With National Burger Day fast approaching (25th August) we spoke to three of the restaurants taking part, next on our list is
Established in 2009 and based in Folkestone, Kent,
All of their burgers are made using locally sourced, free range, grass fed, 28
Their original concept was to ‘offer simple food and coffee from small batch roasters while offering local artists wall space’. However, with success came growth and the business grew organically, now promising gourmet burgers, craft beers, cocktails and seriously good coffee.
We spoke to owner Keith Holland about burgers, having that all-important USP and his advice for the budding burger business owner:
What are the components of the best burger?
Great beef, seasoned only with a little salt & pepper, brioche
What’s your unique selling point (USP)?
We only ever use Dexter beef raised locally, 10 minutes from
Only three bullocks are slaughtered monthly, we grind our own beef and are able to guarantee 100% that the burger a customer is eating is made from one single bullock.
What’s the quirkiest burger you serve?
We like to keep things simple. Dexter beef has an incredible gamey flavour, and we try not to take away from its great flavour
As well as offering 20% discount, we have created a burger that highlights the incredible taste of Dexter beef - THE DEXTER DEVOTION:
6oz Dexter patty, house cured Dexter fillet, Dexter beef bone marrow mayo, confit tomatoes & Ashmore cheddar.
Do you have any alternatives for veggies?
We serve up a falafel burger for our veggie friends – they have the option from any of the burgers on our list.
What piece of advice would you give to someone thinking about buying a restaurant?
If you’re looking to open a restaurant, add a contingency of between 15-20% for additional costs. Also never buy cheap restaurant equipment: it's a false economy, you'll soon be replacing it and it's guaranteed to
Make sure you have key staff who have a passion for what they do. If they love being at work they'll always seek to offer the best service to your customers.
Lastly no matter how bad things seem, stick at it and constantly review your business to see how things can
Yesterday we took a look at Chuck burgers and their innovative