We care about where our food comes from and what’s in it. Our beef patties are formed from prime cuts of forequarter and rib of beef seasoned with a smidge of cracked black pepper and salt. The beef is farmed in Oxfordshire and middle England and comes from a range of grass fed breeds including Charolais, Limousin, Hereford and Angus.
All our beef is covered by The Quality Standard English Beef mark accredited by EBLEX.
We support other independents too: all our veg comes fresh from a Covent Garden Market, our sauces are made for us by a lovely lady called Ramona in Camden & our bread is baked daily by London’s artisan bakers Maison Du Pain.

MD Robert Tame travels the world talking to fellow chefs, producers & foodies, always looking for interesting new angles & ingredients at the keenest prices to put on our menus - like our much loved camembert & cranberry Christmas burger & the luxurious truffle-cheese burger inspired by a recent research trip to the burger hot spots of L.A.

Starting out as Fineburger Co, we spent a decade kicking it out at some of the country’s biggest, busiest events & perfecting the art of cooking fresh to order, serving at high volume. We aced it at the London 2012 Olympic Games; slung burgers for the American Ambassador’s 4th July party; the Chelsea flower show, Lords cricket ground, The British Open, Latitude, Isle of Wight & Glastonbury festivals to name just a few...

It’s time to hang up our muddy boots and come in from the cold,
we’re still cooking the same quality fine burgers,
it’s just that now we’re in our Prime.