WE LOVE HAMBURGERS MORE THAN ANYTHING ELSE IN THE WORLD… WE KNOW, WE’RE WEIRD THAT WAY.



We love hamburgers more than anything else in the world…we know, we’re weird that way.  Our love of ‘all things burger related’ inspired us to spend years researching what makes the perfect hamburger, meat-to-bun-ratios, patty recipes, grind coarseness, Maillard reactions and cheese meltability to name just a few.  Beef & Liberty is the product of that obsession — those technical details are exactly what we are all about.  It’s the passion that’s made us want to share our burger addiction with other hamburger lovers as we strive to serve you THE best hamburger you’ve ever had.

 

Our name originates in 18th century Britain where the leading members of London society gathered in beef-steak clubs to partake in great food, fine booze and entertaining company.  The brilliantly named ‘Sublime Society of Beefsteaks’ was the most famous of all clubs and its motto was “Let Beef & Liberty be my reward”.  We loved this so much, we took it as our name!

Beef & Liberty is part of The Greater China Restaurant Company (GCRC).
Also by GCRC: Leaves & Liberty, Emmer and Tha Dogg Pound.

Neil Tomes – Group Development Chef

Neil Tomes, re-joined The Greater China Restaurant Company Ltd. (GCRC) in September 2019 as Group Development Chef responsible for Beef & Liberty and its sister brand, Leaves & Liberty. He first joined Beef & Liberty as part of the original opening team back in 2013 and left in 2016 to pursue other projects. Neil has over 20 years of extensive culinary and hospitality experience covering a range of different cuisines and has held positions at The Fat Duck, M on the Fringe and Alfie’s by Kee Club.