Bleecker
Duncan Colbeck has an extensive background in the hospitality industry, with experience ranging from management roles in various renowned establishments to his current focus on traditional French baking. With a degree in Philosophy & Politics from the University of Leeds, Duncan's career has included positions such as Operations Director and General Manager in notable companies like D&D London and The Ivy Collection. Currently, as Head of Operations at Bleecker, Duncan is immersing himself in the art of making French bread, patisserie, and chocolates in rural France.
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Bleecker
It all started back in 2012, when Zan Kaufman quit her life as a lawyer, moved to London from New York, bought an old van and converted it into a food truck. This was the beginning of Bleecker. The London streetfood scene was in its infancy and it was starting to gain attention; we happened to be in the right place at the right time. We zoomed all over town in our truck, creating a buzz for our burgers. The idea was simple: produce the best burger we possibly could in an approachable, no-BS. I’ve always believed that burgers are about the beef and that is exactly what we wanted to showcase. We use rare-breed, pasture-fed beef from small farms in the UK. It is dry-aged, giving it an intense, beefy flavour. We spent years working our asses off in the truck and at burger pop-ups with Kerb, Streetfeast and The Southbank Centre. These experiences shaped the character of our business. In 2015, we opened our first permanent spot, a burger kiosk in Old Spitalfields Market. And in 2017, we added a 20-seater takeout joint in Victoria and 30-seater in the new Bloomberg building. In 2019 we opened in Westfield and have since opened Deliveroo editions sites in Battersea, Bemondsey, Canary Wharf and Brent Cross. We may expand, but our goal is still the same: commitment to the burger. Zan Kaufman