Ellis & Co client case study: Crust & Tipple Ltd

You are here: Home » News & Views » Ellis & Co client case study: Crust & Tipple Ltd

  • Our Case Studies
Image for Ellis & Co client case study: Crust & Tipple Ltd

If you’ve attended any outdoor events or festivals recently you’ve probably spotted a refurbished horse box… coupled with an amazing array of wood fired pizza!

Meet James Rayward and Keith Jaynes owners / directors of Crust & Tipple Ltd, a mobile wood fired pizza company.

James along with his wife Neraya, and Keith's wife Suzanne decided to bring together wood fired pizzas and people’s favourite tipple (hence the company name!).

Together the team renovated two horse boxes into stunning mobile catering trailers, and today they offer takeaways from eight takeaway locations (between Wednesday and Sunday) including Tarvin, Helsby and Christelton.

As well as catering at events and festivals.

The team spent many ‘a happy evening’ perfecting their range of toppings.

Mouth-watering options include: The Fire Bird (tomato sauce, mozzarella, tandoori chicken, black olives, jalapeños, chilli oil and basil), The Fruity Porker (tomato sauce, mozzarella, ham, pineapple and basil), The Fat Goat (tomato sauce, mozzarella, goats cheese, ham, peppers, mushrooms and basil), The Staple (tomato sauce, mozzarella, pepperoni and basil), and Euros Garlic Bread.

And if none of those tickle your fancy you can even create your own, using up to four toppings!

Crust & Tipple also offers a range of drinks, brownies and even dessert pizzas, a 10 inch pizza topped with Nutella, white chocolate, caramel sauce and strawberries!

The team, made up of two full time staff and five part time, are currently operating two mobile catering trailers across eight locations, which James admits can be ‘very tough’.

“The logistics around operating two trailers on a nightly basis can be tricky,” said James.

“But delivering the end result to the customer and hearing their feedback, makes all the hard work worthwhile.” 

A typical working day for James, Keith and the team is an extremely busy one, starting out with replying to social media posts, emails and of course responding to bookings.

“I then head out to the wholesalers for stock, then back to prepare the dough and all the ingredients for service,” said James.

“Then it’s time to clean and prepare the trailers for service, and on to our pitches and ready for a four hour pizza service.

“The day ends with a trip back to the yard and a clean down of the trailers ready for the next day.”

And it doesn’t look like James, Keith and the team have any plans to slow down, with their burger van Fanny’s Burger Shack, already out in service. 

The van, which serves full English breakfast boxes to gourmet burgers, is open seven days a week serving from 9am - 9pm.

The van can be found permanently parked in the car park of Bill Smiths motorcycle garage in Boughton.

“We hope to move into a permanent premises and open a restaurant for Crust & Tipple, whilst keeping the mobile trailers operating for festivals and events,” said James.

With plans to expand the business, the company is working closely with another team, who are not only looking after ‘the figures’ but also offering business guidance and advice.

“Ellis & Co have been our accountants for around five months now,” said James.

“We wanted a reliable local accountant as we were starting the business in the Chester area.

“Ellis and Co came highly recommend by fellow business owners and the Chamber of Commerce. 

“We would defiantly recommend them.”

For further information about Crust and Tipple, or to book a takeaway collection click here.