Food truck, food van or catering trailer: buy, lease or build?

The vehicle is the biggest single decision when you start a food truck business. It decides what you can cook, how much you can cook, where you can trade, and how much power, gas and water you need. It is also where most of your money goes.

That is why it is tempting to jump when a burger van for sale turns up nearby. But the cheapest van is not always the cheapest solution. Here is an overview of the choices you need to make, where to find a food truck for sale in the UK, and what to check before you hand over any money.

There are four main types, and each suits a different kind of business.

Food truck or food van (motorised). The kitchen is built into a van or truck, so the vehicle drives itself to the event. You arrive and are ready quickly, and there is nothing to hitch up. The downside: the engine needs servicing, and if it breaks down, both your transport and your kitchen are off the road.

Catering trailer. The kitchen sits on a trailer that you tow behind a car or van. You can unhitch it and use the car for other things, and there is no engine in the kitchen to go wrong. But you need a vehicle that is allowed to tow the weight and a driving licence that covers the combination. The bigger the trailer, the more you need to think about brakes, weight and paperwork.

Converted horsebox or vintage vehicle. Horsebox trailers, vintage vans and similar conversions are popular for coffee, cocktails and prosecco bars. They look great at weddings, but the space is small, so they suit a short menu.

Gazebo or stall. The smallest and cheapest way in. Good for markets and for testing a concept, but the capacity is limited and you depend on the site for shelter.

Ask yourself: how many portions an hour do you need to serve, will you mostly do festivals, private parties or a regular pitch, and do you have a vehicle that can tow? The answers usually point to the type.

New from a builder. A new food truck or catering trailer can be laid out for your menu from day one. Buy from an established manufacturer: a new unit should come with the correct documentation and safety certificates. The downsides are price and lead time.

Used. The fastest and often cheapest way in, but you take over the previous owner's choices and faults. Many second-hand trailers need significant work to become legally compliant, and a used unit must pass a gas and electrical inspection before you can trade.

Food van conversion. You buy a van, trailer or old vehicle and have it fitted out, or do part of it yourself. It gives you freedom, but takes time, and some jobs you cannot do yourself: gas work must be done by a Gas Safe registered engineer (Gas Safe Register), and electrics should be done by a qualified electrician. Do not start building until you know what your council and your menu require.

There is no single marketplace, so look in several places:

Look at plenty of vans before you decide. It is the best way to learn what good and bad standards look like.

The figures below are guide prices from UK listings and trade guides in autumn 2026. They are asking prices, and prices vary a lot from van to van. Many sellers do not say whether VAT is included, so always ask.

The price mainly depends on the type, condition and age, the equipment, whether gas and electrics are certified, and on a food van, the engine's mileage and service history.

Always budget for costs on top of the vehicle: repairs, gas and electrical checks, insurance, equipment and your first stock. Compare the price of a van that is ready for your first booking, not just the asking price.

Take someone who knows vehicles, trailers or commercial kitchens with you, and get anything the seller promises in writing.

Chassis, brakes and tyres
Look for rust on the chassis and floor, worn tyres and loose parts. A trailer with a maximum authorised mass over 750kg must have working brakes (GOV.UK – trailers and towing equipment). On a food van, check the engine, gearbox and service history as you would on any used van.

MOT, V5C and history
Check the MOT history online, including past failures and recorded mileage (GOV.UK – MOT history). Make sure the details on the V5C logbook match the vehicle and the DVLA's records, and consider a paid history check for outstanding finance or a previous write-off (GOV.UK – check a used vehicle).

Weight and driving licence
Check the weight plates. A fitted kitchen is heavy.

Water and handwashing
Is there a fresh water tank, a waste water tank and hot water? You need separate facilities for washing hands and washing equipment, and hand gel is not accepted as a substitute. Many pitches and events have no water connection, so the van must cope on its own.

Extraction
If you fry or grill, the extraction must keep up. Check that the canopy works, the filters come out for cleaning, and there is no old grease in the ducts.

Gas certificate
Ask for the current gas safety certificate and check that it was issued by a Gas Safe registered engineer qualified for LPG and mobile catering. LPG catering equipment must be inspected and tested every year. No certificate? Budget for an inspection, and possibly repairs, before you can use the gas.

Electrics and power
Who did the wiring, and is there paperwork? Are the appliances PAT tested? Is there RCD protection? Find out what runs on gas and what runs on electricity. Most UK units cook on LPG and only use electricity for fridges, lights, extraction and the water pump, so they can often run off a standard 13A socket. If the griddle or fryer is electric, it will usually need a 16A or 32A commando supply or a generator. That decides where you can trade. Nuento's guide to power and gas explains how to work it out.

Fridges and freezers
Switch everything on and measure the temperature. Is there enough space for a whole event's stock? Too little fridge space is one of the most expensive things to fix later.

Surfaces that can be cleaned
Walls, worktops and floor should be smooth, intact and easy to clean, such as stainless steel. Bare wood, cracks and loose joints are warning signs.

Paperwork
V5C, MOT certificate, gas safety certificate, electrical and PAT certificates, receipts for equipment and service records. Get a written receipt listing what is included in the sale.

The right van is the one that fits the food you want to make. A van built for burgers rarely has the oven, chilling or worktop space for pizza or curry. Draw your workflow: where the stock is kept, where you prepare, where you serve and where you wash your hands.

The fit-out also has to meet food hygiene rules. Your van will be inspected by the council's environmental health officer once you register your food business, which you must do at least 28 days before trading (FSA – food on the move). If you are buying used or converting, ask the environmental health team at your council to look at your plans or the van before you spend money on it. What it all means for your van and menu is covered in the article on licences and rules.

You do not have to pay the full price up front. Many builders and dealers offer finance or leasing on new units. Compare the total cost over the whole agreement, not just the monthly payment.

If you are not sure of your concept yet, rent first. Some companies hire out catering trailers by the day, week or season, and some offer rent-to-buy schemes. Check the agreement for who is responsible for insurance, gas certificates and damage, and what you may use the unit for.

Whatever you do, test the concept before you invest:

What you learn tells you exactly which vehicle you need. Many people end up with a different size, a different layout or a different type of unit from the one they first had in mind.

Once you have your van, the next step is filling your calendar. Nuento is mobile catering with staff on site: food trucks, mobile bars and chefs who cook and serve at the customer's event, never delivery of ready-made food. Private and corporate customers book through Nuento for weddings, birthdays, company events and other occasions.

It is free to join. There is no subscription: you only pay a service fee on the bookings you accept, and Nuento handles the payment from the customer. Nuento has a rating of 4.9 out of 5 on Trustpilot.

Customers on Nuento always book the food truck with food and staff, so you are there on the day.