The overall dining experience was deeply disappointing, both in terms of food quality and service. Upon arrival, we were seated uncomfortably close to another couple, and shortly after, a waitress spilled a drink over one of them — which also splashed onto me. Despite the clear mess, not a single staff member offered me a napkin or an apology. Service throughout the meal was inattentive and disorganised; staff were unhelpful when asked about the menu, forgot to bring requested sauces (which were chargeable but this wasn’t communicated), and we had to repeatedly flag them down to correct missing items. By the time the sauces arrived, our food was nearly finished — not that it made much difference. The £15 burger was underwhelming: small, oily, and barely warm, with the addition of a dry bun and no moisture from the forgotten condiments. Despite requesting a swap from vegan cheese to cheddar, we were charged for both. To top it all off, the atmosphere was chaotic: flies buzzing around, no air conditioning on a hot day, and the doors wide open, making the environment sticky and unpleasant. A discretionary service charge was automatically added, which felt completely unjustified given the poor service and lack of attention to basic customer care.
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It’s been over 10 years and we’d like to think we’re now pretty good at burgers and chips. It’s been a bit of a blur, a lot of hard work, but that’s been half the fun. Good enough just isn’t good enough here. We don’t mean to brag but we’re all about top quality beef, the best potatoes and good times. Don’t just take our word for it though, we’ll let our food and people do the talking. After all, we’re Just Being Honest…
From day one, we wanted to make the best British burgers on any menu, anywhere. So we spent time getting to know the best butchers in London.
And we’re butchers too.
We’ve opened our own butchery so we can make the burgers we’d always dreamed of. Our way. From scratch.
Our beef comes from British native breed cows farmed in Great Britain & Northern Ireland. They’re grass-fed and well looked after with space to roam in the fields during spring, summer and autumn and only see a barn when it’s too cold outside during winter. We’ve also got our own butchery, making our burgers from scratch every single day. See more
