If you order an Honest burger – any burger – it comes with rosemary salted chips. They’re not an extra; they’re an essential.
Tom first decided to make rosemary salted chips at 2am for his uni mates, after a long night working in a pub in Brighton. He mixed salt, lemon zest and rosemary and loved the taste – and the crunch. So when we opened Honest, they were the only option.
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're a best of British kind of place. Our beef patties are homemade by us 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.