STORY I was working as a corporate lawyer in New York when I discovered my passion for great burgers. While still practising law, I started working part-time at a Lower East Side burger joint. After a few weeks, I realised that it was time to quit using my law degree to shuffle papers. I handed in my notice, packed up my belongings, my framed law degree and my pillow, and left my midtown office. The next day I started rolling up my sleeves and learning what it takes to make one of the best burgers NYC has to offer.

A year later, I moved from New York to London to get married and follow my burger dreams. I bought a truck, stuck a kitchen inside it and named it Bleecker St. Burger, after the iconic NYC street that connects the East Village to the West Village in downtown Manhattan.

THE FOOD We serve burgers and fries. Our beef comes from small farms across England. America ain't got nothing on this beef. The buns we use are light and slightly sweet. They complement the robustness of the meat. And of course you can't have a burger without the best cheese in the world, good ole American. We do offer blue cheese too, but shhh, don't tell the burger purists.

You won't find any chips here! We serve fries, medium cut with the skins left on and with a few sweet potatoes thrown in for good measure.