We only use only native breed, pasture fed beef sourced from small farmers that is dry aged to perfection. Our beef comes from Nathan Mills of the The Butchery , who practices traditional nose-to-tail style butchery. Our pork is free range and happily British, while Moxon’s fishmongers responsibly source our fish. Catherine from Spence, an artisanal bakery, prepares our bread locally in London. Vegetables are sourced locally, while we make all our sauces- except our mayo, which is made with free-range eggs. Cheese is made purely with milk, no funny ingredients, colours or preservatives, as we care about you as much as the taste factor.
All the heartbreaker patties are made using 50% good ox heart and 50% dry aged beef from native breeds.
NB Not all the burgers selection and other yummies on the menu are always sold during our markest or events, so if you fancy something in particular, please check with us.