Burger Theory has just opened its first permanent eatery on St Stephen’s Street in Bristol.
The 110-seat outlet was funded through a campaign on Crowdfunder with a target of £5,500. In 21 days, the brand achieved £6,058 supported by 147 investors.
The new Bristol site is serving up a range of burgers, like Kimcheese - Beef and bacon patty, melted cheddar, kimchi, pulled beef rib with black pepper glaze & chipotle mayo,
and Prairie Girl - Southern fried chicken breast with Frank’s hot sauce & cool blue cheese dressing or BBQ sauce, and Fu-Chi - Tofu and quinoa burger, melted cheddar, chipotle mayo, kimchi, spring onion, pickled peppers, fresh chilies & sticky Korean chili sauce.
There are also wings, onion rings, Halloumi chips, skin on fries and a range of ice creams. These can be washed down with craft beers, cocktails, and fresh juices.
Events at the restaurant will include collaboration evenings with the likes of The Bristol cheese monger, Otomi Mexican food and Tequila importers, Bristol breweries and top Bristol chefs. Monthly, it will hold the Bottomless Burger Club where diners can enjoy unlimited sliders, fried chicken, fries, beer and bucks fizz.
The beef comes from award-winning butchers Walter Rose and Son who work with farmer Tim on Stokes Marsh Farm to provide a well reared and aged product. They use John Sheppard for red tractor farm-assured chicken and bacon.
The bread comes from local baker Dariusz and his bakery Proper Bread.
Ashton Farms supplies local cheeses and Arthur David supplies veg daily with produce coming from English growers whenever in season. The brand also uses Pronto compostable packaging.
Burger Theory was founded by chef Rory Perriment in 2012 and friend Oliver Thorogood, and started as a street food stall trading at music festivals.
Since 2016, the duo have operated pop-up restaurants at Kongs Bar and the Golden Lion in Bristol, and at Kongs Cardiff.