At Bang Bang, everything begins with sourcing. We work with conscious, award-winning suppliers who care about quality, sustainability and animal welfare as much as we do.
Our beef comes from small herds in the North Yorkshire Dales and is dry-aged for up to 60 days for deep, natural flavour. Our chickens are free-range and herb-fed. Our pork is outdoor-reared. Our vegetables come from trusted growers who share the same commitment to responsible farming and quality produce.
Everything else? We make it ourselves. The sauces, the pickles, the buns. Yes — the buns too.
Bang Bang burgers are built on craft. We grind and press our patties, bake our buns daily and make every sauce from scratch.
No shortcuts. No mass-produced formulas.
Just cheeseburgers made with care, cooked with precision and served hot, every time.
CHEESEBURGER PERFECTION. EVERY TIME.
Bang Bang kitchens serve more than smash burgers. Alongside them you’ll find our smokehouse menu, rotisserie specials and a kitchen that takes inspiration from great pub cooking, done our way.
And when Sunday comes around, we serve a proper roast, exactly as it should be.
