Eat this: Burger & Beyond

Graduating to permanent restaurant status, this burger specialist is trying its hands at a range of other fancy fast foods.

30 October 2018
burgerfast foodmeatrestaurantssnackingvegetarian
image credit: Instagram @burgerandbeyond
  • The Gist: Creative snacks, small plates and sides join signature burger offering
  • The Chefs: Craig Povoas and Tom Stock
  • Location: 147 Shoreditch High Street, London E1 6JE
  • Food in 5 words: Rare breeds and rare feeds
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How did we get here?

Burger & Beyond was born three years ago, starting out as a street food operation that traded from a Citroen H van. It put beef at the heart of its offer, using rare-breed meat that had been dry aged between 45 and 90 days.

Drawing inspiration from burger joints all over the world, from Miami to Berlin, founders Craig Povoas and Tom Stock claim they “know a good burger when we bite one.”

The duo honed their burger prowess at the likes of Kerb, Street Feast and Camden Assembly.

Now they are taking their burgers to bricks and mortar, with their first permanent site in Shoreditch opening in November. The team’s creative side will be on show via an expanded menu.

Burger & Beyond joins the likes of street food alumni like Meatliquor, Bleecker Burger and Patty & Gun that graduated from the street food circuit into full-time restaurants.

“We are thrilled to be opening our first restaurant in Shoreditch, the location is perfect and the design brings our vision to life,” said Povoas and Stock. “The restaurant will showcase a different side to Burger & Beyond whilst staying true to the foundations of our brand, something that is not always possible within the constraints of the street food market.”

What’s different about it?

While brands like Byron and GBK have struggled in the UK burger market this year, outfits like Burger & Beyond have taken advantage of greater agility to satisfy consumer demands.

With this new venture, the brand is taking its burgers beyond beef to offer a range of menu items to cater to different consumer tastes and lifestyle choices. There are eats like the Fried Hot Fish burger with crispy line-caught cod, Nashville hot sauce, kaffir lime herb mayo, crunchy slaw and pickles, as well as the Mushroom Raclette burger, a panko-crusted mushroom patty with melted raclette, caramelised onion, lambs lettuce and smoked garlic mayo.

But what may be even more interesting is the selection of drinking snacks and small plates – things like shaved rib cap with anchovy butter, mushrooms and cured egg yolk with lardo on toast, and bread with bone marrow butter.

There’s also chicken skin, a trend that Food Spark noted last November that continues to gather momentum, including at Caravan Fitzrovia, where it is part of the grab-and-go menu.

Sides at Burger & Beyond are no after-thought: fries are doused in bone marrow gravy, tots are stuffed with cheese and truffle. A concise dessert offers indulgent bites like deep-fried blueberry pie with clotted cream ice cream.

You’ve got to try…

The breakfast-meets-burger dish called Krispie Fried Chicken: pieces of Rice Krispie-coated fried chicken with miso maple butter and ranch pickle slaw.

Sparkie also likes…

The deep-fried lamb nuggets with a burnt onion dip. Lamb ain’t just for roast dinners, you know.

Go if…

You want to gorge on junk food with quality ingredients.

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