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WHAT MAKES US LONDON'S BEST BURGER?

Founded in 2004, Haché was the original trailblazer for premium burgers. With a dedication to quality ingredients and unique 'hachéd steak' burger patties, our much-loved local restaurants have won praise from everyone from Time Out to the Evening Standard. Our first ever Haché in Camden was even a firm favourite of Amy Winehouse, who regularly swung by for a Steak Canadien!  

From menu innovations awards to multiple finalist positions in the National Burger Awards to the recent ‘Most Instagrammable Dish’ award at 2022’s Taste of London, Haché’s burgers hold fast to their reputation for being ‘The Best Burger in London' and a firm favourite of London foodie darlings. 

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AWARD WINNING

We work closely with all our suppliers to select the very best ingredients from the very best producers. 

James from Select Butchery personally ensures that they only use British native breeds for our patties, all of which are predominantly grass fed and only the best graded animals. Our brioche buns are hand made for us by legendary baker Sally Clarke, and all our cheeseburgers feature Longman’s Extra Mature West Country Cheddar, made utilising traditional techniques using only the finest milk from cows grazing on the lush pastures of Somerset and Dorset.

Sustainability is a key focus for us, and you can read more about the brilliant efforts our producers are making for us here.

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ONLY THE BEST INGREDIENTS

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Although our signature steak burgers will always be at the heart of what we do, innovation is a thread that runs throughout the brand, whether it’s being at the forefront of the next big thing in plant-based alternatives, jumping on the moment with seasonal specials like the Jubilee ‘Fried Coronation Chicken Burger.'

 

Our chef collaboration series has seen us working with some of the UK's best and brightest female chefs including Asma Khan, Mandy Yin, Zoe Adjonyoh, Sabrina Ghayour-Lynn and Olia Hercules. Each collaboration raises imporant funds for charities close to their hearts, such as Cook for Ukraine, Parkinson's UK and The Lotus Flower. 

MENU INNOVATION + CHEF COLLABORATIONS