Britain’s brilliant burgers
Published 15 October 2026

‘Boy, would I prefer to keep it a secret for just us locals!’ If there’s one thing York residents, visitors and GFG reporters agree on, it’s the pleasure to be had from a meal at this enterprising hybrid café/restaurant, where fresh modern decor (dark panelled walls, light oak furniture, bright kilims) makes for a relaxed and genuinely welcoming experience. Tomasz Mlynarski and Marta Obuchowska, the enterprising Polish couple behind the Black Wheat Club, are ‘a breath of fresh air for the city’s food scene.’ They operate two services. By day, there's an informal drop-in brunch menu, where the likes of poached eggs with creamy goat’s cheese, pickled radish and pumpkin chilli oil on fabulous home-baked sourdough could be served alongside delicious pastries (we recommend the croissant cinnamon swirls) and very good coffee. In the evening, they ramp things up with a selection of tasty and inventive sharing plates based on superb local ingredients – perhaps grilled asparagus with ginger and anchovy butter beurre blanc or roast chicken ballotine stuffed with herbs and garlic. Expect a concise, intelligent, constantly changing and approachable wine list, too.

It feels only right that the Blacklock group's first port of call as it heads into regional orbit should be Manchester, where thoroughbred meat cookery has become a speciality. Housed in the cavernous basement of a former textile mill on Peter Street, the ambience calls up the city's industrial past, but with candle-flames, soft leather seating and smiling staff to give the exposed brickwork and cast-iron pillars a gentler feel.

Followers of the London venues will find a comfortingly familiar ring to the menus, which open with protein snacks such as potted meats with kimchi to prime the appetite. A fully loaded steak sarnie makes a more satisfying lunch than a supermarket sub, as does a whopping double cheeseburger, its onions caramelised in vermouth. Blackboard menus give notice of the cuts of the day, and you can see them being crossed off as they are snapped up. Vintage Blacklock irons grill the chops to blushing pink for skinny cuts of pork rib and lamb T-bone, while the fat-marbled steaks are fully matured for 55 days.

The ‘all in’ sharing deal is a mound of chops, piled on chargrilled flatbreads, but leave room for beef-dripping chips and perhaps a superfood side-order of broccoli and walnut salad. Sauces, charged extra, run the gamut from chilli hollandaise to the richly nutritious house gravy. The undoubted appetite challenge of it all extends to a ‘say-when’ dessert of white chocolate cheesecake, served straight into bowls at the table.

Blacklock is also famed for its nostalgic Sunday lunch. Whole joints are roasted the old-fashioned way and the revelling continues through the day – be warned, bookings are at a premium. If you're in a group, order the ‘all in’ offer of three different meats with sides, veg and limitless gravy. Wines on tap include the big reds that this food will mostly need.

A favourite among some of Birmingham’s top chefs (Aktar Islam from Opheem is a well-known fan), this spot tucked around the back of New Street station’s hulking metallic shell is the place for getting your hands dirty. Black-painted, heavily stickered walls and a heavy metal/rock soundtrack set the tone for some outrageously good buttermilk fried chicken (tenders, thighs, breast, etc) with punchy seasonings. Otherwise, choose a platter of wings or one of the chicken burgers ('hothead', buffalo', 'lizard king') and, if appetite allows, add a side of waffle fries piled with coleslaw, gherkins and their signature ‘comeback sauce’. Service is fun and friendly and, happily, wet wipes are delivered with the bill. Cashless; walk-ins only.

‘From the exceptional food to the divine range of beverages and the ever-loving chatter,' this ancient inn is a real star. Reached via a narrow passageway alongside St Andrew’s lichen-covered churchyard walls, the aptly named Church House has serviced the parish for more than seven centuries. The interior comprises an atmospheric wood-panelled room with fluted oak beams and a huge fireplace, all lit by flickering tapered candles – the perfect backdrop for a scrawled menu of born-again British dishes. Chef/landlord Tim Blanchard earned his stripes at nose-to-tail pioneer St John in London, but here he takes inspiration from South Devon’s fertile larder. The result is cooking that chimes with the setting without ever seeming archaic – welcome to the world of spring broth with bread dumplings, lamb faggots with mash and grilled John Dory with nettles and chips. Blanchard’s ‘house sausages’ are a fixture, while the smashed-patty cheeseburger with chips is a populist triumph. A pool table, quizzes, Sunday lunch 'feasts' and well-kept beers maintain the spirit of a proper watering hole. The wine list is notable for its friendly prices.

Jackson Boxer is one of the most versatile chef-owners in the capital and with the price of premium seafood squeezing margins at Orasay, he re-jigged the concept in early 2025 and relaunched the place as Dove – a more accessible proposition. The interior has remained largely untouched: muted and stripped-back, with herringbone flooring, off-white walls, squishy orangey banquettes and pendant lighting. Wooden tables with flickering candles are closely packed along the front room, but there’s more generous spacing at the back that benefits from a skylight – perfect on a warm sunny day, although it can get noisy when busy.

Boxer's extensive repertoire comes to the fore in a broadly based menu that ventures beyond seafood. Orasay’s popular crispy potato cake is now deep-fried, topped with raw scallop and finished with a touch of finger lime and chicken salt, while deep-fried Taleggio and Wiltshire truffle lasagne is an utterly moreish prospect. That said, the kitchen hasn't forgotten how to cook fish: four king-sized red Atlantic prawns are simply grilled with smoked garlic and black-lime butter, while steamed hake with caramelised pumpkin, hazelnuts and mint is a beautifully balanced dish. Larger plates might include Tamworth pork loin chop or glazed duck leg with smoked beetroot for those hankering after some animal protein, and there's an 'off-menu' burger too. To finish, Estate Dairy 'Fior di Latte' soft serve, sprinkled with early-harvest olive oil and served with oat cookies provides a pleasant finale. 

The wine list has also been reconfigured and features a global selection of bottles from £35, with almost everything available by the glass. A handful of weekly special pours is offered by the glass, and there are half a dozen options for non-drinkers. Service is friendly, easy-going and well-tuned to the cool, bustling neighbourhood vibe.

‘A must for a family day out,’ this enterprising set-up brings together a farm shop, restaurant, butchery and events space on Penllyn Estate. Not surprisingly, the daytime menu is tailored to all palates and preferences – although everything is dictated by produce from the Estate (much of it organic). Start the day with a full Welsh breakfast or spiced eggs Benedict, linger over coffee and cake, or drop by for a lunchtime fill-up (a home-smoked chicken club sandwich, Nepalese lamb with Asian slaw or beer-battered haddock). There are grills on Friday and Saturday evening, while Sunday is a showcase for juicy roast joints and the freshest home-grown vegetables. Pizzas and burgers ‘to go’, too.

'Special without being pretentious' is one verdict on this admirable farm-to-fork operation, which the citizens of Great Malvern have taken to their hearts since it opened in 2024. With windows overlooking the greenery of Malvern Priory’s graveyard, and a spacious modern interior incorporating a bar/dining counter as well as an open kitchen, it’s a good-looking, lively spot regularly filled with a hubbub of locals.

The prime attraction is prime meat, reared and butchered on the Madresfield Estate just two miles away. A popular choice is the daily changing ‘butcher’s board’ for two, which might comprise beef short-rib tacos, lamb koftas, rack of lamb and a Barnsley chop, served with little pots of sauces (gravy, chimichurri, peppercorn). To kick things off, try the glazed short-rib – a modest, highly savoury portion of pulled beef served with a blob of spinach and watercress sauce and a smear of sweet rhubarb jam. 

Our latest visit continued with barbecued lamb rump – succulent medium-rare slices matched with a large braised carrot, timidly flavoured courgette and wild garlic purée, plus pleasingly viscous gravy. Less gratifying was a very large side dish of butter beans, made overwhelmingly sweet with truffle honey. Still, a dessert of almond cake and thick crème diplomat surrounded by strawberry coulis with crunchy blanched almonds provided a comforting finale. 

The restaurant's offer also includes a fairly priced set lunch and pre-theatre menu, while the wine list features a batch of desirable vintages as well as a selection of everyday drinking. Service from the young team is vivacious and charming – all that's needed is a little fine-tuning to the dishes supporting the first-rate meat.

Run by former Alimentum chef Leo Riethoff and his wife Charley, Steak & Honour opened back in 2012 but really took off in the pandemic as a takeaway. The American-style burgers are magnificent and can be sourced at the bricks-and-mortar base on Mill Road or from one of their two vans that pop up in and around Cambridge.

Overlooking the Gothic remains of medieval Byland Abbey, this dream-ticket pub ‘hits that sweet spot between effortless village local and divine destination dining’. Inside, it’s pure, cosy magic, complete with flickering fires, ancient stonework and genuine Yorkshire hospitality. Pull up a stool for a pint of hand-pumped ale or graduate to one of the three dining rooms for seriously appealing food with a punchy regional accent, underpinned by produce from owner Tommy Banks’ family farm. Classics such as beer-battered haddock or Saddleback pork pie sit alongside upmarket ideas ranging from confit chicken and nasturtium velouté to BBQ fallow deer haunch and braised shoulder with sour cherries. And you can now enjoy the pub’s ‘absolutely incredible’ smash burgers indoors during the colder months. For afters, it’s hard to see past the luscious soft-serve ice creams – ‘nostalgic bliss in a bowl’. Brilliant Sunday roasts are a winning ticket too, with everything from Yorkshire hogget to rare-breed Berkshire pork reared at the Banks’ family farm. Aside from real ales and botanical cocktails, there’s a decent selection of wines with plenty by the glass.

With swathes of Art Deco-inspired wood panelling, proper tablecloths and proper candlelight lending a radiant glow to proceedings, this slick New York Italian from restaurateur Martin Kuczmarski looks absolutely fabulous. There's a vinyl soundtrack of 70s disco and a menu stuffed with irresistible comfort food – from lobster rolls, mini hot dogs and bowls of Tuscan minestrone to textbook chopped salad and pasta classics. Burgers and ribeye steaks are present and correct too, as is ‘The Dover’ sole (suitably finessed with chilli, lime and samphire), while the beef arrosto with mash is up there with the dishes you’d find at the best trattorias in Florence. As expected, desserts hop from New York to Italy – and if you fancy a dessert cocktail, they’ll mix that too. There's also no need to book if you fancy a drink and a snack at the bar, and the wine list is reasonably priced for this part of town. In short, this Mayfair hot spot offers irresistible food and superb hospitality in one of the capital’s most alluring dining rooms.

‘It’s such a gorgeously considered pub,’ commented one reporter after visiting the born-again Highland Laddie. Reenergised by the team behind the Empire Cafe in 2025, this is everything that a proper English pub should be – 'oh, and they have a mustard menu!' Inside, the Laddie ticks all the boxes, preserving the essentials of a traditional old-school boozer and maintaining a genuine sense of community while letting the good times roll. As for the food, it’s ‘both high-end and accessible’, pulling in ideas from all over, whether you fancy a freshly shucked Lindisfarne oyster, a keema toastie or an elevated ham roll with bread cooked over the coals. Dig deeper and you might find a lobster madeleine with Yorkshire chorizo butter, a treacle onion tart or pork schnitzel with two fried eggs. Club steaks are served by the inch, there’s no creative let-up when it comes to sides, and the nostalgia is ramped up with the likes of strawberry and Champagne trifle with ‘sprinkles’. But never forget that this is a self-proclaimed ‘drinkers’ pub’ dispensing everything from ‘properly served’ British brews and ’the best Guinness in Leeds’ to a staggering line-up of whisky optics.

The tidy 17th-century Kinneuchar Inn sits alongside Kilconquhar Loch, famous for its winter ‘bonspiels’ – outdoor curling jamborees for the uninitiated (hence the pub’s sporty signage). These days, however, its regulars have something different on their minds: the place is still a cosy local haunt capably run by a superb team, but most interest now centres on the food coming out of James Ferguson’s kitchen. Drawing on the full range of the East Neuk’s formidable natural larder, he creates ‘hearty dishes laced with Mediterranean vibrancy’. Menus change daily, so expect anything from creative seafood dishes such as grilled line-caught squid with Sivri Bibir peppers, chill and parsley to roast partridge with celeriac mash or grilled lamb leg with braised turnips, pearl barley and anchovy. And ‘you won't find a better pie for two anywhere,’ proclaims a devoted fan. On Sunday evenings, the kitchen serves up ‘herb-fed’ rotisserie chicken feasts for the whole family, and there are fried chicken buns to nibble on special occasions. Drinks include craft beers and cider, plus a short but enterprising wine selection.

As the name suggests, the Loveable Rogue doesn’t take itself too seriously but offers creative and good-value food in an informal setting or, as chef/co-owner Joe Lazzerini puts it, ‘good times and great scran’. Whether opting for the carte, their single-course 'date night' deal for £10, their self-styled ‘epic’ Sunday roast or just some tasty nibbles with drinks, you can always expect local and seasonal sourcing, the odd culinary twist, and an emphasis on flavour and fun. Delivering quality and creativity across the board is a challenge embraced and delivered from the small open kitchen.

Start with rich roasted onion velouté, hiding crispy diced tongue and a cheeky cheese churro for dipping. A mini coronation chicken pie with date purée and celeriac rémoulade evokes summer picnics, while a soft crab lasagne with shellfish bisque is 'floaty like a loosely made bed'. Perfectly cooked pork fillet from Ayrshire is followed by a blue cheese 'royal' on finely shredded Waldorf salad. Dark chocolate crémeux with confit blackberry and almond rounds off proceedings on a pitch-perfect note.

Lazy Sunday? Then it’s comfort-food nirvana – rare Speyside beef, wonky Yorkies, beef-fat garlic roasties, brisket mac 'n' cheese, honeyed roots, crushed vegetables and lashings of gravy. Service is cheery, the atmosphere is lively, and there's a simple but kindly priced wine list too.

For decades, the Milbrook has defended its reputation as a reliable source of decent pub food in the South Hams but since Caitlin Owens took on ownership in 2021, it has found a new stride. Elegant restoration has amplified the cosy low-ceilinged hostelry into a sophisticated destination, whether you’re staying in the rooms across the road, or rocking up sandy-footed from the beach, ready for a pint of Salcombe Brewery Ocean Cider by the babbling brook at the back.

Beyond good looks, the menu is bolstered by its connection to Fowlescombe – a luxury rural retreat and working regenerative farm – and by Elly Wentworth, who works as executive chef across both sites, balancing prime ingredients with an approachable menu. Brixham crab and fresh corn chowder made for a swoon-worthy opener on our most recent visit, while a Toulouse sausage was packed with flavour and the triple-cooked chips were as good as you’d hope.

Sunday lunches and seasonal desserts such as Fowlescombe farm honey and fig trifle with roasted hazelnuts complete the package, while on dark nights the fireside beckons for a pre- or post-prandial trip through the adventurous wine list, which uses the Coravin system to offer maximum interest by the glass. Service can fluctuate with the seasons but it always supports a convivial hubbub of happy diners.

London’s 'tached and tattooed creatives have called it: the Plimsoll is cool. So eager are they to get into this tiny corner pub in residential Finsbury Park, they’ll squeeze into any unoccupied corner of the bar, jostle for a spot at one of the ledges outside, and book up to a month in advance for a table in the scruffy dining room.

The one-page menu changes regularly and is appealing. There’s no rule that says you have to order the Dexter cheeseburger but there’s barely a table that doesn’t. And it is a good burger, well-balanced, with flavoursome aged beef and a shiny brioche bun. Otherwise, there’s a faint Spanish accent to the plates coming out of the open kitchen, albeit less pronounced than at the Plimsoll’s nearby sibling, Tollingtons. Most of what we ate was just a whisker off excellent: ripe early-summer Vesuvio tomatoes with olive oil are perfectly good as they are – even the snowdrift of grated Tomme de Chèvre goat's cheese over the top is too much. The same goes for the oakheart lettuce; it just needs a lighter touch with the mustard vinaigrette. 

Presentation throughout is winningly simple; decorative details being limited to the vintage floral china. Whole plaice, a scrawny specimen, comes grilled and drenched in 'nduja butter, while lamb rump (juicy and pink) arrives in thick slices with mint and spiced yoghurt. Pudding is the highlight: a slice of strawberry jam tart with custard and cream. Drinks-wise, there is plenty of interest including orange wines, sparklers, apéros, ciders and, of course, Guinness.

Occupying a corner on one of Cheltenham's broad avenues, the Tivoli wears its traditional credentials on its sleeve. Drinkers congregate in the front bar, while a spacious, wood-floored, low-lit dining area is run with friendly efficiency. Classic pub stalwarts are backed up with special deals on certain days, and there is just enough creativity within the format to maintain interest. A slab of chunky ham hock and parsley terrine is a good bet for opener, ahead of roast partridge with bacon and bread sauce or well-timed cod fillet with cabbage and brown shrimps in buttery chicken reduction. Finish with baked rice pudding and boozy prunes. Good cocktails, beers and wines contribute to the cheer.

The sense of almost mythological remoteness is accentuated as you head towards the west Wales coast, past the RSPB nature reserve, to the remarkable residence that is Ynyshir. Once owned by Queen Victoria, it has become one of the UK's foremost destination dining options thanks to Gareth Ward and his superlative kitchen and front-of-house teams. Ynyshir runs to its own agenda, with dozens of dishes over the space of four or five hours, requiring a level of concentration that will be amply rewarded with revelatory food rocking with stirring East Asian flavours, textures and temperatures. Bringing a singular atmosphere to the dark-walled dining room is a resident DJ, the now-famous glitterball and smoky theatrics from the embers of the evening's fire. There is a feeling that you might need to prepare for Ynyshir by forgoing solid sustenance for 48 hours, but our feedback files show how volubly people adore the novelty, the challenge and the sheer unadulterated fun of it all. And it is less relentless than it sounds: 'the tempo of the performance surges, then slackens and surges again, led by the music, and the fever-pitch deliciousness of some of the dishes,' our inspector noted. Wine picks are as original and as assertive as they need to be for the food, and are flexible enough to accommodate the gentler end of the spectrum.