The short version
We Started with a Griddle
& a Grudge.
“I spent twelve years in fine dining, and the best thing I ever cooked was a burger at 2am for my crew.”
That's Chef Marcus Cole. He walked out of a Michelin-starred kitchen in Mayfair and into a tiny railway arch in Shoreditch with a cast-iron griddle and something to prove.
No investors. No PR team. Just a hand-painted sign, a perfect smash technique, and a line out the door by week two.
The sign is still hand-painted. The line still wraps round the arch. And we still cook every burger like we've got something to prove. Because we do.
