It all started back in 2012, when I quit my life as a lawyer, moved to London from New York, bought an old van and converted it into a food truck. This was the beginning of Bleecker.The London streetfood scene was in its infancy and it was starting to gain attention; we happened to be in the right place at the right time. We zoomed all over town in our truck, creating a buzz for our burgers. The idea was simple: produce the best burger we possibly could in an approachable, no-bullshit setting. I’ve always believed that burgers are about the beef and that is exactly what we wanted to showcase. We use rare-breed, pasture-fed beef from small farms in the UK. It is dry-aged, giving it an intense, beefy flavour. In 2014, we won the London Burger Bash with the Bleecker Black - a double cheeseburger with beef black pudding. We put it on the menu full-time and Londoners went nuts for it. We spent years working our asses off in the truck and at burger pop-ups with Kerb, Streetfeast and The Southbank Centre. These experiences shaped the character of our business. In 2015, we opened our first permanent spot, a burger kiosk in Old Spitalfields Market. And in 2017, we added a 20-seater takeout joint in Victoria and 30-seater in the new Bloomberg building. We’re proud to have built all of these shops off our own backs. We may expand, but our goal is still the same: commitment to the burger.
Zan Kaufman, founder