In 2011, friends Tom Barton, 31, and Philip Eeles, 34, were joined by experienced restaurateur Dorian Waite, 50, to help turn their pop-up fast-food stand into an upmarket burger chain. The London business now produces 25,000 burgers a week across its 23 restaurants, capitalising on demand for “posh burgers” by using high-quality ingredients and a simple menu. Despite the trading difficulties experienced by rivals such as the Handmade Burger Co and Byron Burger, sales increased 54% to £15.6m in 2017, helped by the chain’s expansion. In April, it opened a Cambridge branch, its second outside the capital, and in October opened another London restaurant in Ealing.
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