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.
A West Country twist on the Canadian dish 'poutine' – aka chips, cheese and gravy.
We use two cheeses from Westcombe Dairy, gooey cheese curds and rich smoked cheddar, and top them with shoestring fries and cider bacon gravy.
The cider is made by Pilton near Glastonbury using the traditional, naturally sweet method of 'keeving'. The apples are grown within five miles of Westcombe Dairy.