The first Honest was us cooking at a friend’s party in a tent in a field in Brighton. We weren’t trained chefs, we just loved cooking. On Brixton’s opening day, Tom flipped burgers and Phil waited tables. Six years on, we’re still here, still cooking, still learning.
We knew from day one that we wanted to use British beef, and certain (fattier, more expensive) cuts to make our burgers juicier and extra tender. But no-one else made burgers like ours, so in the early days butcher after butcher sent us on our way.
We're a best of British kind of place. Our beef comes from the Scottish Highlands and our potatoes are from a fifth generation potato farmer in West Sussex.
We love working with small, independent producers and often create local specials that reflect our neighbourhoods. All of our restaurants serve at least one beer from a nearby brewery.