08/10/2026
The Gold Standard
This one started with David Gold. David Gold has reviewed more than 60 of the UK’s best burgers, and reading his reviews, one thing kept coming up: the best ones aren’t about more toppings. They’re about fewer, done properly, with tang, pickle and a thick, beefy patty. So we built a burger around that. It’s a 200g Aubrey Allen grass-fed patty with a hard crust, cooked medium. On top goes melted raclette cheese giving you rich, savoury, and a deeply comforting flavour. Then thin pickles brined by hand, sliced Spanish onions and our house pickle sauce for the tang, all on a toasted Demi brioche bun by Chalk Hills Bakery No gimmicks, just beef, cheese and pickle, each made the best we can make it. David, the first one’s on us if you want it, though we know you’ll insist on paying. Launching this Saturday at Missing Link Brewing Ltd