The Minnis Announces 'Sir Galahad' - 1960's VW Camper Van For Outdoor Catering Events

The Minnis Bar & Restaurant in Birchington, Kent has added ‘Sir Galahad’, a 1964 California Sundial split screen VW camper van to its outside catering team.

The fifty-year old camper van will be available for private hire, with onboard catering staff, for vintage tea and garden parties, picnics, open air concerts, sporting occasions, drinks receptions, business team building events, buffets, beach parties, barbecues, photo shoots, and weddings

Sir Galahad has spent the past two years being lovingly restored to its full splendour by Lancashire-based Volkeswagon specialist Morecambe & Wize.

“Although he is getting on in years, he’s very young at heart and has the heart and soul of a true knight,” said Minnis’ chef patron chef Jason Freedman, who added, “He loves being on show and would love to be at your party.”

The vehicle can also be used as a photo booth or firm backdrop

The Minnis team, which recently handed the daunting task of catering for the prestigious Taste of Kent food awards, caters for all size of event, from romantic dinner a deux to grand events for 1,000 plus guests.

A choice of pre designed menus are available or they can be created specially, according to individual preferences and budgets.

Happy to work alongside a client’s venue stylist, The Minnis can supply chair coverings, sashes, centre pieces, candelabras, flowers, cakes, photographers and fun casinos.

To hire Sir Galahad – The VolkesWagon costs £70 a hour, £275 for a half day and £500 for a full day. Travel is included up to 20 miles radius of MinnisBay, Birchington, then charged at 75p a mile

Editors’ Notes:

Minnis began life as a beachside café in 1934. It enjoys unparalleled views over the Kent shoreline and the Roman fort at Reculver, where the Barnes-Wallace's bouncing-bomb was tested. The stunning skies at sunset have attracted many artists over the years, most famously JWM Turner, after whom the Turner Contemporary gallery in nearby Margate was named. Today the long sandy beach, one of the finest on the north Kent coast, enjoys prestigious Blue Flag status.

The Minnis Bar & Restaurant is a relaxed, stylish restaurant that offers an outstanding a la carte dining experience with spectacular sunsets and panoramic views across MinnisBay

Chef patron is Jason Freedman, a member of the Master Chefs of Great Britain and the Academie Culinaire de France, whose main area of interest lies in seafood and meat-based dishes, which is evident in the ever-evolving and varied menu at The Minnis. Jason sources his ingredients from local suppliers to ensure quality and to support the community.

The Minnis also cures, pickles, brines, salts and smokes its own produce where the unique flavours that these ancient culinary crafts bring to the abundance of high quality meat, game, fish and seafood available locally. As a result the menu contains homemade salt beef, pastrami, sweet-cured pork loin, venison, corned beef, sausages and chorizo accompanied by homemade pickles and chutneys.

There are 72 covers in ground floor restaurant, 20 in the bar, 50 upstairs (which is available for private dining. The al fresco area is the biggest in England – 4 miles long – and has a dedicated take-away service for those who wish to have their lunch on the beach.

The Minnis, which has long been popular with families, has a take-away service for those who wish to have their lunch on the beach and operates a kiosk selling beach toys, inflatables, boats, snacks, seafood and ice creams in the summer months.

The restaurant hosts a number of live music events.

Open: 10am – 11pm, 365 days a year.

Menus and photos available.

Tourist information:

Press Contact: To review the restaurant please contact George Shaw at Avocado Media on 01892 750851 or [email protected].uk

The Minnis Bar & Restaurant, Outside and Event Catering, The Parade, Birchington, Kent CT7 9QP

T: 01843 841844 E:[email protected] W: Tw: @theminnis

Press release distributed by Pressat on behalf of Pressat Wire, on Tuesday 25 March, 2014. For more information subscribe and follow

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