For two friends who had a few too many beers and decided to start a burger business, Tom Barton and Philip Eeles haven't done badly for themselves.
Did they imagine they would find themselves in such an enviable position so quickly? "We didn't have a fucking clue," admits Eeles. "We just had a few beers in a pub and bought a tent."
To understand how Honest Burgers has managed to avoid some of the pitfalls suffered by its rivals, it's worth understanding the thinking behind the brand and the way in which it has been built. Barton and Eeles' experience of hospitality when they first started discussing their idea in 2010 was pretty limited. Both had worked together at Brighton's Riddle & Finns restaurant, including for its event catering arm, but neither particularly saw a future in the industry. Eeles initially wanted to pursue a career in journalism, while Barton was reluctantly staring the prospect of an office job in the face. So instead they decided to make their beery conversations about a burger business operating from a van at events and festivals a reality.
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