April Special: Spring 2.0

Spring 2.0 is a collaboration with one of our favourite British cheesemakers, Westcombe Dairy. It’s an ode to spring, as well as the West Country, which gives us so much great produce throughout the year.

We discovered Westcombe when we were opening our Bristol restaurant back in 2018. We’ve featured their cheddar in a few specials since, and are making use of the smoked version for Spring 2.0. Much like their classic cheddar, Westcombe Smoked is matured in a hillside cheese cellar for around 15 months, before being smoked over beechwood for 48 hours. Smoking imparts rich and complex campfire flavours to the nutty cheese. It’s fantastic on its own but its strong melting qualities make it perfect for a burger.

Wild garlic is in abundance at this time of year. It’s one of the first spring greens to shoot and ours is picked by a team of foragers in Somerset who prize the punchy garlicky hit of the plant’s long green leaves and (a bit later in the season) its white, star-shaped flowers, which are great for garnishing and pickling (used like capers to flavour salads and pastas).

Spring 2.0 is our expression of South West England in this fleeting moment in time, a textbook example of the kind of British farmers market burgers we set out to create when we opened Brixton nearly 10 years ago.

SPRING 2.0 – Honest beef, bacon, Westcombe Smoked Cheddar, wild garlic mayo, red onion, rocket and pickles with homemade rosemary salted

Available until 03 May