, 2025
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by: MobCater

Hi there,

That’s a great idea — and you’re absolutely right that offering home-cooked meals and something more unique than the typical burger van can really help you stand out.

Here are the key things to know and plan for when starting your mobile food van:

1. Licences & Registration

Register with your local council (Food Business Registration). It’s free, but must be done at least 28 days before trading.

You’ll also need a Food Hygiene Rating from the local Environmental Health Officer (EHO).

If you trade on public land or roads, you’ll usually need a Street Trading Licence. Private land (office car parks, construction sites, etc.) requires the owner’s permission, not necessarily a licence — but local rules vary.

2. Cooking & Food Safety

If you’re preparing food at home, your kitchen must meet basic food hygiene standards (clean surfaces, separate storage, temperature control).

When transporting or reheating, keep hot food above 63°C and chilled food below 8°C.

You’ll need a Level 2 Food Hygiene Certificate — it’s an easy online course and essential for all food handlers.

3. Equipment & Power

Electric chafing dishes, pizza oven, and coffee machine are fine — just check your power supply.

Many caterers use LPG generators or dual-fuel options to run equipment safely when off-grid.

All gas appliances must be installed and certified by a Gas Safe engineer registered for LPG and mobile catering.

4. Insurance & Protection

Get Public Liability Insurance (minimum £5 million cover).

Add Product Liability and Equipment Cover if possible.

5. Parking & Permissions

On private land, get written permission from the landowner or site manager.

On public roads, you’ll likely need a street trading consent.

Short-term stops (30 minutes or less) are still classed as trading — so check your local council’s definition carefully.

6. Common Pitfalls

Not checking power supply (many vans overload standard sockets).

Underestimating water and waste management needs.

Forgetting to plan for hand-washing facilities (required by law).

Tip

Start simple — one or two signature dishes, a good hygiene setup, and reliable power. Build your menu as you gain experience and regular customers.

Best of luck in your business.

Disclaimer: This information is for general guidance only. Always confirm specific licensing, hygiene, and power requirements with your local council and a Gas Safe engineer before trading.


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