There’s an inventive international flavour to the food here, with imaginative greek, thai and jamaican burgers joining their beetrooted kiwi cousin at this well-established New Zealand-inspired chain.
The burgers are picture-perfect, housed in freshly baked sesame-seed sourdough buns with acres of lush lettuce and aged cheddar cheese melting alluringly down the sides. The robust Aberdeen Angus beef patties certainly put Burger King’s efforts at similarly sourced meat into perspective (even the kids’ burgers seem bigger than the BK Angus burgers, and are crisply chargrilled).
There are new organic products too, such as wild boar burgers, albeit at a pricey £8.95 without chips. Vegetarians are kept happy with a spicy puy lentil burger augmenting the ‘big mushroom’. However, over-eagerness with those cosmopolitan relishes (on our visit, customers were pulling their burgers apart and rebuilding), cramped seating and a long wait for tables will have to be addressed if the Gourmet Burger Kitchen is to stay pre-eminent.