Bun of a kind

Foottit, Lesley
February 2014
Morning Advertiser;2/13/2014, Issue 135, p24
Trade Publication
The article presents information on the increase in the selling of burger in the pubs in Great Britain as of February 2014. Topics discussed include work of foodservice supplier Brakes to supply the impressive meat and bun combinations in the American burgers, launch of a premium range using single-muscle cuts from the rump, chuck and brisket by the lamb and meat expert EBLEX Ltd., and the use of Bison burgers, which have less cholestrol, fat and fewer calories.


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