Building on the phenomenal success of the outdoor Burger Shack, a standalone BurgerShack & Bar concept has been developed on the site of the former Fire Stables in Wimbledon.
The Young’s burger is one of the brand’s best-selling food items and the BurgerShack & Bar has been developed in response to consumer demand from the brand’s younger more urban demographic for engaging, fast-casual dining options that deliver on quality.
As well as the Shack’s range of signature patties including the all British beef Classic, The Streaky, The Veggie and The Chilli Pulled Pork, the extensive menu showcases an array of Stateside mains such as a lobster and crayfish roll; Ogleshield mac n cheese; smoked back baby ribs; and buttermilk fried chicken Caesar salad. Sides and sharers are another feature of the menu with options including chicken wings with kickass hot sauce; dirty fries with chili pulled pork, avocado and sour cream; and salt beef croquettes. Desserts such as apple pie and caramel pecan cobbler along with hard shakes complete the picture. Average spend per head is £20.
Interiors are courtesy of Fusion by Design and the 150 cover site features the contemporary and industrial with corrugated iron walls and exposed brickwork.
Incoming Chief Executive Patrick Dardis of Young’s comments:
“We are extremely excited about our first BurgerShack & Bar restaurant. Whilst we are, and always will be, a food-led pub business, the Burger Shack concept allows us to create an engaging dining experience in those Young’s pubs with a younger more urban demographic. We have a number of pubs in Wimbledon and by creating something new we can offer locals a more varied range of dining and drinking options.”
Earlier this year The Burger Shack concept secured the Windmill at Clapham the Business Innovation of the Year Award at the Estrella Damm Top 50 Gastropubs awards.
Young’s plans to open a further 14 resident Shacks within its existing pubs by end 2018. The roving Airstream will take to the road this summer visiting various Young’s pubs with busy gardens throughout the summer as well as festivals and food-led events.