What’s the theory?
Burger Theory was founded by creative burger chef Rory Perriment. In 2012 he started experimenting with different recipes and discovered there are hundreds of ways you can make a burger.
Rory was later joined by chef partners Oliver Thorogood and Nicolas Makin in his quest to bring better burgers to the world.
We decided that we would be ‘The Creative Burger People’ with no limits to what can and cannot go in to a burger. With the menu set we started taking our delicious culinary creations to festivals and food fairs around the country. We can now be found at weddings, street food events, music festivals, running pop-up kitchens and at our Bristol Restaurant.
Whether it’s at our home in Bristol or on the road at one of Britain’s many food and music festivals, we love to make new friends – so come say hello. Lets see if we can put a burger in your mouth and a smile on your face!
Burger Theory DNA
At Burger Theory we keep a few philosophies close to heart. These make up the Burger Theory DNA…
We are creators… Creativity keeps us moving forward and our passion alive.
We are geeks… We are fascinated by the science of food and drink, we experiment and innovate.
We are risk takers… We are burger explorers!
Everyone is a VIP… All burger lovers are equal and everyone deserves to enjoy a burger equally.
Sweat the little things… Every little thing counts towards creating the best burger experience around.
Fun is the best… We learn, perform, and communicate better whilst having fun. Fun makes us better!
Superior quality… We say NO to average and endeavour to out do ourselves constantly.
Local is always better… Better for the economy and better for the environment.
DIY… If we can do it better ourselves, we will do it ourselves.
We care… About you, about our environment, about our community and most of all about burgers.
We work closely with Walter rose butchers and local farmer Tim Johnson at Stokes Marsh Farm, Close to Devizes. They supply us with our beef from his herd of outstanding Aberdeen Angus and Hereford crosses. The beef is hung to reach its optimum level of maturity, has enough fat between the muscles, and is marbled within to give both great succulence and flavour.
Walter rose also provide our British free-range poultry, pork and lamb. Hobbs house Bakery provide our fresh bread from their traditional bakery. A.David supply us with local fresh vegetables and our all British dairy products come from Ashton Farms.
Good food doesn’t need to cost the earth…
0% of our food is produced using GM produce, MSG or unsustainable food products like palm oil. We recycle as much as possible and only use compostable packaging.
We encourage people to take a break from meat by offering a range vegetarian and vegan burgers. It works too! Over 23% of our customers eat our vegetarian burgers!
We try to reduce our carbon emissions as much as possible. We use only clean burning gas to fuel our kitchen and use our van as little as possible.