It takes a lot to be honest. We make our burgers from scratch in our own butchery. It’s not the easiest way but it means we can serve our burgers pink, so they eat more like a steak. We buy the best British potatoes for our chips from local farmers then double-cooked and rosemary salted. Always fresh, never frozen.

Whether it’s made in our prep kitchen, from a farm or local supplier we don’t cut corners and never compromise on the quality of ingredients.

Inspired by a famous American burger chain, it’s simple but classic. A double-stacked burger – that’s two of our smashed patties – turned up to 11 when you hit the beef with French’s mustard as it cooks. Smashed burgers are famous for their amazing sear which keeps the juices locked in.

Mustard-fried beef, burger sauce, grilled onions and pickles is a favourite amongst top chefs. We’ve also added bacon and boosted our burger sauce with brown butter and gochujang.